# Components:
→ 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, at room temperature
05 - 6 large eggs, at 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 - Food coloring gel, 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 and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large mixing bowl, beat unsalted butter and granulated sugar until pale and fluffy, approximately 3 minutes.
03 - Add eggs one by one, mixing thoroughly after each. Blend in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry mixture to wet mixture in three stages, alternating with milk, beginning and ending with flour. Mix just until combined.
06 - Pour the batter into prepared pan, smoothing surface evenly.
07 - Bake for 28–32 minutes or until a toothpick inserted in the center emerges clean.
08 - Cool in pan for 10 minutes. Turn cake onto a wire rack and allow to cool completely.
09 - Beat unsalted butter until creamy. Gradually incorporate sifted powdered sugar, vanilla extract, and milk, whipping until fluffy and smooth. Adjust consistency with additional milk or sugar if needed.
10 - Divide buttercream into separate bowls. Color portions for roses (pink, red, or yellow), leaves (green), and reserve some white for coating.
11 - Frost cooled cake with an even layer of white buttercream.
12 - Using piping bags with rose and leaf tips, pipe buttercream roses in selected shades and green leaves as desired.
13 - Shape fondant or white chocolate into a scroll. Wrap with a colored ribbon made from fondant and position atop the cake.
14 - Apply edible pearls and decorative touches as preferred.
