# Ingredient List:
→ 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 - 2–3 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 Prepare:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch cake pan with parchment paper.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar together with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
04 - Mix in vanilla extract. Alternately add flour mixture and milk, starting and ending with flour. Mix just until combined.
05 - Pour batter into prepared pan and smooth the surface. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean. Cool completely in the pan.
06 - Beat butter until smooth. Gradually incorporate powdered sugar, vanilla, salt, and milk, beating until the frosting is fluffy and spreadable.
07 - Once the cake is cool, remove from the pan. Use a serrated knife to carve the cake into a sports jersey shape, creating gentle curves at the shoulders and making indentations at the sides for armholes.
08 - Cover the carved cake with a thin layer of buttercream frosting to lock in crumbs. Chill for 30 minutes.
09 - Tint white fondant with food coloring gel in desired team colors. Roll out fondant on a cornstarch-dusted surface to approximately 1/8-inch thickness.
10 - Drape rolled fondant over the chilled cake. Smooth over the surface and trim away excess.
11 - Add jersey details using colored fondant or edible markers: collar, numbers, name, stripes, and graduation year.
12 - Transfer finished cake to a serving board for display.
