Monthly Archives: February 2012

Pink Velvet Roulade Log

This week’s bake was certainly a whole heap more successful than last – in fact more successful than ever.

I’ve been wanting, and attempting, to make a ‘log’ or ‘roll’ cake since forever. I’ve searched high and low for a perfect recipe, but despite my time and effort, most of my attempts had ended up as a wasted carton of eggs, and a very messy table cloth filled with sponge.

However just by accident I came across this recipe through the week, and I decided to have yet another go. It’s not exactly a traditional ‘swiss roll’, but it’s a sweet alternative.

It turned out perfect! And with no hassel at all! Plus, it tasted like the traditional swiss rolls we used to get when I was little. This recipe is definitely a keeper. It’s a little more hands on than other cakes, but the result is worth it. It would be the perfect accompaniment to a tea party, the colour is so pretty!

This week was also the first time I’ve made swiss buttercream – which was also very nice. I don’t know if I would use it as icing on a cake like my mock cream recipe – simply because it lives up to it’s name by being very creamy, and very buttery, rather than suggary.

It was just a shame the weather was so bad today and I really didn’t get any decent photographs of it with a nice background. This is one of those bakes that I would have really liked to get a good shot of. Oh well. The other half of the roll is in the freezer now. I’m not sure how well it will turn out once defrosted – but with a good 1/2 a block of butter and 4 eggs, it’s probably for the best that I didn’t finish it off.

And just to finish off – I’ve just been offered a job as a waitress/kitchen hand at the vineyard cafe just around the corner from where I live. At last!

Have a fantastic week – and happy baking.

Pink Velvet Roulade Cake (taken from Sprinklebakes.com, I advise you to check out her video if you’re worried about assembly http://www.sprinklebakes.com/2011/05/pink-velvet-roulade.html)

Cake: 
4 eggs
3/4 cup extra fine granulated sugar
1 tbsp oil
2 tbsp buttermilk
1 tsp cider vinegar
1 tsp vanilla extract
1 drop or small dab of Wilton rose gel food coloring (Americolor pink would also work)
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.  Grease a 9×13 jelly-roll pan with white vegetable shortening and line with parchment; grease parchment paper.

In a large bowl, beat eggs with a hand mixer for 5 full minutes – set a timer if you need to!  Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.

With the mixer still running, slowly add sugar and oil to the whipped eggs.  Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved).

Sift together flour, baking powder and salt.  Slowly add to the liquid ingredients.  Mix until well combined.

Pour batter into prepared pan and tilt pan to distribute batter evenly.

Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands.  Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls.

Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers. 

When cake is baked turn it out onto the tea towel – do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end.  Roll tightly and as evenly as possible.  Place rolled cake on a wire rack seam-side down and let cool completely.

Swiss buttercream filling:
1/4 cup sugar
1 large egg white (use two whites if your eggs are small)
12 tbsp unsalted butter (1 1/2 US sticks)
1/2 tsp vanilla extract

Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water.  Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers.  If sugar granules remain, keep heating/whisking.

When sugar and egg white are blended, transfer to a stand mixer.  Whip until the mixtures doubles in size.  Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency.

Assembly:
Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video).  Frost inside with Swiss buttercream and roll cake tightly.  Cut into pieces with a serrated knife and serve.

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Custard Slice

Sometimes things just dont go the way you want them too, for example, this lovely custard slice. . .

– or should I say, custard squish.

And, some weeks come tougher than others. Well, it’s been one of those weeks for me.

Firstly, some good news. Last night I entered myself in the running to be on a baking competition on tv! Yay! Hopefully something will come out of that.

Anyway, one of the requirements was to post a few photo’s of your baking, and all my baking photo’s (along with ALL my photo’s, and my mum’s) are on the same SD card, so I grabbed that camera to upload some of my best photo’s. Only to find the camera was being a bit pesky and not wanting to connect – and to think I was upset at this stage.

So I persisted, desperatly attempting to get my camera to upload the pictures I was going to use to submit along with my entry. After around a 20 minute tantrum with the camera, I ended up formating my whole memory card (deleted everything, holiday photo’s, baking, dancing competitions, Christmas, school work and photo’s of our animals). Needless to say I’ve had a pretty sleepless night.

Which is why this slice, although a failure, made me smile. It looked alright to start with but the custard clearly wasn’t hard enough to cut – which is why I ended up with custard squish rather than slice. Just seeing all that gooey custard smoosh onto the plate pretty much summed up exactly the way I felt. Plus, I thought it would be a great opportunity to share with everyone, that no, not every bake I make turns out picture perfect. It still tasted rather nice – but learn from my mistakes and deffinatly cook the custard longer (wait untill it’s quite thick, almost to a ball stage).

However I will push on. I’m busy searching the net for any form of recovery. Wish me luck!

Custard slice (adapted from MindFood magazine)

2 sheets ready-rolled frozen butter puff pastry

1 cup caster sugar

1 cup custard powder

4 cups milk

60g butter

2 tsp vanilla essence

2 egg yolks, whisked

2 cups pure icing sugar

1 tbsp hot water

2tbsp butter

coconut (for topping)

Preheat oven to 200°C. Grease 
2 baking trays. Place a pastry sheet onto each greased baking tray. Prick pastry all over with 
a fork. Bake for 12-15 minutes 
or until golden and crisp. Transfer pastry sheets to wire racks to cool.

Grease and line a 20cm-
square cake pan with baking paper. Trim one sheet of pastry and place into the base of pan, 
flat side down.

Combine sugar and custard powder in a large saucepan. Slowly add milk, whisking constantly, until combined. 
Place pan over a medium heat and stir with a whisk until mixture comes to the boil and thickens (remember, really thick! )- Continue stirring until thick.

Remove saucepan from heat. Add butter, vanilla essence and egg yolks. Stir until well combined. Pour custard over pastry and spread evenly. Trim remaining sheet of pastry and place over custard, flat side up. Cool. Cover and refrigerate.

Sift icing sugar into a bowl. Add hot water and stir until a smooth icing forms. Add more water if too thick until desired consistency. Colour with red food colouring. Spread over top of pastry. Sprinkle with almonds. Refrigerate until set. Remove from pan. Cut into 16 squares. Dust with icing sugar and serve.  

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Lolly Cake Slice

Sometimes you just have a whole heap of ingredients that are useless by themselves, yet when put together magically come to life to create something amazing.

I think the best thing’s about lolly cake slice is how pretty it is, and the fact that it takes – at the most – 10 minutes to make, not to mention it’s delicious melt in your mouth sweetness. We’re talking all around win situation here.

I’m hesitant to even call this a recipe. There is literally nothing to it, with perfect results every time (I take no responsibility for this not working for you). Basically throw everything in the pot and you’re cooking – not literally though.

 

Sitting down to this slice today made me feel like a real kid again – okay so I’m not really that far off it, but still. I think it’s the colours that make give it that pretty, tea party feel. It’s something I’ve never made before, I dont know why because it was fantastic. I’ve enjoyed it since I was little, and now that I have this under my belt – I will be enjoying it for many years to come.

Lolly Cake Slice

125g butter, melted
1/2 can condensed milk (about 200g)
1 tsp vanilla
1 packet milk arrowroot (malt biscuits work well for a traditionally dark slice), crushed (about 250g I think )
150-200g fruit puff lollies (I used a whole bag, not sure how many were in there)

coconut, for topping

Melt the butter, and mix in the condensed milk. If they’re not mixing easily, zap them in the microwave for 15 seconds or so (you shouldn’t need to at this time of year). Stir in the vanilla, crushed biscuits and lollies and mix it all up together.

Line a slice tin with baking paper and press the mixture firmly into the tin. Top with shredded coconut, then leave to chill untill set (overnight is perfect). When set, cut into small bars.

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