# What You'll Need:
→ Sheet Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 1/4 cups whole milk, room temperature
→ Buttercream
10 - 1 1/2 cups unsalted butter, room temperature
11 - 6 cups powdered sugar, sifted
12 - 1/4 cup whole milk
13 - 2 teaspoons vanilla extract
14 - Assorted gel food coloring, for roses and leaves
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and whole milk to the creamed mixture, beginning and ending with flour. Mix until just combined.
06 - Pour batter evenly into prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
07 - Cool cake completely in the pan atop a wire rack.
08 - Beat unsalted butter in a mixing bowl until creamy. Gradually add powdered sugar, then whole milk and vanilla extract. Beat on medium speed until buttercream is smooth and fluffy, about 5 minutes.
09 - Divide buttercream into bowls. Tint portions with gel food coloring for roses (such as red, pink, and yellow) and leaves (green); reserve some white for base coverage.
10 - Spread a thin layer of white buttercream over the cooled cake to create a smooth foundation.
11 - Fit piping bags with petal, leaf, and round tips. Pipe roses and leaves along edges, corners, or in decorative arrangements as desired.
12 - Use a small round tip to pipe 'Congratulations' or a personalized graduation greeting onto the cake.
