Prepare the pans and oven

• Preheat the oven and line the cake pans with parchment.

Make the sprinkle cake batter

• Cream the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then the vanilla.
• Alternate adding the dry ingredients and the milk, mixing until just combined.
• Fold in the sprinkles.

Bake the layers

• Divide the batter evenly between the pans.
• Bake until a skewer comes out clean.
• Cool completely on a rack.

Make the buttercream

• Beat the butter until pale and creamy.
• Add the powdered sugar, cream, vanilla and salt and beat until smooth and fluffy.

Level and stack

• Trim the domed tops of the layers.
• Place the first layer on a board and spread buttercream.
• Repeat with the remaining layers to build a tall cake.

Crumb coat and chill

• Cover the cake with a thin coat of buttercream.
• Chill until the frosting is firm.

Finish the exterior

• Apply a smooth final coat of buttercream.
• Press sprinkles onto the sides.

Pipe the buttercream flowers

• Tint portions of buttercream deep pink, sky blue and lemon yellow.
• Fill piping bags and pipe flowers onto the cake.