Tag Archives: wilton

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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Christmas Time

Hoorah! December is finally upon us again. There’s something in the air at Christmas time, for me it’s the prospect of the end of another year’s hard work and the beginning of a new – as well as a fun-filled summer holiday break away from everyday life.

Christmas in New Zealand is slightly different from that in other parts of the world. The days are long, sunny and warm (in saying that, it’s currently pouring with rain and a chilly 9 degress celcius outside). It’s the perfect weather for barbeques, salads and ice cream – all on the beach.  School is finished for the year, with around a 6 week well-earned holiday break for us kids – although longer for those of us in high school, as we have ‘study break’ leading up to, and around our end of year exams.

There are some things that stay the same – the decorations go up in streets, and carols start ringing throughout malls and shops, Santa pops up everywhere – and we still devour a delicious Christmas dinner or lunch, even if desert is a pavlova rather than a pudding (one of my favourite times of the year I must admit). In fact it’s all rather materialistic if you look at it, but to be honest, it’s about the only time of year that it happens for me personally.

This year, I decided to get a bit creativly festive, as I’ve had a lot of time off with exams (which has been FANTASTIC). I took inspiration from the many times we’ve been to Hawaii for Christmas. Although the weather is much the same as home, the Christmas atmosphere is totally different – the decorations are amazingly beautiful, and one thing that always impresses me is the array of gingerbread villages. Seriously, some of them are huge!  It’s something I’ve never done before but can now check off my list.

I’m quite pleased with my house – although it lacks in doors and windows and is comparitivly bite sized to the ones in Hawaii. It’s certainly unique, it kind of reminds me of something from Hansel and Gretel. I even got a few gingerbread men out of the left-over dough. I got pretty excited over the decorating aspect too – I finally I had a use for my royal icing recipe. I spent the whole afternoon and into the night on it, with breaks of course.

I havent yet tried it – I will – but for now I think I can trust that it tastes good. I left it out on the bench by accident the other night, and when I woke up, the roof has been nibbled at by mice – holiday cheer for all.

Merry Christmas everyone 🙂 !

 

 

 

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