# 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 preferred 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 - In a mixing bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat softened butter with sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
04 - Mix in vanilla extract. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing until just incorporated.
05 - Pour batter into prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean. Cool completely in the pan.
06 - Beat softened butter until smooth. Gradually add powdered sugar, milk, vanilla, and salt, beating until light and spreadable.
07 - Once the cake has cooled, carefully remove from the pan. Using a serrated knife, carve into a jersey shape by trimming curves at the shoulders and indentations at the sides.
08 - Cover the entire cake with a thin layer of buttercream to seal in crumbs. Refrigerate for 30 minutes to set.
09 - Knead food coloring gel into fondant until desired shade is achieved. Roll fondant on a surface dusted with cornstarch to approximately 1/8 inch thickness.
10 - Carefully place rolled fondant over chilled cake, smoothing the surface and trimming excess with a knife or pizza cutter.
11 - Using colored fondant or edible markers, add jersey elements such as collar, numbers, stripes, name, and graduation year.
12 - Transfer cake to a serving board and display for celebration.
