How to Make Jersey Cakes

 

 

 

 

 

 

Jersey cakes are the perfect gifts for a sports fan. They are always appreciated and can be personalized with the name and age of the celebrant. Below, I will be showing you how I create these cakes. This tutorial can serve as a guide for whatever Jersey cake you want to make. This tutorial will be divided into 3 sections: template making, carving and frosting and cake designing. To see all of my jersey cakes, click on this link.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(A) TEMPLATE MAKING

The first part of the process is making your template. You will need to do this only once as the same template can be used for all your future jersey cakes.

 

 

 

 

 

 

TOOLS:

(1) A Square or Rectangular Cake Card with sides of at least 12 x 15 inches.

(2) A Ruler

(3) A Maker or Pen

(4) A Pair of Scissors

PROCEDURE:

(1) I make my jersey cakes using a 9 x 13 inch rectangular cake pan (1/4 sheet) and usually display them on a 12 x 17 inch cake board. Place the 9 x 13 cake pan on the cake card and draw out its outline using a marker. Alternatively, draw a 9 x 13 inch rectangle on the cake card.

 

 

 

 

 

 

(2) The sleeves extend beyond the width of the pan by at least 2 inches. Thus, draw a line an inch away from both sides of the rectangle.

 

 

 

 

 

 

(3) Now begins the process of making the jersey template. Its all about drawing lines to create the shape of a jersey. Below, you will see the various stages of the process. In the first picture, I have written out the dimensions which I used to draw out the various stages.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(4) When you are done with the sketching, cut out the template using a pair of scissors.

 

 

 

 

 

 

(5) Each time you want to make a jersey cake, use the template to cut out the shape of the jersey on a cake card. That cake card will be used to carve the cake and will ultimately end up underneath the cake. The template should be stored away for future use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(B) CAKE CARVING AND FROSTING

(1) Bake the cake in a 9 x 13 rectangular pan, allow it to cool down, wrap with cling film and chill it, preferably overnight. Cold cakes are easier to carve. In this tutorial, I am using a double recipe of my Nigerian Cake recipe. Any cake recipe can be used.

 

 

 

 

 

 

(2) Take the cake out of the fridge, torte the top of the cake and divide the sponge into two in the middle.

 

 

 

 

 

 

(3) Flip the cake upside down, place the prepared cake card on top of the cake and carve the cake using the card as a guide.

 

 

 

 

 

 

 

 

 

 

 

(4) Remove the cake card, spread a but of frosting on it and place the top half of the cake on the cake card. Place the cutoffs from the sides of the cake where the sleeves should be keep carving until you have filled all the sleeves with cake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(5)  Remove the top half of the cake and use frosting to stick the bottom sleeve pieces to the cake.

 

 

 

 

 

 

(6) Frost the top of the cake, place the other layer on top and frost the whole cake to make the crumb coat. Allow the cake to chill for some time and spread another coat of frosting on the cake. Chill the cake before draping with fondant.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(C) CAKE DESIGNING

Once the cake has chilled, it is time to design it.

(1) First, prepare your cake board by covering it with fondant. This can be done way ahead of the cake designing.

 

 

 

 

 

 

(2) Next, make the logo or badge of the jersey. I have a tutorial here on how I do that. Also cut out any letters you might be using on the cake itself or the cake board. This again can be done ahead of time so you have less to do on the final day.

 

 

 

 

 

 

 

(3) Place the cake on an elevated platform and drape it with fondant cutting off the excess fondant. The fondant ALWAYS tears at the armpit area. This will be fixed later on. Use your fondant smoother to smooth out the fondant.

 

 

 

 

 

 

(4) While the fondant is still soft, use an embosser to mark out the sleeves and make the creases on the cake. This is what brings the jersey to life. Look at a picture of a jersey online and try to copy the flow of the creases on the jersey.

 

 

 

 

 

 

 

 

 

 

 

(5) Next, place the cake on the cake board

 

 

 

 

 

 

(6) Next, cut out a strip of fondant the same height as the cake, brush the cake with vodka, wrap the sides of the cake with the fondant strip and brush the whole cake with vodka.

 

 

 

 

 

 

(7) Start adding all the embellishments on the cake and cake board.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(8) Cover the sides of the cake board with a ribbon. That’s all there is to it. Happy caking!