First Communion Cake White Roses (Printable Version)

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

# What You Need:

→ 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

# How to Make It:

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 distributed.
03 - In a large bowl using an electric mixer, cream softened butter and granulated sugar until light and fluffy, approximately 3 minutes on medium speed.
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, alternately add flour mixture and milk in three additions, beginning and ending with flour. Mix until just combined to avoid overdeveloping gluten.
06 - Divide batter evenly between prepared pans and smooth the tops with an offset spatula.
07 - Bake for 30 to 35 minutes 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 sifted powdered sugar, vanilla extract, and salt. Add milk or heavy cream one tablespoon at a time until desired spreading consistency is achieved.
09 - Level cake layers if necessary. Place first layer on cake board, spread with buttercream, and top with second layer.
10 - Coat the entire cake with a thin crumb coat of buttercream and chill for 20 minutes to seal in crumbs.
11 - Apply a final, smooth and even layer of buttercream to the cake's exterior.
12 - Roll out white fondant to 1/8-inch thickness. Shape small fondant balls, flatten them, and layer petals to create roses. Tint a small portion of fondant green for leaves if desired.
13 - Arrange fondant roses and leaves on the frosted cake as desired. Add edible pearls or silver dragees for elegant accents.
14 - Place the cross-shaped cake topper at the center or as preferred.
15 - Refrigerate the assembled cake until ready to serve.

# Expert Advice:

01 -
  • The vanilla sponge stays impossibly moist and tender even after days of sitting, so you can bake ahead without stress.
  • The buttercream is buttery enough to taste luxurious but stable enough to hold those delicate fondant roses without sweating through.
  • Decorating with fondant feels like grown-up playtime—meditative and surprisingly forgiving once you get the hang of rolling roses.
02 -
  • Room temperature ingredients are not optional—cold eggs and butter will break the emulsion and leave you with a grainy, separated batter that bakes into a tough cake.
  • The crumb coat is the secret weapon; that thin first layer seals all the loose crumbs so your final frosting layer stays pristine and smooth, not speckled with cake bits.
  • Fondant roses feel impossible until you've made five of them, then suddenly your hands just know what to do—don't give up after the first clumsy rose.
03 -
  • Invest in an offset spatula—it's the single best tool for getting buttercream smooth and making your cake look professional without any special skills.
  • Fondant dries out quickly once exposed to air, so work in stages and keep unused portions tightly wrapped in plastic wrap until you need them.
  • Chill your frosted cake on the board before adding fondant roses so the buttercream is firm enough to support them without sliding around.
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