# What You'll Need:
→ Vanilla Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 1/4 cups whole milk
→ Buttercream
09 - 2 cups unsalted butter, room temperature
10 - 6 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3 to 4 tablespoons heavy cream or milk
13 - Teal gel food coloring
→ Geode Decoration
14 - 2 cups rock sugar crystals (clear or white)
15 - Teal gel food coloring
16 - Edible gold leaf or gold luster dust
17 - Clear alcohol (such as vodka) for painting
→ Assembly
18 - Simple syrup (optional, for moistening cake layers)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk flour, baking powder, and salt in a medium mixing bowl until evenly blended.
03 - In a large bowl, beat unsalted butter and granulated sugar using an electric mixer until pale and fluffy.
04 - Add eggs one at a time, mixing well between additions. Blend in vanilla extract.
05 - Add the dry ingredients and milk to the butter mixture in alternating portions, beginning and ending with dry ingredients. Mix just until combined.
06 - Divide batter evenly among the prepared pans. Bake 28–32 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes. Turn out onto racks and cool completely before decorating.
08 - Beat butter until smooth. Gradually add sifted powdered sugar and vanilla extract. Incorporate heavy cream to adjust consistency. Tint most buttercream with teal gel coloring, reserving some uncolored for crumb coating.
09 - Place rock sugar crystals in a bowl. Add teal gel coloring and gently mix to achieve an even color. Allow sugar crystals to dry on parchment paper if necessary.
10 - Level cake layers as needed. Optionally brush each layer with simple syrup. Stack layers with buttercream between each, then apply a thin crumb coat with uncolored buttercream. Chill cake for 20 minutes.
11 - Frost the entire cake with teal-tinted buttercream, smoothing the sides and top with an offset spatula.
12 - Using a sharp serrated knife, carefully carve a wedge or slice from the cake side to expose the interior.
13 - Spread a thin layer of buttercream in the cut-out area. Press teal-colored sugar crystals into buttercream, layering lighter crystals in the center and darker on the edges for depth.
14 - Use a food-safe paintbrush to apply edible gold leaf or brush gold luster dust mixed with clear alcohol along the geode edges for a metallic finish.
15 - Decorate with additional gold accents as desired. Place a graduation topper for celebratory presentation.
