Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, mix the flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until the batter is smooth and pour into the prepared pan.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before decorating.

Divide icing into separate bowls and tint with food coloring. Alternatively, use fondant rolled into small balls. Set aside.

Frost the cooled cake with a thin layer of icing. Arrange colored dots in your desired pattern, pressing gently to adhere.

Use a cake smoother to even out the frosting. Allow the cake to set in the refrigerator for at least an hour.

Slice the cake into 8 pieces and serve with your choice of beverage.

Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.