3rd attempt at a roll cake compared to my 1st😂
Recipe: https://thesqueakymixer.com/designed-swiss-roll/#wpzoom-premium-recipe-card
by a_sexy_tennis_grunt
3rd attempt at a roll cake compared to my 1st😂
Recipe: https://thesqueakymixer.com/designed-swiss-roll/#wpzoom-premium-recipe-card
by a_sexy_tennis_grunt
32 Comments
Slow clap 👏 look at that impressive improvement!
Amazing!
Now I’m craving sweets! They look absolutely delicious.
You could probably use a silicone mat instead of parchment paper to avoid the ridges
If you mean when you are baking on it I wet the underside of my parchment paper so it smooths completely to the pan. I have a wide bench spatula scraper that I use to push it smooth. I hope it helps.
Possibly grease+flour instead of the parchment? I’ve heard some good things about the Wilson cake release coating. Or what about using a silpat instead of parchment to line your pan? At the very least, any ridges that get imprinted would be way more of a uniform pattern and smaller.
Also, how are you lining your parchment? If you spray some non-stick first, place the parchment, and use a bench scraper to make sure it’s stuck smoothly onto the pan, that might help. Nevertheless, your cake looks great! I doubt anyone else would care or even notice, but I do get wanting it to look perfect for yourself (sadly I’m like that myself too).
I bought some parchment paper clips in baking section at my local target last year
Parchment sheets instead of a roll. I buy em in packs of 200 off of amazon, the whole box takes up about as much room as a cookie sheet, its quite thin. They lay so much more flatly, I find. Also grease both sides of the paper so it sticks to the bottom on the pan and doesn’t rise up.
I’ve had different results depending on brand. But if it’s a relatively wet batter a silicone baking sheet (Silpat, etc.) will probably be your best bet.
I’ve always sprayed my pan with cooking spray, then placed my parchment paper on top, smooth it out so there’s no wrinkles or bubbles.
I would use Saran Wrap
OP – is the ridging coming from (a) the parchment paper while cooking? or (b) from using parchment paper to roll it?
Unfortunately, as parchment paper absorbs moisture it naturally starts getting “wavy”. It’s annoying, so I tend to avoid using it for instances when I want a “clean” surface or edge. But I have a few suggestions based on things I’ve tried, some of which are repeats from other comments.
If (a), which I suspect is the culprit:
– The recipe you linked says to oil the pan before putting on the parchment; after you do this, use a bench scraper/flat edge to smooth the parchment down onto the pan and into the corners before you put in the batter
– use scissors to cut vertically down the corners of the pan where there’s excess parchment in the corner to get it to lay more flat to the pan all around
– a “mini” fix is to remove the parchment as quickly as possible and apply some light pressure (however it risks a bit of a denser cake if you leave it too long, ymmv): once the cake pan is comfortable to handle, gently flip the cake upside down and out of the pan; if there’s still some minor ridging lay a clean FLAT sheet of parchment on top, then place a light weight baking sheet on top of that for a few minutes
– skip the parchment; grease your pan then shake flour around to completely coat it, shake out the excess (my preference)
If (b), don’t use parchment paper. I would suggest you either use the damp cloth method the recipe suggests, or use Saran Wrap.
Great progress on the rolls, they look fantastic 🙂
I want to eat it
Wow you nailed the newest one I could NEVER do that’s looks delicious
Great job! My first attempt became a trifle. and every attempt since haha
silicone mat…life changing…
beautiful cake, love the strawberry design
Wow I love the glow up here!! I don’t have any advice but great work!
don’t bother…it looks nice how it is…otherwise it would look like manufactured..if you like it that way…goforit:)
Try a dish towel!
That looks delicious 🤤 mind sharing the recipe?
Silpat, maybe?
Wow, this is amazing!
[removed]
Have to do it when very warm.
Some brands of parchment paper tend to do this. I bought one huge roll only to find out that it absorbed much more water than the other brand I usually used. It wrinkled a lot and tore much more easily.
When I roll my cheesecake pumpkin roll it cracks how can I prevent this?
Well this year when I made my annual cheesecake pumpkin roll it cracked I couldn’t even roll it so when I had the finished product the pumpkin bread with the cheesecake frosting I began to roll it on a clean light weight towel that was sprinkled with 1 4 th of powdered sugar that the recipe called for I let my pumpkin bread be baked then cooled for 1 hour spread the cheesecake frosting I then began to roll the whole cake it cracked now it looked like a giant barfing whale
How about a génoise silicone pan like this one?
https://alpha55.ma/cdn/shop/files/alpha-55-plaque-a-genoise-en-silicone-de-41×35-cm-3-assortiments-34859090182276.jpg?v=1726343564
You can really see how much work you put into this.
loos awesome
Ridges aside it looks cute as heck! Props for sticking to it
parchment paper has to be completely flat before you pour the cakemix on top. and when you get it out, flip it immediately, and peel off the paper. Then use a damp towel to roll.