Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2013 Sarah Phillips CraftyBaking.com
Cake cut into 3-inch squares
Cake cut into a heart shape
For months, Kelly and I were seeing darling decorated sponge cake rolls all over the internet. Unfortunately, most of the recipes I found were in Japanese or Chinese and I couldn't quite figure out the technique. It took translating a recipe, rewriting it for home bakers, and testing it over and over to make it work. Nine cake rolls and lots of frustration later, I was able to perfect the technique.
Next, I decided to create a flat, layered sponge cake using this technique - which is explained in great detail below - to decorate the top. For this project, I decided to decorate the cake with an arabesque pattern (the template is included with this recipe), but you can use any design you like. Arabesque is a form of decoration that employs flower, foliage, or fruit and sometimes animal and figural outlines to produce intricate patterns of interlaced lines. I find it just beautiful.
The cakes are filled with fluffy White Chocolate Raspberry Ganache and fresh raspberries, and are light and quite refreshing. They are also not overly sweet, because they are not loaded down with icing or fondant. Once the cake is chilled, it can be cut into any shape or size, giving you loads of options. I've cut mine into squares and hearts and serve it with a scrumptious raspberry puree.
Make sure you have all your ingredients measured out and grouped together according to the mixing instructions in the recipe before you get started. While the recipe isn't difficult, there are a lot of steps and it is easy to get confused the first time around. After you have made it several times, it will be much easier!
Check out the other recipe tutorials with design templates similar to this, such as the Decorated Sponge Cake Roll, the Cherry Blossom Cake Roll, and the Autumn Leaves Cake Roll, each with different patterns and templates.
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