Preheat the oven to 350 degrees. Butter three 8-inch cake rounds and set aside.

Whisk together the dry ingredients in a bowl. In a standing electric mixer with the paddle attachment, mix sugar, oil, vanilla, and eggs together. Pour in half the dry ingredients, then half the pink champagne, the rest of the dry ingredients, and the rest of the champagne. With a spatula, scrape down the sides, and stir the batter.

Disperse batter evenly throughout the pre-buttered pans. 

Bake in the oven for 25-28 minutes. If you are baking two 9-inch rounds, bake for 30-35 minutes. The cakes should look pale in color and not golden when it is done.

|| White Chocolate Ganache || In a saucepan on low heat, melt white chocolate chips, half and half, and butter together until smooth. 

|| White Chocolate Frosting || In a standing mixer with a whisk attachment, whisk room-temperature butter with 2 tablespoons water until the butter is almost white. Add in the powdered sugar one cup at a time until combined. Pour in one cup of the white chocolate ganache and whisk until combined and creamy.

Frost the cake on layer at a time with about 1/4 inch frosting between each layer. 

Use the remaining ganache to drizzle on the cake.

Garnish with macarons and organic roses if desired.