Invisible-No-MoreMaking the most of your mid life crisiscream cheese icing

This August Sally presented us with a rather unique challenge. A vertical cake, where the layers are standing on end, instead of horizontal. I had never heard of such a thing, much less attempted such a creation.

This challenge was more about the process than the end product, which is great because my cake was not one of my best looking 😂

See what I mean?

But let me tell you how to make it, and then you can fix my mistakes!!

Ultimately, this is a roll cake. I have blogged about these before here, and I am forturnate in that I am comfortable making this type of sponge cake (it did make this an easier challenge for me).

The first thing was to make sure this cake will come out of the pan! A full sheet pan needs to be greased, parchment paper added, greased again and finally, a layer of flour was sifted over everything.

The next critical step was to make sure there was plenty of volume in the eggs (which is the only leveling in this cake).

The eggs were whipped until light and voluminous.

Sugar, oil and vanilla were mixed in

Then the flour, salt and baking powder was sifted over the mixture and, gently folded in, to maintain the air in the batter.

The batter was added to the pan, spread out and the air bubbles tapped out by gently banging the pan on the counter.

It is important to have the next step prepared before the cake is done baking. The cake bakes for ~ 12 minutes in a 350 F oven. It must be turned out onto a towel or parchment paper that has been generously dusted with confection sugar.

The warm cake was turned out onto the dusted surface and immediately rolled up to cool

The second element that had to be made in advance, so it had time to cool completely, was the blueberry sauce.

This is straight forward in that the blueberries, sugar, and lemon are cooked for a few minutes, then a cornstarch slurry was added to thicken the sauce

This, along with the rolled cake, are left in the fridge to set up overnight

The next day, both were left out on the counter to come to room temp, while the whipped cream was made. 1 and 1/2 cup of heavy cream was whipped with some sugar and vanilla. Then the blueberry sauce was gently folded in

I didn’t want the filling to be completely mixed together, so I left it swirled

The sheet cake had to be unrolled and cut into three equallish pieces!

The blueberry whipped cream was spread over the slices

And now it is time to get this cake vertical! The first strip is rolled and aligned with the bottom of the next strip, and the rolling continues. Of course Sally has a great video showing how to do this!

After the last strip was lined up and all three strips were connected, the cake is set on end

And placed on a stand, which has to be refrigerated to set before it can be frosted

The view from the top

You can see that this is not perfectly round, to say the least,😂

The final step is to make the cream cheese frosting 😋

I struggled to get this to be smooth, when I frosted it. I colored some of the frosting yellow, since the frosting and cake had lemon in them, and piled some blueberries on top

Oh well! It tasted much better than it looked!

And yes, the layers were vertical!!

The best part of this was the cake! I really liked how easy it was to mix and bake. It rolled beautifully and had a delicious lemon flavor. The frosting was tasty too😍 I was less in love with the filling but that may be due to the fact that I am not a whipped cream lover😉

I am hoping to get the September challenge done in the first half of the month, as we will be traveling the second half and into October💕

This month Sally challenged us to make a pumpkin roll cake. We had a roll cake challenge back in May. At that time I talked about how my roll cakes always crack and I have to cover it up with icing or flowers or some type of decoration.

This time I thought I would really challenge myself and put a pattern in my pumpkin sponge cake. I saw this, for the first time, on The Great British Baking Show. Since this was a pumpkin sponge I wanted a pumpkin patch pattern but couldn’t find anything I liked or could put on the cake, so I made my own template using stickers from a craft store. Sally recommends a 10 inch x 15 inch jelly roll pan, so I made my template that size. I cut a paper to the same size and measured to find the exact center. I knew I would be rolling the cake from the short side so made my pattern such that it would repeat in that direction. I also knew that the edges would most likely be trimmed away so I left a good sized border along both sides. I used a pencil to draw in, roughly, where the vines would connect the pumpkins.

I then layer a parchment paper over the template, securing it with tape, so I would be able to pipe the batter onto the parchment.

Now I needed to mix up a cake batter that would be denser than the pumpkin sponge so that the pattern would not mix into the cake batter and disappear. I used this mixture:

50g butter, room temperature

50g powdered sugar (or icing sugar)

50g egg whites

50g flour, all purpose

Using a hand mixer, combine the sugar and butter until smooth, then add the egg whites and finally the flour and stir to make a strong paste. You want this pretty thick, you need to be able to pipe it but still want it to hold a firm shape. I needed two colors, orange and leaf green.

I used gel food colors and a number 1 piping tip to make the pumpkins

Another portion was colored green, and using a number 3 tip, I piped the vines.

This went into the freezer for, at least 30 minutes, while I prepared the Pumpkin sponge cake as per Sally’s recipe. Once the mixture was ready I had to remove the template from the pan and replace the frozen pattern. Then I spread the pumpkin batter, carefully, over the design.

Sally’s recipe stated that the baking time would be ~17 minutes, but mine was done in 10 minutes. It is important to not over bake the cake or it will crack when it is rolled (I should know, this is my big problem with roll cakes!). I had to flip my cake twice when it was done. The first time I turned the cake out onto a sheet pan covered with powdered sugar and removed the parchment paper-carefully, so the design would stay intact.

The prepared pan

The cake after I removed the paper. It worked!

To my surprise the patten was intact! From here I followed Sally’s instructions and flipped the cake onto a tea towel that had been generously sprinkled with more powdered sugar. Now the pattern side was down and I could roll the cake up, while it was still warm, to allow it to cool in the final shape. I was so busy doing all this while the cake was still warm that I did not get a picture of it this time. Here is what the process looked like from May, when I did the last roll cake.

The rolled cake needs to chill for about 2 hours in the refrigerator before adding the filling.

The cream cheese icing was also from Sally’s recipe. I did make one small change and added 30g of finely chopped crystallized ginger for some extra flavor and texture.

The cake is unrolled, the filling spread out leaving a 1/2 inch border, then tightly rolled back up

This was the first time that my cake did not crack! And, the pattern is pretty good. There is some powdered sugar still on the cake, but that does disappear after a little time has passed.

The cake and filling are delicious! Sally has another winner recipe on her hands!

I had fun working this out and challenging myself a little bit. It is a great cake for Halloween and I am really looking forward to what Sally comes up with next month!

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Invisible-No-More

Invisible-No-More

cream cheese icing

Sally’s Baking Addiction: August, 2019 Challenge: Lemon🍋 and Blueberry Vertical Cake👩🏻‍🍳

Sally’s Baking Addiction, October Challenge, Pumpkin Roll Cake