Preheat oven to 350F, grease the sides and bottom of an 8” square pan and the bottom of the pan with parchment paper.

In a large mixing cup, pour the heavy cream, vanilla extract vanilla paste, and apple cider vinegar mix to incorporate then add the egg and egg whites to the mixture.

In a bowl of a standing mixer, sift the flour, baking powder, baking soda, and salt. Add the Florida Crystals® Organic Raw Cane Sugar and beat on low using the paddle attachment.

Increase speed to medium and add the butter. Keep mixing until the flour resembles wet coarse sand.

Pour the wet mixture into the flour mixture and mix on medium speed until the ingredients are well combined.

Pour the batter into the greased pan and bake for 25-28 minutes or until a toothpick comes out clean from the center of the cake.

Remove from the oven and let cool completely before decorating.

Place soft butter in a bowl of a stand mixer. Beat on medium-low speed using the paddle attachment for about 1 minute.

Gradually add the Florida Crystals® Organic Powdered Raw Cane Sugar ¼ cup at a time followed by the vanilla extract and increase speed to medium-high. 

Mix until smooth.

Divide the buttercream into 3-4 parts, add 2 drops of food coloring to each part and mix until you get a cohesive color.

Use piping bags and floral tips to decorate the cake.