# 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 - Food coloring gel, 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 Make:
01 - Preheat the oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large mixing bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract until incorporated.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add the dry mixture to the butter mixture in three additions, alternating with milk. Begin and end with the dry mixture, mixing just until combined.
06 - Transfer batter into the prepared pan and smooth the surface. Bake for 28 to 32 minutes until a toothpick inserted in the center emerges clean.
07 - Let the sheet cake cool in the pan for 10 minutes, then invert onto a wire rack and allow to cool completely before frosting.
08 - In a large bowl, beat unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and milk or cream, mixing until light and fluffy. Adjust consistency if necessary.
09 - Divide buttercream into several bowls. Tint as desired using food coloring gel—pink, red, or yellow for roses; green for leaves; keep a portion white for coating.
10 - Apply a smooth, even layer of white buttercream over the entire cooled cake using an offset spatula.
11 - Using a piping bag fitted with a rose tip, create buttercream roses in chosen shades. Pipe leaves with a leaf tip.
12 - Mold a small piece of fondant or white chocolate into a scroll shape. Tie with colored fondant to mimic a ribbon, then place atop the cake.
13 - Add edible pearls and any additional decorative elements as desired.
