# Components:
→ 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 in 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 together flour, baking powder, and salt in a mixing bowl.
03 - Beat butter and granulated sugar in a large bowl with an electric mixer 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 milk, beginning and ending with the flour, stirring until just combined.
05 - Pour batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan.
06 - Beat softened butter until smooth. Gradually add powdered sugar, vanilla, salt, and milk, beating until the frosting is fluffy and spreadable.
07 - Once cooled, remove cake from pan. Using a serrated knife, carve into a jersey shape with rounded shoulders and indentations for armholes.
08 - Spread a thin layer of buttercream over the entire cake. Chill for 30 minutes to set.
09 - Tint fondant in desired team colors with food coloring gel. Roll out fondant on a surface dusted with cornstarch to about 1/8 inch thickness.
10 - Drape fondant over chilled cake, smooth the surface, and trim the excess.
11 - Use colored fondant or edible markers to add collar, numbers, name, stripes, and graduation year to the cake.
12 - Transfer decorated cake to a serving board for presentation.
