Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
The Crape Myrtle trees in our front yard inspired the vibrant colors in this cake roll. At dusk, the leaves are SO bright, it's as if the trees are on fire. Absolutely breathtaking!
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.
For this stunning cake roll, I started with a light-as-a-feather vanilla sponge cake filled with whipped cream, sweet peaches, and tangy raspberries. I'll show you, step by step, how to fill and roll the cake.
The outside of the roll is decorated with autumn leaf designs, which are created with a special technique using cake batter that I describe below. There is no frosting or fondant involved, which means it's not overly sweet and very refreshing. I've included a design template and a guide to coloring the leaves for this project. The Crape Myrtle trees in my front yard inspired the vibrant colors in this gorgeous rolled cake. (At dusk, the leaves are so bright it's as if the trees are on fire; absolutely breathtaking!)
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 Arabesque Patterned Sponge Cake, each with different patterns and templates.
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