Decorated Cake Roll Tutorial

Decorated Cake Roll Tutorial

Hello everyone!

I hope you had a great weekend! I haven’t forget about my cake pop experiment post, it’s coming 😉

Decorated Cake Roll Tutorial

Yesterday we celebrated my boyfriend’s birthday with my family, he turned 28th on Friday 😀 I decided to make a strawberry cake roll  but I wanted to try to decorate it. I have seen a few of those cakes and they are so amazing! It’s really not that hard (can be long depending on the pattern you choose to do) and the result is spectacular! I really love this technique and I’m looking forward to try it again (Halloween, Valentine’s day, etc)!

Decorated Cake Roll Tutorial

I used this tutorial from Cake central.

You’ll need :

I decided to make some little birthday cakes. I suggest you draw your pattern first so that it is easier to pipe. Here is how I made mine!

Decorated cake roll pattern

Then, put your pattern on a baking sheet and cover with parchment paper.

Prepare the cake (I made a double recipe just in case, but you really don’t need to!) and use the batter to do the decorations. Color as needed.

First you will need some dark brown batter to do the cake icing (if you have too much at the end, keep it for the cakes). You can use a piping bag with a tip or just a Ziploc from which you cut the corner of the size you need. Pipe the icings following your pattern so that it looks like that.

Decorated cake roll frosting

Freeze for about 10 minutes or more if needed, this will prevent your colors from merging.

Now you’ll need just a little blue batter (again if you have too much, keep it to do some green dots). Take the baking sheet out of the freezer and pipe the candles and little blue dots.

Decorated cake roll candles

At this point you could also pipe the cakes, but I did it in two steps because it was really hot here and the decorations were defrosting very quickly.

Freeze again for about 10 minutes. For the cakes you can use your remaining dark brown batter and add some uncolored batter to lighten the brown. Then you can use yellow batter to do the little flames. Finally you can mix the remaining yellow with the remaining blue and do some green dots.

Decorated cake roll complete

Freeze for the last time. When it’s set, remove the pattern drawing from under your parchment paper (so that the parchment paper with your decorations are directly on the baking sheet) and then pour the remaining batter over the baking sheet and the decorations.

Bake the cake for about 10 minutes at 375°F.

Then follow these steps to finish the cake! Updated on 2012-09-16

Don’t overbake because it will be hard to roll and it might crack.

Lay a parchment paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven take out the cake from the pan with the parchment paper, turn over on the paper laying on the counter then remove the parchment paper it was baked in. Turn the cake again so that the decorations are facing down (the counter), not up. Roll the cake in the paper and let cool. 

When the cake is completely cool, unroll and spread the filling. Roll again and you’re done! 

You’ll be so happy when you remove the parchment paper and you see that it worked 😉

Enjoy 😀 

Decorated Cake Roll Tutorial

Chocolate Truffle Tart

Chocolate Truffle Tart

Hello everyone!

Here is a quick post with a quick and delicious recipe! When you take this pie out of the oven it has a cake-like texture. But you’ll see that it’s really creamy when you’ll cool it and eat it. Raspberries are the best combination with the not-too-sweet chocolate filling.

I’ll be back this week with my systematic experimentation with cake pops : why the heck they crack? Experimentation was successful and the results were conclusive (hypothesis confirmed) 😉

Enjoy!

Chocolate Truffle Tart

Chocolate Truffle Tart
Recipe adapted from Gourmet
Yield about 10 portions

Crust
1 1/2 cups oreo crumbs
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

Filling
8 oz bittersweet chocolate (less than 60% cacao if marked), coarsely chopped (I used 7 oz semisweet chocolate and 1 oz unsweetened chocolate).
3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/3 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the crust

  • Preheat oven to 350°F. Lightly butter a pie pan.
  • Stir together oreo crumbs and butter in a bowl until combined, then pat mixture evenly onto bottom and sides of pan. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes.

Filling and assemble

  • Melt chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
  • Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined.
  • Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles.
  • Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes.
  • Let cool for about 30 minutes to 1 hours and then garnish with the fruits of your choice (you don’t want them to bake!)
  • Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours.

Chocolate Truffle Tart

Éclairs – Pâte à choux success!

Victory! 😀 I’m very happy to have finally succeeded in doing pâte à choux. I was beginning to think it was my baking nemesis. Ok I just failed two times, but still! Usually when you follow a recipe it works, but with pâte à choux it didn’t! So I read a lot about the subject and finally did it right!

Éclairs

Here is the difference between my second attempt and my third!

difference

A little difference huh? My first try was just too runny, it looked like pancake batter 😉 The second attempt was too runny too, but a little less than the first time!

So here are my Éclairs. They are SO good! You can do all the variations you want with them. I did whipped cream and strawberries, chocolate glazed and whipped cream, profiterole style with chocolate glaze and vanilla ice cream. YUM!!! You can also sprinkle the glaze with everything you like: sprinkles, nuts, etc.

Éclairs Dough
From Tartelette 
Yield : 20-24 eclairs

1/2 cup whole milk (I used 0% milk and it was just fine)
1/2 cup water
1 stick unsalted butter  (I used salted)
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature

(For a step by step example see Pastry Pal’s blog)

Éclairs


Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, bring the milk, water, butter, sugar and salt to a boil.

Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and stir the mixture vigorously with a wooden spoon. The dough comes together very quickly.

A slight crust will form at the bottom of the pan, it’s normal, just let it be.

Stir for a further 2-3 minutes to dry the dough. This step is very important, I think it might be the crucial step where I failed the other times. The dough will look like mashed potatoes.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment. Wait until the dough cool down just below 140 degrees F (some say below 180 degrees F, mine was at 130 F and it worked just fine).

Add the eggs one at a time, beating after each egg has been added. This step is very important too. Don’t add another egg until the other one is completely incorporated into the dough. This recipe work well with the number of eggs indicated, but you might need to be critique about this step. If you see that adding another egg will make your dough too runny to pipe then don’t. Multiple factors can account for the difference in the number of eggs needed.

In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

Pipe the dough onto the prepared baking sheets. Bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep it ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Éclairs

Chocolate glaze
From Pastry Pal

4 oz dark chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons sugar
1 tablespoon vegetable oil

Pour the heavy cream, sugar and oil into a microwave-proof cup and nuke until almost boiling, about 45 seconds. It will look curdled, just stir it up to blend.

Pour over the chocolate and allow to sit undisturbed for a minute for it to melt through the shards.

Then whisk everything until completely smooth.

Éclairs

Chocolate Malt Frosted Brownies

Chocolate Malt Frosted Brownies

Hey everyone!

Ok so these might be the best brownies you’ve ever had in your life. In fact, these are the best homemade brownies I tasted so far. Normally I find that homemade brownies aren’t as good as the box ones:  mostly too dry. Like most of you I guess, I like my brownies fudgy!

They don’t have an overwhelming taste of malted milk so if you like malted milk a lot, you should add more than indicated. Also, you should totally add some walnuts if you like them in brownies! I didn’t have any but it would have been delicious!

Chocolate Malt Frosted Brownies

Chocolate Malt Brownies
Recipe adapted from Step by Step Gourmet

Brownies
3/4 cup butter
6 oz bittersweet chocolate
1 cup sugar
1 cup firmly packed brown sugar
1/3 cup malted milk powder, chocolate
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 325 degrees.
2. Line a 13×9-inch baking pan with parchment paper.
3. In a small saucepan, combine butter and chocolate.
4. Melt over medium-low heat, stirring frequently, until chocolate is melted and smooth. Set aside to cool.
5. In a large bowl, beat sugars, malted milk powder, and eggs at medium speed with a mixer until fluffy. Gradually add flour and salt to sugar mixture, beating until combined.
6. Add melted butter mixture, beating until combined, being careful not to over beat.
7. Spoon batter into prepared pan, and bake 25 to 30 minutes or until brownies are set in center. Let cool completely.
8. Spread Chocolate Malt Frosting over cooled brownies.

Chocolate Malt Frosting
6 Tbs butter
3 oz semi-sweet chocolate
2 1/2 cups powdered sugar
1/3 cup malted milk powder
1/3 cup whole milk

1. In a medium saucepan, combine butter and chocolate.
2. Cook over medium-low heat, stirring constantly, until chocolate is melted and smooth.
3. Remove from heat, and whisk in sugar until combined. Add the malted milk powder.
4. Gradually whisk in milk until frosting is able to be spread.