# What You'll Need:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 ½ cups granulated sugar
03 - 1 cup unsalted butter, softened
04 - 1 cup whole milk, room temperature
05 - 6 large eggs, room temperature
06 - 1 tablespoon vanilla extract
07 - 2 ½ teaspoons baking powder
08 - ½ teaspoon salt
→ Buttercream Frosting
09 - 2 cups unsalted butter, softened
10 - 8 cups powdered sugar, sifted
11 - ½ cup whole milk or heavy cream
12 - 2 teaspoons vanilla extract
13 - Food coloring (gel preferred), as needed for roses, leaves, and diploma
→ Decorations
14 - Edible gold or silver pearls (optional, for accents)
15 - Fondant or white chocolate for diploma and ribbon (optional)
# Step-by-Step:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Combine butter and sugar in a large bowl and beat with an electric mixer until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, ensuring each is fully blended before adding the next. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry mixture to wet mixture in three portions, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
06 - Pour batter into prepared pan and level the surface with an offset spatula.
07 - Bake for 28 to 32 minutes or until a toothpick inserted in the center emerges clean.
08 - Allow cake to cool in the pan for 10 minutes. Remove from pan and set on a cooling rack to cool completely.
09 - Beat butter until creamy. Gradually incorporate powdered sugar, vanilla, and milk, mixing until the texture is light and fluffy. Adjust milk or powdered sugar for desired consistency.
10 - Divide buttercream into bowls. Tint portions pink, red, or yellow for roses, green for leaves, and leave remaining white for the cake coating.
11 - Spread a smooth, even layer of white buttercream over the completely cooled cake.
12 - Using piping bags fitted with a rose tip, pipe buttercream roses in chosen colors. Use a leaf tip to add green leaves.
13 - Shape a small amount of fondant or white chocolate into a scroll and tie with a colored fondant ribbon. Place the diploma accent on the cake.
14 - Embellish with edible pearls and any additional desired accents.
