# 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 desired team colors)
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 flour, baking powder, and salt together in a bowl.
03 - In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
04 - Blend in vanilla extract. Alternately add the flour mixture and milk, starting and finishing with the flour, until just combined.
05 - Pour the batter into prepared pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean. Allow cake to cool completely in pan.
06 - Beat softened butter until smooth. Gradually incorporate powdered sugar, vanilla, salt, and milk, beating until the mixture becomes fluffy and spreadable.
07 - Once cooled, carefully remove cake from pan. With a serrated knife, carve into a jersey shape: rectangle with curved shoulders and side indentations for armholes.
08 - Spread a thin layer of buttercream over cake to seal in crumbs. Chill cake for 30 minutes.
09 - Tint fondant with food coloring gel to desired team shades. Roll out on a cornstarch-dusted surface to approximately 1/8 inch thick.
10 - Drape fondant over chilled cake, smoothing gently and trimming any excess.
11 - Use colored fondant or edible markers to create collar, numbers, name, stripes, and graduation year accents.
12 - Transfer the finished cake to a serving board for display.
