Preheat oven to 180C for 10 minutes.
Beat eggs until fluffy.
Add oil, milk, vanilla, food colour, powdered sugar and again beat for 3 minutes.
Sieve all purpose flour, baking powder 2-3 times.
Now add the dry ingredients to wet ingredients and mix with a rubber spatula in cut and fold method.
Pour the batter in a 8" round or square greased tin for 30 minutes or until a toothpick comes out clean.
Cool the cake and cut rounds with a cookie cutter or lid.
Whip the cream with all whipping ingredients until stiff peaks form.
Now take one round and cover it with whipped cream.
Place another round over it.
Repeat the same process.
At the top make a big rose with big rose russian nozzle.
Decorate with chocolate butterfly and strawberry fan.
Can use silver balls for extra decoration.
