2015-9-19 flowers for logroll

Comment

Comment by Bonnie Willey on September 21, 2015 at 8:16pm

Hi Katy!  Thanks for the recipe, I got it just fine!   And I will do the playing around with it for you! lol

Comment by Bonnie Willey on September 21, 2015 at 8:14pm

Thanks so much Mai for the recipe, and the tip!  Good to see you!  Also had forgotten that the pattern was not regular cake! lol

Comment by Katy Nott on September 21, 2015 at 9:50am

Hi Bonnie.  Yes, I use a fatless sponge for my swiss roll.  I've emailed you the recipe as their is too much of it to fit onto one comment on this site!  I've never tried it with the patterned inlay, so don't know if it will work with this recipe as it is only in the over for a very short while.  I will get around to trying it one day, but so much going on here at the moment, I don't have a  lot of spare time to play around!

Comment by Mai Fathalla on September 21, 2015 at 4:29am

And if you're writing something on the cake, note that it would be a mirror copy writing.

Comment by Mai Fathalla on September 21, 2015 at 4:27am

Hello everyone... Miss you all :)

Below is the recipe I use for patterned rolls and it turns out great every time.. it needs to be rolled out in a towel (piece of cloth) once it's out of the oven while it's still hot... has to be covered well so that it doesn't dry.

for the pattern:
1 egg white
30g granulated sugar
40g flour - if making chocolate pattern substitute 20g for cocoa powder
20g butter- room temperature
Natural food coloring, fruit syrup or any food coloring of your preference.

For the roll:

4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water

Comment by Bonnie Willey on September 20, 2015 at 11:18pm

And I thank you, sweet Sandra, for your enthusiasm of my little project.  I only wish it had turned out as expected, so I could say, "Hey, I did that!"  I will be doing this again, and doing it right too! lol  It was a spur of the moment type thing, but that is still no excuse for not using the recipe!! lol

I had the green cake mix in the bag with the #2 tip, so it was hard to pipe, get it out, and I had to go over & over things like the leaves. lol  Next time I will know better! {:o)

Comment by Sandra Smiley on September 20, 2015 at 10:39pm

Well, I am still in awe of the whole thing!  I think it is beautiful!

Comment by Bonnie Willey on September 20, 2015 at 8:14pm

ha ha ha!  Love your way of looking at it Goreti! {:o)

Comment by Goreti on September 20, 2015 at 8:01pm

This is one of those things that I've been meaning to try but have never gotten around to it.  Bonnie, look on the bright side.  The piped flowers looked great.  lol

Comment by Bonnie Willey on September 20, 2015 at 7:24pm

I forgot to mention that after doing the cake flowers on the parchment paper, I put the pan in the freezer for 20 minutes to firm up, then piped the background over them, this kept them from running, or being flattened when the pineapple cake was poured/piped over them.  Then into the oven!  

Also used some leftover buttercream as the filling before rerolling it.  Kid approved!  

• ‹ Previous
• 1
• 2
• 3
• Next ›
• Page