I was tasked with creating baked goods for my nephew’s hockey league’s end of season party. Initially, my plan was a sheet cake that would be decorated like a hockey rink and the sides would have a “puck” cookie for each kid on the team. That likely would have been adequate. More than adequate. But I operate on a go big or go home theory. So what we ended up with was this spread:
The simple puck cookies that were originally intended to dot the sides of the sheet cake had morphed into m&m filled sugar cookies, coated in candy, wrapped in modeling chocolate and decorated with the kids names and team colors. Go big or go home.
After a number of google searches and reviews of my own cookie-making experiences, I settled on this as a basic model:
Obviously, I wanted black cookies rather than orange, and didn’t want the basketball design, but the rest was fine. I mixed the dough and used enough Wilton black icing color for the dough to turn purple and refuse to be anything other than purple. I decided that in the proper light (which was obviously not in my kitchen) they would look black.
I rolled the dough to 1/4″ thickness (I have rolling pin spacers for this). The recipe suggests cutting the circles out of the dough when freshly baked out of the oven. This would ensure consistent sizing among layers of the cookie, but would waste a fair amount of dough (although the scraps would be edible-which may not be a problem for you but I am not lacking in the sweet things that are begging to be eaten department).
Each cookie would be assembled with two solid 3.25″ diameter circles sandwiched around a 3.25″ diameter ring (with a 2.75″ diameter for the inner ring). Because I cut these ahead of baking, there was some fluctuation in sizing-but nothing that couldn’t be fixed with application of more sweet goodness (modeling chocolate in this case).
So after baking, cooling and spreading with melted “tuxedo black” colored candy melts, I had this:
The rings were attached with a bead of melted candy melts, and each cookie was filled with about a tablespoon of mini M&M’s. Another bead of melted candy melts attached the top cookie to finish the package. What follows is dazzling photo array of that process – and close ups to indicate the unevenness of the sizing (as a result of cutting prior to cooking).
As you can see from the pics, the sizing is not perfect and the candy melts did not end quite as smoothly as I had hoped. But as is generally my approach, application of more sugar and/or fat will generally yield a cure for most baked goods sins. This was no exception. A layer of royal icing flooded across the top, and a layer of modeling chocolate wrapped around the sides cured both.
The modeling chocolate will be an entire post all to itself. But I used my “it’s not a dildo” 9″ Wilton fondant roller (with spacers) to roll out the chocolate to 1/8″ thick and cut into strips which were wrapped around each puck cookie.
For the royal icing, I used the following recipe. I needed a deep black color and knew starting with a chocolate would use considerably less coloring (more Wilton black icing color):
I piped a circle around the top of each cookie, flooded the centers and hoped for a smooth surface.
For the final trick, I used a white gel icing pen to write the name of each player on one cookie. I used a divided 2-color icing bag to add a star in the team colors to the center of each cookie.
I wasn’t quite expecting these to look exactly like the picture since the picture is of basketball themed rather than hockey, but I’m quite pleased with the result and the kids were as well.
Stay tuned for more!