📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour your baking pans. The size will depend on how many layers and how big you want your cake. For a classic look, use two 9-inch round pans and one 6-inch pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This might take a good 5-7 minutes, so don't rush it! You want it nice and airy.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
6. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Paitence is key here.
7. While the cakes are cooling, prepare the buttercream frosting. In a large mixing bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.
8. Stir in the vanilla extract and milk. If the frosting is too thick, add more milk, one tablespoon at a time, until it reaches your desired consistency.
9. Once the cakes are completely cool, level them with a cake leveler or a serrated knife. This will ensure your cake is stable and doesn't lean.
10. Place one of the 9-inch cake layers on a serving plate or cake stand. Spread a generous layer of buttercream frosting over the top. Place the second 9-inch layer on top and frost again.
11. Carefully place the 6-inch cake layer on top of the second layer and frost the entire cake with a thin crumb coat of buttercream. This seals in any loose crumbs and provides a smooth surface for the final layer of frosting.
12. Refrigerate the cake for at least 30 minutes to allow the crumb coat to set. This step is essential for a professional-looking finish.
13. Divide the remaining buttercream into separate bowls and tint each bowl with your desired colors. Use gel food coloring for the best results.
14. Cover the entire cake with the colored buttercream. Smooth the frosting with an offset spatula and a fondant smoother. A turntable will make this process much easier.
15. Roll out the fondant on a lightly powdered surface. Cut out the shape of a graduation gown, drape it over the top layer of the cake, and smooth it out. Use a sharp knife or pizza cutter to trim any excess fondant.
16. Use piping bags and tips to add details such as borders, tassels, and the year of graduation. Get creative and personalize it!
17. Add any additional decorations, such as edible glitter, sugar pearls, or fondant cutouts. Let your imagination run wild. Keep in mind, the littlest details go a long way.
18. Refrigerate the finished cake for at least 30 minutes before serving. This will help the frosting and fondant set.