# 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)
# Steps:
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 using an electric mixer until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, blending well after each addition. Stir in vanilla extract until evenly combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add the flour mixture to the creamed mixture in three additions, alternating with whole milk. Begin and finish with the flour mixture. Mix until just incorporated.
06 - Pour batter into the prepared pan and smooth the top evenly. Bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges clean.
07 - Cool the cake in the pan for 10 minutes, then remove to a wire rack to cool completely.
08 - Beat unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, whipping until light and fluffy. Adjust consistency as needed by adding more milk or sugar.
09 - Divide buttercream into separate bowls. Tint portions pink, red, or yellow for roses, green for leaves, and leave some white for coating.
10 - Evenly coat the cooled cake with a smooth layer of white buttercream using an offset spatula.
11 - Using piping bags and appropriate tips, pipe buttercream roses in chosen colors and green leaves onto the cake.
12 - Shape a scroll using fondant or white chocolate, tie with a colored fondant ribbon, and position on cake.
13 - Sprinkle edible pearls and any additional decorative elements as desired to finish.
