“LOVE IS ALL AROUND” CAKE ROLL

We’re taking a break for all things chocolatey, Nutella-y (ouch!), dripping with sauce, oozing with marshmallows and overflowing with caramel; which has kinda been the theme around here and I’m not sorry for it.

Today we’re getting all lovey-dovey, showered with hearts and seeing PINK everywhere.  Barbie would love it here today!  Don’t worry, we’ll be back to chocolate and sinful desserts before you know it.  But today let’s be cute.  And romantic.  And learn something craftsy, that is actually deeeeeeelicious!

So I’ve been seeing these patterned cake rolls all over Pinterest for the past 2 years, and have been dying to try my hand with it ever since.  Now that I have a blog and it’s turning 3 months today!!!  Woooohoooo!!! I have the perfect excuse to make something special.  And since it’s February and it’s pink and red and hearts and cupid and love is in the air and all that shebang, it was only fitting to make it LOVE themed.   Also, because I wanna say:  “I LOVE YOU GUYS!”  Your support to my blog and all the wonderful comments, encouragement, your trust in my recipes and the amazing feedback I keep receiving, have made this one beautiful journey and turns all the hard work that goes behind the scenes into a LABOR OF LOVE.  So thank you from the bottom of my heart.

INGREDIENTS
FOR THE HEART PATTERN PASTE:

  •  1 egg white
  •  2 tablespoons (25g) granulated sugar
  •  1/3 cup (40g) all purpose flour *(for chocolate brown color (which is what I did here), remove 2 teaspoons of flour and replace them with with 2 teaspoon unsweetened cocoa powder)
  •  1 1/2 tablespoons (20g) butter, softened at room temperature
  •  food coloring of your choice or natural food coloring, like fruit syrup

FOR THE HEART CAKE CUT-OUT FILLING:

  •  1 3/4 cups (7 5/8oz/ 216g) cake mix, flavor of your choice, I used half of a Betty Crocker French Vanilla 15.25oz box
  •  2 eggs
  •  1/4 cup (57g) unsalted butter, melted
  •  1/2 cup whole milk
  •  1/2 teaspoon vanilla extract, optional
  •  food coloring of your choice or natural food coloring, like fruit syrup, optional

FOR THE CAKE ROLL:

  •  1 3/4 cups (7 5/8oz/ 216g) cake mix, flavor of your choice, I used half of a Betty Crocker French Vanilla 15.25oz box
  •  2 1/2 tablepoons neutral flavored oil, like canola, sunflower, corn, or vegetable
  •  2 eggs
  •  1/4 cup water
  •  1/2 teaspoon vanilla, optional
  •  food coloring of your choice or natural food coloring, like fruit syrup, optional
  •  Powdered sugar, for dusting

FOR THE WHIPPED CREAM CHEESE CLOUD FROSTING:

  •  1/2 cup (114g) cream cheese, cold (right from the fridge) and don’t use low-fat
  •  1/2 cup (57g) powdered sugar
  •  1/2 teaspoon vanilla extract, optional
  •  1 cup heavy whipping cream, cold (right from the fridge)

INSTRUCTIONS

  1. Print out 2 copies of pattern templates (attached in the post), cut out excess paper, then fit into a 10″X15″ (an inch smaller is fine, but don’t go bigger) rimmed baking sheet. Top with parchment paper.

TO MAKE THE HEART PATTERN PASTE:

  1. In a small bowl, mix together the egg white, sugar, flour, cocoa powder (if using), stir until well combined. Add the butter and continue stirring until completely smooth. Add food coloring, if using.
  2. Transfer to a piping bag fitted with a small round tip, I used a wilton #3.
  3. Using this paste, pipe the pattern, by tracing right on top of the template lined parchment paper.
  4. ……………………………

for full recipes please see : cleobuttera.com