25 Simple Graduation Cake Ideas Step by Step

Grease two 20 cm (8 in) round cake tins and line the bases with baking paper. Preheat the oven to 180°C (350°F) so it's fully up to temperature before the batter goes in, which keeps the sponge rising evenly.

Beat 350 g (12 oz) softened butter with 350 g (12 oz) caster sugar for 3-4 minutes until pale, fluffy and noticeably lighter in colour. This traps air that gives the sponge its soft texture, so don't rush this step.

Beat in the 6 eggs one at a time, adding a spoonful of the flour with each if the mixture looks like it's splitting. The batter should stay smooth and glossy throughout.

Sift in 350 g (12 oz) self-raising flour and fold gently with a large metal spoon until just combined, then stir through 2 tsp vanilla extract. Overmixing at this stage knocks out air and makes the cake tough, so stop as soon as no dry flour remains.

Split the batter evenly between the two prepared tins and smooth the tops with a spatula. Bake for 25-28 minutes until golden and springy to the touch, and a skewer inserted in the centre comes out clean.

Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack to cool fully, about 1 hour. Decorating a warm cake melts the buttercream, so don't skip this waiting time.

Use a serrated knife to trim any domed tops flat, so the two layers stack evenly. Keep the offcuts for a trifle or cake pops rather than wasting them.

Beat 200 g (7 oz) softened butter until creamy, then gradually add 400 g (14 oz) sifted icing sugar with 3 tbsp milk, beating for 3-4 minutes until light and spreadable. The finished buttercream should hold soft peaks and pipe smoothly without collapsing.

Spread a generous layer of buttercream over the first sponge, then place the second layer on top, cut-side down. Press down lightly so the layers sit level and flush at the edges.

Spread a thin layer of buttercream over the whole cake, sealing in any loose crumbs. Chill for 20 minutes in the fridge until this base coat is firm to the touch.

Cover the chilled cake with a thicker, final layer of buttercream and smooth the sides with a bench scraper, dipping it in hot water between passes. Work in one continuous motion around the cake for a clean, even finish before adding any decoration.

Warm 100 g (3.5 oz) melted chocolate mixed with a little gold lustre dust until it's a thin, pourable consistency. Spoon it around the top edge of the cake so it trails down the sides in slow drips, then let it set for 10 minutes before adding more decoration.

Pipe a flat black buttercream square on a small round base to form the cap's mortarboard, using a piping bag fitted with a flat tip. Rest it slightly off-centre on top of the cake so it looks naturally placed rather than perfectly aligned.

Roll a 10 cm (4 in) strip of white fondant thinly and curl both ends inward like a scroll, securing with a dab of water. Tie a thin ribbon of coloured fondant around the centre and leave it to firm up for 15 minutes before placing on the cake.

Using a fine round piping tip, pipe a straight line of black or gold buttercream down from the centre of the cap topper, finishing with a small tuft at the end to mimic a graduation tassel. Keep the line slightly wavy for a more realistic, hand-draped look.

Using tweezers, lift small pieces of edible gold leaf and press them gently onto the cake in a scattered cluster near the base or around the cap. A little goes a long way, so 4-5 small pieces are enough for an elegant, not overpowering, effect.

Tint three bowls of buttercream in graduating shades of one colour, then apply them in horizontal bands up the side of the cake before smoothing with a scraper to blend the transitions. This works especially well for school-colour themed graduation cakes.

Fit a piping bag with a large star tip and pipe a ring of buttercream rosettes around the base of the cake, working in a continuous swirling motion for each one. This simple border hides any uneven edges at the bottom in seconds.

Cut the graduation year from rolled black fondant using small number cutters, then leave the numbers to firm up on a flat tray for at least 1 hour. Insert them into the top of the cake on cocktail sticks once fully hardened.

Pipe 4 cm (1.5 in) chocolate squares onto baking paper using the remaining melted chocolate and leave to set for 15 minutes, then attach a small chocolate button underneath as the cap's base. Arrange 3-4 of these mini caps around the main topper for extra detail.

Roll out a small oval of white or coloured fondant and pipe the graduate's name or 'Congrats Grad' across it in a contrasting gel icing colour. Let the writing dry for 20 minutes before leaning the plaque against the base of the cake.

Press a handful of assorted sprinkles and edible pearls gently into the lower 5 cm (2 in) of the cake's side while the buttercream is still slightly soft. Work in sections, catching any loose sprinkles on a plate underneath to reuse.

If serving a crowd, bake a batch of matching mini cupcakes and top each with a small buttercream swirl and a mini fondant cap, then arrange them around the base of the main cake. This stretches the graduation theme further without decorating a second full cake.

Position the main graduation cap topper, tassel and diploma scroll together just off-centre on top of the cake, then tuck the name plaque against the base at the front. Stand back and check the balance of colours and heights before the buttercream fully sets.

Rest the finished cake in the fridge for 15 minutes to firm up all the decorations, then bring it out 30 minutes before serving so it slices cleanly at room temperature. Use a sharp knife dipped in hot water for the neatest slices through the buttercream layers.