WATERCOLOR CAKE ROLL

If you saw me in the kitchen, you’d never guess that I enjoy baking. I’m irritable and stressed out, and that’s when things are going well. If things aren’t, well, it’s best you stay as far away from the kitchen as possible. Ryan can tell you this from experience, for sure. Such was the case with this cake roll.

I’d been psyching myself up to make a cake roll since early January. I don’t know why I was so anxious about it exactly… I had made them in school before, and it wasn’t really a big deal. It is a bit of a process though, or at least I made it out to be one in my head, specifically because I wanted to do a pattern on it. That was my biggest hurdle — deciding how I wanted to do the pattern. I have this perfectionist complex coupled with the laziness of only wanting to do things ONCE, so I procrastinated for weeks.



I had some ideas of how I wanted to do the pattern, but none of them worked. I had only made a small amount of paste (just enough for what was needed), so it would have been hard to fill a piping bag and use a tip. I decided to try filling a plastic sandwich bag and clipping off the end. Has anyone actually used this technique with success? It was pretty much the worst thing ever. I tried to pipe nice round dots with it, only to end up with wonky, lopsided ovals. That was Epic Fail #1.

INGREDIENTS
Color Paste:

  • 1/4 cup cake flour 33g
  • 2 Tbsp unsalted butter 25g, room temperature
  • 3 Tbsp powdered sugar 25g
  • 1 large egg white reserve yolk for cake
  • color gel

Cake:

  • 1/4 cup cake flour 33g, sifted
  • 3 Tbsp cornstarch
  • 4 large eggs
  • 1 large egg yolk from paste recipe
  • 1/2 cup granulated sugar
  • 1 Tbsp granulated sugar
  • 3/4 tsp vanilla optional
  • 1/4 tsp cream of tartar optional

Whipped Cream:

  • 1 cup heavy whipping cream 250ml, cold
  • 1 Tbsp + 1 tsp granulated sugar
  • 1/2 tsp vanilla
  • US Customary - Metric

INSTRUCTIONS

  1. Color Paste:
  2. Line a 12" x 17" sheet pan with a silicone mat or parchment paper.*
  3. Sift powdered sugar into a small bowl. Sift flour into another.
  4. Cream butter and powdered sugar with a wooden spoon till smooth and pale. Add egg white and sifted flour and cream until smooth.
  5. ......................................

for full instruction please see : livforcake.com

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