Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).

Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined—don’t overmix!

Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before decorating.

Beat the Butter: In a large bowl, beat the softened butter until smooth and creamy.

Add Powdered Sugar: Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed and beat until fluffy.

Adjust Consistency: Add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract.

Color the Frosting: Divide the frosting into two bowls. Tint one portion pink (for the bow) and leave the other white (for the base).

Level the Cakes: If needed, trim the tops of the cooled cakes to create an even surface.

Layer and Frost: Place one cake layer on a cake stand or plate. Spread a thin layer of white frosting on top. Add the second layer and cover the entire cake with a crumb coat (a thin layer of frosting to seal in crumbs). Chill for 15-20 minutes.

Final Frosting: Apply a thick, even layer of white frosting over the chilled cake. Use a spatula or bench scraper to smooth the sides and top.

Create Hello Kitty’s Face: Roll out the white fondant to about ¼-inch thickness. Cut out a large circle to cover the top of the cake. Gently press it onto the frosted surface.

Make the Bow: Roll out the pink fondant and cut out two teardrop shapes for the bow loops and a small rectangle for the center. Assemble the bow and place it on the side of the cake.

Add Details: Use an edible black marker or black fondant to draw Hello Kitty’s eyes, whiskers, and nose. For extra sparkle, add edible glitter or sprinkles around the edges.

Chill the Cake: Let the cake set in the fridge for 15-20 minutes before serving.

Slice and Serve: Use a sharp knife to cut clean slices, revealing the beautiful layers inside.