# 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 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 sugar, sifted
11 - 2 to 3 tablespoons heavy cream or milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
14 - Sage green gel food coloring, as needed
→ Gold buttercream accents
15 - 1/2 cup prepared buttercream, reserved
16 - Gold edible luster dust
17 - 1 teaspoon clear vanilla extract or vodka (optional, to mix with luster dust)
# How to Make:
01 - Preheat oven to 350°F. Grease a 12×18-inch sheet pan and line it with parchment, leaving an overhang for easy removal.
02 - In a medium bowl, sift or whisk together the all-purpose flour, baking powder and salt until evenly combined.
03 - In a large bowl fitted with a paddle or using a handheld mixer, cream the unsalted butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract until homogenous.
05 - Add the flour mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with flour; mix only until just combined to avoid overworking the batter.
06 - Transfer the batter to the prepared pan and smooth the surface. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
07 - Beat the butter in a large bowl until creamy, then gradually add the sifted powdered sugar. Add the vanilla and a pinch of salt. Add heavy cream or milk, one tablespoon at a time, until the buttercream reaches a spreadable consistency.
08 - Tint the majority of the buttercream with sage green gel coloring to the desired hue and set aside. Reserve 1/2 cup of un-tinted buttercream for the gold accents.
09 - Using an offset spatula, spread the sage green buttercream evenly over the cooled sheet cake, creating a smooth surface for decoration.
10 - Mix gold luster dust with a few drops of clear vanilla extract or vodka to form a paint, or blend a small amount of luster dust into the reserved buttercream for a marbled metallic effect.
11 - Pipe or apply the reserved buttercream details, then brush or paint gold accents with a food-safe brush. Add graduation motifs, gold sprinkles, or other decorations as desired. Chill briefly for cleaner slices before serving.
