How To Make A Hockey Jersey Cake? [Ultimate Guide!]


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It’s almost that time of year again! Hockey season is once again upon us. Whether you’re an avid fan of the game or just know someone that is, it’s time to start thinking about what you’ll be doing for Christmas and New Year’s. One traditional way of celebrating the winter sport is with a hockey cake. It doesn’t have to be restricted to just hockey either. There are many different variations that you can make depending on what type of sport you follow or what types of sports personalities you admire most. Below we’ll discuss how to make a hockey jersey cake, along with some alternative ideas if you don’t play hockey.

The Basics

A hockey cake is simply a cake decorated with images of sports teams. Oftentimes, these cakes are decorated with the team’s colors and logos. There are no particular rules as to which sports teams you can use, as long as the general shapes and sizes of the sports jerseys match up, it’ll work just fine. It is important to note that the cake should not be too rich. If you want to keep the flavor of the cake intact, go for simpler decorations like icing or fondant rather than baking a variety of meats in it. If you want to make the cake even more authentic-looking, you can use actual hockey jerseys for the decorations instead of baking ones on your own. Always use real ice cream instead of a cream-based one when making a frozen dessert. This will help maintain that authentic hockey flavor.

The Best Way To Make A Hockey Cake

Many people think that the best way to make a hockey cake is to take a regular cake, cut it into four or five smaller portions, and stack them on top of each other. Then, you’ll need to take a bite out of each one in order to form the puck shape. This way, you get to enjoy the sweet flavor of the cake without having to deal with all that cream filling that sometimes comes with pastry. It’s a great way to go if you want to add a little more spice to your game day treats. However, if you want to keep the flavor relatively intact, this is certainly not the way to go about it. You’ll end up overpowering the cake with too much spice. Plus, it takes a lot of bites to form the puck shape.

The best way to make a hockey cake is by creating a pastry crust, layering it with an almond flour batter, and then topping it with buttercream frosting. The crust should be thick and the texture of pastry. You can either make one large disk or a variety of smaller ones and then cut it into quarters or eighths, as appropriate. After that, you’ll simply need to place the pieces on a baking sheet so that they can bake for 10 to 12 minutes, depending on the thickness of the crust. The top layer will be the almond flour batter, and the bottom layer will be the pastry crust. Once the cake is baked, let it cool for ten minutes before removing it from the oven. This way, you ensure that the flavors infuse throughout and that the cake doesn’t become soggy from overly-moisture. When you remove the cake from the oven, you’ll need to immediately frost it. One type of frosting that we recommend is the buttercream. It’s easily obtainable and has a smooth texture that blends well with the cake’s doughy flavor. You can also use it to frost a cupcake or a brownie if you so desire. It’s the perfect marriage of sweet and creamy, and it helps to mask the slightest hints of spice from the cake’s topping. You can keep the flavor predominantly sweet by using only white granulated sugar instead of brown, as the latter adds a deeper flavor to baked goods. White flour also has the advantage of allowing you to add more spices to the cake without worrying about it being overly-spiced. You can use either all-purpose flour or cake flour for the crust, depending on which one you prefer. Cake flour is a bit softer than all-purpose flour and will yield a fluffier pastry when used.

Spice Up The Crust

If you happen to have a sweet tooth and enjoy an occasional pastry or cake, you can always use the traditional route and add more sugar to the crust. If you’re looking for a change of pace from the usual sweetness, you can use a spice in its place. We recommend using cinnamon, ginger, or allspice for their warm, pleasant flavor that infuses well into baked goods. If you go the spice route, it’s important to make sure that you use a very good quality product for the best flavor impact. If you use ground cinnamon as opposed to sticks, for example, you’ll likely notice a difference in how the cake tastes. The ground versions have a much more robust flavor than the regular ones do. They also have the advantage of allowing you to add more to the dough without completely overpowering it. If you don’t have any of these spices on hand, you can always use vanilla extract as a replacement. Just a few drops of this versatile flavoring will go a long way to subtly infusing a cake or pastry with flavor. While it can be tempting to use a lot of spice simply for the sake of changing things up, adding too much of anything to food can dramatically alter its taste. Therefore, use these spices sparingly and only in small amounts to start with, then you can increase how much you use as you get accustomed to their taste. This is especially important if you use a product like ground cinnamon, as much as a gram or two could constitute a dangerously high intake for a person with overly-sensitive stomachs. Take care not to use too much and end up causing yourself harm. Aside from the fact that it can cause you to gain weight, consuming too much cinnamon has its downsides. It has been known to aggravate asthma and allergies, and it can cause digestion problems if used in excess.

No Crumbs Allowed

Most cakes, no matter what style, tend to have some crumbs on them. These are usually small bits of dried out cake that have fallen between the cracks or are otherwise leftover from mixing. If you happen to have some of these bits on hand, you can always use them to garnish the top of a cheesecake or brownie pie before you eat it. However, do not eat the bits. They will make you fat and unhealthy. The same goes for chocolate chips. The same rule applies to many other types of garnish as well. So, when you’re deciding what types of garnish to use, it’s best to avoid foods with the word โ€œchocolateโ€ in it, as it’ll undoubtedly go bad sooner or later.

By far the best way to make a cake is to use the best ingredients that you can get your hands on. If you use fresh, high-quality butter instead of frozen margarine, you’ll be able to taste the difference in how the cake tastes versus how it tastes when made with cheaper options. The same goes for the eggs. The yolks should be bright yellow in color and taste rich and creamy, rather than dull and thick. As for the sugar, always go for the white granulated sugar rather than the brown. It really is that simple! A lot of people don’t think that they can get good-tasting cakes using these cheaper alternatives, but they are often mistaken. With the right combination of eggs, butter, and sugar, it’s possible to create a rich, delicious flavor that doesn’t cost an arm and a leg.

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