Jack Skellington Decorated Cake Roll Tutorial

Jack Skellington Cake Roll

Happy Halloween!

Yeah! It’s finally here! I think I’ve been doing Halloween desserts for 3 months!!! It’s time to move on to other desserts, including Christmas ones!

But just before I do, the Halloween fun continues with another cake roll! I know you like them, I do too! But this one, I had to do it two times! I could have done it 3 times because this one too cracked, but hey it’s cute anyway. Jack Skellington is such a great character. I barely remember the movie The Nightmare before Christmas though, I have to remediate to this problem soon! I don’t know why I love Jack so much, is it because of his look? Maybe. Is it because he is a Tim Burton character? I’m not sure (I did LOVE the Corpse Bride too). I think he is just so freaking awesome 😀 I mean, with this hat, isn’t he super cool? 😀 Ok I’m being carried away!

This cake roll is easier than the two others (Birthday Cakes and Halloween) in that there is just one color (so less freezing). But it’s harder for the little details. For example, I used a toothpick for Jack’s mouth and the skulls on the fence (do I sound obsessive? Did I mention I did it 2 times? Yeah, I thought so…).

Anyway it’s just too fun to realize, I feel like I’m doing a drawing but on something sweet that I can eat. It’s perfect 😀

Let me know if you try it! Would love to see what you come up with. The possibilities are infinite!

Jack Skellington Decorated Cake Roll Tutorial

You’ll need :

Jack Skellington Decorated Cake Roll

Cake Roll Batter
For about 5 persons

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


  • Beat the eggs. Add the sugar while beating.
  • In a little bowl, sift the flour and the baking powder. Reserve.
  • After beating for 2-3 minutes slowly add the flour and baking powder and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.


Reserve about 2 tablespoons of cake batter. Add black food coloring.

Refrigerate the remaining cake batter while decorating.

Place the template on a baking sheet. About 5 cm from one of the sides. Add a parchment paper on top. Weight down the parchment paper with spoons or  forks you’ll see why later!

Jack Skellington Cake Roll Template

You can almost do all the black drawing in one shot except for the eyes of the what seems to be a little animal on his neck. For this one, just dip a toothpick in the uncolored batter and make little eyes. Don’t add black around the eyes before freezing. Use a piping bag with a #1 tip (this will help you do the little details, if it’s not enough, use a toothpick to sharpen some details). You could also use a Ziploc from which you cut a corner of the size you need. Trace the pattern following the template. I used a #2 tip for the fence.

Jack Skellington Cake Roll Drawing 1
Freeze for about 10 minutes (more if needed). Take the baking sheet out of the freezer. At this point you can fill the little animal with black, I did much later, but it’s no use! Then fill all the shapes with uncolored batter (skulls, Jack’s face, ribbon of the hat, between the fences and jack’s shirt). Freeze again

Jack Skellington Cake Roll Drawing 2

(If your image doesn’t resemble this one it’s normal, I had a little accident! That’s why you should always weight down the parchment paper. It changed nothing to the result, I was lucky, but I could have ruined everything.)

Take the reserved batter. You will put uncolored batter all around your shapes. This will prevent the shapes from deforming when you add the remaining batter.

Jack Skellington Cake Roll Drawing 3

Jack Skellington Cake Roll Drawing 4

 Freeze for the last time. Preheat oven to 375°F. When the decoration is set, remove the template from under your parchment paper (so that the parchment paper with your decorations is directly on the baking sheet) and then pour the remaining batter over the baking sheet where there is no batter yet. Spread evenly with a spatula (over the shapes if it’s not even, else you’ll end up with a cake like my first one).

Jack Skellington Cake Roll Broken

Bake the cake for about 10 minutes. 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 parchment paper and remove the parchment paper it was baked in, turn again so that the decorations are facing the counter. Roll the cake in the paper and let cool (you should roll it beginning on the side farther from the decorations).

When the cake is completely cool, unroll then spread the filling. Roll again and you’re done! Enjoy 😀
Jack Skellington Decorated Cake Roll Tutorial

Halloween Chocolate Marshmallow Rolls

Hello everyone!

What have you been up to this week? Me? I’ve been caught up in the preparation of our Halloween party next week! I’m pretty excited about it! I told my boyfriend I could almost do a thesis on Halloween party, decorations and food because I did so many hours of research. I also got to this realization:  it’s easier to do research than really get to it, and here I thought I was procrastinating only for my real thesis 😉

Here is another of my family Christmas classic that can easily be transformed into an Halloween dessert! If there is orange marshmallows at your grocery store, you can use these instead of homemade ones, but here we don’t seem to have some (well except for the fruit mix that has some pale orange marshmallow but I would have needed to sort them out!).
If you do the whole recipe of homemade marshmallow, you’ll need about 2/3 of the marshmallows. I mixed store-bought white marshmallows and homemade orange ones so i only did 1/3 of the homemade marshmallows recipe.


Coming up: Halloween cupcakes!

Halloween Chocolate Marshmallow Rolls

Homemade Marshmallows
Recipe from Joy of Baking

1 cup cold water, divided
3 envelopes (1/4 ounce each) unflavored gelatin
2 cups granulated white sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Orange food coloring

3-4 cups powdered sugar, sifted

The video and the directions on Joy of Baking 

Advice: you’ll see that the marshmallows are still sticky when you cut them. So always roll them in powdered sugar before cutting. I also added powdered sugar on the pizza cutter I used, it helped a lot!

Chocolate Marshmallow Rolls
See the Christmas ones
2 rolls, about 12 pieces each.

6 squares semi-sweet chocolate (or 1 package of chocolate chips)
1/2 cup butter
1 egg
1 cup powdered sugar, sifted
1 teaspoon vanilla
1/2 cup chopped walnuts (facultative)
1 package small marshmallows

  1. Melt the butter and the chocolate in a saucepan. Remove from heat.
  2. Add the egg and the powdered sugar.
  3. Let cool a little then add the vanilla, the nuts and the marshmallows (you don’t want them to melt so wait for the mix to be cool enough). Mix well.
  4. Pour on two aluminium foil and spread out. Form into a roll using the foil to surround it.
  5. Freeze until set. When ready to serve, remove the foil and slice the rolls. They keep well in the freezer.

Halloween Linzer Cookies

Hi everyone!

Are you eager to see just another Halloween recipe? Yes? That’s what I thought!

I visited a new baking supplies store 2 weeks ago and I couldn’t resist this Halloween linzer cookie set. I’m in love! It’s so easy to use and you get a spectacular (or should I say spooktacular) result!

For our Halloween Party I will sure be doing different colors of buttercream. I’m thinking white, purple and green 😀

I also wanted to try a new recipe of chocolate roll-out cookies because the first (and only) I made weren’t impressive. These are much better!


Halloween Linzer Cookies

Halloween Linzer Cookie

Brownie Roll-Out Cookies
Adapted from Smitten Kitchen 

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup cocoa

Preheat oven to 350°F. Mix flour, salt and baking powder in a small bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Place the dough between 2 pieces of waxed paper and roll out to 1/4-inch thick. Keeping the dough in the waxed paper, transfer to a cookie sheet and place in the refrigerator for at least 1 hour (or in the freezer for about 5 to 10 minutes).

Cut out the cookies and place on a half-sheet pan lined with parchment paper, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm. This will prevent the cookies from expanding and losing their shape.

Bake for about 11 minutes until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.

Espresso Buttercream
Adapted from The Kitchen is my Playground

3 tablespoons espresso, room temperature
1 1/2 tablespoons vanilla extract
3 sticks unsalted butter, softened
3 cups confectioners’ sugar
3 tablespoons milk
Orange food coloring

Beat butter in bowl of an electric mixer until fluffy, about 1 minute.  Add confectioners’ sugar, 1 cup at a time, beating for a few seconds between each addition. Add the espresso, vanilla and milk; beat on low speed to combine.  Scrape down sides and bottom of the bowl.  Add the orange food coloring and beat until fluffy.

Halloween Linzer Cookies

Guest post on Best Friends for Frosting

Halloween Cake Roll

Hello Everyone!

I’m so excited! My guest post is now live on Best Friends for Frosting. Couldn’t really believe it when  Melissa told me she would like my contribution to her website. Have you ever been there? She picks such amazing desserts 😀

See the tutorial and the recipe on Best Friends for Frosting.

Halloween Cake Roll

Halloween Desserts Mini Round-Up and Meringue Bones

Halloween Round-up

Hi everyone!

Hope your are doing great 😀 Since I’m already super excited for Halloween (and our Halloween Party), I wanted to make a mini round-up of my Halloween recipes and share a quick and cool Halloween recipe: Meringue Bones.

Halloween Round-up

I have so many other Halloween ideas for the upcoming weeks!!! It includes cake pops, cupcakes, cookies, etc! Hope I will have time to do them all! And I have a very nice idea for a non-halloween related decorated cake roll! Please time, come by my way!

Decorated Cookies
I did a little explanation of fondant vs royal icing decorating.
Halloween Decorated Cookies
I particularly love the cake cookie 😀

Halloween decorated cookies 2
Cookie Dough Cupcakes
A delicious cookie dough frosting with Halloween colors and chocolate decorations!
Halloween Cookie Dough Cupcakes

Nanaimo Squares
A Christmas classic in my family transformed into a Halloween dessert!
Halloween Nanaimo

Meringue Bones
Meringue Bones
In fact, I did those with the remaining meringue from my Chocolate Cupcakes with Raspberry Filling Topped with Caramelized Meringue. So I suggest you don’t make the entire recipe of meringue if you don’t want your house to be full of bones 😉

Meringue Bones
 Adapted from Taste

  • 1/2 cup sugar
  • 1/4 cup water
  • 4 egg whites, at room temperature

Stir the sugar and water in a saucepan over low heat until sugar dissolves.
Increase heat to medium-high.
Cook, without stirring, for 3-5 minutes or until the mixture reaches 115°C.
While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk until thick, glossy and cool.

Line a baking sheet with parchment paper. Using a piping bag, pipe a bone shape. Repeat with the remaining meringue. Bake at 225° for about an hour, or until firm.

Use red jam or edible fake blood to give a gore twist to your bones 😉

Meringue Bones