# What You'll 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 gel, as needed for roses, leaves, and diploma
→ Decorations
14 - Edible gold or silver pearls, optional
15 - Fondant or white chocolate for diploma and ribbon, optional
# Step-by-Step Guide:
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, approximately 3 minutes.
03 - Add large eggs one at a time, blending thoroughly after each addition. Stir in vanilla extract.
04 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to creamed mixture in three parts, alternating with whole milk. Begin and finish with the flour mixture. Mix only until just blended.
06 - Transfer batter to prepared pan, smoothing the surface. Bake for 28–32 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before decorating.
08 - Beat unsalted butter until creamy. Gradually incorporate sifted powdered sugar, vanilla extract, and milk or cream, mixing until light and fluffy. Adjust consistency with additional milk or sugar as necessary.
09 - Divide buttercream among bowls. Tint portions pink, red, or yellow for roses, green for leaves, and reserve some white for coating the cake.
10 - Frost the cooled cake with a smooth layer of white buttercream using an offset spatula.
11 - Using piping bags fitted with a rose tip, pipe colored buttercream roses. Form leaves with green buttercream using a leaf tip.
12 - Shape fondant or white chocolate into a rolled scroll for the diploma. Tie with a ribbon of colored fondant and place on the cake.
13 - Arrange edible pearls and any other desired accents for enhanced presentation.
