# 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 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)
# Steps:
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 on medium speed until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt until thoroughly blended.
05 - Add flour mixture to the creamed mixture in three stages, alternating with whole milk. Begin and end with the flour mixture, mixing just until combined.
06 - Pour the batter into the prepared sheet pan and smooth the surface evenly.
07 - Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes. Invert onto a wire rack and cool completely before frosting.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and milk, mixing on low speed until fluffy. Adjust consistency with additional milk or sugar if required.
10 - Divide buttercream into separate bowls. Tint portions with gel food coloring for roses, leaves, and details; reserve a portion white for coating.
11 - Apply a smooth, even coat of white buttercream to the cooled cake using an offset spatula.
12 - Fit piping bags with rose and leaf tips. Pipe colored buttercream roses and green leaves as desired onto the cake.
13 - Shape fondant or white chocolate into a diploma scroll. Tie with a ribbon of colored fondant and place on the cake.
14 - Finish with edible pearls and any additional decorative details as desired.
