adapted from Butter Be Ready’s vanilla almond petal cake
for the cake:
for the cream cheese frosting:
to assemble and decorate:
To make this cake ahead:
The cake itself can be baked 16 hours ahead and left at room temperature. If you want to bake it a day ahead of time (or longer), wrap it tightly and freeze it as soon as it cools, or it will get stale (it will stale even faster in the refrigerator than at room temperature). Let the cake thaw for a couple hours at room temperature before you’re ready to frost it.
Frosting can be made a couple days ahead of time and stored in the refrigerator, but must be brought to room temperature so that it’s spreadable before you frost the cake.
The white chocolate lamassu can be made a couple days ahead of time and stored in the refrigerator. Leave it on the cutting board, and wrap the board with plastic wrap once the chocolate has hardened.
Cakes are best assembled and decorated as close to the last minute as possible, because they tend to stale a little in the refrigerator (especially as the butter hardens), but it can be kept in the refrigerator for about 8 hours without much negative effect. Try to let it come to room temperature for about an hour before you serve it.