Jelly Roll Pans

[dragnlaw]

Actually sort of a Petty Vent really.
I've just looked up 6 recipes for Chocolate plus 4 more Buche de Noel to make Chocolate Jelly Rolls. More than half listed different sized pans.
8 recipes for Vanilla Jelly Rolls. Only 3 were the same and one listed a "Half Sheet Pan" - I have no idea what size that is.

Good ol' Betty Crocker calls for two 15x10 jelly roll pans and uses a cake mix.

Plus, if I want to make the cake in advance - well in advance - just how far in advance could I do it? If I wanted to freeze it, do it flat? roll and freeze then defrost ot fill?
Main reason for doing ahead is to just practice without nauseating everyone with a jelly roll once a week. But if I get a good one I'd like to save/use it. am I being ridiculous?
Haven't decided whether to do a whipped creme filling or an ice-cream filling.
Opinions ???

 

[Andy M.]

I agree the jelly roll pans s/b 10x15. A half sheet pan is 13x18.

SO make pumpkin rolls. She makes them complete with filling, wraps then freezes them. She dusts them with powdered sugar after defrosting.

 

[dragnlaw]

Is she using a creme cheese filling? or ice cream?
guessing it can't be whipped cream, LOL!

my son doesn't like cream cheese stuff. So if I freeze guess I will have to go with the ice cream.
Maybe a thin layer of cherry pie filling - suggested to me last year... Aunt Bea? Msmofet?

 

[dragnlaw]

Thanks Andy on the size - the pumpkin roll I did was with the 10x15. Had to buy it as none of our other pans were the right size.

Found the other thread. Thanks Aunt Bea!

 

[Andy M.]

Is she using a creme cheese filling? or ice cream?
guessing it can't be whipped cream, LOL!

my son doesn't like cream cheese stuff. So if I freeze guess I will have to go with the ice cream.
Maybe a thin layer of cherry pie filling - suggested to me last year... Aunt Bea? Msmofet?

It's a cream cheese filling.

 

[Andy M.]

Thanks Andy on the size - the pumpkin roll I did was with the 10x15. Had to buy it as none of our other pans were the right size.

Found the other thread. Thanks Aunt Bea!

SO decided some years ago she preferred two smaller rolls to one bigger roll so I upped the recipe and she now makes pumpkin rolls in 2 - 13x9 pans. I am not a fan of all the millions of pumpkin recipes that come out this time of year. I only like two things pumpkin - SO's pumpkin roll and my pumpkin pie.

 

[dragnlaw]

I'm inclined to agree with you Andy. I like pumpkin pie, a gal pal's pumpkin squares and added just this year is the pumpkin roll. I will in future probably make it with a whipped cream or custard filling. The crean cheese is too much like the squares to be much different.

 

[medtran49]

Buche de Noel

Since we'll be having our real Christmas later this week with our girls, I started on our Buche de Noel today. This thread will be a work in progress. Today, molded fondant decorations so they'll have time to dry. The pinecone halves will be put together to make a 3D pinecone.

www.discusscooking.com

I never wrote up the sponge. I used a vanilla sponge because we had someone who didn't like chocolate (can you believe it?). The main log had chocolate filling, with the knobs having vanilla. Frosting was espresso flavored buttercream.

Used a 15x10 and we had some leftover with 6 people.

When it's done and partially cooled enough to handle, lay another sheet of parchment on top of sponge, having 1 on the bottom for cooking, then place dishtowels on top of parchment, to simulate frosting, and roll. Allow to cool completely. It is almost guaranteed not to crack if you roll while it's warm.

I'd wrap the cake really well and freeze as is after cooling, then allow to completely defrost.

Just FYI, I meant to buy oreos and grind in food processor for dirt, but forgot to buy them and didn't realize until day before. Wasn't about to go to grocery then.

 

[dragnlaw]

oh WOW girl, I now understand when you said it was a lot of work. Beautiful job and no wonder you were so satisfied! LOVE IT!

and I added a little comment to that Thread