# What you need:
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease a 12x18-inch sheet cake pan and line with parchment paper.
02 - In a large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer until light and fluffy, about three minutes.
03 - Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add the dry ingredients to the butter mixture in three parts, alternating with whole milk. Begin and end with the flour mixture. Mix until just combined.
06 - Pour batter into prepared pan and spread evenly with an offset spatula. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in the pan for ten minutes, then transfer to a cooling rack until completely cooled.
08 - Beat softened unsalted butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and milk or cream, mixing until fluffy. Adjust consistency as needed with additional milk or sugar.
09 - Separate buttercream into portions for coloring. Tint with gel food coloring for roses, leaves, and diploma, leaving some white for the base coat.
10 - Spread a smooth layer of white buttercream over the cooled cake using an offset spatula.
11 - Using piping bags fitted with rose and leaf tips, pipe buttercream roses and green leaves onto the cake.
12 - Shape fondant or white chocolate into a scroll and tie with colored fondant ribbon. Position the diploma on the cake.
13 - Garnish with edible pearls and desired accents.
