First Communion Cake White Roses (Print Version)

Tender vanilla sponge layered with silky buttercream, decorated with white fondant roses and a cross topper.

# Ingredient List:

→ Vanilla Sponge

01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ 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 ½ 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, optional
16 - Edible pearls or silver dragees, optional
17 - 1 cross-shaped cake topper

# How to Make:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - With mixer on low speed, alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in 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 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, spread with buttercream, and top with second layer.
10 - Coat the entire cake with a thin crumb coat of buttercream. Chill for 20 minutes.
11 - Apply a final, smooth layer of buttercream over the chilled crumb coat.
12 - Roll out white fondant to 1/8-inch thickness. Create roses by rolling small fondant balls, flattening them, and shaping into petals. Assemble petals into rose forms. Tint a small amount of fondant green for leaves if desired.
13 - Arrange fondant roses and leaves on the cake as desired. Add edible pearls or silver dragees for decorative accents.
14 - Position the cross topper at the center of the cake or as preferred.
15 - Chill the finished cake until ready to serve.

# Expert Advice:

01 -
  • The vanilla sponge is moist and tender without being heavy, so it actually tastes as elegant as it looks.
  • Buttercream frosting is forgiving enough for a home baker but refined enough to make you feel like you know what you're doing.
  • Fondant roses sound intimidating until you realize they're basically fancy playdough that hardens into something beautiful.
02 -
  • Room temperature ingredients are not just a suggestion—cold eggs and cold butter will not incorporate properly and you'll end up with a broken, grainy batter.
  • Do not overmix once you've added the flour; stirring too much activates gluten and turns your cake dense and tough instead of tender.
  • Fondant is more forgiving than you think, but it dries out if exposed to air, so work with it in small batches and keep the rest wrapped tightly in plastic.
03 -
  • An offset spatula with a thin blade is worth buying; it makes frosting this cake feel almost meditative instead of frustrating.
  • If your buttercream breaks or looks curdled while mixing, it usually means the temperature is off—add a tablespoon of cold milk and beat hard, and it should come back together.
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