Graduation Cake Floral Gold (Printable Version)

Elegant vanilla sponge layered with Swiss meringue buttercream, decorated using edible flowers and shimmering gold leaf.

# Ingredient List:

→ Vanilla Sponge Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk

→ Swiss Meringue Buttercream

09 - 5 large egg whites
10 - 1 1/4 cups granulated sugar
11 - 1 1/2 cups unsalted butter, room temperature, cubed
12 - 2 teaspoons vanilla extract
13 - Pinch of salt

→ Decoration

14 - Edible gold leaf sheets
15 - Assorted edible flowers such as pansies, violets, and roses
16 - Gold ribbon, optional

# How to Make It:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
06 - Divide batter evenly among prepared pans and smooth the tops.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F, approximately 5 minutes.
10 - Transfer to a stand mixer and beat on high speed until stiff peaks form and the bowl cools to the touch, approximately 8 to 10 minutes.
11 - Reduce mixer speed to medium, add butter a few cubes at a time, mixing until smooth. Add vanilla extract and salt.
12 - Place one cake layer on a serving plate. Spread with buttercream. Repeat with remaining layers. Cover the cake with a thin crumb coat, chill for 20 minutes, then apply a final smooth layer of buttercream.
13 - Carefully apply edible gold leaf to sections of the cake using a food-safe paintbrush.
14 - Arrange edible flowers decoratively on the cake. Add a gold ribbon around the base if desired.

# Expert Tips:

01 -
  • Swiss meringue buttercream is silky enough to make you wonder why you ever settled for American buttercream again.
  • The edible flowers and gold leaf transform a homemade cake into something that looks like it came from a fancy bakery, but you made it yourself.
  • Three layers means every slice feels generous and celebratory, perfect for toasting to someone's future.
02 -
  • The Swiss meringue buttercream will look completely broken and curdled around the midway point of adding butter; resist the urge to panic and keep mixing on medium—it will smooth out, and understanding this saved me from throwing out a batch.
  • Edible flowers are beautiful but perishable; add them as close to serving time as possible so they don't wilt or absorb moisture from the buttercream.
03 -
  • Buy your edible flowers and gold leaf a day or two before you bake—knowing you have quality supplies eliminates last-minute stress.
  • If you're making this for a special event, bake the cake layers a day ahead so they have time to firm up; they're easier to level and frost when they're not fresh and soft.
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