Tuesday, March 11, 2014

Deco Swiss Roll

Hello everyone! And hello to 2014! I can't believe we're already a quarter way through the year! It felt like only yesterday that I was lamenting about how suddenly December 2013 snuck up on us! Seriously, where does the time go?!

I never intended to take such a long hiatus from baking! I've been so preoccupied with other things lately - my new love of DIY home projects has meant that I've barely been able to get into the kitchen (unless it's to spruce it up)! But I think I've got the DIY bug under control now and and I've had so many baking ideas that I wanted to come to fruition, particularly with all the occasions we've had such as Australia Day, Valentines day, even my birthday, but time just seems to get the better of me!
Last weekend was the first weekend I had with a spare moment so I decided to ease myself back into baking and I opted for something relatively quick and easy.  Admittedly, I did toy with the idea of making a macaron tower, but that will have to wait for another day! 
 
Anyway, about this pretty little cake! Deco swiss rolls have been around for quite a while now and they're so damn amazing!  You can have so much fun with these! There are swiss rolls dotted with love hearts, or polka dots to chevron stripes and giraffe prints to cute little bears.  The options are truly endless! So this one pales in comparison to some of the really intricate patterns you can make. But I couldn't resist this one, it just screams me! Pink and yellow stripes, filled with fresh strawberries and whipped cream. 
I definitely prefer this recipe over the jaconde recipe I used for my chocolate jaconde imprime cake which can be a bit dry.  For this swiss roll, I used Junko's recipe (adapted from Cakelets and Doilies blog) and will definitely be using this for swiss rolls from now on.  The sponge was wonderfully moist and was so flexible to work with that I didn't have to worry about it getting any cracks as I rolled it into a swiss roll.  You can get this cake so thin as well so it would be great to use in entremets.
This cake is just too darn pretty to eat! And it's so damn scrummy too! It's a huge winner in my books!


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