# What Goes In:
→ 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
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch pan and line with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in vanilla, then alternately add the flour mixture and milk, beginning and ending with flour. Mix just until incorporated.
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 comes out clean. Cool completely in the pan.
06 - Beat softened butter with powdered sugar, vanilla, salt, and milk until fluffy and spreadable.
07 - Remove cooled cake from the pan. Use a serrated knife to carve the cake into a jersey shape, rounding shoulders and indenting the sides for armholes.
08 - Apply a thin layer of buttercream over the cake to seal in crumbs. Chill for 30 minutes.
09 - Tint fondant with desired colors using food coloring gel. Roll fondant on a cornstarch-dusted surface to approximately 1/8 inch thickness.
10 - Drape fondant over the chilled cake, smoothing and trimming as needed. Add jersey details with colored fondant or edible markers, including collar, numbers, name, stripes, and graduation year.
11 - Transfer cake to a serving board and present for celebration.
