Prepare the cake batter

• Cream the softened butter with the sugar until pale and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract.
• Fold in the sifted flour, baking powder and salt, alternating with the milk, until the batter is smooth.

Bake the cake layers

• Divide the batter evenly between the greased cake pans.
• Bake at 180 °C until a skewer comes out clean.
• Let the layers cool completely on a cooling rack.

Make the buttercream

• Beat the remaining softened butter until creamy.
• Gradually add the sifted powdered sugar and beat until light and smooth.
• Add a little milk and vanilla, then tint with food coloring if desired.

Assemble the wedding cake

• Level the cooled cake layers.
• Stack the layers, spreading buttercream between each one.
• Cover the whole cake with a thin crumb coat of buttercream and chill.
• Apply a final smooth coat of buttercream and pipe decorative borders and details.

Finish and serve

• Chill the cake until the buttercream is set.
• Transfer to a cake stand and decorate as desired before serving.