First Communion White Roses (Printable)

Elegant white layered cake topped with fondant roses and a cross, featuring creamy buttercream and vanilla sponge layers.

# Components:

→ Vanilla Sponge

01 - 2½ cups all-purpose flour
02 - 2½ 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 - 1½ 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, edible or decorative

# Method:

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. Set aside.
03 - In a large bowl, beat 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 combined.
05 - With mixer on low speed, alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Divide batter evenly between prepared pans. Smooth the tops with an offset spatula.
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 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.
10 - Coat the entire cake with a thin layer of buttercream. Refrigerate for 20 minutes to set.
11 - Apply a final, smooth layer of buttercream over the entire cake using an offset spatula.
12 - Roll out white fondant to 1/8-inch thickness. Shape fondant by rolling small balls, flattening them, and forming petals. Assemble petals into rose formations. 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 accents.
14 - Position the cross topper at the center of the cake or as preferred.
15 - Refrigerate the finished cake until serving time.

# Expert Advice:

01 -
  • The vanilla sponge stays moist for days, meaning you can bake it the day before and decorate when you're calm and ready.
  • White fondant roses become a conversation piece—guests always ask how you made them, and the secret feels luxurious to share.
02 -
  • Room temperature ingredients are non-negotiable—cold butter won't cream properly, cold eggs won't emulsify, and the whole structure falls apart.
  • Overmixing the batter after adding flour develops gluten and makes the cake tough, so stop mixing the moment you see no white streaks.
03 -
  • Bake the cake layers the day before and let them sit overnight wrapped in plastic—they're easier to level and frost when completely cool.
  • Make fondant roses up to three days ahead and store them in an airtight container at room temperature; they actually look more refined when slightly firm.
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