# What You 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 (2 sticks) 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 (3 sticks) unsalted butter, room temperature
10 - 5 cups powdered sugar, sifted
11 - 2 to 3 tablespoons heavy cream or whole milk
12 - 2 teaspoons pure vanilla extract
13 - Pinch of fine salt
14 - Sage green gel food coloring, as needed
→ Gold buttercream accents
15 - 1/2 cup reserved buttercream
16 - Edible gold luster dust
17 - 1 teaspoon clear vanilla extract or vodka (optional, for mixing with dust)
# How to Make:
01 - Preheat oven to 350°F. Grease a 12x18-inch sheet pan and line it with parchment paper, leaving an overhang for easy removal.
02 - Whisk together the flour, baking powder, and salt in a medium bowl until evenly distributed.
03 - Using an electric mixer, beat the butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
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 to avoid overworking the batter.
06 - Pour the batter into the prepared pan and smooth the surface. Bake at 350°F for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Remove the sheet from the oven and place on a wire rack. Let cool completely in the pan before applying buttercream to prevent melting.
08 - In a large bowl, beat the 1 1/2 cups of butter until creamy. Gradually add the sifted powdered sugar, then blend in the vanilla and pinch of salt. Add heavy cream or milk 1 tablespoon at a time until the frosting reaches a spreadable consistency.
09 - Tint the bulk of the buttercream with sage green gel coloring until the desired shade is achieved. Reserve 1/2 cup of plain buttercream for gold detailing.
10 - Spread the sage green buttercream evenly over the cooled sheet using an offset spatula for a smooth finish.
11 - For painted accents, mix edible gold luster dust with a few drops of clear vanilla or vodka to form a paint; alternatively, fold dust into the reserved buttercream for a marbled gold effect. Use a food-safe brush or piping to apply gold details and highlights.
12 - Add graduation motifs, gold sprinkles, or piped borders as desired. Chill briefly to set decorations, then slice into neat squares for serving.
