Stenciled Halloween cake roll recipe
Serves about 5
Ingredients and supplies:
For the cake
For the filling
Make the cake batter and place stencil
In a small bowl, sift together the flour and the baking powder. Reserve. In an electric mixer, beat the eggs. Slowly add the sugar while beating. After beating for 1 minute, slowly whisk in the flour and baking powder. When the mixture is well combined, add the water and whisk in slowly until incorporated.
Place the stencil on the left side of the baking sheet and cover with a piece of parchment paper on top. Weight down the paper with knives on each side of the pan.
Pipe black outline on stencil
Take 1/4 cup of uncolored cake batter and mix in black food coloring until batter is very dark. Refrigerate the remaining cake batter. Pour the black batter into the piping bag and outline the tree, house, windows, ghost eyes and fill in the entire bat. Use a toothpick to sharpen any details, like the bat wings. Freeze the outline on the baking sheet for about 15 minutes or more as needed to be mostly frozen. Reserve black batter in the refrigerator.
Pipe white and pink outlines on stencil
Take 1/2 teaspoon of uncolored cake batter and add pink food coloring. Reserve. Take another 1/8 cup of uncolored batter. Refrigerate the remaining cake batter. Remove the baking sheet from the freezer. Pour the 1/8 cup uncolored (white) batter into another piping bag and pipe the outline of the ghosts, the moon and fill in the windows. Add the rosy cheeks of the ghosts with the pink batter using a toothpick. Freeze the outline on the baking sheet again for about 15 minutes or more as needed. Reserve uncolored batter in the refrigerator.
Fill in outlines with batter
Remove the baking sheet from the freezer. Fill the moon and ghosts with uncolored batter. Fill in the house and the trees with black batter. Freeze again for 15 minutes or more as needed.
Pipe orange batter around stencil
Take the remaining uncolored batter out of the fridge and add orange food coloring to achieve desired color. Pipe orange batter all around and in the empty spaces of the outline. This will prevent the design from deforming when you add the remaining batter. Freeze again for 15 minutes or more as needed.
Preheat oven to 375 degrees F.
Once the decoration is frozen, remove the template from under the parchment paper and then pour the remaining orange batter over the entire baking sheet. Spread evenly with a spatula, carefully going over the design.
Bake the cake for about 5 minutes or until a toothpick comes out clean. Don't overbake as it might cause the finished cake to crack.
Lay another sheet of parchment paper on the counter. As soon as the cake is out of the oven, invert it onto the piece of parchment paper on the counter and remove the parchment paper it was baked in. Cover with another sheet of parchment paper and carefully turn the cake over again so that the decorations are facing the counter. Remove the top sheet of parchment and roll the cake up in the bottom parchment paper starting with the side away from the decoration. Let cool.
Make the filling
Make the filling by bringing the cream to a boil. In a large bowl, add the chopped chocolate. Pour the boiling cream over the chocolate and let sit for 10 minutes, then stir until smooth. Let the mixture come to room temperature, then add to an electric mixer fitted with the whisk attachment. Whisk on medium until filling is light and fluffy.
Add filling, roll up and enjoy!
When the cake is completely cool, unroll and spread the filling over the entire cake. Roll it up again and show off your spooky and edible Halloween scene.
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