Preheat oven to 350° Spray 2 (9-inch) round cake pans with cooking spray and line bottoms with parchment paper and spray.

Stir together milk and vanilla and reserve.

Beat butter at medium speed with an electric mixer (a stand mixer works best) until creamy, let the mixer run for several minutes until it has creamed to a pale color. Gradually add the sugar, beating until light and fluffy.

Sift together flour and baking powder and add to the butter mixture, alternately with the reserved milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

In a separate bowl, beat the egg whites at medium speed until stiff peaks form. Gently fold into the batter. Divide the batter equally into the prepared pans.

Bake for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Turn the cakes out onto wire racks, remove the parchment paper then, with another wire rack on the bottom side of one of the cakes, invert again so the cake is top side up on the rack. Repeat with the second cake. Cool completely before filling and frosting.

In the bowl of the mixer with the paddle attachment, add the cream cheese and sugar and beat on medium speed until smooth and creamy. Add the rose water, vanilla and salt and mix to incorporate together.

Stop the mixer, remove the paddle attachment and insert the whip attachment. Add the heavy cream, scrape down the sides and bottom of the mixing bowl. Start the mixer on low and gradually increase the speed to high and beat the mixture until it is stiff and holds it’s peak.

Add the butter to a large mixing bowl and using the paddle attachment, beat the butter, creaming it to a fluffy pale color. A stand mixer if possible. Add the vanilla and rose water and blend well, about 3 minutes.

On medium speed begin adding the confectioners’ sugar, a cup at a time, stopping the motor occasionally to scrape down the sides and bottom. Add the cream a couple teaspoons at a time to the desired consistency.

Level the cake layers then place one layer on a cake plate or cake stand. Add enough of the filling on the cake to create a 1/2-inch thick layer. Sprinkle one cup of the chopped pistachios over the filling and add the second cake layer over the pistachios, positioning it upside down so that the top of the cake is flat.

Frost the top and sides of the cake with a light coating of the buttercream frosting. Place the cake into the refrigerator or freezer while preparing the fondant.

Open the package of fondant and prepare it for rolling as directed on the package. Cut off about 1/3 of the fondant and roll on a surface dusted with confectioners’ sugar. Cut the fondant in a 11-inch circle. I used a 11-inch tart pan as my template. Remove the cake from the refrigerator and carefully position the fondant circle over the top of the cake. Smooth over the edge of the cake.

Roll the remaining fondant and cut 4 ribbons, 2-inches wide and 30 inches long. Beginning at the top of the cake, add a dab of buttercream to the end of one ribbon and gently press to the upper portion of the cake so that it adheres, then wrap the ribbon around the cake and secure the end with another dab of buttercream. Continue with the remaining ribbons until the sides of the cake are covered. Beginning again at the upper ribbon, pinch/press the edge into a fluted ruffle, proceed with the remaining ruffles.

Finally, sprinkle the top of the cake with the remaining 1/4 cup of chopped pistachios and add the dried baby tea rose buds.