Baking Blog

Simply Delicious Cake Design: FREE Patterned Roll Cake Recipe + Tutorial

Fondant and buttercream are probably the most common mediums for decorating a cake, but did you know you can also bake a design right into your cake before baking?

You can easily recreate this impressive but simple design with just a few basic supplies and the right kind of recipe.

Patterned Roll Cake | Erin Gardner | Craftsy All tutorial photos via Erin Bakes

Patterned roll cakes have gained in popularity in Japan in recent years, but the technique is not unique to them. The French have been creating intricately layered cakes wrapped in a patterned cake called joconde for many, many years. It’s a classic pastry technique using a thick colored cake batter to create the design and a lighter sponge cake to act as the backdrop. Like the example below from Kathryn Gordon’s online Craftsy class Contemporary Layer Cakes

Vanilla Grapefruit Cake Photo via Craftsy instructor Kathryn Gordon

Want to learn how to create your own impressive patterned roll cake? Follow along with this step-by-step photo tutorial!

Finished Patterned Roll Cake | Erin Gardner | Craftsy

Patterned roll cake recipe

Supplies:

Step 1:

Divide your piping batter and color using gel food colors. Place the colored piping batter into piping bags. Use a small round tip if it makes you more comfortable when piping the finer details of your pattern. I just cut a small hole in the piping bag to fill in the larger sections. I used a variety of colors for my design. You can make yours as simple or as complicated as you like.

It is possible to just tint some of your sponge cake batter, but the design may not come out a sharp. The thicker piping batter holds its shape much better.  

Roll Cake Pattern Batter | Erin Gardner | Craftsy

Step 2:

Trace or free-hand your pattern onto a piece of parchment paper. If you want a specific part of the image to appear on the top of the roll cake, place that part of your pattern about 3/4 of the way down the paper.

Before putting the template onto the cookie sheet, spray the pan lightly with pan spray and wipe it around with a paper towel. This will leave enough spray so that the paper sticks, but not so much that the paper gets warped. Flip the paper over and place it onto the sprayed cookie sheet.

Creating The Roll Cake Template | Erin Gardner | Craftsy Step 3:

Pipe out your design, keeping in mind that the cake will be viewed in reverse. Start with the stems and stamens and layer in the larger parts of the design. Place the cookie sheet in the freezer until the batter is frozen solid, at least 15 minutes.

Piping The Roll Cake Details | Erin Gardner | Craftsy 

Finished Piped Batter Design | Erin Gardner | CraftsyStep 4:

While your design is setting up, prepare your sponge cake recipe and preheat your oven. It’s important to use a true sponge cake in this kind of recipe, like the one in the class Contemporary Layer Cakes. A thicker cake like a pound cake or boxed mix might break when you try to roll it. 

Step 5:

Remove the cookie sheet from the freezer and pour the sponge cake batter over your frozen design. Gently tap the sheet against the counter to make sure that the batter gets down into all the little nooks and crannies of your design. Bake according to your recipe’s instructions. 

Adding Sponge Cake Batter Over The Design | Erin Gardner | CraftsyStep 6:

While the cake is still warm, place a clean dishtowel over the cake then place an upside down cookie sheet over the dishtowel. Flip the whole thing over and remove what was the sheet pan that the cake baked in. Peel off the parchment paper. Feast your eyes on your gorgeous cake and go ahead and give yourself a well-earned pat on the back!

Baked Roll Cake | Erin Gardner | Craftsy 

Roll Cake Design | Erin Gardner | Craftsy

Place another clean dishtowel over the cake and the upside down cookie sheet over the dishtowel. Flip the whole thing over again. Remove the other cookie sheet and dishtowel. Your cake should now be design side down on a dishtowel.

Design Side Down | Erin Gardner | Craftsy 

Use the dishtowel to roll the cake up into a log while it’s still warm and pliable. Dust the towel with confectioners sugar if you live in a humid area and are afraid the cake might stick. Let the cake cool completely while rolled up in the towel. 

Step 7:

Prepare your filling while the cake is cooling.

Once the cake is cooled, carefully unroll the towel and spread your filling onto the cake. Add the fresh fruit at this point if you’re using it.

Rolling The Cake | Erin Gardner | CraftsyRoll the cake back up in the same direction as you did with the towel. Use a serrated knife to trim the ends of the cake. Stash these little baker’s rewards aside for yourself. 😉

Trim The Ends | Erin Gardner | Craftsy Step 8:

Place the finished roll cake onto a platter and enjoy! One of the benefits of this kind of cake is no decorating time after the cake has been baked and cooled. Enjoy the cake at room temperature on the day that it was baked. Store the cake in the fridge tightly wrapped with plastic wrap for up to three days.

Finished Roll Cake | Erin Gardner | Craftsy  

Finished Roll Cake | Erin Gardner | Craftsy Roll Cake Slice | Erin Gardner | Craftsy

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14 Comments

fran

HI, i love the floral pattern you used. is it available for download on a site? my artistic skill is limited to coping. i never could draw..

thank you
fran

Reply
Erin Gardner

Hi Fran! It’s not, I just free-handed it, but you’ve given me a great idea for patterns to add to Craftsy’s shop. I will let you know if and when I’m able to add those. Thanks for the great idea! 🙂

Reply
Kerry

What size should the cookie sheets be?

Reply
Erin Gardner

Hi! You can make a roll with whatever pan you’d like. I used a standard half-sheet pan, 18-inches by 26-inches.

Reply
Sandra

Love! You need to have your own Craftsy show!

Reply
Erin Gardner

Hi! You’re in luck, I do! 🙂 I have three classes on Craftsy right now: Simply Stunning Hand-Stamped Cakes, Delicious Decorations Chocolate Flowers, and Cake in Full Bloom. If you visit my website, http://www.erinbakes.com, I have a classes page with 50% off links for all three classes. Thanks! 🙂

Reply
Janet

Not only is this cake super fun and pretty, it is delicious! I made this cake for my mother’s 94th birthday. It’s the second day and I’m making my second cake! I’ve been giving a slice to all her visitors . THANK YOU FOR SHARING!!!

Reply
linda

Simply awesome! So clever, so unique. Can’t wait to give it a try. Brava!!

Reply
Becky

This looks absolutely fantastic…what a show stopper at any gathering. I clicked on the “Double batch of the pattern piping batter recipe found here” link and only get an error message. Help on this link, please.

Reply
Consuelo

Hi Erin! Your roll design was fantastic; surely, a head-turner at the dessert table. I’m a neophyte baker and having classes on baking. We are now on swiss roll baking. If the design were your free-hand, anybody who can draw can assist perhaps. But I’m not quite sure about the pan spray because I normally use lard. What spray did you use? Sorry, Im still new on this. Thanks for responding.

Reply
Erin Gardner

Thanks so much! I used a canned pan spray called Pam. It’s usually sold next to the vegetable oil and olive oil in stores near me. Hope this helps!

Reply

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