Celebration Diploma Cake

Instructions

1. 11

   Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) rectangular baking pan. Line the bottom with parchment paper.

2. 22

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the cake.

3. 33

   In a separate medium bowl, combine the milk, softened butter, eggs, and vanilla extract. Whisk until well combined.

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   Pour the wet ingredients into the dry ingredients and mix with an electric mixer on low speed until just combined. Do not overmix. Scrape down the sides of the bowl as needed.

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   Pour the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

6. 66

   While the cake cools, prepare the American buttercream. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the milk, vanilla extract, and salt, and beat on high speed until the buttercream is smooth and fluffy, about 3-5 minutes.

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   Once the cake is completely cool, trim the edges if necessary to create crisp lines. Cut the cake into a rectangular shape, approximately 8x12 inches (20x30 cm), to resemble a diploma.

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   Spread a thin layer of buttercream over the entire cake. This is your crumb coat. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.

9. 99

   Apply a second, thicker layer of buttercream to the cake, smoothing it out as much as possible. You want a clean, white surface for your diploma.

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    To create the 'rolled' ends of the diploma, gently lift and curl the short ends of the cake slightly upwards. You can use parchment paper or foil underneath to help maintain the shape while the buttercream sets. Alternatively, you can use a small amount of extra cake scraps or fondant to build up the ends if your cake is too flat.

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    Roll out the white fondant thinly. Cut two strips, about 1 inch (2.5 cm) wide and long enough to wrap around the curled ends of your diploma cake. Gently wrap these fondant strips around the ends to create a more defined 'rolled' look. Secure with a tiny dab of water if needed.

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    Take a small portion of the buttercream and mix it with black gel food coloring to create black frosting. Transfer this black frosting to a piping bag fitted with a small round tip (like Wilton 3 or 4).

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    Carefully pipe the graduate's name, graduation year, or a celebratory message onto the center of the cake, mimicking text on a diploma. You can also pipe a small 'seal' design.

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    In a small bowl, mix the edible gold dust with the clear extract to create a paintable consistency. Use a small, clean food-safe brush to paint the edges of the fondant rolls and any desired details (like the 'seal') with the gold paint for a touch of elegance.

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    Chill the cake for at least 30 minutes before serving to allow the buttercream and decorations to set completely. Slice and serve to celebrate your graduate!