For all the moms… congratulations!
In Brazil we don’t have the egg hunt tradition (well, we don’t search for real eggs…), but we do have the delicious chocolate egg tradition. This year my loved one demanded his Easter gift in egg shape and I could not refuse.
Here is the result! Drizzle some white chocolate to make it fancy… remember to temper the chocolate to make it shiny, fill them with some goodies and tchanã: our easter treat! In the tray: pistachio brigadeiro, lemoncello (almonds covered in lemony candy) and coconut little kisses (as we call coconut brigadeiros back home).
The original post from Craftsy teaches how to make the batter for the patterns/inlays and how to build the cake, but lacks on giving the cake recipe itself letting us, baking aficcionados, free to use our own.
Well, that said, you may know (or not… nothing wrong with that), that roll cakes (and a numerous amount of “caky” desserts, including my happily ever afters) are constituted by a genoise cake with some sort of filling (buttercream, dulce de leche, brigadeiro, jam…).
There are a thousands of recipes available to be tried. I personally have tried a couple, some more successful… some less… until I decided on the one that I’d love to present to you today. I hope it works for you as well as it has been working for me.
What you will need:
- 1 cup Flour
- 3/4 cup Sugar
- 3 tbsp softened Butter
- 4 Eggs
- Hot water (for the double boiler)
How 2 make:
Pre-heat the oven at 325ºF (160ºC) Heat the water in a pan. Pour the eggs and sugar on a thick-bottom bowl and double boil it, whisking all time. Stop double boiling when the mixture reaches approximately 155ºF (68ºC), or when it is slightly thicker and lighter in color.
Beat the mixture in high speed (8-10x) for 8-10 minutes (or until completely cool). Stir in half of the flour and the softened butter. Stop the mixer and slowly mix (with a spatula) the rest of the flour.
Pour the mixture on the medium size (10 x 15 inches) baking sheet greased and covered with parchment paper (the parchment should already have the design for the inlays at this point, if in doubt, check here for this part).
Take it to the oven and bake it for 12-15 minutes (or until the edges start to become a really pretty gold brown). Roll it with the help of a towel and let it cool rolled. When completely cool, unroll, fill with your favorite filling, roll it back and TCHANHÃ, a beautiful, charming, nhamy, rolled cake!
I’m also using this post to introduce the Comic2Recipe. Every recipe, for now on, will be posted also as a comic book page! It is a simplified version of the recipe, but makes a statement. Tell me what you think about it!
Don’t forget to expand it to read the spirituous comments on the balloons!
Tips and Advice:
- Genoise cakes are known for theirs flexibility and elasticity, as well as its fluffiness. Not such an wonderful choice for an stacked cake, but pretty perfect for rolling and molding.
- You don’t want to end up with a sweet omelet so, be careful with your double boiler! A thick-bottom bowl is essential for the success of this process.
- If your oven won’t reach such a low temperature, you may crack it open a bit. The escaping heat will work as a temperature counter.
- Folding the flour on your mixture is a delicate process. You don’t want to loose all the air.
- After pouring the mixture on the sheet, don’t forget to bash it against a counter top (or other hard surface) to release the air bubbles that might get stuck between the batter and the sheet. These naughty bubbles can make your cake brake when trying to roll it.
This is Stuart.
Stuart is made of sugar.
Be like Stuart, be sweet!
Since Bill is a worldwide sensation, I thought Stuart could join him!
This is my first try on figurines and I’m really happy with the result. Stuart is a new achievement and brand new possibilities. You will see more from his familly soon. Stay tuned 😉
Christmas time may be over, but these beauties can’t go with it!
The original idea came from The Cake Blog, as a holidays gift for coworkers and friends, but I think it is also a great idea for spring/garden parties since you can make virtually any pot flower to go on top (violets and succulents fighting for the second place on my “cutter list”).
The most difficult part is getting the mini flower pot mold. But nothing prevents you to use any other chocolate mold or, if you want to make a larger pot, a mini cupcake tray. (There is also a regular flower pot cupcake tray, but it is quite big…)
- About 1 in (2cm) large;
- Chocolate cake (to make the dirt is just easier);
- Royal icing flower and leaves.