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

:D
I mean, with this hat, isn’t he super cool?
:D
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

:D

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

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

Directions

  • 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.

Decoration

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

:D

Jack Skellington Decorated Cake Roll Tutorial

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

:D

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

:D
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
:D

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

Happy Halloween!

Halloween Decorated Cookies

Happy Halloween!

Just wanted to share these cookies I made for school.

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You can do these with the recipe and tutorial I gave you in my last post.

I also wanted to share the recipe I did for our friend’s Halloween party. I didn’t have the time to take pictures because I assembled the tombs during the party so here is the original picture from my recipe website.

I did these graveyard pots de crème with the tombstone cookie you saw in the last picture. This was absolutely yummy, it tasted like dark chocolate and coffee!

Have a great Halloween everyone!  Have fun!

Halloween decorated cookies: fondant vs royal icing

Halloween Decorated Cookies

Hi everyone!

Halloween is almost upon us! Can’t wait!

I remember the first time I did decorated cookies, it was a huge mess: took me forever, smelled bad (raw eggs in a heatwave), etc. I was SO exhausted at the end of the day! Afterward, I told myself that I was doing much better with cupcakes and I should glue to that. But you know, things change and after recovering for a few months I tried again. It was much better but still very exhausting! I did learn something: I don’t do the dough and the decorating on the same day, now it’s much better! I’m getting the trick and it’s much faster! Curious about my first and second try? They were cute, but very time-consuming! I learned a lot about decorating cookies from Elisa Strauss’ book: Confetti Cakes. She has a lot of amazing ideas; I really suggest you read it!

So here is my Halloween decorated cookies (third try) with a little explanation on fondant vs royal icing decorating techniques.

belle


Vanilla cookies

About 20 cookies depending on the size of your cookie cutters.
From Elisa Strauss’ recipe on Foodnetwork 

Ingredients
2 ⅓ cups and 2 tablespoons flour
1 teaspoon salt
1 teaspoon baking powder
¾ cup unsalted butter
½ cup and 2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract

Directions
In a medium bowl, sift together the flour, salt, and baking powder. Set aside.

In a large bowl, beat the butter and sugar and on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.

Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.

Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.

Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.

Preheat the oven to 350°F.

Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, 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 until the cookies are light golden brown, about 10 minutes.

Let cookies cool completely on the sheets before decorating.

Decoration
Here are 2 techniques for you. You can either decorate with royal icing (flooding technique) or with fondant. On the photo, fondant is on the left and royal icing on the right.

DSC_0046

I think the fondant is the easiest technique because it requires less steps. Even so, I am better at the flooding technique, I will tell you why very soon! For this technique, just add food coloring to the required amount of fondant. Roll the fondant thinly with a rolling pin and cut out a shape with the same cookie cutter you used for your cookies.

* Note: wondering which fondant to buy? I have just one advice: DON’T, and I mean don’t EVER, buy Wilton’s one. Reason: bad taste, bad smell, you won’t eat it. I suggest the Satin Ice, which tastes good. You can also make your own with marshmallow: here is a recipe I tried and liked.

This is where I lack some skills, even if I put some shortening under the fondant (people usually use corn starch but I find it hard to remove afterward, but maybe that is what I should do!), the fondant sticks a little to the counter, spreading the fondant and deforming the shape when I try to remove it. It turned out ok here, but I tried numerous times before succeeding

;)
You can glue the fondant to the cookie with royal icing or corn syrup then decorate as you wish. If you want to know more about this technique you can see this tutorial from Cake Journal! Look how amazing these cookies are!

For the royal icing :
I use the recipe from the meringue powder I buy (CK products). Yes, I don’t use real eggs anymore.

Royal icing
½ cup cold water
¼  cup meringue powder
4 cups sifted powdered sugar.

You can add a flavour to this icing with extracts, but it’s great just like that.

Beat the meringue with the water until peaks form. Then add the powdered sugar and beat until combine. You might need to add powdered sugar to get a thicker consistency to do the outline of the cookie. Add the desire food coloring. For these I had separated my royal icing in 3 bowls one for orange, one for black and another in back up to do other colors.

First you need to do the piping of the outline of the cookie. You need a firm royal icing, you don’t want it to spread. I used a #3 tip, but Elisa Strauss proposes a #2. Just do the piping following your cookie’s shape.

When finish, let it dry. This step should look like this:

DSC_0024

Now you need a more liquid royal icing. Just add a little water until you see it spread quite fast, but not too much. Strauss gives this advice: draw a knife through the mixture and if the mark disappear in about 5 seconds you are good to go.

For this part, I take a spoon and put a little royal icing in the center of the cookie.

DSC_0031

Don’t drop too much or this will happen, oops!

DSC_0035

Then, with a toothpick, drag the icing to the edges. If you see bubbles in the icing, burst them with a toothpick. You see that I have some in the outline. Sweetopia have a great post on how to avoid these bubbles.

DSC_0032

You are done! If you want to add polka dots like my black owl, don’t wait for the icing to set, drop-in some icing with a toothpick. For the cakes, I waited for the icing to set before piping the decoration.

Let it set then eat!!! Hope you enjoy!

belle2

Halloween Cookie Dough Cupcakes

Halloween Cookie Dough Cupcakes

I’m back with Halloween treats! Yeah!

Do some of you, fellow foodies, sometimes don’t know what to do with all those treats? I do. Being at school, I don’t go to work every day, which would be the perfect place to bring them. So I’m trying to find an organization that would like to receive cakes and stuff from time to time. I’m thinking about asking this women center across the street maybe they would like some? It might be a good place to start, warming the heart of women in need! I will give you a follow up on that!

But these cookie dough cupcakes are already taken. We are going to my aunt tomorrow with my sister and  boyfriend. I didn’t taste them yet (except for the frosting : delicious!). I’ll have to follow up on that too!

Halloween Cookie Dough Cupcakes

I bought these cute liners some months ago, not thinking about Halloween at all. But they are the perfect color! I bought a kit of Halloween sprinkles and wanted to try to pipe some chocolate spider web. I was afraid I might fail while doing those! It wasn’t easy, but they turned out ok! More on the chocolate piping method in another post!

This is the first recipe I tried from my blog To do list! Moving it to the done section (I really love lists!).

DSC_0367


Cookie Dough Cupcakes

Adapted from Tracey’s culinary adventures 
Yield : 12 cupcakes

Cupcakes
1 1/2 sticks unsalted butter, at room temperature
3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk (I used whole milk), at room temperature
1 teaspoons vanilla extract
1/2 cup semisweet chocolate chips

Frosting
1 1/2 sticks unsalted butter, at room temperature
1.5/4 cup packed light brown sugar
1 3/4 cups confectioners’ sugar, sifted
1/2 cup all-purpose flour
1.5/4 teaspoon salt
1.5 tablespoons milk
1 1/4 teaspoons vanilla extract

For the cupcakes
Preheat oven to 350 °F.  Line a muffin pan with paper liners.
Combine the flour, baking powder, baking soda and salt.
Cream the butter and brown sugar on medium speed until pale and fluffy.
Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition.  With the mixer on low, alternately add the dry ingredients and the milk to the bowl, beating just until incorporated.  Add the vanilla. Finally, add the chocolate chips and use a rubber spatula to combine until evenly distributed.
Divide the batter evenly between the prepared pans (about 3/4-full).
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely.

For the frosting
Beat the butter and brown sugar until creamy. Add the confectioners’ sugar and beat until smooth.  Finally, add the flour and salt and beat briefly to combine, then add the milk and vanilla extract and beat until incorporated.
Pipe the frosting and add some sprinkles!

DSC_0346

Halloween Nanaimo Squares

Halloween Nanaimo Squares

Hi everyone!

I hope you had a great week. Mine was quite scary (and not because I was preparing a Halloween post). I began school 2 weeks ago and I’m already in a rush! It’s usual so don’t fear for me! And life being what it is, there is also a rush at work, just to turn up the heat! Welcome back motivation!

Back to our recipe, I know I’m a little bit ahead of time for Halloween, but I just love this holiday. For the past 3 years I haven’t been able to celebrate because it was mid-term rush. This year there is NO way I’m not celebrating (even if it will be mid-term rush)! For the next weeks until Halloween I will be posting Halloween treats (cake pops, cookies, cupcakes)!  There will be one exception though because there is a special day coming, stay tuned!

So here is a recipe my family usually do for Christmas (?). I know it’s strange, but when I saw these in the Bulk Barn flyer I thought it was an adorable idea. The colors were perfect: the black of the chocolate and the orange of the cream! My pictures didn’t turn out that well, but you see the idea!

Halloween Nanaimo


Halloween Nanaimo Squares ||
Version française
Yield : 25 squares

Ingredients
Bottom layer
½ cup butter, melted
¼ cup granulated sugar
⅓ cup cacao powder
1 egg
1 teaspoon vanilla
¾ cup chocolate cookie crumbs
¾ cup graham wafer crumbs
1 cup flaked coconut

Middle layer
⅓ cup butter, room temperature
1 ½ tablespoons custard powder (or vanilla pudding powder)
3 cups confectioners’ sugar
About 1/8 cup milk  ** More or less depending on the firmness desired
Orange food coloring

Glaze
8 squares (8 ounces) semisweet chocolate
2 tablespoons butter

Directions
Preheat oven to 350°F. Grease a 8 inch square pan and line with enough parchment to make it overhang on the 2 sides.

Step 1: Bottom layer
Combine the butter and the sugar. Sift in the cacao and mix well.  Beat in the egg and the vanilla. Add the graham and chocolate cookie crumbs and the coconut. Press into the pan and bake for 10 minutes. Let cool for 10 minutes then refrigerate for 20 minutes.

Step 2: Middle layer
Cream together the butter and the custard powder. Add the vanilla and the milk. Mix in the confectioners’ sugar 1 cup at the time until smooth. Add the orange coloring. Spread over the bottom layer in the pan. Chill to set.

Step 3: Glaze
In a bowl, melt the semisweet chocolate and the butter over a boiling pot of water. Spread over the chilled bars. Let the chocolate set before cutting into squares.

Finally you can use royal icing to pipe some spider webs on the squares.

Halloween Nanaimo