# What You Need:
→ Cake
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
07 - 1 cup whole milk
08 - 2 teaspoons vanilla extract
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar
11 - 2 to 3 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Decoration
14 - 2 pounds white fondant
15 - Food coloring gel (blue, red, green, or team colors of choice)
16 - Edible black food marker or black fondant
17 - Cornstarch (for rolling fondant)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch cake pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a mixing bowl.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in vanilla extract. Alternately add flour mixture and whole milk, beginning and ending with flour, mixing just until combined.
05 - Pour batter into prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
06 - Beat butter until smooth. Gradually add powdered sugar, vanilla extract, salt, and milk, beating to a fluffy and spreadable consistency.
07 - Once cooled, remove cake from pan. Use a serrated knife to carve into a jersey shape, creating rounded shoulders and armhole indentations.
08 - Cover cake with a thin layer of buttercream. Chill for 30 minutes to set.
09 - Tint fondant with desired team colors using food coloring gel. Roll fondant on a cornstarch-dusted surface to about 1/8 inch thickness.
10 - Drape rolled fondant over the chilled cake, smoothing with hands or fondant smoother. Trim excess fondant.
11 - Use additional colored fondant or edible food markers to add jersey design elements, including collar, numbers, name, stripes, and graduation year.
12 - Transfer decorated cake to a serving board and present.
