Baking Blog

This Creative Valentine’s Day Cake Is Easier Than It Looks [FREE Template]

Roses are red, violets are blue, I’ve got a fun Valentine cake for you!

Valentine's Rose Patterned Roll Cake | Erin Gardner | Craftsy

Show your sweetie just how sweet they are with a stunning rose patterned roll cake. No fancy-schmancy artistic skills required! All you have to do is print and trace the template I’ve created for you here: Rose Roll Cake Template

Pattern Created With Piped Cake Paste Recipe | Erin Gardner | Craftsy

Photos via Erin Bakes

Rose Patterned Roll Cake | Erin Gardner | CraftsyValentine roll cake tutorial

Supplies:

  • Cake paste (recipe at the bottom of this post)
  • Two walled cookie sheets
  • Parchment paper
  • Piping bags
  • Dishtowels
  • Small round piping tip (optional)
  • Gel food coloring
  • FREE rose template (optional)
  • Marker
  • Sponge cake batter (Use your own recipe, but I used this one shared in Craftsy’s Contemporary Layer Cakes class.)
  • 3 cups of filling (I used a standard American buttercream, but you could use your favorite buttercream, ganache or whipped cream.)
  • Sprinkles (optional)

Step 1:

Divide the cake paste recipe and add colors as desired. Color 3/4 of the recipe pink and 1/4 of the recipe green if you want to match what I did. 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.

Piping the Roll Cake Design | Erin Gardner | Craftsy  

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

Step 2:

Draw your pattern onto a piece of parchment paper. If you prefer to use a template (like the free rose template I created for you), place the parchment paper over the template, so that you can trace the design. You’ll notice I left a large portion of the paper open. This is the side that you’ll start your roll, leaving the designed part of the cake for the end where everyone will see it. 

Rose Roll Cake Pattern | Erin Gardner | Craftsy 

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 it warps the parchment. Flip the paper over, marker side down, and place it onto the sprayed cookie sheet.

Step 3:

Pipe out your design, keeping in mind that the cake will be viewed in reverse. I started with the more intricate roses and then finished with the leaves. Once your design is piped, gently tap the sheet pan against your work surface a few times. This will help smooth out any piping lines in the larger spaces. Place the cookie sheet in the freezer until the batter is frozen solid, at least 15 minutes.

Piped Rose Roll Cake Design | Erin Gardner | Craftsy Piped Roses and Leaves Roll Cake Design | Erin Gardner | Craftsy

Step 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 shared in 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. Tap the cake pan against the counter a few times to make sure the batter gets down into all the little nooks and crannies of your design. Bake according to your recipe’s instructions.

Step 6:

While the cake is still warm, place a clean dishtowel or a piece of parchment paper on the cake. Then place an upside down cookie sheet on top of that. Flip the whole thing over and remove the sheet pan that the cake was baked in. 

Flipping the Roll Cake | Erin Gardner | Craftsy

Flipping The Roll Cake | Erin Gardner | CraftsyPlace another clean dishtowel over the cake, then cookie sheet upside down over the dishtowel. Flip the whole thing over again. Remove the other cookie sheet and parchment paper. Your cake should now be design side down on a dishtowel.

Flipping The Roll Cake | Erin Gardner | Craftsy Flipping The Roll Cake | Erin Gardner | Craftsy Flipping The Roll Cake | Erin Gardner | Craftsy

Step 7:

Carefully match your manicure to your dishtowel. (Kidding! I’m not sure how I pulled that one off!) 

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. 

Rolling The Patterned Rose Cake | Erin Gardner | Craftsy

Rolling The Patterned Rose Cake | Erin Gardner | CraftsyStep 8:

Prepare your filling while the cake is cooling.

Filling the Roll Cake | Erin Gardner | CraftsyOnce the cake is cooled, carefully unroll the towel and spread your filling onto the cake. I added a handful of sprinkles just for fun! You could add fresh fruit, chocolate chips or even chopped nuts.

Filling the Roll 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. 

Trimmed Roll Cake | Erin Gardner | Craftsy

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 extra cake in the fridge, tightly wrapped with plastic wrap, for up to three days.

Rose Patterned Roll Cake | Erin Gardner | Craftsy

Cake paste recipe

Ingredients:

  • 2 egg whites
  • 1/4 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 3 Tbsp unsalted butter, softened
  • Gel food coloring

Note: International readers may find our metric conversion guide useful.

Step 1:

Combine egg whites, sugar, and flour in a small bowl. Whisk until combined. 

Step 2: 

Switch to a rubber spatula and add the softened butter until the mixture forms a paste. 

Step 3: 

Divide and add food coloring. 

Make layer cakes that would satisfy the best pastry chefs!

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10 Comments

jamie hill

I clicked the link but could not locate the recipe for the sponge cake to use.

Reply
Karen

I couldn’t either. I think we would actually have to pay for the class to get the recipe.

Reply
Erin Gardner

Hi! Yes, the recipe that I used for the sponge cake batter came from a Craftsy class. To access it you would need to purchase the class. Here’s a discounted link for you if you want to give it a try: http://www.craftsy.com/ext/ErinGardner_5057_CP . If not, then you can use your favorite sponge cake batter for a similar result. The piping batter recipe is included in the post and the template is free through the links above. Thanks!

Reply
Michael Prudhomme

Thanks for sharing your recipe with us. Your cake roll is perfect for this coming Valentines.

Reply
Angelica

Hi! I wonder if the cake won’t stick in both papers because of the steam..

Reply
Erin Gardner

Hi! I haven’t had a problem with sticking, but if you’re worried you can dust with 10X first. Thanks!

Reply
Raine

What size of the cookie sheet did you use? And when I tried printing out the rose template, the size came out to be standard letter size 8×11. So does the cookie sheet have to be around 8×11 too? Thanks!

Reply
Erin Gardner

Hi! I used a standard size 1/2 sheet pan. You’ll need to adjust the settings on your printer before printing the template out. Most will allow you to change the size of the image before it’s printed. Office supply stores will also print larger images out for you, if you want something printed exactly to size. If neither of those options are available, you could also just print out a few 8×11’s and tape them together to get the size that you want. Hope this helps!

Reply
Patricia

Hi, lovely design, unfortunately not able to access the free template.

Reply

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