Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 4 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) clear vanilla extract
  • 1 pinch (1g) salt
  • 2 tbsp (30ml) blue gel food coloring
  • 1 tbsp (15ml) red gel food coloring
  • 4 oz (115g) white fondant

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 13x9 inch baking pan.
  2. Cream the softened butter (170g) and granulated sugar until the mixture is pale and fluffy.
  3. Beat in eggs one at a time, then stir in the pure vanilla extract.
  4. Alternately add the flour, baking powder, salt, and milk, mixing on low speed until just combined.
  5. Pour batter into the pan and bake for 30 minutes or until the edges pull away from the sides and a toothpick comes out clean. Let cool completely (approximately 1 hour).
  6. Beat the frosting butter (450g) for 3-5 minutes until nearly white in color.
  7. Gradually add powdered sugar and salt on low speed.
  8. Pour in heavy cream and clear vanilla extract; whip on high for 2 minutes until stiff, glossy peaks form.
  9. Spread a thick, even layer of buttercream across the cooled cake using an offset spatula.
  10. Trace a stethoscope or nursing cap on parchment paper and cut it out to create a stencil. Place the stencil on the cake.
  11. Pipe blue-tinted buttercream inside the stencil, then carefully lift the paper to reveal the icon.
  12. Using a small round tip, pipe 'Congrats, RN!' or the graduate's name along the bottom edge and add red heart accents in the corner.