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Old 01-20-2012, 03:46 PM   #11
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i'm gonna call my mom!

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Old 01-20-2012, 11:04 PM   #12
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I like chocolate cake with either vanilla ice cream or coffee ice cream as a filling. I love frozen chocolate cake roll with ice cream in the swirls.
What is the secret in making it so that the cake will roll? Remember: I'm not a baker.
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Old 01-20-2012, 11:21 PM   #13
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What is the secret in making it so that the cake will roll? Remember: I'm not a baker.
I'm not a baker, either. But always took home ec in school for an "easy A". You grease the pan very well, then put down a piece of wax paper (I think parchment is more trendy). Then, you grease the paper. You pour the batter on, then bake. While still warm, you put another greased piece of wax paper on top and very gently roll. When cool, you un-roll (don't force it, leave the curl in), remove the layers of paper, spread with filling, then re-roll. re-wrap in new wax paper and a towel. when cool, unwrap and, if desired, frost (like for a bouche de noel).

I'm actually curious if any bakers out there think this is right, since the last time I did it was in 10th grade home ec class.
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Old 01-21-2012, 07:47 AM   #14
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What is the secret in making it so that the cake will roll? Remember: I'm not a baker.
After cake is baked while warm you put a tea towel on top and roll. When cake is cool you gently unroll, remove towel spread with filling (softened ice cream if you are using it) then reroll 9(without the towel LOL) and allow to chill to firm up (if you use ice cream place in freezer till ice cream freezes again).
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Old 01-21-2012, 08:00 AM   #15
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Try using cannoli filling. Ricotta cheese, a little powdered sugar, some cinnamon and whipped cream folded in gently! Maybe some grated bittersweet chocolate folded in. Roll it up and spank it with some more powdered sugar.
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Old 01-21-2012, 12:03 PM   #16
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I'm not a baker, either. But always took home ec in school for an "easy A". You grease the pan very well, then put down a piece of wax paper (I think parchment is more trendy). Then, you grease the paper. You pour the batter on, then bake. While still warm, you put another greased piece of wax paper on top and very gently roll. When cool, you un-roll (don't force it, leave the curl in), remove the layers of paper, spread with filling, then re-roll. re-wrap in new wax paper and a towel. when cool, unwrap and, if desired, frost (like for a bouche de noel).

I'm actually curious if any bakers out there think this is right, since the last time I did it was in 10th grade home ec class.
I've used a tea towel to do this. Does that make me older than Claire?
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Old 01-21-2012, 12:40 PM   #17
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I've used a tea towel to do this. Does that make me older than Claire?
No, it means your Home Ec teacher had a washer on the premises.
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Old 01-22-2012, 03:56 AM   #18
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No, it means your Home Ec teacher had a washer on the premises.


Thanks for the tips, everyone!
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Old 01-22-2012, 08:28 AM   #19
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No, it means your Home Ec teacher had a washer on the premises.
Doing laundry was part of Home Ec...as was learning to iron properly (a skill I rarely use now!).
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Old 01-22-2012, 09:55 AM   #20
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Make sure you don't put too much filling, because when you roll it up, the filling is somehow squeezed up.

My favourite is vanilla-flavoured whipped cream with small bits of fresh strawberries.
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