# What You’ll Need:
→ Vanilla sheet cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Sage green buttercream
09 - 1 1/2 cups unsalted butter, room temperature
10 - 5 cups powdered (confectioners') sugar, sifted
11 - 2 to 3 tablespoons heavy cream or whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of fine salt
14 - Sage-green gel food coloring, as needed
→ Gold buttercream accents
15 - 1/2 cup reserved prepared buttercream
16 - Gold edible luster dust, as needed
17 - 1 teaspoon clear vanilla extract or neutral spirit (vodka), optional
# How to Prepare:
01 - Position a rack in the center of the oven and preheat to 350°F. Grease a 12x18-inch sheet pan and line with parchment, allowing an overhang for easy removal.
02 - In a medium bowl whisk together the all-purpose flour, baking powder and salt until evenly distributed.
03 - In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
04 - Reduce speed to medium and add the eggs one at a time, mixing well after each addition. Scrape the bowl and add the vanilla extract, mixing until incorporated.
05 - Add the dry mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the flour. Mix on low speed until just combined; avoid overmixing.
06 - Transfer the batter to the prepared pan, smooth the surface, and bake 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely in the pan.
07 - In a large bowl beat the butter until creamy. Gradually add the sifted powdered sugar, beating well between additions. Add the vanilla, a pinch of salt and then the heavy cream a tablespoon at a time until the buttercream is smooth and spreadable.
08 - Tint most of the buttercream to a sage-green hue using gel coloring, leaving approximately 1/2 cup uncolored and covered for gold details.
09 - Using an offset spatula, spread the sage-green buttercream evenly over the cooled sheet cake, creating a smooth finish or light texture as desired.
10 - Combine gold luster dust with a few drops of clear vanilla or vodka to form a paintable glaze, or mix the dust directly into the reserved buttercream for a metallic paste. Apply with a food-safe brush to piped details or paint directly onto the surface for highlights.
11 - Add graduation symbols, gold sprinkles or piped borders as desired. Chill briefly to set the buttercream for cleaner slicing, then bring to room temperature to serve.
