# 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 - 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 Instructions:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Beat butter and granulated sugar in a large mixing bowl until light and fluffy, about 3 minutes with an electric mixer.
03 - Incorporate eggs one at a time, mixing thoroughly after each addition. Add vanilla extract and blend until combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry ingredients to the butter mixture in three additions, alternating with milk. Begin and finish with flour mixture. Mix until just incorporated.
06 - Pour batter into prepared pan. Smooth the surface with an offset spatula. Bake for 28–32 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow to cool in pan for 10 minutes. Transfer cake to a wire rack and cool completely before decorating.
08 - Beat butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and milk or cream. Whip until fluffy, adjusting consistency with extra milk or sugar if required.
09 - Divide buttercream among bowls. Color portions pink, red, or yellow for roses; green for leaves; reserve white for base frosting. Use gel coloring for vibrant results.
10 - Cover cooled cake with a smooth layer of white buttercream using an offset spatula.
11 - With a piping bag fitted with a rose tip, pipe buttercream roses in preferred colors. Form green leaves with a leaf tip.
12 - Shape fondant or white chocolate into a scroll. Tie with a ribbon of colored fondant and position on the cake.
13 - Embellish with edible pearls and additional accents as desired.
