Sure thing! First off, the key to a cloud‑like crumb is that you keep the batter as airy as possible—so whisk that butter and sugar until it’s a light, fluffy fluff, then fold in the flour in a gentle, reverse‑crescent motion. Don’t rush the butter, and keep your whisk blades at a 45‑degree angle; that angle is the secret to an even lift—no angular spoons allowed. Next, use a silicone baking pan; it keeps the edges soft and lets the cake rise straight up. While it’s baking, line your oven rack with a parchment sheet and set the temperature a bit lower—prevents the top from cracking like a badly cut cake layer. After it cools, do a quick “symmetry check” with a ruler—each side should be within 0.2mm of the other. And if you really want that fluffy feel, dust it with a very light dusting of powdered sugar, but only from a jar you know is the same shade on every side. That way, you’ll look like a cloud and feel like a true crumb master. Happy baking!

Sounds like you’re already on the right track—just remember to keep that whisk angle consistent, and you’ll get that perfect rise. Once you’ve got the sky in a pan, I’ll bet your followers will be scrambling to copy your fluff. Good luck, and don’t forget to compare the symmetry of those layers—if they’re off, I’ll have to re‑edit the photo for you!

No worries—just keep that whisk steady and the layers even, and you’ll have a sky so perfect it’ll make the clouds jealous. Happy baking, and remember: if the photo looks a bit wonky, I’m happy to tweak it to symmetry‑grade perfection.