# Required Ingredients:
→ Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ 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 (blue, red, green, or team colors of choice)
16 - Edible black food marker or black fondant
17 - Cornstarch (for rolling fondant)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch cake pan with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a bowl.
03 - In a large mixing bowl, beat the softened butter and granulated sugar 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 flour, mixing just until combined.
05 - Pour the batter into the prepared pan. Smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan.
06 - Beat unsalted butter until smooth. Gradually add powdered sugar, vanilla, salt, and milk. Continue beating until frosting is fluffy and easily spreadable.
07 - Once the cake is cool, carefully remove from the pan. Using a serrated knife, carve the cake into a jersey shape with curved shoulders and armholes.
08 - Cover the entire cake with a thin layer of buttercream frosting. Chill for 30 minutes to set.
09 - Tint fondant with desired team colors using food coloring gel. Roll out fondant on a cornstarch-dusted surface to approximately ⅛ inch thickness.
10 - Drape the rolled fondant over the chilled cake. Smooth the surface and trim excess fondant around the base.
11 - Use additional colored fondant or edible marker to create jersey details such as collar, numbers, name, stripes, and graduation year.
12 - Transfer finished cake to a serving board and display for celebration.
