# 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 (blue, red, green, or preferred team colors)
16 - Edible black food marker or black fondant
17 - Cornstarch for rolling fondant
# Preparation Steps:
01 - Set 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 bowl.
03 - In a large mixing bowl, beat softened butter and granulated sugar until light and airy. Incorporate eggs one at a time, mixing thoroughly after each addition.
04 - Add vanilla extract. Alternately blend in the flour mixture and milk, beginning and finishing with the flour, mixing only until just combined.
05 - Pour batter into prepared pan. Level the surface. Bake for 35 to 40 minutes, or until a toothpick comes out clean from the center. Let cool completely inside the pan.
06 - Beat softened butter until smooth. Gradually add powdered sugar, vanilla extract, salt, and milk, mixing until the frosting is fluffy and spreadable.
07 - Once cooled, remove cake from pan. Use a serrated knife to shape the cake into a sports jersey, cutting curves at the shoulders and indenting sides for armholes.
08 - Spread a thin layer of buttercream over the entire cake to seal crumbs. Chill for 30 minutes.
09 - Color fondant as desired with food coloring gel. Roll fondant on a cornstarch-dusted surface to approximately 1/8 inch thickness.
10 - Carefully drape fondant over chilled cake, smoothing out surfaces and trimming excess.
11 - Using additional colored fondant or edible food markers, create jersey features like collars, numbers, names, stripes, and graduation year.
12 - Transfer finished cake to a serving board and display for celebration.
