# What You'll 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)
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line a 12x18-inch sheet pan with parchment paper.
02 - In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
03 - Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add the flour mixture to the butter mixture in three additions, alternating with milk. Begin and end with the flour mixture, mixing until just combined.
06 - Pour the batter into the prepared sheet pan and smooth the surface with an offset spatula.
07 - Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a cooling rack to cool completely.
09 - Beat the unsalted butter until creamy. Gradually mix in powdered sugar, vanilla extract, and milk or cream until fluffy. Adjust consistency as needed with additional milk or sugar.
10 - Divide the buttercream into separate bowls. Tint portions pink, red, or yellow for roses, green for leaves, and leave some white for coating the cake.
11 - Spread a smooth layer of white buttercream over the cooled cake using an offset spatula.
12 - Using a piping bag fitted with a rose tip, pipe buttercream roses in desired colors. Form leaves with green buttercream and a leaf tip.
13 - Shape fondant or white chocolate into a scroll. Tie with colored fondant ribbon to form a diploma and place on the cake.
14 - Finish by placing edible pearls and additional decorative accents as desired.
