# What you'll need:
→ Vanilla Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 1/4 cups whole milk
→ Buttercream
09 - 2 cups unsalted butter, room temperature
10 - 6 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3 to 4 tablespoons heavy cream or milk
13 - Teal gel food coloring
→ Geode Decoration
14 - 2 cups rock sugar crystals, clear or white
15 - Teal gel food coloring
16 - Edible gold leaf or gold luster dust
17 - Clear alcohol, such as vodka, for painting
→ Assembly
18 - Simple syrup, optional, for moistening cake layers
# Preparation steps:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
02 - Whisk together flour, baking powder, and salt in a medium mixing bowl.
03 - In a large bowl, beat butter and granulated sugar until light and fluffy using an electric mixer.
04 - Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternate adding dry mixture and milk to the creamed mixture, beginning and ending with dry ingredients. Mix until just combined.
06 - Divide batter evenly among pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes. Remove from pans and place on racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar followed by vanilla extract. Mix in heavy cream or milk for desired consistency. Tint most of the buttercream teal, reserving a portion uncolored for crumb coating.
09 - Place rock sugar crystals in a bowl and add several drops of teal gel food coloring. Gently mix until evenly coated. Dry on parchment if needed.
10 - Level cake layers if necessary. Optionally brush each with simple syrup. Stack layers, spreading a thin layer of buttercream between each.
11 - Apply a crumb coat using uncolored buttercream. Chill the assembled cake for 20 minutes.
12 - Spread teal buttercream over the chilled cake, smoothing the sides and top with an offset spatula.
13 - Using a serrated cake knife, carve a wedge-shaped slice into the side of the cake, exposing the interior.
14 - Coat the inside of the carve-out with buttercream. Press teal sugar crystals onto the buttercream, arranging lighter crystals in the center and darker ones near the edges to create depth.
15 - With a food-safe paintbrush, apply edible gold leaf or brush on gold luster dust mixed with clear alcohol to highlight the edges of the geode.
16 - Add additional gold accents around the cake and, if desired, place a graduation topper to complete the look.
