Why Does My Jelly Roll Cake Crack
Help - why does my jelly roll cake crack? I have a recipe for a Ho-Ho cake. Basically, is a chocolate cake, cream filling and chocolate icing, all rolled up jelly-roll style to imitate a Ho-Ho. How to Fix Cake Disasters. Co-authored by wikiHow Staff. Adding just enough so the mixture comes together when squeezed. Roll the mixture into balls, and then toss in coconut, sprinkles, or cocoa powder. Do this by spreading the frosting down into the crack and pressing it back together. Then cover the whole cake top with a. To make a jelly roll, you spread jams, jellies, frosting, or whipped cream onto a thin, flat cake, and roll it into a log. While they may look complicated, they're not, says Cooking Light Test Kitchens staffer Kathryn Conrad. Just use a small, rectangular terry cloth or tea towel when rolling to remove moisture and prevent the cake from sticking.
Best Answer: Cake rolls can be tricky, make sure your eggs are beaten till light and lemon colored do not over bake or the cake will crack, only bake till cake springs back when lightly touched use lightly greased wax paper take out of oven and place on towel well sprinkled with powdered sugar then very carefully peel off paper. My cookbook says to use a jelly roll pan for this. I don't have one, but I figured a large baking sheet would probably be ok. My largest one is 11' x17' and the entire cake fit in it perfectly, with no spillage. I baked the cake for a little less than was recommended for two 9' round pans, since this would be pretty thin.
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Red Velvet Jelly Roll Cake
Don't over bake, or it may crack. Gently roll up the cake using the towel, and let cool for about 10 minutes. This was my first time making a jelly roll. Shelley Wiseman demonstrates Karen’s Almond Raspberry Jelly Roll Cake recipe, but you can use the technique to make her Triple-Chocolate Roulade Cake and Carrot Cake Roulade with Pineapple Cream Cheese as well.
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I have been trying to make a jelly roll successfully for a while now. My research has suggested that the best way to roll up a jelly roll cake without cracking is to roll it in a towel generously dusted with powdered sugar after it comes out of the oven, let it cool completely while wrapped in the towel, then unrap, fill, and re-roll.
Every single one of my cakes rolls up beautifully into the towel, and then disintegrates once cool and I try to unroll. I have tried several different cake recipes and am now concerned that my technique is the problem.
I want to fill the cake with a layer of jam and then whipped cream. I can't even get to that step because my cake breaks apart every time i unroll. I can't fill the cake while still hot - the whipped cream would melt out.
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Does anyone have any wisdom as to how to roll a cake properly? I haven't yet tried letting the cake cool flat and rolling, because I assume it will crack just like the cakes have while unrolling. I also haven't tried rolling the cake up while hot and then unrolling it while still hot. Would that help at all?