Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

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

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture.

Divide the batter evenly between the prepared cake pans.

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

Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing well. Add the milk and vanilla extract, and beat until smooth and fluffy.

Divide the frosting into separate bowls and add food coloring to each for decoration.

Place one cake layer on a serving plate. Spread a layer of frosting on top.

Place the second cake layer on top and frost the top and sides of the cake.

Decorate the cake with candy eggs and edible flowers as desired.