Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat butter until creamy (about 2 minutes).

Gradually add powdered sugar, mixing on low speed.

Add vanilla extract, heavy cream, and a pinch of salt, then increase speed to medium-high and beat until smooth and fluffy.

Place one cake layer on a serving plate and spread a layer of buttercream frosting on top.

Add the second cake layer and frost the entire cake with a thin crumb coat. Chill for 15 minutes.

Apply the final coat of buttercream, smoothing the sides and top.

Carefully trim the edible image sheet to fit your cake if needed.

Lightly brush the back of the edible image with edible glue or light corn syrup.

Gently place the image on top of the cake, smoothing out any air bubbles with clean, dry fingers.

Add sprinkles, fondant details, or edible gold dust around the edges for a professional touch.

Let the cake sit for 20-30 minutes to allow the edible image to fully set.

Slice, serve, and enjoy your stunning graduation cake!