# What You Need:
→ For the Cake
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup (225 g) unsalted butter, softened
05 - 2 cups (400 g) granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp vanilla extract
08 - 1 cup (240 ml) whole milk
→ For the Ocean Blue Buttercream
09 - 1 cup (225 g) unsalted butter, softened
10 - 4 cups (480 g) powdered sugar, sifted
11 - 1/4 cup (60 ml) heavy cream (plus more as needed)
12 - 2 tsp vanilla extract
13 - Blue gel food coloring
→ For Edible Shells
14 - 1 cup (175 g) white chocolate chips or candy melts
15 - Edible pearl dust or luster dust (optional)
16 - Shell-shaped silicone mold
→ Decoration
17 - Edible glitter or shimmer spray (optional)
# How-To:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans. In a bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, cream the butter and sugar together until light and fluffy.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Alternately add flour mixture and milk to the wet ingredients, starting and ending with flour. Mix just until combined.
05 - Divide batter evenly between the prepared pans, smoothing the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - For the buttercream, beat butter until creamy. Gradually add powdered sugar, mixing well. Add vanilla and heavy cream, then beat until fluffy. Blend in blue gel food coloring, adjusting for desired hue.
08 - Level cake layers if necessary. Place one layer on a cake board; spread blue buttercream on top. Place the second layer above and cover cake with a thin crumb coat. Chill for 20 minutes.
09 - Apply a final thick layer of blue buttercream, smoothing and texturing for an ocean wave effect.
10 - For chocolate shells, melt white chocolate chips/candy melts in a microwave-safe bowl (in 30-second bursts). Pour into shell molds, tap to release air bubbles, and chill until set. Gently unmold. Brush with edible pearl dust if desired.
11 - Arrange edible shells artistically on top and around the cake. Add edible glitter or shimmer as desired to evoke sea sparkle.
12 - Chill cake until serving.
