Bake the cake: Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream. Dye the batter pink. Pour the batter into 2 greased and floured 8-inch round cake pans. Bake at 350F for 30 minutes, or until a skewer inserted into the cakes comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
Make the buttercream: Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy. Dye the buttercream pink.
Assembly: Trim the surface, base and edges of the cakes to remove any excess browning. Slice each cake into 2 layers, creating a total of 4 layers. Spread some buttercream between each layer. Trim the cake if necessary to shape it into a tall cylinder. Cover the rest of the cake in buttercream. Set aside. Line a large baking sheet with parchment paper. Make sure this baking sheet will fit into your freezer. Place a dollop of pink candy melts onto one corner of the parchment paper and drag downwards with a large, clean paintbrush, creating a brushstroke. Repeat, creating about 15-20 brushstrokes. Place the tray in the freezer until the candy melts have set, about 10 minutes. Stick the brushstrokes to the cake, creating wings. Use the remaining pink candy melts to draw the flamingo’s head and neck onto the parchment paper and baking sheet. Make sure to create several layers of candy melts, to create a sturdy neck. Use the black candy melts to draw the beak and eyes. Transfer the baking sheet to the freezer until set, about 20 minutes. Use a knife to create an incision in the top and side of the cake where the neck would be. Enjoy!