Pastel Easter Cake

Preheat your oven to 350°F (175°C).
Grease two 8-inch round cake pans and line them with parchment paper.
Sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour.
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 in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

Beat the butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating on low speed until combined.
Mix in heavy cream and vanilla extract. Beat on high speed until the frosting is light and fluffy.
Divide the frosting into batches and tint each with a different food coloring to achieve pastel shades.

Assemble and Decorate:

Level the cakes if needed. Place one layer on a serving plate and spread frosting over the top.
Place the second layer on top and apply a crumb coat (a thin layer of frosting to seal in crumbs). Chill for 15 minutes.
Apply a final layer of frosting, creating swirls and dollops in various colors.
Decorate with sprinkles, confetti quins, and candy-coated chocolate eggs. Dust with edible glitter for a festive touch.

Finishing Touches:

Use a piping bag with a star tip to create decorative swirls and rosettes.
Strategically place the candy eggs on top of the piped frosting to resemble an Easter nest.

Serving:

Chill the cake until ready to serve. This will set the frosting and make it easier to cut.
Before serving, let the cake sit at room temperature for about 10 minutes for the best texture and flavor.