Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.

In a large mixing bowl, cream butter and sugar together using an electric mixer on medium speed for 3-5 minutes until light and fluffy. Gradually add in eggs, mixing one at a time, then pour in the milk.

In a separate bowl, sift together flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.

Once baked, cool the cakes in the pans for 10 minutes before turning them onto a wire rack to cool completely.

Apply a thin crumb coat of frosting to the cooled cakes, chill for 15 minutes, then generously frost the cakes and decorate with fresh edible flowers just before serving.