Step 1

Butter and flour three 6-inch pans. I use damp cake strips on my pans for more even baking as well. Preheat oven to 350F.

Step 2

Sift the flour, salt, baking soda, baking powder, and sugar together in a large bowl. In a separate bowl, beat the sour cream, milk, butter, egg whites and vanilla together.

Step 3

Add the wet to the dry and mix until just combined. Divide the mixture evenly into the cake pans. I like to use a kitchen scale to measure for even layers.

Step 4

Bake for 30 -35 minutes or until the centers are set and springy.

Step 5

Let the layers cool in the pans for about 2 minutes, then invert each layer out onto a cooling rack.

Step 6

Beat the room temperature butter until light and fluffy. Add the confectioners' sugar, vanilla, food coloring and heavy cream. Mix together until desired consistency is reached. Transfer to a piping bag.

Step 7

Pipe buttercream between the cake layer. Cover the cake with a thin layer of buttercream.

Step 8

Use an offset spatula and a bench scraper to smooth the frosting.

Step 9

Using floral tape, cover the stem of the peony to form a barrier between the flower and cake. Add to the top of the cake.