# Ingredient List:
→ 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 type preferred, as needed
→ Decorations
14 - Edible gold or silver pearls, optional
15 - Fondant or white chocolate for diploma and ribbon, optional
# Directions:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Using an electric mixer, beat butter and sugar in a mixing bowl until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry mixture to the butter mixture in three additions, alternating with milk. Begin and end with dry mixture. Mix until just combined.
06 - Pour batter into the prepared sheet pan and smooth the surface. Bake for 28–32 minutes, or until a toothpick inserted in the center yields a clean result.
07 - Let cake cool in pan for 10 minutes. Remove to a wire rack and cool completely.
08 - Beat butter until creamy. Add powdered sugar, vanilla, and milk gradually, mixing until fluffy. Adjust consistency as needed with milk or sugar.
09 - Divide buttercream into bowls. Tint separate portions in desired colors for roses, leaves, and diploma. Reserve some white for the main layer.
10 - Spread white buttercream smoothly over the cooled cake using an offset spatula.
11 - Use piping bags fitted with a rose tip to pipe buttercream roses in chosen colors; use leaf tip for green leaves.
12 - Shape fondant or white chocolate into a small scroll. Tie with a colored fondant ribbon and place on the cake.
13 - Scatter edible pearls and other accents, as preferred, for a festive finish.
