First Communion White Roses (Printable Version)

Tender vanilla layers with buttercream, white fondant roses, and cross topper for special celebrations.

# What You'll Need:

→ Vanilla Sponge

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 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 1/2 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

# Steps:

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 butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - With mixer on low speed, alternate adding flour mixture and milk, beginning and ending with flour mixture. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in 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 powdered sugar, vanilla extract, and salt. Add milk or cream one tablespoon at a time until reaching desired spreading consistency.
09 - Level cake layers if necessary. Place one layer on cake board, spread with buttercream. Top with second layer. Apply thin crumb coat to entire cake and chill for 20 minutes.
10 - Apply a final, smooth layer of buttercream to entire cake.
11 - Roll out white fondant to 1/8-inch thickness. Roll small balls, flatten each, and shape into petals. Assemble petals into rose formations. Tint small fondant portions green for leaves if desired.
12 - Arrange fondant roses and leaves on cake surface. Add edible pearls or dragees for decorative accents as desired.
13 - Position cross topper at center of cake or at preferred location.
14 - Refrigerate cake until ready to serve.

# Expert Advice:

01 -
  • Elegant and meaningful design perfect for First Communion celebrations
  • Tender vanilla sponge cake that melts in your mouth
  • Silky buttercream frosting that's smooth and delicious
  • Beautiful handcrafted white fondant roses add a professional touch
  • Customizable with edible pearls and decorative accents
  • Serves 12 guests generously
  • Medium difficulty level makes it achievable for home bakers
02 -
  • Use an electric mixer for consistent, fluffy buttercream every time
  • Level your cake layers with a serrated knife or cake leveler for professional results
  • Chill the cake for 20 minutes after the crumb coat to make the final frosting layer easier
  • Roll fondant between two sheets of parchment paper to prevent sticking
  • Keep a small bowl of powdered sugar nearby when working with fondant
  • Use a cake board slightly larger than your cake for easier handling and presentation
  • Store leftover cake covered in the refrigerator for up to 3 days
  • Always check fondant packaging for allergen information if serving guests with allergies
Go Back