# What You'll Need:
→ Cake Base
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 - Food coloring, as needed
→ Decorations
14 - Edible gold or silver pearls, optional
15 - Fondant or white chocolate for diploma and ribbon, optional
# Steps:
01 - Preheat the oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
05 - Add the dry mixture to the butter mixture in three increments, alternating with milk. Begin and end with the dry mixture, mixing until just combined.
06 - Pour the batter into the prepared sheet pan and level the surface 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 10 minutes, then transfer to a cooling rack. Let it cool completely before decorating.
08 - Beat unsalted butter in a stand mixer until creamy. Gradually add sifted powdered sugar, vanilla extract, and milk or cream. Mix until fluffy and smooth. Adjust consistency with additional milk or sugar as needed.
09 - Divide buttercream into portions. Tint with food coloring as desired—pink, red, or yellow for roses; green for leaves; white for main coating.
10 - Spread a smooth layer of white buttercream over the fully cooled sheet cake.
11 - Using piping bags fitted with rose and leaf tips, pipe buttercream roses in colored sections and leaves in green. Arrange as desired.
12 - Form a diploma by rolling fondant or white chocolate into a scroll shape. Tie with a colored fondant ribbon and set it on the cake.
13 - Place edible pearls and any other desired decorative accents on the cake.
