# What You'll Need:
→ 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
→ Decorations
14 - Edible gold or silver pearls (optional)
15 - Fondant or white chocolate for diploma and ribbon (optional)
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and line a 12x18-inch sheet pan with parchment paper.
02 - In a large bowl, use an electric mixer to beat unsalted butter and granulated sugar until pale and fluffy, about 3 minutes.
03 - Add eggs one at a time, mixing well after each. Stir in vanilla extract until combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add the flour mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the flour. Mix gently until just combined.
06 - Pour batter into the prepared sheet pan and smooth the surface with an offset spatula.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges clean.
08 - Let the baked cake cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
09 - In a mixing bowl, beat unsalted butter until creamy. Gradually add powdered sugar, vanilla, and milk or cream, mixing until light and fluffy. Adjust the consistency as needed.
10 - Divide buttercream into several bowls. Tint portions pink, red, or yellow for roses, green for leaves, and leave some white for coating.
11 - Spread a smooth, even layer of white buttercream over the cooled cake using an offset spatula.
12 - Fit a piping bag with a rose tip and pipe buttercream roses in desired colors. Use a leaf tip to pipe green leaves.
13 - Shape fondant or white chocolate into a rolled diploma scroll. Attach a ribbon of colored fondant, then place the scroll atop the cake.
14 - Embellish with edible pearls and additional details as desired.
