First Communion Cake White Roses (Printable Version)

Vanilla sponge layered dessert with buttercream, fondant roses, and cross topper for elegant gatherings.

# List of Ingredients:

→ Vanilla Sponge

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 Frosting

09 - 1 1/2 cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons pure vanilla extract
12 - 3 to 4 tablespoons whole milk or heavy cream
13 - Pinch of salt

→ Decoration

14 - 16 ounces white fondant
15 - Green gel food coloring for leaves, optional
16 - Edible pearls or silver dragees, optional
17 - 1 cross-shaped cake topper

# Directions:

01 - Preheat oven to 350 degrees Fahrenheit. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in pure vanilla extract until fully combined.
05 - With mixer on low speed, alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly between prepared pans and smooth the tops with an offset spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and salt. Add milk or heavy cream, 1 tablespoon at a time, until desired spreading consistency is achieved.
09 - Level cake layers if needed. Place one layer on cake board and spread with buttercream. Top with second layer. Coat entire cake with thin crumb coat and chill for 20 minutes.
10 - Apply a final, smooth layer of buttercream frosting over the chilled cake using an offset spatula.
11 - Roll out white fondant to 1/8-inch thickness. Cut and shape into roses by rolling small balls, flattening, and forming into petals. Assemble petals into rose formations. Tint a small portion of fondant green for leaves if desired.
12 - Arrange fondant roses and leaves on the frosted cake as desired. Add edible pearls or dragees for decorative accents.
13 - Place the cross-shaped cake topper at the center or preferred position on the cake.
14 - Refrigerate the finished cake until ready to serve.

# Expert Advice:

01 -
  • The vanilla sponge is tender and moist without being heavy, so it actually holds up under the weight of the frosting and decorations.
  • You can make it days ahead and decorate the morning of, which takes the pressure off when you're already nervous about getting everything perfect.
  • White roses from fondant look like real flowers but won't wilt, and kids genuinely think they're magical when they realize they can actually eat them.
02 -
  • Fondant roses take practice, and your first ones might look lumpy or uneven—that's completely normal, and nobody judges a handmade rose as harshly as you will, so give yourself grace.
  • Room temperature ingredients matter more than you think; cold eggs and butter won't mix smoothly, and you'll end up with a grainy frosting or an overmixed, tough cake.
  • If your buttercream looks curdled or broken after you add the powdered sugar, just keep beating it; it will come together as long as you don't give up after 30 seconds.
03 -
  • Use a bench scraper or offset spatula to smooth the frosting between coats; dipping it briefly in hot water helps create an almost polished finish.
  • If your fondant roses are cracking, your fondant is too dry—knead in a tiny amount of vegetable shortening to make it more pliable and forgiving.
  • White food coloring can deepen the white fondant if you want it stark white instead of slightly off-white; add just a drop and knead it in.
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