Wedding cake recipe

Ingredients
For a classic three-tiered wedding cake (serves 50-70 guests):

- 3 cups (375g) unsalted butter, softened
- 6 cups (750g) granulated sugar
- 12 large eggs, at room temperature
- 3 teaspoons pure vanilla extract
- 3 ¾ cups (450g) all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups (190ml) whole milk, at room temperature
- Confectioners' sugar, for dusting

Equipment
- Three 9-inch (23cm) round cake pans
- Non-stick cooking spray or parchment paper
- Electric mixer (stand or handheld)
- Whisk attachment
- Rubber spatula
- Cake leveler or serrated knife
- Cake turntable (optional)

Instructions
1. *Preheat and Prep*: Preheat your oven to 350°F (175°C). Spray the cake pans with non-stick cooking spray or line the bottoms with parchment paper.
2. *Make the Cake*: In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. *Combine Dry Ingredients*: In a separate bowl, whisk together the flour, baking powder, and salt.
4. *Alternate Wet and Dry Ingredients*: With the mixer on low speed…