# 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 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, about 3 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add flour mixture to butter mixture in three additions, alternating with milk, starting and ending with flour mixture. Mix until just combined.
06 - Pour batter into prepared pan. Smooth the top. 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 turn out onto a wire rack to cool completely.
08 - Beat unsalted butter for buttercream until creamy. Gradually add sifted powdered sugar, vanilla, and milk, mixing until fluffy. Adjust consistency as needed.
09 - Divide buttercream into bowls. Tint portions pink, red, or yellow for roses, green for leaves, and leave some white for main coating.
10 - Coat the cooled cake with a smooth layer of white buttercream using an offset spatula.
11 - Using piping bags fitted with rose and leaf tips, pipe buttercream roses and green leaves in desired colors.
12 - Shape a small piece of fondant or white chocolate into a scroll. Tie with colored fondant ribbon and position on the cake.
13 - Add edible pearls and additional decorative accents as desired.
