# What You'll 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, in desired colors
16 - Edible black food marker or black fondant
17 - Cornstarch, for rolling fondant
# How To:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch cake pan with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt until thoroughly combined.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy.
04 - Incorporate eggs one at a time into the butter mixture, mixing well after each addition.
05 - Mix in vanilla extract. Alternately add flour mixture and whole milk, beginning and ending with flour. Stir until just combined.
06 - Pour batter into the prepared pan, smoothing the surface. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
07 - Beat softened butter until smooth. Gradually add powdered sugar, vanilla extract, salt, and milk, beating until the mixture is fluffy and spreadable.
08 - Once cooled, carefully remove the cake from the pan. Using a serrated knife, carve the cake into a jersey shape by creating curves at the shoulders and indentations for armholes.
09 - Spread a thin, even layer of buttercream over the entire cake to seal in crumbs. Chill in the refrigerator for 30 minutes.
10 - Tint fondant with desired gel food coloring. Dust the work surface with cornstarch and roll the fondant to approximately 1/8 inch thickness.
11 - Drape the rolled fondant over the chilled cake, smoothing it gently over the surface and trimming away any excess.
12 - Use colored fondant or edible food markers to create jersey accents, including the collar, numbers, name, stripes, and graduation year.
13 - Transfer the finished cake to a serving board and present as the centerpiece for the celebration.
