# What You Need:
→ Sheet 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, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Buttercream
09 - 1 1/2 cups unsalted butter, softened
10 - 6 cups powdered sugar, sifted
11 - 1/4 cup whole milk
12 - 2 teaspoons pure vanilla extract
13 - Food coloring as desired
# How To Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
05 - Alternately add flour mixture and milk in three portions, beginning and ending with flour. Mix only until just combined to avoid overmixing.
06 - Transfer batter to prepared pan, smoothing the surface evenly with a spatula.
07 - Bake for 28 to 32 minutes or until a toothpick inserted in the center emerges clean.
08 - Let cake rest in pan for 10 minutes before turning out onto a wire rack to cool completely.
09 - Beat butter until creamy. Gradually incorporate powdered sugar, alternating with milk, until smooth and fluffy. Add vanilla extract.
10 - Divide buttercream into separate bowls. Blend food coloring into portions for flowers and leaves as desired.
11 - Spread an even layer of untinted buttercream over the cooled cake, covering the surface.
12 - Fill piping bags fitted with flower, leaf, and round tips. Pipe colored buttercream into decorative flowers and leaves along edges and corners.
13 - Pipe a cross or First Communion text using a small round tip, if desired.
