{Whispers} – Pssst! Hello, hey- Yes you, !! Move closer, I’ve got something to tell you.

“Making decorated cake rolls ain’t for the faint heart. There is a lot of patience that is required. I mean this with a straight hard face. Most of us including myself don’t have this quality. In order to butcher this delicate recipe, a lot of wild imagination comes in handy as well as keen-ness with details. In other words, this recipe isn’t easy nor hard to prep, however, practice makes perfect.”

Halloween is the night of 31 October, the eve of All Saints’ Day, often celebrated by children dressing up in frightening masks and costumes, house hopping for tricks and treats, binging on horror movies – am sure you get the gist.

It’s the second largest holiday celebrated by millions of Americans and now it’s here on my blog for the first time in Tastie Dine’s history. Isn’t there always a first time for everything? Rhetorical question – don’t answer that. ūüôā¬†

Making “Skull cake rolls for Halloween”.

Prep time: 25 mins    Chill time: 40 mins  Bake time: 12 mins   Total Time: 72mins

Yields:– 6 slices

MAIN INGREDIENTS:

*Making the skull pattern*

  • 2/3 cups of all purpose flour
  • 1/2 cup of icing sugar
  • 3 Tablespoons of butter – at room temp
  • 3 Egg whites – room temp
  • 1 teaspoon of vanilla extract
  • gel food colors – red and Black

*Chocolate cake batter*

  • 5 eggs – separated
  • 200 g of granulated sugar
  • 75 g of all-purpose flour
  • 50 g of unsweetened cocoa powder

*Important tools required*

  • A cake roll/swiss roll baking tray
  • parchment paper
  • template
  • An oven
  • Stand mixer /Electric hand mixers
  • spatulas
  • large sieve
  • mixing bowls
  • piping bags
  • Clean kitchen towels

INSTRUCTIONS:

STEP 1: Make a template of the skulls. Place the template on the baking tray, place a large parchment paper on top. Set aside.

STEP 2:  Making the skull pattern РOn a large mixing bowl, first cream together the icing sugar+ Butter by hand then move it to the stand mixer to make it fluffier. Add in the egg whites and beat for 2 mins. Lastly, add in the vanilla extract and flour and beat on low till well combined. Take out 2 small bowls Рscoop 2 Tablespoons and place in one bowl and another 2 Tablespoons and place in another bowl. The remaining batter remains as is. In the two bowls Рadd two drops of black gel food color and 2 drops of red food color to the other. Mix them separately till well combined and vibrant. Pipe each color of the batter into its own piping bag and fasten it. At the tip of each piping bag, cut out a small hole to allow you to pipe out easily. THIS IS WHERE YOUR PATIENCE COMES IN!! At this stage, first using the red colored batter Рmake the eyes, next nose, and the mouth. РREFRIGERATE for 20mins  to help it set. Once set, using the noncolored batter Рstart drawing the outline of the skull and gently cover the nose and mouth leaving the red eyes -not covered. REFRIGERATE for another 20 mins.

Note: There will be excess leftover batter – don’t throw it away. Just refrigerate it, you might need it in a different cake roll.

STEP 3:¬† Preheat the oven to 180 ¬įCMaking the chocolate batter – Using our stand mixer /electric hand mixer – make the meringue. HOW? – In a large bowl, add the egg whites + a pinch of salt – mix till it gets white and foamy. While still mixing, gradually add half of the granulated sugar -beat till the meringue is glossy and you get stiff peaks – is when to stop mixing. Set it aside. In a different bowl – mix the egg yolks and the remaining half of the granulated sugar till pale yellow and the consistency has doubled in quantity. In a different bowl – Sift in the unsweetened cocoa powder + all-purpose flour. Add half of the flour mixture into the egg yolk mixture – using the spatulas and the folding method – fold the mixture together + add 1/2 of the meringue and fold them together+ add the remaining flour mix them together + add in the remaining half of meringue and fold again until all the whiteness has been covered. DON’T OVERMIX!! Take out the skull pattern from the fridge, gently remove the template and leave the parchment paper. Pour the chocolate batter on the skull and gently spread the batter evenly on the tray.

STEP 4: Bake in the oven for 12 min -exactly. When the cake is baked well, the texture should be super soft and spongy to the touch. DON’T BAKE MORE THAN 12 MINS!!¬†

STEP 5: Work on the chocolate batter while still hot. On the countertop, either a long rectangle board with a dusted {with icing sugar) -parchment paper on it. Dust icing sugar on top of the chocolate cake. Gently flip the cake Рthe skulls should be facing up. Dust with icing sugar the skulls side, then flip the cake once again Рskulls should be at the bottom. With parchment paper at the bottom and another at the top, Fold the cake into a log shape -starting with the long side. HOPE I AM MAKING SENSE!! Cover the log shaped cake with a clean cloth and set it aside to cool completely.

STEP 6: Prep the filling- it can be either – a buttercream frosting, jam filling, a soften peanut butter, chocolate ganache. I decided to settle with an orange flavored buttercream frosting.

STEP 7: Gently Unroll the cake roll, remove the parchment paper. Apply the filling of your choice Рroll it back and remove the bottom parchment paper Рlift the cake roll and place it on a plate or board. Slice them up and serve.

What are your thoughts about this cake roll/swiss roll? Is it something that you’d give it a try??

..and as always Bon appetite and Enjoy.

Acres & Acres of Love.

TD.

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Facebook: @TastieDine

Twitter: @bcece2

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Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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