# What You 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, 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
# How to Make It:
01 - Preheat the oven to 350°F (175°C). Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Beat butter and sugar in a large bowl with an electric mixer on medium speed 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 flour, baking powder, and salt until thoroughly combined.
05 - Add the flour mixture to the butter mixture in three additions, alternating with milk. Begin and end with flour mixture, mixing until just combined.
06 - Pour batter into the prepared pan and smooth the surface evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool the cake in the pan for 10 minutes. Carefully turn out onto a wire rack and allow to cool completely.
08 - Beat butter in a bowl until creamy. Gradually add powdered sugar, then vanilla and milk, beating until light and fluffy. Adjust with additional milk or sugar for desired consistency.
09 - Divide buttercream into separate bowls. Tint with gel food coloring to achieve pink, red, or yellow for roses and green for leaves. Reserve white for the main coating.
10 - Apply a smooth, even layer of white buttercream over the cooled cake using an offset spatula.
11 - Using piping bags fitted with a rose tip, pipe buttercream roses in chosen colors. Add green leaves with a leaf tip to accentuate the floral design.
12 - Shape fondant or white chocolate into a scroll for the diploma, tie with a strip of colored fondant, and position on the cake.
13 - Scatter edible pearls and add any additional desired decorations to finish.
