# Zutaten:
→ Cake
01 - 3 cups (375 g) all-purpose flour
02 - 2 ½ cups (500 g) granulated sugar
03 - 1 cup (225 g) unsalted butter, softened
04 - 1 cup (240 ml) whole milk, room temperature
05 - 6 large eggs, room temperature
06 - 1 tablespoon vanilla extract
07 - 2 ½ teaspoons baking powder
08 - ½ teaspoon salt
→ Buttercream Frosting
09 - 2 cups (450 g) unsalted butter, softened
10 - 8 cups (1 kg) powdered sugar, sifted
11 - ½ cup (120 ml) whole milk or heavy cream
12 - 2 teaspoons vanilla extract
13 - Food coloring (gel preferred), 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)
# Zubereitung:
01 - Preheat the oven to 350°F (175°C). Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large bowl, beat butter and 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 flour, baking powder, and salt.
05 - Add flour mixture to the butter mixture in three additions, alternating with milk. Begin and end with the flour mixture. Mix until just combined.
06 - Pour batter into the prepared pan and smooth the top.
07 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk, mixing until fluffy. Adjust consistency with more milk or sugar as needed.
10 - Divide buttercream into bowls for coloring. Tint portions pink, red, or yellow for roses, green for leaves, and leave some white for the main cake coating.
11 - Frost the cooled cake with a smooth layer of white buttercream.
12 - Using a piping bag fitted with a rose tip, pipe buttercream roses in desired colors. Pipe green leaves with a leaf tip.
13 - For the diploma, shape a small piece of fondant or white chocolate into a scroll, tie with a ribbon of colored fondant, and place on the cake.
14 - Add edible pearls and any additional accents as desired.
