First Communion Cake White Roses (Printable)

Tender vanilla sponge layered with smooth buttercream and adorned with delicate white fondant roses and cross topper.

# What You'll Need:

→ 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

# Directions:

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, cream softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Reduce mixer speed to low. Alternate adding flour mixture and milk to the butter mixture, 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 until a toothpick inserted in the center comes out clean. Cool 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 one layer on cake board and spread with buttercream. Top with second layer.
10 - Coat entire cake with a thin crumb coat of buttercream and chill for 20 minutes to set.
11 - Apply a final, smooth layer of buttercream to the entire cake surface using an offset spatula.
12 - Roll out white fondant to 1/8-inch thickness. Cut and shape small fondant pieces into rose petals, roll into balls, flatten, and assemble into complete 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 accent details.
14 - Place the cross topper at the center or preferred location on the cake.
15 - Chill cake until ready to serve.

# Expert Tips:

01 -
  • The vanilla sponge is tender enough to melt on your tongue, yet sturdy enough to support layers of buttercream and fondant without collapsing.
  • Fondant roses stay pristine and photograph beautifully, making this cake as stunning as it is delicious.
  • This recipe feels fancy but doesn't require years of pastry school to execute with confidence.
02 -
  • Room temperature ingredients aren't a suggestion—they're the difference between a silky batter and one that looks broken and separated, no matter how long you mix.
  • The crumb coat is your invisible hero; it traps loose crumbs so your final frosting layer stays flawlessly smooth instead of speckled with cake bits.
  • Fondant dries from the outside in, so if your roses crack while shaping, seal them immediately in an airtight container for a few minutes to re-soften before trying again.
03 -
  • Invest in quality vanilla extract; it's the quiet hero of this cake and worth every penny more than the imitation kind.
  • Use an offset spatula dipped in hot water for spreading the final buttercream layer—the warmth smooths the frosting without dragging and creating drag marks.
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