# 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 - 2–3 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Decoration
14 - 2 pounds white fondant
15 - Food coloring gel (team colors of choice)
16 - Edible black food marker or black fondant
17 - Cornstarch (for rolling fondant)
# How To Make It:
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 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
04 - Mix in vanilla extract. Alternately add flour mixture and milk, beginning and ending with flour, until just combined.
05 - Pour batter into the prepared pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center is clean. Cool completely in the pan.
06 - Beat butter until smooth. Gradually add powdered sugar, vanilla, salt, and milk. Beat until fluffy and spreadable.
07 - When the cake is cool, remove from the pan. Use a serrated knife to carve into a jersey shape, forming shoulder curves and indentations for armholes.
08 - Cover the entire cake with a thin layer of buttercream and chill for 30 minutes to set.
09 - Tint fondant with chosen team colors using food coloring gel. Roll fondant out to 1/8 inch thickness on a cornstarch-dusted surface.
10 - Drape fondant over the chilled cake, smoothing the surface and trimming away excess.
11 - Use colored fondant or edible markers to add collar, numbers, name, stripes, and graduation year.
12 - Transfer the finished cake to a serving board and display for presentation.
