Preheat the oven and prepare the baking pans.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Gradually add the sifted flour and baking powder, alternating with milk and vanilla extract. Mix until just combined.

Fold in the edible flower petals gently.

Pour the batter into prepared pans and smooth the top.

Bake in the preheated oven for 25 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for a few minutes before transferring to a wire rack to cool completely.

For the frosting, beat together the softened butter and powdered sugar until smooth.

Add the heavy cream, vanilla extract, and mix until light and fluffy.

Frost the cooled cakes and decorate with edible flower petals.