Description
This elegant graduation cake features delicious layers of yellow and chocolate sheet cake, decorated with a fondant cap topper and edible diploma. Perfect for celebrating milestones with loved ones!
Ingredients
Scale
- 2 yellow sheet cakes
- 2 chocolate sheet cakes
- 1 cotton candy dome cake
- 10 cups American buttercream frosting (tinted yellow with gel food coloring)
- 4 cups marshmallow fondant (2 cups of black and 2 cups of white)
- 1 batch rice krispie treats (can also use store-bought)
Instructions
- Bake 2 yellow sheet cakes, 2 chocolate sheet cakes, and 1 cotton candy dome cake. Set aside to cool completely.
- Prepare the yellow buttercream frosting while cakes are cooling.
- For the cap cake, place the dome cake on a cake board and frost smoothly with buttercream.
- Chill the cap cake for 20 minutes.
- Roll out black fondant and cover the chilled dome cake. Smooth it with a fondant smoother and cut excess fondant.
- Create the top cap portion using a square piece of cardboard. Color the edges with a black edible marker and spread a thin layer of icing on top, covering with black fondant and cutting the excess.
- Cut a small circle from fondant, brush corn syrup on the cardboard, attach the ribbon, and place the circle on top of the ribbon. Stick this to the dome cake with melted chocolate or royal icing.
- Roll rice krispie treats into a long cylinder and spread buttercream on the sides.
- Place the cylinder on white fondant and roll it, cutting excess with a knife. Attach white fondant circles to both ends with icing and wrap with a red ribbon.
- Assemble the cake by placing the 2 chocolate sheet cakes side by side on a large rectangle cake board and icing them.
- Add the 2 yellow sheet cakes on top and icing on the top and sides.
- Fill a piping bag with yellow icing and pipe roses along the cake edges and top.
- Decide where to place the diploma and cap, adding support dowels in those spots, then place them carefully on the cake.
- Cut out letters for 'Congratulations Class of 2024' using cookie cutters and stick them on the cake board with buttercream icing.
Notes
The cake can be made a day in advance for easier assembly.
Use edible glitter for extra decoration on the cap if desired.
Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg