Preheat Your Oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3 minutes).

Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add vanilla extract and mix well.

Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.

Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes completely on wire racks.

Make the Buttercream: Beat the butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla and cream, one tablespoon at a time, until you achieve a smooth, spreadable consistency.

Prepare Decorations: Roll out the white fondant and use a poinsettia cutter or your hands to shape delicate poinsettias. Paint the edges with edible gold dust for extra elegance. Create green leaves using fondant and green food coloring.

Assemble the Cake: Place one cake layer on a serving plate and spread frosting evenly on top. Place the second layer on top and frost the entire cake.

Decorate: Gently place the poinsettias and leaves on the cake, arranging them in a festive design. Pipe additional frosting details if desired.