4th of July!

Eagle

Last year was the map, this year is the eagle.

Let the eagle soar!

Happy 4th of July to y’all.

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Roll Inlay Cake

 

Valentine's Cake

Recently Craftsy – an incredible platform for crafty people – posted a pattern roll cake idea for Valentine’s Day. Since my husband is a true roll cake lover, I decided to give it a try.

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!

RollCake - Comic2Recipe

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.

 

Be like Stuart

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 😉

 

 

Project 11.2 – Flowers [Anniverary Cake]

Wild Rose

I used the cutter with 5 petals with a point (a succulent cutter), but any 5 petal cutter would work just fine. Ruffle the borders in a thick foam pad and give it a concave shape on the thin foam pad. Shape it in the small cup putting one petal over the previous.


Country Flower

Country flowers vary a lot. In this case I chose to use a daisy base topped with a star flower.


Since I am going to use less orchids then the other flowers, and orchids are really tough to do, I decided to wait until I have more of the other pieces done. So my next steps are going to be the leaves and the cake topper, then painting and assembling the flowers with the centers and, finally making the orchids.

Project 11.1 – Flower Centers [Anniversary Cake]

Wild Rose

I chose to make a different kind of center for my wild rose, instead of using the regular steamens I am using a cut center that makes my flowers stand out giving them more depth.


Country Flower

In order to obtain this effect on your center you can use an impression mat or just puncture your gum paste sphere with your veining tool.


Project 11_1-Stamens-AniversaryCake

First day: center day!

Make centers in advance is a crucial step, especially if your project involves (as mine) a lot of flowers. These are just some of the many centers that I have prepared and set aside to dry. Always making more than I intend to use in case of emergency.

If you love to dacorate your cakes with flowers, whenever you have time off, make centers!