First Communion Cake White Roses (Printable)

Vanilla sponge layers with buttercream, adorned with white fondant roses and a cross topper for special occasions.

# Components:

→ Vanilla Sponge

01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 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 - 1.5 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 using an electric mixer, cream butter and 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, alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly between prepared pans and smooth the tops level.
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 one 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. Coat the entire cake with a thin crumb coat and chill for 20 minutes.
10 - Apply a final, smooth layer of buttercream to the exterior of the assembled cake using an offset spatula.
11 - Roll out white fondant to 1/8-inch thickness. Cut out rose shapes: roll small balls, flatten, and shape into petals. Assemble petals into complete roses. Tint a small amount of fondant green for leaves if desired.
12 - Arrange fondant roses and leaves on the frosted cake as desired. Add edible pearls or dragees for additional embellishment and visual appeal.
13 - Position the cross-shaped cake topper at the center of the cake or as preferred for presentation.
14 - Chill the decorated cake until ready to serve, ensuring fondant and frosting set properly.

# Expert Advice:

01 -
  • The vanilla sponge is tender and moist without being overly fussy—it never disappoints even on your third or fourth attempt.
  • Fondant work becomes almost meditative once you stop worrying about perfection and just let your fingers shape each rose.
  • This cake genuinely tastes as beautiful as it looks, which is rarer than you'd think.
02 -
  • Room temperature ingredients are not optional—they emulsify properly, creating a tender crumb instead of a dense one.
  • The crumb coat changes everything; skipping it means crumbs in your final frosting layer, which looks sloppy no matter how hard you try to fix it.
  • Fondant dries quickly, so work in a cool kitchen and keep unused fondant wrapped tightly in plastic wrap between steps.
03 -
  • Keep fondant in an airtight container between uses; it dries out quickly in open air and becomes impossible to work with.
  • If your cake layers are slightly uneven, use a serrated knife to gently level them before stacking—this prevents the whole structure from tilting.
  • Chill the cake multiple times during the decorating process; cold buttercream holds detail better and feels more stable under your hands.
Return