# What You 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 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)
# Step-by-Step:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add flour mixture to the butter mixture in three additions, alternating with milk. Begin and end with the flour mixture, mixing until just combined.
06 - Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
07 - Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
08 - For frosting, beat softened butter until creamy. Gradually add powdered sugar, vanilla, and milk, mixing until fluffy. Adjust consistency with additional milk or sugar if needed.
09 - Divide buttercream into bowls. Tint portions pink, red, or yellow for roses, green for leaves, and reserve some white for coating.
10 - Coat the cooled cake with a smooth layer of white buttercream using an offset spatula.
11 - Using piping bags fitted with appropriate tips, pipe buttercream roses in chosen colors and add green leaves.
12 - Form a diploma from white fondant or white chocolate, tie with a fondant ribbon, and position on the cake.
13 - Adorn cake with edible pearls and additional decorative accents as desired.
