# 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 Make:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch cake pan with parchment paper.
02 - In a mixing bowl, whisk together the flour, baking powder, and salt.
03 - In a large 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 the vanilla extract. Alternately add the flour mixture and milk, beginning and ending with the flour, mixing just until combined.
05 - Pour batter into the prepared pan. Smooth the top and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
06 - Beat the unsalted butter until smooth. Gradually add powdered sugar, vanilla extract, salt, and milk, beating until fluffy and spreadable.
07 - Once cake is fully cooled, remove from pan. Using a serrated knife, carve the cake into a sports jersey shape, with curved shoulders and armhole indentations.
08 - Cover the shaped cake with a thin layer of buttercream frosting to seal in crumbs. Chill for 30 minutes.
09 - Tint fondant with desired team colors using food coloring gel. Roll out fondant on a cornstarch-dusted surface to 1/8 inch thickness.
10 - Drape the rolled fondant over the chilled cake. Smooth the surface and trim excess fondant from edges.
11 - Use colored fondant or edible markers to add details such as collar, numbers, stripes, name, and graduation year on the jersey.
12 - Transfer the finished cake to a serving board and display for celebration.
