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  • Welcome to how to cook that

  • I am Ann Reardon

  • Today we are making a patterned roll cake which has been requested by shayma and azrashk.

  • I will show you a few different methods for making the patterns on the cake and some problems

  • to avoid. These are quite a fun way to make a colourful

  • cake without using fondant

  • To start with we need to make our patterns. To do that we need icing sugar and margarine

  • mixed with egg whites. And for this pattern I am going to split the mixture and make half

  • of it chocolate and half plain. By adding flour to one and a flour cocoa powder mixture

  • to the other. All of the ingredient quantities are listed

  • on teh blog howtocookthat.net there's a link in the description below the video.

  • Cream together your margarine and icing sugar using electric mixers until they are well

  • combines and then add in your egg whites and beat that some more. Now I am splitting the

  • mixture evenly between two bowls and adding the flour and cocoa powder mixture to one

  • and the flour to the other one. And then you want to mix those well until you get a paste

  • like consistency.

  • Then you can colour the mixture according to the pattern or picture you are making.

  • For this first striped roll cake I need green, pink and a darker pink. And I am using liquid

  • colour that you get at the supermarket, you can use gel colours if you want but the liquid

  • ones are cheaper and work fine in this recipe.

  • Next take a piece of baking paper and cut it to fit your baking tray exactly.

  • To make the straight lines on the striped cake I am using sticky tape, now you can just

  • use clear tape, I am just using this patterened one here so you can see what I am doing.

  • Place strips diagonally across your paper overlapping then onto the benchtop. Space

  • them at varying widths some really close together so you get some narrow lines and are some

  • further apart. You can overlap some of the lines of sticky tape so that you get wider

  • lines of tape as well. Then take some more tape and put it at a right

  • angles to the first ones making small rectangles and then long rectangles and repeating that

  • pattern.

  • Now take your coloured paste and put it into ziplock bags. And begin to pipe across each

  • stripe. Pipe across it and then flatten it using a knife. I am using a pattern of here

  • of dark pink, brown, green brown, light pink brown and then repeating that all the way

  • to the end.

  • Once you are finished you need to peel of the tape starting with the ones that are overlapping

  • across the top. As you peel those off you will need to push down on the other sticky

  • tape to stop it from lifting up.

  • Once you've done all of the ones going across then you can peel off all the tape that is

  • going in the other direction to reveal your pattern.

  • Then you want to place that on a tray in the freezer for about an hour to go firm.

  • To make your dumb ways to die characters or any logo or design that you want on your cake

  • print out a copy of the picture you want , tape it to the bench. Put your baking paper over

  • the top and tape that into position too.

  • Then colour your paste and using a ziplock bag with a tiny corner cut off pipe your design.

  • If you are just a making a picture that is just going to be on the top of the cake like

  • I am with these characters then you want the picture to be 3/4 of the way up the paper,

  • mine was a bit low so move it a little higher than I have it here.

  • more towards one side. Don't forget that if you are making a design

  • that has writing or a logo it will be reversed like in a mirror so you are going to need

  • to flip it over before you print it out or you will end up with your words being backwards.

  • To make the more detailed design you can freeze it in stages for example here I have left

  • a space for the dark of the eyes and the mouth, I've let the colour freeze and then I'm adding

  • the dark on the top.

  • The other method you can use is to cut a stencil. here I have cut a heart shape out of thick

  • plastic and then you can just hold it in place and cover it in your colours. Make sure you

  • don't spread your paste too thin like I did on a few of these because I was running out,

  • if you do that the shapes wont be clear especially with the lighter colours.

  • To make the cake part seperate the eggs and then add the cream of tar tar to the whites.

  • and the cream of tar tar just helps to keep the whites aerated, helps them to whip up

  • well. And put half the sugar into each of the bowls. Then melt the butter either in

  • the microwave or on the stove top.

  • And then use electric beaters to whip those egg whites until you get firm peaks. You can

  • use those same beaters just transfer them straight across to the egg yolks . Whip up

  • those egg yolks until they look pale and thick. Fold the whites into the yolks in three batches.

  • So take some if it fold it through and then once thats through take another amount and

  • fold that through. Now folding is easier to do with a rubber spatula than it is with a

  • spoon. You need to fold from the bottom around and up over the top trying to keep as much

  • of that lightness and air in the mixture as possible. Add in half the butter and flour

  • and fold that through. Then add the remaining butter and flour. Keep folding until there

  • are no more streaks of butter or flour, turning the bowl as you go so you don't miss spots.

  • Then you want to pour it over your frozen pattern and spread it right to the edges.

  • Bang the tray on the bench and the reason we do this is to make sure that the mixture

  • gets all around that frozen pattern and we don't have air bubble in it. And then bake

  • in the oven for 7 minutes only so you need to set your timer. You do not want to overcook

  • it or it will be too dry and it will crack when you try and roll it.

  • Now one of the secret to roll cakes is using some simple syrup to ensure they are moist

  • enough to roll To make it you add equal parts by volume of sugar and water. And then heat

  • until the sugar is dissolved.

  • Once your cake is ready take it out of the oven and immediately trim around the edges

  • using a serrated knife. Cover it in baking paper, add another flat baking tray or chopping

  • board on top and flip it over. And then you will be able to just lift off the tray, the

  • edges will stay in the tray and you're left with a nice neat cake. Peel off the paper

  • straight away while it is still hot and then leave it to cool completely.

  • Place a clean sheet of baking paper over your cooled cake and flip it back over again.

  • Add then add some simple syrup you can do that either using a pastry brush, or a using

  • a clean spray bottle that you use for adding simple syrup to cakes, just spray some on.

  • Spread on your filling across the whole cake, you can use buttercream, you can use cream

  • cheese frosting, cream with strawberries, ganache, coffee buttercream with melted chocolate,

  • whatever takes your fancy.

  • And then using your baking paper to help you starting at one end kind of turn up and squash

  • down that first bit and then carefully roll up the cake making sure you use that paper

  • to hold it tight so that the cake doesn't split at all and it all stays together. Roll

  • it up and then transfer it to your serving platter.

  • And thank you, a big thank you to everyone who has subscribed we have just hit one hundred

  • thousand subscribers and I am blown away so thank you for that and if you haven't yet

  • subscribed make sure you do and join us for some more chocolate cakes and desserts you

  • can put all your requests int he comments below. Have a great week and I will see you

  • next week with a dessert. [music by youtube.com/setsailtv]

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