Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until fluffy and pale, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Reduce mixer speed and add the dry ingredients in three parts, alternating with the buttermilk in two parts. Mix just until combined.

Pour the batter evenly into the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Let the cakes rest in pans for about 10 minutes, then transfer them to cooling racks to cool completely.

Beat softened butter until creamy. Gradually add in the sifted powdered sugar on low speed.

Add the vanilla extract, salt, and heavy cream until fluffy.

Roll fondant into long cone shapes, tapering one end to a point to mimic Taurus horns.

Let the horns dry for 1-2 hours to firm up, then paint with gold using a food-safe brush.

Place one cake layer on a serving plate, spread frosting evenly on top, then place the second layer on top.

Cover the entire cake with a thin crumb coat and chill for 15 minutes.

Finish with a smooth final coat of frosting and position the gold horns on top.