Preheat your oven to 350°F (175°C) and grease two 8-inch (20cm) round cake pans. Sift the flour and baking powder together into a bowl and set aside.
In a separate bowl, beat the eggs and sugar together until light and frothy, then add the vanilla extract and salt. Gradually add the flour mixture to the egg mixture, whisking gently to combine.
Divide the batter evenly between the two cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool completely in the pans before removing.
To Make The Ballerinas:
Slide the ballerina templates (or clip art) right side up underneath the wax paper. You will want to make sure that you are able to closely space the ballerinas together without overlapping while you are working.
Open the bottle of white glitter and have it close to where you will be working with the chocolate.Melt the white chocolate in 30 second increments in the microwave. Remove mixture from the microwave and stir. Continue to microwave in 15-30 second intervals until chocolate is completely melted. Once the chocolate has melted, pour it into the squeeze bottle.
With the squeeze bottle, trace the outline of the ballerina first. Fill in the ballerina with additional white chocolate, smoothing with a toothpick to remove any bubbles that may form. Sprinkle with edible glitter. Allow the ballerinas to harden before placing on cake.
To Make the Frosting:
Beat the butter and shortening in a mixing bowl for several minutes until it becomes smooth. Slowly add the powdered sugar, continuing to beat until mixture is combined. Add the salt, then add the white chocolate and vanilla until mixture is smooth and fluffy.
Assemble the Cake:
Place one of the cakes on a serving plate and spread a generous layer of frosting on top. Repeat with the other cake, then spread a thin layer of buttercream over the entire cake. Pipe additional buttercream on top and around the cake.
Decorate with white chocolate ballerinas, edible glitter and other decorations.
Notes
Store cake in an airtight container for several days. Cake can be made ahead of time.