ON A HALLOWEEN ROLL

It’s the season of pumpkin and warm spices, of sweaters and scarves. This pumpkin cake roll would shine in any Halloween party, perhaps with a side of appropriately decorated macarons

PUMPKIN ROLL WITH HONEY CREAM CHEESE FILLING

Full recipe is available at Bluprint.

My modifications:

I used 1.5 teaspoons of a Speculoos spice mix (awesome stuff!) in place of cinnamon, ginger, and nutmeg.

I omitted the nuts on the topping, and just added colorful sprinkles.

To print the recipe, visit Bluprint.

 

Comments: This recipe was brilliantly demonstrated by Abby Dodge in her Craftsy class called “Beyond Grandma’s Cake Roll: One Pan, Six New Cakes.”  I loved it, and want to make every single concoction she shared, including pretty cool “wrapped cakes.”  Clever idea with very adorable results.  I know I sound like a broken record, but I am always happy with Craftsy baking classes, every single one has superb, often unexpected gems of wisdom.  In this particular case, Abby’s method to roll, unroll, and fill the cake is outstanding, I feel totally confident I can pull it (or maybe I should say roll it) without fear from now on. Of course, I shall regret these very words in the near future (sigh). Baking has this amazing way to throw you some curve balls.

I used speculoos spice mix, something I impulse-bought a while ago and cannot live without, the smell is amazing, it’s just that perfect combination of spices found in my very favorite cookie in the known universe. Yes, I know I could make my own mix, but there’s something sexy about that bottle, ready and waiting for me.

You can roll the cake in two different ways, from the long end you will end up with more slices and less roll. Perfect if you need to feed a crowd. But, if you are going for the most harmonious look when sliced, roll from the short end. Smaller cake, more roll.

The filling, a honey-cream cheese mixture, is absolutely delicious, goes perfectly well with the flavor of the cake. The icing is a white chocolate ganache, but you could serve the cake just with a light coating of powdered sugar, for a more austere look (and considerably less calories). It’s your kitchen, it’s your call… Roll the way you see fit (somebody stop me now).

Pumpkin Macarons

ONE YEAR AGO: Pumpkin Macarons

TWO YEARS AGO: Zucchini, Lemon & Walnut Cake

THREE YEARS AGO: Paleo Energy Bars

FOUR YEARS AGO: Pecan-Crusted Chicken with Honey Mustard Dressing

FIVE YEARS AGO: Mozzarella Stuffed Turkey Burgers

SIX YEARS AGO:  Cashew Chicken Lettuce Wraps

SEVEN YEARS AGO: Clay-pot Pork Roast

EIGHT YEARS AGO: Panmarino

NINE YEARS AGO: A Classic Roast Chicken

 

5 thoughts on “ON A HALLOWEEN ROLL

    • Don’t be afraid of cake rolls. I find them to be fairly forgiving and, of course, they taste great no matter what they look like. Just take it one step at a time. I use a dish towel instead of paper towels for rolling and cooling the cake–no bits end up in the cake by accident.

      Like

  1. I made it–it’s in the fridge waiting for tomorrow’s family lunch. Thanks so much for the inspiration and recipe!

    Pumpkin Roll Cake

    It was also an excellent excuse to use some of my collection of decorations!

    Like

Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.