Thursday, December 8, 2016

End Piece of Gingerbread Cake Roll

Perhaps it is pride that I need you to know this is an end piece.  The filling was fuller in the middle but I didn't put it all the way to each edge knowing as it rolled up it would squish out.  That said, there was still enough filling that it was enjoyable to eat.  I usually cut off the ends before serving to be sure that it looks as appealing to the eye as possible.
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I made this dessert for a Christmas party.  The ends I had cut off were all I had since what I took to the party was eaten.  My kids, while they enjoyed it, wished it was sweeter.  This is why I like it because this is a season of sweetness and it was nice to not be overwhelmed by it.

Gingerbread Cake Roll

Cooking spray
Parchment paper
2/3C Cake flour
1-1/2t Cinnamon
1-1/2t ground Ginger
1/2t Baking powder
1/4t Salt
1/4t ground Cloves
1/4t ground Allspice
4 large Eggs, separated
1/2C Sugar
3T Molasses
3T Butter, melted
1t Vanilla
1/3C Powdered sugar

1/4C Sugar
1/4C Water
2T Apple Cider or Orange Juice

1C Heavy Cream
2T Apple Cider or Orange Juice
1 (8 oz. container) Mascarpone Cheese, softened*
1/4C Powdered Sugar
1/8t Salt
Chopped Crystallized Ginger

Prepare Cake:  Preheat oven to 400.  Lightly grease a 15 x 10-inch jelly roll pan with cooking spray, line with parchment paper.  Grease parchment paper (with shortening), and dust with flour.

Whisk together cake flour and next 6 ingredients in a medium bowl.  Beat egg yolks and 1/4C sugar at high speed with mixer until thick and pale.  Reduce speed to low.  Beat in molasses, butter and vanilla.  Sift flour mixture over egg yolk mixture, in 3 additions, gently folding in flour mixture after each addition.

Thoroughly clean beaters.  Beat egg whites at medium speed with mixer until foamy; gradually add remaining 1/4C sugar, beating until stiff peaks form and sugar dissolves.  Gently fold egg white mixture into batter.  Gently spread batter into prepared pan.

Bake at 400 for 10 minutes or until a toothpick comes out clan and top is lightly browned.

Sprinkle 1/3C powdered sugar over top of cake.  Invert cake onto parchment paper-lined surface.  Peel top layer of parchment from cake.  Starting at 1 short side, immediately roll cake and bottom parchment paper together.  Cool completely.  (about 1 hour)

Prepare syrup:  Combine sugar and 1/4C water in a small saucepan over med.-high heat.  Bring to a simmer, stirring until sugar dissolves.  Remove from heat; cool 5 min. stir in apple cider or orange juice.

Prepare frosting:  Beat cream and juice at high speed with mixer until stiff peaks form.  Stir together mascarpone, powdered sugar, and salt in a separate bowl until blended.  Gently fold in whipped cream mixture into mascarpone mixture until blended.  Reserve 1-1/2C frosting; cover and chill for later use.

Unroll cake onto a flat surface.  Poke holes all over cake with a wooden pick.  Brush syrup onto cake in several additions, letting syrup soak into cake after each addition.  Spread remaining 1-1/2C frosting over cake, leaving a 1-inch border on all sides and using parchment paper as a guide.  Place cake, wrapped in parchment paper, on a baking sheet.  Chill 2 to 24 hours.

Transfer cake to a serving platter; remove and discard parchment paper.  Top with reserved chilled frosting; sprinkle with crystallized ginger.

* If you are unable to find the Mascarpone cheese at your grocery store, or you would like to save a few dollars, you can whip up your own and it will not affect the flavor of your dessert.

Mascarpone Substitute
16 oz. cream cheese
1/3C sour cream
1/4C heavy whipping cream

Blend ingredients until smooth

Thursday, December 1, 2016

Snowman Candy Dish

We had an activity last month for those that wanted to make these candy dishes.  I made one for my husband to use on his desk at work.  We spray painted the terra cotta flower pot (base of snowman) and the saucer (hat) with spray paint.  While they dried we painted the wooden knob for the hat and the face on frosted glass bowl.  I think they bought clear glass bowls and they sprayed them with a frosted finish.  Once everything was dry we glued the knob on the saucer.  We glued the face to the flower pot base and attached a ribbon.  I brought mine home and added some dazzling diamonds glitter to the rim of the hat and I used some Stampin' Up! buttons and rhinestones to jazz him up a little.

I put some of the peppermint butter mints in it for him to take to work but I also sent a bag of M&Ms.  He told me the candy went a lot faster when it was the M&Ms.

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