# Ingredient List:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 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 1/2 teaspoons baking powder
08 - 1/2 teaspoon salt
→ Buttercream Frosting
09 - 2 cups unsalted butter, softened
10 - 8 cups powdered sugar, sifted
11 - 1/2 cup whole milk or heavy cream
12 - 2 teaspoons vanilla extract
13 - Gel food coloring, 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)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add the dry ingredients to the butter mixture in three parts, alternating with milk. Start and finish with dry ingredients. Mix until just combined.
06 - Spread the batter evenly in the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
08 - Beat unsalted butter until creamy. Gradually add powdered sugar, then mix in vanilla and milk. Beat until fluffy, adjusting consistency with additional milk or sugar if needed.
09 - Divide buttercream into separate bowls. Tint portions pink, red, or yellow for roses, green for leaves, and reserve a portion white for base frosting using gel food coloring.
10 - Coat the cooled cake with a smooth layer of white buttercream using an offset spatula.
11 - With a piping bag fitted with a rose tip, pipe buttercream roses in chosen colors. Use a leaf tip to pipe green leaves as desired.
12 - Shape a piece of fondant or white chocolate into a scroll, tie with a ribbon of colored fondant, and position on the cake.
13 - Place edible gold or silver pearls and any other decorative elements as desired to complete the cake.
