# What You'll Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Ocean blue buttercream
09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 1/4 cup heavy cream, plus more as needed
12 - 2 teaspoons vanilla extract
13 - Blue gel food coloring, as needed to achieve hue
→ Edible shells
14 - 1 cup white chocolate chips or candy melts
15 - Edible pearl dust or luster dust (optional)
→ Decoration
16 - Edible glitter or shimmer spray (optional)
# Method:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bases with parchment for easy release.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl until evenly distributed; set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Scrape the bowl and mix in the vanilla extract until homogenous.
05 - Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined; avoid overmixing.
06 - Divide the batter evenly between the prepared pans, smooth the tops, and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
08 - Beat the softened butter until creamy, then gradually incorporate the sifted powdered sugar. Add the vanilla and heavy cream, and beat until light and fluffy. Blend in blue gel food coloring to reach the desired ocean tone, adjusting with more cream if needed for spreadability.
09 - If necessary, level the cake layers with a serrated knife. Place one layer on a cake board or plate, spread an even layer of buttercream, then top with the second layer.
10 - Cover the stacked layers with a thin crumb coat of buttercream to trap crumbs, then chill the cake for about 20 minutes to set the coat.
11 - Apply a thicker final layer of blue buttercream, smoothing with an offset spatula. Create wave-like texture by lifting and pulling the spatula to emulate ocean swells.
12 - Melt the white chocolate chips or candy melts in a microwave-safe bowl in 30-second intervals, stirring between bursts until smooth. Spoon or pipe the melted chocolate into shell-shaped silicone molds, tap to remove air bubbles, then chill until fully set. Unmold carefully and, if desired, brush with edible pearl dust.
13 - Arrange the set chocolate shells artistically on top and around the sides of the cake. Lightly apply edible glitter or a shimmer spray to evoke a sea-sparkle finish.
14 - Refrigerate the finished cake until ready to serve to allow the buttercream to firm. Remove from refrigeration 20–30 minutes before slicing for best texture.
