# 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, 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 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 until light and fluffy, about 3 minutes using an electric mixer.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
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. Start and finish with the flour mixture. Mix until just combined.
06 - Pour batter into the prepared pan and smooth the surface with an offset spatula. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean.
07 - Cool cake in pan for 10 minutes. Turn out onto a wire rack and cool completely before decorating.
08 - For the frosting, beat unsalted butter until creamy. Gradually incorporate powdered sugar, vanilla extract, and milk or cream. Mix until light and fluffy. Adjust consistency with additional milk or powdered sugar if needed.
09 - Divide prepared buttercream into bowls. Tint portions pink, red, or yellow for roses, green for leaves, and reserve white for the main cake coating.
10 - Frost the cooled sheet cake with a smooth layer of white buttercream using an offset spatula.
11 - Using a piping bag fitted with a rose tip, pipe buttercream roses in chosen colors. Pipe green leaves with a leaf tip.
12 - Craft a small diploma shape from fondant or white chocolate, tie with a ribbon of colored fondant, and position it on the cake.
13 - Add edible gold or silver pearls and any desired accents for a festive finish.
