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    Home » Recipes

    Blog

    Japanese Cotton Candy Swiss Cake Roll

    Jan 13, 2023 · Leave a Comment

    Pink cotton candy cake roll on a long plate on table adorned with white flowers.

    Soft and fluffy, subtly sweet Japanese style cotton candy cake roll. Easy to use chiffon cake recipe that doesn't crack easily while rolling.

    A soft pink swiss cake roll with one slice cut out and laid on a small plate.
    [feast_advanced_jump_to]

    This cotton candy cake roll recipe came about from some experimentations I did with my lastest recipe: fancy pattern cake roll. That recipe uses a yolk-less cake base that is snowy white and neutral tasting which makes it perfect for taking on color and extracts. I decided to experiment with it by making this pretty soft pink cake log flavored with cotton candy extract. Like the fluffy chiffon cake base, the flavor is formulated in the Japanese-style, just subtly sweet with a distinct but not overpowering cotton candy flavor. It's a wonderful and convenient year-round flavor achieved with a little bit of shelf-stable extract. I think pink color and cotton candy flavor is perfect for Valentine's Day, baby showers, bridal showers, birthday parties and anytime you're stumped on what rainbow colored desserts should taste like. I hope you'll enjoy it!

    Xoxo,
    Mimi


    Why You'll Love this Recipe

    • Super fluffy chiffon cake base in the Japanese style
    • Subtle semi-sweet cotton candy flavor
    • Cotton Candy flavor suits many color themes
    • Flexible cake roll recipe prevents cracking
    • White cake base using no yolks - perfect for adding colors
    • Perfect for Valentine's Day, baby showers, birthday parties & more
    Ingredients for tiger cake roll laid out on a wooden counter top.

    How to Prepare Ingredients & Substitutions

    Dry Ingredients

    • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
    • Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

    Wet Ingredients

    • Whole fat milk
    • Vegetable oil - neutral tasting oils like canola, grapeseed and avocado are all good choices.
    • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains when the dry ingredients are added.
    • Cotton candy extract - adds flavor to the cake, this can be substituted with other flavors of extract.

    Meringue

    • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
    • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
    • Granulated sugar - adds stability to the meringue and tenderizes the cake.
    • Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods.

    Stabilized Whipped Cream

    • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Heavy cream yields a more stable whipped cream but whipping cream will work just as well in this recipe since gelatin is being added.
    • Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will prevent the cake from sagging.
    • Granulated sugar
    • Cotton candy extract - adds flavor to the cream, this can be substituted with other flavors of extract.

    Where to Buy a Good Cotton Candy Extract?

    Just like my cotton candy meringue kisses, I used a cotton candy extract that was specially concocted by Jenna Rae Cakes to have that unique spun sugar taste. It's the same flavoring that is used in the cotton candy products sold in their popular bakery chain in Canada. I like that it's not too overpowering or artificial tasting.

    A bottle of pink cotton candy extract is shown coming out of a protective cardboard casing.
    Picture source: Jenna Rae Cakes

    Tips For Baking a Great Cake Roll

    • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
    • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
    • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
    • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
    • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
    • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
    • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
    • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
    • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
    • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
    • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

    Step By Step - Cake Roll

    Line a 8 X 12" rectangular cake pan with toaster-sized silicone baking mat or parchment paper. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine.

    On left is a bowl filled with wet ingredients, on right a big bowl with dry ingredients being sifted.

    Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.

    On left wet ingredients being poured into a well created inside the dry ingredients, on right the wet flour mixsture.

    In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.

    On left is a clear bowl with egg whites being whipped to foamy stage, on right sugar is being added to egg whites that have now become opaque.

    Increase speed to med-high, whip until soft peaks and add then add gel color. Continue whipping until stiff peaks (Note 6). This is now called the meringue.

    On left, pink food color is added to white meringue being whipped, on right the beaters are pulled out and shows meringue at stiff peaks stage.
    Soft Peaks: When the whisk is pulled out of the mixture and the peaks fold back/melt into itself.
    Stiff Peaks: When the whisk is pulled out and the peaks hold their shape and points upwards.

    Gently fold the meringue into the wet flour mixture in three additions.

    Meringue is being folded into wet flour mixture.

    Pour the batter into a cake pan. Spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. until a skewer pulls out clean and cake springs back in the center.

    Angled spatula is spreading out cake batter evenly inside the pan.

    Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the cotton candy whipped cream.

    Step By Step - Cotton Candy Whipped Cream

    Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

    On left a spoon is sprinkling gelatin into a measuring cup filled with a bit of water, on right is the cup in a pot of hot water.

    Immediately start whipping the cream and sugar on medium speed.

    On left sugar is being poured into cream, on right bubbles are forming inside cream as it is being whipped.

    Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip. Add extract.

    On left gelatin is being poured inside cream being whipped, on right vanilla is being added to cream.

    Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip. Use cream to assemble the cooled cake immediately.

    On left ridges are forming inside te whipped cream, on right two beaters have cream on it that has stiff beaks.

    Step By Step - Assembly

    Spread the cream onto the cake with a bit of extra on the side that is to be rolled first. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself. Wrap with plastic wrap and place in refrigerator to set before cutting. Before serving, cut off sides for a cleaner presentation. Cotton candy cake roll can be kept in the fridge in an air tight container for 2-3 days.

    Pink cake roll is being rolled.

    How to Make Swiss Cake Roll Look Neat and Round

    To prevent the cake roll from sagging, stabilization of the cream filling is key. After that, employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the cream, wrap the assembled cake in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

    Ideas for Decorating Cotton Candy Cake Roll

    The wonderful thing about cotton candy flavor is it's adaptability for a variety of themes and colors. Most cotton candy flavored baked goods usually come in a combination of pink and baby blue but I think any pastel color would be nice as well. To create a combo color effect, you can split the finished batter in half and color it accordingly, then alternate between colors when you pour it into the pan. For a dramatic effect, you can decorate it with real cotton candy. I've seen them sold in tubs at gourmet candy stores, wholesale clubs or in handy little packets online. Take note that cotton candy shrinks after being exposed to air so add it to the cake only before serving. It's also best not to let it touch any elements with high moisture like whipped cream.

    Close up of a slice of pink cotton candy cake roll showing the crumb and fluffy body.

    FAQ

    Why Does My Cake Roll Crack?

    The main culprits of cakes that crack are: problems with the recipe, overhandling or incorrect rolling techniques. First, not all cake recipes are meant for rolling into a cake roll. I've tested all my cake roll recipes countless times and I can confirm the cake base is indeed flexible enough for rolling into a cake log.

    Second, overhandling can cause the cake to crack. Therefore, I've eliminated the extra step of rolling up the cake while warm for "muscle memory". This cake recipe is flexible enough that we can just leave the cake to cool on a rack to release moisture while we make the cream. Once the cream is completed, we can begin to roll the cake immediately.

    Lastly, using the correct rolling technique will prevent the cake from cracking. Add a little bit more cream on the short edge that is to be rolled first. This will give the log more cushion in the center so it won't crack due to large gaps. Use gentle pressure and don't worry about rolling the cake too tight, you can shape the log into a round log later with the tip in the section above. Make sure to bake the cake in the correct sized pan, below.

    Can I Bake This Cake in a Different Sized Pan?

    The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that it's light and fluffy but not so much that it needs to be folded into itself many times. If you don't have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.

    Why Doesn't the Skin on the Cake Roll Come Off Neatly?

    It should be noted that not all cake roll recipes intend for the "skin" to come off, the ingredients play a part in whether or not the parchment paper peels off clean after baking. This particular recipe is formulated for use as a pattern cake roll so it should peel off neatly if you use the correct temperature and tools. Keep the temperature low and consistent. We're using 325F here to start but you may need to adjust it if you find that the skin is sticking. You can either lower the temperature or pull out the cake a bit earlier.

    Next, using the right tools help the skin to peel off more readily. Line the cake pan with parchment paper or better yet, a silicone baking mat. You might have to find a heavy duty paper brand and do not use wax paper.

    Other Cake Rolls You Will Love

    Get creative and match this cotton candy cake roll with other flavored fillings. These recipes below will provide you with inspiration on how to flavor the cream while keeping it strong and sturdy for use in a cake roll.

    • Strawberry Cake Roll with Fresh Cream
    • Matcha Green Tea Cake Roll with Adzuki Bean Cream
    • Chocolate Cake Roll with Real Chocolate Whipped Cream
    • Coffee Cake Roll with Kahlúa Cream
    • Carrot Spice Cake Roll with Marscapone Cream
    • Peach Cake in a Cup and How to Cake Roll Cake in Different Sized Pans

    Recipe

    Yield: 8 slices

    Japanese Cotton Candy Cake Roll

    Pink cotton candy cake roll on a long plate on table adorned with white flowers.

    Soft and fluffy, subtly sweet Japanese style cotton candy cake roll. Easy to use chiffon cake recipe that doesn't crack easily while rolling.

    Prep Time 1 hour
    Cook Time 15 minutes
    Additional Time 1 hour
    Total Time 2 hours 15 minutes

    Ingredients

    Dry Mix for Cake Base

    • 70 grams cake flour, cake flour (Note 2)
    • ¼ teaspoon sea salt

    Wet Mix for Cake Base

    • 90 ml whole fat milk
    • 20 ml vegetable oil (Note 3)
    • 30 grams granulated sugar
    • ½ teaspoon cotton candy extract

    Meringue

    • 6 egg whites, room temperature
    • 55 grams granulated sugar
    • ¼ teaspoon cream of tartar (Note 4)
    • Gel color in desired colors

    Stabilized Whipped Cream

    • 1 cup heavy cream (36% M.F.) (Note 5), chilled
    • 1 tablespoon + 1 teaspoon granulated sugar to taste
    • 1 teaspoon cotton candy extract
    • 1 teaspoon unflavored gelatin powder
    • 4 teaspoon water

    Instructions

      Cotton Candy Cake Roll

      1. Line a 8 X 12" rectangular cake pan with toaster-sized silicone baking mat or parchment paper.
      2. Preheat oven to 325 F.
      3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
      4. In a large mixing bowl, sift in dry mix. Stir to combine.
      5. Create a well in the center. Inside it, add all the "wet" ingredients.
      6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.
      7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
      8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
      9. Increase speed to med-high, whip until soft peaks and add then add gel color. Continue whipping until stiff peaks (Note 6). This is now called the meringue.
      10. Gently fold the meringue into the wet flour mixture in three additions.
      11. Pour the batter into a cake pan.
      12. Spread out the batter evenly with an angled spatula.
      13. Tap the pan on the counter to release large air pockets.
      14. Bake for 10-12 min. until a skewer pulls out clean and cake springs back in the center.
      15. Let cool in pan for 5 min.
      16. Place cooling rack over cake pan.
      17. Flip cake over onto the rack, gently remove paper.
      18. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the cotton candy whipped cream.

      Stabilized Cotton Candy Whipped Cream

      1. Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping.
      2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
      3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
      4. Immediately start whipping the cream and sugar on medium speed.
      5. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
      6. Add extract.
      7. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip.
      8. Use cream to assemble the cooled cake immediately.

      Assembly

      1. Spread the cream onto the cake with a bit of extra on the side that is to be rolled first (Note 7).
      2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
      3. Wrap with plastic wrap and place in refrigerator to set before cutting.
      4. Before serving, cut off sides for a cleaner presentation. Cotton candy cake roll can be kept in the fridge in an air tight container for 2-3 days.

    Notes

    1. Some ingredients are repeated, use them in the same order as outlined in instructions.

    2. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.

    3. Neutral oil choices: canola, grapeseed, avocado

    4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.

    5. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

    6. Soft Peaks: When the whisk is pulled out of the mixture and the peaks fold back/melt into itself. Stiff Peaks: When the whisk is pulled out and the peaks hold their shape and points upwards.

    7. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about ½" is recommended, with a bit more on the edge that will be rolled first.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Knox Original Unflavored Gelatine Dessert Mix (32 Packets)
      Knox Original Unflavored Gelatine Dessert Mix (32 Packets)
    • Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
      Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
    • Toaster Oven Size Silpat Non-stick Silicone Baking Mat
      Toaster Oven Size Silpat Non-stick Silicone Baking Mat

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving Calories 278Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 129mgCarbohydrates 33gFiber 0gSugar 13gProtein 6g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © mimi
    Cuisine: japanese / Category: Cakes
    • Pink Cotton Candy Meringue Cookies - Easy French Method
    • Fresh Strawberry and Cream Japanese Cake Roll
    • Super Fluffy and Soft Japanese Chocolate Cake Roll
    • Coffee Cake Roll With Stabilized Kahlúa Whipped Cream

    Fluffiest Gingerbread Cheesecake Swiss Roll

    Dec 6, 2022 · Leave a Comment

    Gingerbread spice cake roll on a wooden tray topped with 4 macaron gingerbreadmen.

    The fluffiest gingerbread cheesecake Swiss roll made with a flexible Japanese-style chiffon cake base that's easy to roll up. Perfect festive dessert for the cheesecake lover.

    This gingerbread cheesecake roll was inspired by the flavours and ingredients from my latest cake roll recipe: Pumpkin cake roll with cream cheese filling. One thing different that I wanted to achieve in this recipe is the stabilization of the cheesecake filling. It just gives this Swiss roll a more distinctive cheesecake flavour and a sturdier filling to keep the Swiss roll nice and round. Many readers have commented on how fluffy they found the chiffon base of my other cake rolls, I think you'll really enjoy the Asian-style take on this traditional Christmas dessert. If you make this recipe, please let me know by leaving a comment below or on Instagram and Facebook. I love to hear your feedback. Happy Holidays!

    XOXO,
    Mimi

    Why You'll Love this Recipe

    • Festive flavored Swiss roll that's a good foundation for holiday themed desserts
    • Great base for Christmas Bûche de Noël/cake log.
    • Flexible cake base prevents cracking
    • Japanese-style fluffy cake base - the fluffiest gingerbread cake around!
    • Stabilized cheesecake filling is strong and sturdy for presentation on dessert tables

    What Makes This Cake Roll So Fluffy?

    Like most of the cakes in my cake roll collection, this gingerbread cake roll uses a chiffon cake base. Chiffon cakes are a type of sponge cake that relies on egg whites as the leavening agent and uses oil as the fat, making it very soft and fluffy, even straight out of the fridge (because it doesn't harden like it would with butter).

    How This Recipe Differs From My Previous Ones

    As mentioned above, this cake roll uses a chiffon cake base that contains both egg yolks and egg whites giving it a richer flavor. In this way it's similar to these cake rolls: strawberry cake roll, chocolate cake roll, carrot cake roll, coffee cake roll, pumpkin cake roll and matcha cake roll. It's dissimilar to the yolk-less fancy pattern cake roll which uses only egg whites for a leaner tasting cake that is easier to color accurately and draw beautiful prints with.

    Do I Need to Stabilize the Cheesecake Filling?

    The cheesecake filling in this cake is similar to the one from pumpkin cream cheese cake roll. That one is easier to prepare and contains only 4 ingredients but will be less sturdy. This one, on the other hand, is stabilized and tastes more like cheesecake. For use in a cake roll, I like stabilizing the cheesecake filling with gelatin because it's more aesthetically pleasing - the roll stays rounder, and the filling won't start pushing out from the ends. It's not necessary to stabilize it if you're not too picky about the way it looks.

    Recipe alternatives: You can also try filling this gingerbread roll with this Mascarpone Whipped Cream filling, it's similar in taste but it has less tang.

    Gingerbread Spice Substitutes

    The shells for these gingerbread spice macarons are infused with classic gingerbread spices of cinnamon, ginger, nutmeg and cloves. The first 3 spices are commonly found in most home spice racks because they are often used in a variety of recipes. If you don't have them yet, it's worth investing in. However, if you would rather not buy a few bottles of spices that you might not use again, you can substitute all the spices in the recipe with an equal amount of a manufacturer's Gingerbread spice blend like the one I've linked below. Lastly, if you have all three spices except for cloves, you can also substitute it with allspice or cinnamon.

    How to Prepare Ingredients & Substitutions

    Dry Mix for Cake Batter

    • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
    • Baking powder -  it acts as a leavening agent in case there is any weaknesses in the meringue. It can be skipped if you don't have any and you're careful with the meringue preparation.
    • Ground ginger, cinnamon, nutmeg - all the spices together can be substituted with gingerbread spice.
    • Sea salt - used to highlight the flavors in the cake. Use half the amount if using table salt.

    Wet Mix for Cake Batter

    • Milk
    • Neutral vegetable oil - neutral tasting canola, grapeseed, avocado oils are all good choices.
    • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and to break up the grains in the dry mix.
    • Egg yolks - from large sized eggs.
    • Vanilla extract - rounds out the flavors. Since vanilla is not the main flavor, feel free to use an artificial kind to save costs as pure vanilla can be quite pricey.

    Meringue for Cake Batter

    • Egg whites - from large eggs. Room temperature ones will whip to volume better. Soak cold eggs in warm water to bring to room temperature quickly.
    • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar. You can skip it if you're careful with the whipping.
    • Granulated sugar

    Stabilized Cheesecake Filling

    • Gelatin powder - use only the unflavored kind. I prefer Knox gelatin.
    • Cream cheese - use the full-fat brick type as cream cheese in a tub is too soft for use in this cake. It must be COLD.
    • Sour cream - gives this cheesecake filling its traditional tartness
    • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Even with just a small percentage change, heavy cream yields a more stable whipped cream and is preferable in this recipe. Whipping cream can be used but the frosting will have slightly less structure. Cream must be chilled*
    • Granulated sugar - adds sweetness. Use only 20 grams if you prefer a more tart cheesecake taste.
    • Vanilla extract - use either pure or artificial.
    • Lemon juice - is a concentrated way to add tang to traditional cheesecake without compromising its structure.

    Tips For Baking a Great Cake Roll

    • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
    • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
    • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
    • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
    • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
    • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
    • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
    • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
    • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
    • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
    • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

    Tips for Making the Cheesecake Filling

    • Cold ingredients & tools - all the ingredients and tools need to be chilled completely before whipping.
    • For best results, place mixing bowl (preferably stainless steel) over a bed of ice while whipping.
    • Heavy cream - using cream with a higher milk fat content of 35%+ will yield more stable results.
    • Counter mixer - whipping on a high speed with the balloon whisk will allow the cream to whip up to volume quickly before it starts warming up. If using a handheld mixer, use the highest speed possible and place bowl over a bowl of ice.

    Step By Step - Gingerbread Cake Base

    Line a 8 X 12" rectangular cake pan with parchment paper/silicone mat. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.

    In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add all the "wet" ingredients.

    Combine until just incorporated, do not over mix as it will result in a tough cake. Set this gingerbread-flour mixture aside. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

    Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.

    Stiff peaks is reached when the tips of the meringue stand vertically and don't droop on itself.

    Gently fold ⅓ of the meringue into the gingerbread-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.

    Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min.

    Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat. The side facing up will eventually become the top of the cake roll. Let it cool while making the cheesecake filling.

    Step By Step - Stabilized Cheesecake Filling

    Chill mixing bowl and beaters into refrigerator. Add cool water to heat-proof cup, sprinkle gelatin powder on top to bloom. Wait 5 minutes until granules have swelled. Bring a pot of water to boil. Place cup in boiling water, remove when the gelatin becomes liquid.

    In a large mixing bowl, whip the cold cream cheese, sour cream, sugar and vanilla on medium-low speed until it all comes together.

    Add the chilled cream into the mixing bowl and whip on high until the beater starts leaving trails in the cream. Check on the gelatin, it should no longer be hot but still liquid. Pour the liquid gelatin into the bowl while whipping, aim for the area in between the bowl and whisk. Whip until stiff peaks.

    When the whisk starts leaving tracks inside the cream, it's the right time to add the gelatin.

    Use cream immediately to assemble cake roll.

    How to Make Swiss Cake Roll Look Neat and Round

    To prevent the cake roll from sagging, stabilization of the cream filling is key. After assembling the cake with the cream, wrap the assembled cake roll in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

    Can I Bake This Cake in a Different Sized Pan?

    The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that it's light and fluffy but not so much that it needs to be folded into itself many times. If you don't have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.

    Gingerbread Cake Roll Decorating Ideas

    There are many ways to decorate gingerbread cake roll to make it extra festive for the holiday season. You can add Christmas macarons, mini gingerbread cookies, Christmas chocolates, peppermint meringues or mushroom meringues etc. The trick is to not add too many heavy decorations or buttercream or it will weigh the fluffy cake down. For a really Christmas-y vibe, you can also turn this cake roll into a classic Yule Log or Bûche de Noël with this recipe.

    To get the same look as my cake, pipe the frosting with a large open star piping tip (I used Wilton 1M). For the decorations, I used gingerbread man macarons held up by skewers. Please note that the cream used in this cake does contain more moisture than buttercream so it will eventually eat away at the macarons. To combat this, only add the macarons right before serving or use a buttercream if you have it handy. Here's a recipe for Swiss buttercream that I use to fill my macarons with great success.

    Yield: 8 slices

    Fluffiest Gingerbread Cheesecake Swiss Roll

    Gingerbread spice cake roll on a wooden tray topped with 4 macaron gingerbreadmen.

    The fluffiest gingerbread cheesecake Swiss roll made with a flexible Japanese-style chiffon cake base that's easy to roll up. Perfect festive dessert for the cheesecake lover.

    Prep Time 45 minutes
    Cook Time 12 minutes
    Additional Time 15 minutes
    Total Time 1 hour 12 minutes

    Ingredients

    Dry Mix for Cake Batter

    • 45 grams cake flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon sea salt

    Wet Ingredients for Cake Batter

    • 50 ml milk
    • 40 ml neutral vegetable oil*
    • 25 grams granulated sugar
    • 3 egg yolks
    • ¼ teaspoon vanilla extract

    Meringue for Cake Batter

    • 4 egg whites, room temperature
    • ¼ teaspoon cream of tartar*
    • 50 grams granulated sugar

    Stabilized Cheesecake Filling

    • 1 teaspoon unflavored gelatin powder
    • 4 teaspoon water
    • 130 grams cream cheese, cold*
    • 45 grams sour cream
    • 35 grams granulated sugar
    • 1 teaspoon vanilla extract
    • 250 ml heavy cream, chilled*
    • Optional: lemon juice, to taste

    Instructions

    Fluffiest Gingerbread Cheesecake Swiss Roll

    1. Line a 8 X 12" rectangular cake pan with parchment paper/silicone mat.
    2. Preheat oven to 325 F.
    3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.
    4. In a large mixing bowl, sift in dry mix. Stir to combine.
    5. Create a well in the center. Inside it, add all the "wet" ingredients.
    6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this gingerbread-flour mixture aside.
    7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
    8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
    9. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.
    10. Gently fold ⅓ of the meringue into the gingerbread-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
    11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
    12. Tap the pan on the counter to release large air pockets.
    13. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
    14. Let cool in pan for 5 min.
    15. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat.
    16. The side facing up will eventually become the top of the cake roll. Let it cool while making the cheesecake filling.

    Stabilized Cheesecake Filling

    1. Chill mixing bowl and beaters into refrigerator.
    2. Add cool water to heat-proof cup, sprinkle gelatin powder on top to bloom. Wait 5 minutes until granules have swelled.
    3. Bring a pot of water to boil.
    4. Place cup in boiling water, remove when the gelatin becomes liquid.
    5. In a large mixing bowl, whip the cold cream cheese, sour cream, sugar and vanilla on medium-low speed until it all comes together.
    6. Add the chilled cream into the mixing bowl and whip on high until the beater starts leaving trails in the cream.
    7. Check on the gelatin, it should no longer be hot but still liquid.
    8. Pour the liquid gelatin into the bowl while whipping, aim for the area in between the bowl and whisk. Whip until stiff peaks.
    9. Optional: add a few drops of lemon juice to taste for a tangier cheesecake flavor.
    10. Use cream immediately to assemble cake roll.

    Assembly

    1. Lay plastic wrap on the counter, flip cake onto it.
    2. Spread the cream onto the cake with a bit of extra on the side that is to be rolled first.
    3. Carefully roll up the cake from the short edge using the plastic wrap to help push the cake onto itself.
    4. For a rounder cake, wrap one more time with plastic wrap and place in refrigerator to set before cutting (see post for details).
    5. Before serving, cut off sides for a cleaner presentation. Gingerbread cake roll can be kept in the fridge in an air tight container for 2-3 days.


    Notes

    • Some ingredients are repeated, use them in the same order as outlined in instructions.
    • Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.
    • Neutral oil choices: canola, grapeseed, avocado
    • Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
    • Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.
    • Cream and cream cheese must be COLD otherwise the mixture will be soupy.

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    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    • 1M Open Star Piping Tip(2pk)
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    • McCormick Ground Ginger, 1.5 oz
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      Philadelphia Original Cream Cheese, For A Keto And Low Carb Lifestyle, 8 Oz Bricks, 8 Oz (Pack of 2)
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      PME Anodized Aluminum Oblong Cake Pan, 8 x 12 x 3-Inch Deep
    • Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
      Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving Calories 297Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 117mgSodium 173mgCarbohydrates 24gFiber 0gSugar 18gProtein 5g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © mimi
    Cuisine: japanese / Category: Cakes
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    Cutest Peanut Butter Bear Cookies

    Nov 8, 2022 · Leave a Comment

    A plate filled with bear shaped cookies.

    Easy-to-handle salted peanut butter cookie dough for making cute bear shaped cookies that have defined features and without burnt ears. Dough freezes well for last-minute guests and holiday gifts.

    Stylized flatlay of plates of bear cookies on a wooden counter.
    [feast_advanced_jump_to]

    I always wanted to make bear cookies for gift giving and this dough from my Reese's Peanut Butter Cookie recipe is perfect for molding into the cutest bear shaped cookies. It's easy to handle with bare hands and sculpt into a desired character. Every now and then, we all need a break from difficult bakes like macarons, don't we 🙂 This recipe will be very handy for making edible gifts for any one of the upcoming holidays like Christmas, New Years and Valentine's Day. Let me know how it goes!

    XOXO,
    Mimi

    Why You'll Love This Recipe

    • Super cute treat that is stable at room temperature. Requires no refrigeration.
    • Easy to prepare with either a stand mixer or handheld. You can even use just a spatula and some elbow grease if you want.
    • Dough molds perfectly with bare hands.
    • Delicious pairing of salty, savory and sweet.
    • Shareable treat for cookie boxes and parties.

    How to Prepare Ingredients & Substitutes

    • All-purpose flour - a multi-use flour that usually has a protein content between 9-11%. Cake flour can be used as a substitute but the cookies will be more soft considering that the addition of peanut butter will make the dough quite soft already.
    • Baking soda - leavening agent
    • Sea salt - highlights the flavors in the cookie. If using table salt, use half the amount.
    • Smooth peanut butter - if using natural peanut butter (e.g. ingredients only have peanuts and salt), ensure that it's stirred well so that the oil is not separated.
    • Unsalted butter - butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter. Omit the sea salt in the recipe if using salted butter.
    • Granulated sugar - used for a crispier texture. It can be substituted with the same amount in brown sugar but the cookie will be more soft.
    • Light brown sugar - adds dimension to the cookie with it's slight molasses flavor. Light brown sugar has less molasses content than dark and therefore, a milder flavor profile. Demerara sugar, a type of brown sugar (usually used as a topping sugar) can also be used as a substitute, the flavor profile is similar but the texture will be a little bit more chewy and crispy rather than soft and sandy (I prefer this sugar for this recipe).
    • Vanilla extract - rounds out the flavors. Since it's not the main ingredient and the peanut butter flavors are more powerful, go ahead and use an artificial version to cut down costs.
    • Egg - large sized, at room temperature, see above note for butter.
    • Flakey sea salt - is an amazing contrast to the sweet taste in the cookie, highlights the peanut butter flavor and adds a light crunch. I like Maldon flakey salt, it can be omitted or substituted with regular sea salt.
    • Chocolate chips - the kind normally used for cookies. It contains stabilizers that dry quickly and remains more stable at room temperature. In warm climates, substitute this with a simple sugar glue. See below on how to make it.
    Hand holding single bear cookie with a plate of cookies in the background.
    Sea salt flakes bring out all the wonderful flavors in the cookie.

    Tips for Baking The Best Peanut Butter Cookies

    • Butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter.
    • To soften butter quickly, cut it into cubes and heat in microwave with the medium heat setting in 15 second intervals. It should be soft enough to dent with fingers but not melted. Otherwise, the fat and dry ingredients won't adhere to each other.
    • To bring egg to room temperature, soak in warm water.
    • Don't over mix the batter, once the butter and sugars are pale and fluffy, start adding the other ingredients. Do not overmix the batter once the flour is added, it will result in a tough cookie.
    • Before baking, allow batter to chill in the fridge for a minimum of 4 hours or better yet, overnight. This helps in better flavor development and appearance. The dough is easier to shape when it's cold and doesn't spread as much when baked.
    • The cookies are done when the edges are golden brown and the tops are slightly golden. Remember the cookies will continue to cook on the hot cookie sheet.

    Tips for Molding and Baking Bear Cookies

    This dough is perfectly suited for making character or bear cookies. Follow these additional tips to give them a polished look for gift-giving and special occasions:

    • Chill dough for a minimum of 4 hours to make it easier to handle and prevent spread while baking, this is important if you live in a warm climate.
    • Freeze the dough for the bear's ears to prevent burning. Since the ears are smaller, they require less bake time so baking them from frozen will slow down premature doneness.
    • Bake the snout separately and "glue" them on afterwards for more definition in the bear's appearance.
    • Apply the bear's snout with gentle pressure when the cookie is still HOT to create a more realistic appearance.
    Close up of bear cookies on a plate topped with flakey salt.
    Chocolate chips used for the eyes and nose contain stabilizers that dry quickly and stay more stable/smudge-free.

    What to Use for Drawing the Bear's Eyes & Nose?

    I used chocolate chips to act as the "glue" for applying the snout, and as the paint for drawing in the eyes and ears. Just melt in the microwave at 15 second intervals, then stir to test for a smooth consistency. Try to use chocolate chips (the kind you use in cookies) instead of baking chocolate because chocolate chips contain stabilizers that help it dry faster and remain more stable/smudge-free at room temperature.

    If you live in a warm climate or it's a hot summer season, consider using a simple sugar glue made from powdered sugar. Just place 2 tablespoons of powdered sugar in a bowl, spritz water on it from a spray bottle until it becomes a thick paste with a tooth-paste like consistency. Add a bit of brown food coloring and blend, use immediately. If it starts drying up, spray more water on as necessary.

    Lastly, if you don't have the time to bake this cookie dough into a bear shape, try my other cookie recipes like Reese's Peanut Butter Cookie, Fancy Chocolate Chip Cookie or Matcha Coconut Cookie.

    How to Freeze Bear Cookie Dough

    Like most drop-cookies, this peanut butter cookie dough can be frozen for future use making it extremely convenient for preparing bear cookies in advance of the holiday season. To freeze dough:

    1. After all the ingredients have been incorporated, divide up the dough into two equal parts and place on a piece of plastic wrap.
    2. Place another piece of plastic on top and gently push down until the dough is at a one inch thickness. Seal off the sides and fold up the excess to secure in place.
    3. Wrap one more time with plastic wrap and note date with a marker. It will stay fresh for up to 3 months.
    4. To bake, defrost the cookie dough in the fridge overnight. To defrost quickly, place frozen cookie dough in a Ziplock freezer bag, push all the air out and seal. Submerge bag in cold water (not warm or hot) and weigh it down with a mug. It should defrost to a workable consistency within an hour or so. The dough can be baked partially frozen, watch it and give it one or two minutes more if needed.

    How to Assemble Bear Cookies

    Once the dough has been made and chilled, assemble the bear's head and face. For the bear's ears: Take a small portion of the dough out of the fridge, roll it into small balls around 1.25 cm in diameter. Place in the freezer until it becomes frozen hard (around 30 minutes).

    For the bear's snout: Roll dough to make small oval shapes around 1 cm wide. Place onto a small baking tray lined with paper or silicone mat.

    On left, small dough balls shaped for bear ears. On right, small oval dough balls for bear snout.
    Remember to freeze the bear's ears to prevent premature doneness.

    For the bear's head: Onto a separate regular-sized baking pan lined with parchment paper or a silicone mat, drop the rest of the dough by rounded tablespoonfuls (e.g. melon baller) 2 inches apart. Once the oven has fully pre-heated, carefully place the frozen bear ears onto the side of the bear's head in desired position. Bake the head with ears immediately on the middle rack for 12-14 minutes.

    Bake the snout on the rack below it. Take it out when it starts to turn golden brown throughout (around 7 minutes). Check on the heads after 10 minutes in the oven, take it out when the edges are golden brown and the center is slightly golden. It will continue to cook further on the pan. Sprinkle the flakey salt on top of the bear cookies while it's hot.

    Melon baller shown with dough ball scooped on mat with dough ball ears placed on each side.
    Remember to sprinkle the salt on when the cookie is hot.

    Melt chocolate chips in the microwave until melted and smooth. Test consistency after each 15 second interval. Add some of the chocolate onto the snout and gently press it into the bear's face, creating a very slight depression for a more realistic effect. Use a fine brush to draw in the eyes and nose with the chocolate.

    Hand applying bear snout onto face and brush applying bear's eyes with chocolate.
    Work quickly and apply the snout when the cookie is still hot, this gives the face a natural contour.

    Let bear cookies cool on the pan for 3 minutes, transfer to a cooling rack. When cooled, it will stay fresh in an air-tight container for 5-7 days.

    Many rows of bear cookies on cooling rack.

    Recipe

    Yield: 22

    Cutest Peanut Butter Bear Cookies

    A plate filled with bear shaped cookies.

    Easy-to-handle salted peanut butter cookie dough for making cute bear shaped cookies. Dough freezes well for last-minute guests and holiday gifts.

    Prep Time 20 minutes
    Cook Time 14 minutes
    Additional Time 30 minutes
    Total Time 1 hour 4 minutes

    Ingredients

    • 130 grams all-purpose flour
    • ¼ + ⅛ teaspoon baking soda
    • ¼ teaspoon sea salt*
    • 130 grams smooth peanut butter*
    • 100 grams unsalted butter, room temperature
    • 60 grams granulated sugar
    • 100 grams light brown sugar*
    • 1 teaspoon vanilla extract
    • 1 egg, room temperature
    • Flakey sea salt (e.g. Maldon)*
    • a few chocolate chips*

    Instructions

    1. Pre-heat oven to 325F.
    2. Whisk together the flour, baking soda and salt, set aside.
    3. In a stand mixer fitted with the paddle attachment, beat together peanut butter, room temperature butter and sugars until light and fluffy. Use a spatula to scrape the sides occasionally.
    4. Add vanilla extract and room temperature egg. Beat until it becomes a smooth mixture.
    5. Stop mixer, add flour mixture and stir on lowest setting until incorporated. Do not overmix.
    6. Optional: Wrap dough in plastic wrap and chill for a minimum of 4 hours, overnight is preferable to develop flavors and (for warm climates) prevent spread during baking.
    7. For the bear's ears: Take a small portion of the dough out of the fridge, roll it into small balls around 1.25 cm in diameter. Place in the freezer until it becomes frozen hard (around 30 minutes).
    8. For the bear's snout: Roll dough to make small oval shapes around 1 cm wide. Place onto a small baking tray lined with paper or silicone mat.
    9. For the bear's head: Onto a separate regular-sized baking pan lined with parchment paper or a silicone mat, drop the rest of the dough by rounded tablespoonfuls (e.g. melon baller) 2 inches apart.
    10. Once the oven has fully pre-heated, carefully place the frozen bear ears onto the side of the bear's head in desired position.
    11. Bake the head with ears immediately on the middle rack for 12-14 minutes.
    12. Bake the snout on the rack below it. Take it out when it starts to turn golden brown throughout (around 7 minutes).
    13. Check on the heads after 10 minutes in the oven, take it out when the edges are golden brown and the center is slightly golden. It will continue to cook further on the pan.
    14. Sprinkle the flakey salt on top of the bear cookies while it's hot.
    15. Melt chocolate chips in the microwave until melted and smooth. Test consistency after each 15 second interval.
    16. Add some of the chocolate onto the snout and gently press it into the bear's face, creating a very slight depression for a more realistic effect.
    17. Use a fine brush to draw in the eyes and nose with the chocolate.
    18. Let bear cookies cool on the pan for 3 minutes, transfer to a cooling rack. When cooled, it will stay fresh in an air-tight container for 5-7 days.

    Notes

    - If using table salt, use half the amount.

    - If using natural peanut butter (e.g. ingredients only have peanuts and salt), ensure that it's stirred well so that the oil is not separated.

    - Light brown sugar has less molasses content than dark and therefore, a milder flavor profile. Demerara sugar (usually used as a topping sugar) can also be used as a substitute, the flavor profile is similar but the texture will be a little bit more chewy and crispy rather than soft and sandy (I prefer this sugar for this recipe).

    - Butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter.

    - Flakey salt highlights the flavors in the cookie and adds a light crunch, can be omitted or substituted with sea salt.

    - Chocolate chips are used for decorating and preferable over baking chocolate because it contains stabilizers that allow it to dry quickly and stay more smudge-free.

    - Chocolate chips can/should be substituted with a simple sugar glue made of powdered sugar and water if you don't have chocolate chips or if you live in a warm climate. Read post on how to make it.

    - This recipe can be doubled, tripled and so forth.

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    Nutrition Information

    Yield

    22

    Serving Size

    1

    Amount Per Serving Calories 120Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 88mgCarbohydrates 13gFiber 1gSugar 8gProtein 2g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © Mimi
    Cuisine: american / Category: cookies
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    Asian-style Pumpkin Spice Cake Roll with Cream Cheese Filling

    Oct 28, 2022 · Leave a Comment

    An pumpkin cake roll on a wooden tray with little pumpkins on top with cream.

    Super fluffy Asian-style pumpkin spice cake roll filled with a delicious 4-ingredient cream cheese frosting. So delicious for celebrating Thanksgiving and Halloween!

    [feast_advanced_jump_to]

    This pumpkin spice cake roll recipe has been a year in the making. To add a Fall flavor to my fluffy cake roll collection, I started testing this recipe out as soon as pumpkin puree was available at the local stores last autumn but was ultimately unable to finish it because I was prescribed to be on bedrest for the rest of my pregnancy. This fall season, my now 6-month old twins are finally sleeping through the night, giving me some extra energy to finish it once and for all. This recipe took a year so I had the opportunity to try several different techniques and fillings.

    I'm really happy with the results and think you will enjoy the Asian-style take on this traditional North American Thanksgiving dessert. The cake body itself is super fluffy and semi-sweet while the filling is a nice balance between tangy and sweet. Let me know what you think!

    XOXO,
    Mimi

    Why You'll Love this Recipe

    • Easy to follow for beginners
    • Flexible cake base prevents cracking
    • Asian-style fluffy cake base and semi-sweet taste
    • Simple 4-ingredient cream cheese filling is easy to prepare

    What is an Asian-Style Pumpkin Swiss Roll?

    Growing up in a Chinese family and living life abroad as an exchange student in Japan, I can say I haven't experienced eating Asian-style cakes or desserts featuring pumpkins. Personally, I don't believe it's a very common ingredient in Asian desserts like it is here in North America. Therefore, I wanted to create this recipe and share my own take on what I think an Asian-inspired pumpkin cake roll would taste like. Like most Asian desserts, it's semi-sweet with a light and airy texture. The cake base is a chiffon cake, a type of sponge cake. For it's fat, oil is used instead of butter which makes the cake very fluffy, even when it comes out straight from the fridge. An added bonus of it being a chiffon cake is it's flexibility for rolling into a Swiss roll - no more cracks in the cake! I made this recipe this year for two Thanksgiving gatherings with both friends and family and it was a big hit!

    What Kind of Pumpkin Filling Should I Use?

    Use pumpkin puree in this recipe, it is made from a pumpkin that has been cooked and processed to a smooth consistency. It is usually sold in canned form at the grocery store. The ingredient label will say, "100% pure pumpkin". There's a lot of discussion that the pumpkin puree found in canned pumpkins isn't really pumpkins but different types of squash. This is because of the looser restrictions allowed on labelling this product, read this Epicurious article on What's Really In Canned Pumpkin. I used a simple canned pumpkin and found the pumpkin taste to be just fine with me. I would not recommend using homemade pumpkin puree in this recipe due to the excess moisture that might be left in the puree, it can make the cake too wet. Do not use "pumpkin pie filling" since it contains other ingredients that will alter the taste and texture of this cake roll.

    How Sturdy is this Cream Cheese Frosting?

    This 4-ingredient cream cheese frosting is one of the easiest fillings to prepare in my cake roll series. It doesn't use gelatin to stabilize the cream and relies on the cream cheese and powdered sugar for structure. As such, it's not the strongest filling but I wanted to provide this option for those who wanted an easier method. The cake roll will sag a little bit but it won't be at an unacceptable level (most other pumpkin cake roll recipes use a similar recipe. I just happen to be a bit picky with the aesthetics sometimes - quite unnecessary really.) Some tips you can follow to make the sturdiest cream cheese frosting: use COLD cream cheese, CHILLED cream and preferably HEAVY cream instead of whipping cream. If you want it to be more sturdy with a similar flavor, try the stabilized cheesecake filling in this Gingerbread Cake Roll recipe (it's more tangy) or Carrot Cake Roll recipe (it's less tangy).

    How to Prepare Ingredients & Substitutions

    Dry Mix for Cake Batter

    • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
    • Baking powder -  it acts as a leavening agent in case there is any weaknesses in the meringue. It can be skipped if you don't have any and you're careful with the meringue preparation.
    • Ground cinnamon, nutmeg, ginger - all the spices together can be substituted with pumpkin pie spice.
    • Sea salt - used to highlight the flavors in the cake. Use half the amount if using table salt.

    Wet Mix for Cake Batter

    • Pumpkin puree - use a canned one as homemade ones can contain too much moisture for use in this recipe. The label should say "100% pure pumpkin", do not use pumpkin pie filling.
    • Neutral vegetable oil - neutral tasting canola, grapeseed, avocado oils are all good choices.
    • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and to break up the grains in the dry mix.
    • Egg yolks - from large sized eggs.

    Meringue for Cake Batter

    • Egg whites - from large eggs. Room temperature ones will whip to volume better. Soak cold eggs in warm water to bring to room temperature quickly.
    • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar. You can skip it if you're careful with the whipping.
    • Granulated sugar

    4-ingredient Cream Cheese Frosting

    • Cream cheese - use the full-fat brick type as cream cheese in a tub is too soft for use in this cake. It must be COLD.
    • Powdered sugar - aka icing sugar. For best results, sift before using to prevent sugar lumps in the frosting.
    • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Even with just a small percentage change, heavy cream yields a more stable whipped cream and is preferable in this recipe. Whipping cream can be used but the frosting will have slightly less structure. Cream must be chilled*
    • Vanilla extract - use either pure or artificial.

    Tips For Baking a Great Cake Roll

    • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
    • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
    • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
    • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
    • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
    • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
    • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
    • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
    • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
    • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
    • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

    Step By Step - Pumpkin Cake Roll

    Line a 8 X 12" rectangular cake pan with parchment paper or silicone mat. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.

    In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add all the "wet" ingredients.

    Combine until just incorporated, do not over mix as it will result in a tough cake. Set this pumpkin-flour mixture aside. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

    Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.

    Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

    Gently fold ⅓ of the meringue into the pumpkin-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

    Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan.

    Flip cake over onto the rack, gently remove paper/mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min. Flip the cake over and remove rack, let it cool while making the cream cheese frosting.

    In case you were wondering... my toddler loves to help me bake and she has become quite a boss in the kitchen. She literally would not let me appear in these process shots so here she is in her hand modelling debut 🙂

    How to Make Swiss Cake Roll Look Neat and Round

    To prevent the cake roll from sagging, stabilization of the cream filling is key. As discussed above, this cream cheese filling is not the sturdiest filling in my cake roll collection so employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the cream, wrap the assembled cake roll in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home. Alternative Tip: I also like the taste of Mascarpone Whipped Cream filling for use in this pumpkin roll, it's similar in taste to cream cheese with less tang and made sturdier with stabilization.

    Can I Bake This Cake in a Different Sized Pan?

    The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that it's light and fluffy but not so much that it needs to be folded into itself many times. If you don't have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.

    How I Decorated This Cake

    This pumpkin cake roll tastes very delicious on its own so you don't really need to add extra frosting or decorations but it can really make your cake look extra attractive for a special occasion. For the frosting, you'll need to multiply the ingredients for the cream cheese frosting by 1.5X. To get the same look as my cake, pipe the frosting with a large French star piping tip (I used Atecco 867). For the pumpkins, the easiest way is to sculpt them out of pre-made fondant or marzipan colored with gel colors.

    Recipe

    Yield: 8 slices

    Asian-style pumpkin spice cake roll with cream cheese filling.

    An pumpkin cake roll on a wooden tray with little pumpkins on top with cream.

    Super fluffy Asian-style pumpkin spice cake roll filled with a delicious 4-ingredient cream cheese frosting. So delicious for celebrating Thanksgiving and Halloween!

    Prep Time 45 minutes
    Cook Time 12 minutes
    Additional Time 15 minutes
    Total Time 1 hour 12 minutes

    Ingredients

    Dry Mix for Cake Batter

    • 45 grams cake flour
    • 1 teaspoon baking powder
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon ground ginger
    • ⅛ teaspoon sea salt

    Wet Ingredients for Cake Batter

    • 70 grams pumpkin puree*
    • 30 ml neutral vegetable oil*
    • 25 grams granulated sugar
    • 3 egg yolks

    Meringue for Cake Batter

    • 4 egg whites, room temperature
    • ¼ teaspoon cream of tartar*
    • 50 grams granulated sugar

    4-ingredient Cream Cheese Frosting

    • 95 grams cream cheese, cold*
    • 55 grams powdered sugar, sifted
    • 250 ml heavy cream, chilled*
    • 1 teaspoon vanilla extract

    Instructions

    Asian-style Pumpkin Spice Cake Roll

    1. Line a 8 X 12" rectangular cake pan with parchment paper/silicone mat.
    2. Preheat oven to 325 F.
    3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.
    4. In a large mixing bowl, sift in dry mix. Stir to combine.
    5. Create a well in the center. Inside it, add all the "wet" ingredients.
    6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this pumpkin-flour mixture aside.
    7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
    8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
    9. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.
    10. Gently fold ⅓ of the meringue into the pumpkin-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
    11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
    12. Tap the pan on the counter to release large air pockets.
    13. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
    14. Let cool in pan for 5 min.
    15. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat.
    16. The side facing up will eventually become the top of the cake roll. Let it cool while making the cream cheese frosting.

    4-ingredient Cream Cheese Frosting

    1. Whip the cold cream cheese until fluffy.
    2. Add powdered sugar and stir on lowest setting until it's just blended enough to keep the powder dust down.
    3. Add vanilla and increase speed to medium.
    4. Pour in chilled heavy cream and increase speed to high. Whip until stiff. Do not over whip.
    5. Use immediately to assemble cake roll.

    Assembly

    1. Lay plastic wrap on the counter, flip cake onto it.
    2. Spread the cream onto the cake with a bit of extra on the side that is to be rolled first.
    3. Carefully roll up the cake from the short edge using the plastic wrap to help push the cake onto itself.
    4. For a rounder cake, wrap one more time with plastic wrap and place in refrigerator to set before cutting (see post for details).
    5. Before serving, cut off sides for a cleaner presentation. Pumpkin cake roll can be kept in the fridge in an air tight container for 2-3 days.


    Notes

    • To decorate cake with more cream like in the photo, multiply the ingredients for cream cheese frosting by 1.5X.
    • Some ingredients are repeated, use them in the same order as outlined in instructions.
    • Use canned "100% pure pumpkin", not pumpkin pie filling.
    • Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.
    • Neutral oil choices: canola, grapeseed, avocado
    • Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
    • Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability, especially in this recipe.
    • Cream and cream cheese must be COLD otherwise the frosting will be soupy.
    • Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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      Wilton Decorator Preferred White, 5 lb. Fondant, Pack of 1
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      PME Anodized Aluminum Oblong Cake Pan, 8 x 12 x 3-Inch Deep
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      Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving Calories 297Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 117mgSodium 173mgCarbohydrates 24gFiber 0gSugar 18gProtein 5g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © mimi
    Cuisine: japanese / Category: Cakes
    • Japanese Cotton Candy Swiss Cake Roll
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    • Asian-style Pumpkin Spice Cake Roll with Cream Cheese Filling

    Salted Reese's Peanut Butter Cookies

    Oct 17, 2022 · Leave a Comment

    A wooden plate filled with Reese's candy peanut butter cookies.

    Deliciously addictive salted peanut butter cookies with a great chewy texture. Add some colorful candy on top for a festive treat. Dough freezes well for last-minute guests and holiday gifts.

    Close up of peanut butter cookies on a cooling tray.

    My husband has been asking me to make peanut butter cookies for him for years but I've always put it off because I felt there was "no glory" in making cookies. Over the years, I've come to love treats that are easy to make and shelf stable (like these Fancy Chocolate Chip Cookies) for packing in a gift box during the holidays or for sharing at a gathering. These easy Reese's salted peanut butter cookies check those boxes and more.

    Recently, we brought them to a get-together during the Thanksgiving/Halloween season and everyone loved them! Hubs remarked that he, "never had to buy peanut butter cookies again." They have a mouthwatering salted peanut butter flavor and a soft chewy texture. I added some orange and brown Reese's peanut butter candy on top in celebration of the fall season, moving forward, I think they will be perfect for Christmas cookie boxes all dressed up with festive red and green M&M's. I change my mind, there might be "glory" in making cookies after all 🙂


    XOXO,
    Mimi

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    • Easy to prepare with either a stand mixer or handheld. You can even use just a spatula and some elbow grease if you want.
    • Delicious pairing of salty, savory and sweet.
    • Shareable treat for cookie boxes and parties. Dress them up with candy coated chocolate for Thanksgiving, Halloween, Christmas or Valentine's Day

    How to Prepare Ingredients & Substitutes

    • All-purpose flour - a multi-use flour that usually has a protein content between 9-11%. Cake flour can be used as a substitute but the cookies will be more soft considering that the addition of peanut butter will make the dough quite soft already.
    • Baking soda - leavening agent
    • Sea salt - highlights the flavors in the cookie. If using table salt, use half the amount.
    • Smooth peanut butter - if using natural peanut butter (e.g. ingredients only have peanuts and salt), ensure that it's stirred well so that the oil is not separated.
    • Unsalted butter - butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter. Omit the sea salt in the recipe if using salted butter.
    • Granulated sugar - used for a crispier texture. It can be substituted with the same amount in brown sugar but the cookie will be more soft.
    • Light brown sugar - adds dimension to the cookie with it's slight molasses flavor. It can be substituted with granulated sugar but the texture will be more crisp and firm.
    • Vanilla extract - rounds out the flavors. Since it's not the main ingredient and the peanut butter flavors are more powerful, go ahead and use an artificial version to cut down costs.
    • Egg - large sized, at room temperature, see above note for butter.
    • Reese's peanut butter candy - the colors of the Reese's candy is perfect for Halloween! You can substitute it with other chocolate candies for other occasions.
    • Flakey sea salt - is an amazing contrast to the sweet taste in the cookie, highlights the peanut butter flavor and adds a light crunch. It can be omitted or substituted with sea salt.
    Peanut butter cookies topped with Reese's candy laid on a round wooden tray with some Halloween colored candy on the side.

    Tips for Baking The Best Peanut Butter Cookies

    • Butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter.
    • To soften butter quickly, cut it into cubes and heat in microwave with the medium heat setting in 15 second intervals. It should be soft enough to dent with fingers but not melted. Otherwise, the fat and dry ingredients won't adhere to each other.
    • To bring egg to room temperature, soak in warm water.
    • Don't over mix the batter, once the butter and sugars are pale and fluffy, start adding the other ingredients. Do not overmix the batter once the flour is added, it will result in a tough cookie.
    • Before baking, allow batter to chill in the fridge for a minimum of 4 hours or better yet, overnight. This helps in better flavor development and appearance. The dough is easier to shape when it's cold and doesn't spread as much when baked.
    • The cookies are done when the edges are golden brown and the tops are slightly golden. Remember the cookies will continue to cook on the hot cookie sheet.

    How to Freeze Peanut Butter Cookie Dough

    Like most drop-cookies, peanut butter cookie dough can be frozen for future use making it an extremely convenient last-minute treat for unexpected guests, bake sales, gift giving, parties and special events. To freeze dough:

    1. After all the ingredients have been incorporated, divide up the dough into two equal parts and place on a piece of plastic wrap.
    2. Place another piece of plastic on top and gently push down until the dough is at a one inch thickness. Seal off the sides and fold up the excess to secure in place.
    3. Wrap one more time with plastic wrap and note date with a marker. It will stay fresh for up to 3 months.
    4. To bake, defrost the cookie dough in the fridge overnight. To defrost quickly, place frozen cookie dough in a Ziplock freezer bag, push all the air out and seal. Submerge bag in cold water (not warm or hot) and weigh it down with a mug. It should defrost to a workable consistency within an hour or so. The dough can be baked partially frozen, watch it and give it one or two minutes more if needed.
    Silicone mat with scoops of peanut butter cookie dough ready for baking.

    Recipe

    Yield: 24

    Salted Reese's Peanut Butter Cookies

    A wooden plate filled with Reese's candy peanut butter cookies.

    Deliciously addictive salted peanut butter cookies with a great chewy texture. Add some colorful candy on top for a festive treat. Dough freezes well for last-minute guests and holiday gifts.

    Prep Time 20 minutes
    Cook Time 14 minutes
    Total Time 34 minutes

    Ingredients

    • 130 grams all-purpose flour
    • ¼ + ⅛ teaspoon baking soda
    • ¼ teaspoon sea salt*
    • 130 grams smooth peanut butter*
    • 100 grams unsalted butter, room temperature
    • 60 grams granulated sugar
    • 100 grams light brown sugar*
    • 1 teaspoon vanilla extract
    • 1 egg, room temperature
    • Handful of Reese's peanut butter candy
    • Flakey sea salt (e.g. Maldon)*

    Instructions

    1. Pre-heat oven to 325F.
    2. Whisk together the flour, baking soda and salt, set aside.
    3. In a stand mixer fitted with the paddle attachment, beat together peanut butter, room temperature butter and sugars until light and fluffy. Use a spatula to scrape the sides occasionally.
    4. Add vanilla extract and room temperature egg. Beat until it becomes a smooth mixture.
    5. Stop mixer, add flour mixture and stir on lowest setting until incorporated. Do not overmix.
    6. Optional: Wrap dough in plastic wrap and chill for a minimum of 4 hours, overnight is preferable to develop flavours and (for warm climates) prevent spread during baking.
    7. Onto a baking pan lined with parchment paper or a silicon mat, drop dough by rounded tablespoonfuls (e.g. melon baller) 2 inches apart. Add candy/chocolate chips on top.
    8. Bake on the middle rack for 12-14 minutes. Check on it after 10 minutes in the oven, take it out when the edges are golden brown and the center is slightly golden. It will continue to cook further on the pan.
    9. Sprinkle the flakey salt on top of the cookies while it's hot.
    10. Let it cool for 3 minutes on the pan, transfer to a cooling rack. When cooled, it will stay fresh in an air-tight container for 5-7 days.

    Notes

    - If using table salt, use half the amount.

    - If using natural peanut butter (e.g. ingredients only have peanuts and salt), ensure that it's stirred well so that the oil is not separated.

    - Light brown sugar has less molasses content than dark and therefore, a milder flavor profile. Demerara sugar (usually used as a topping sugar) can also be used as a substitute, the flavor profile is similar but the texture will be a little bit more chewy and crispy.

    - Butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter.

    - Flakey salt highlights the flavors in the cookie and adds a light crunch, can be omitted or substituted with sea salt.

    - This recipe can be doubled, tripled and so forth.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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      REESE'S PIECES Peanut Butter Candy, 48 oz Bulk Bag

    Nutrition Information

    Yield

    24

    Serving Size

    1

    Amount Per Serving Calories 131Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 17mgSodium 95mgCarbohydrates 14gFiber 1gSugar 8gProtein 3g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © Mimi
    Cuisine: american / Category: cookies

    This peanut butter cookie dough is also very easy to sculpt and mold into characters, see this tutorial on how to make these cute bear cookies:

    A plate filled with bear shaped cookies.
    This dough can be used to make character cookies.
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    Fancy Pattern Cake Roll Without the Cracks

    Sep 17, 2022 · 6 Comments

    Pink cake roll decorated with strawberry print resting on a wooden tray with fruits in the back.

    The best pattern cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing! Perfect base recipe for every holiday or theme.

    Close up of fancy pattern cake roll with a pink strawberry print and some fruits on the side.
    [feast_advanced_jump_to]

    This is a dedicated post on how to make detailed pattern cake rolls without it cracking and breaking. It's based off of my first pattern cake, tiger cat cake roll, which is easier for beginners. In that recipe, it's not necessary to create a separate pattern paste but the design possibilities are more limited due to the time constraints of having to bake the cake batter/pattern paste immediately.

    In this recipe I use different techniques to find a balance between using a soft and pliable pattern paste for the design while ensuring it stays in place as you pipe. The elimination of a thicker pattern paste, commonly used in other swiss cakes, makes it easier to roll without cracking, plus its more aesthetic with a better texture. I decided to use a fruit theme in this tutorial but I can think of endless ways to play with patterns on cakes - celebratory messages, cute characters or special occasion themes like Christmas, Thanksgiving, Valentine's Day etc.

    I hope you find this tutorial useful! If you have a chance to make it, please tag me on Instagram so I can share your work.

    Xoxo,
    Mimi


    Why You'll Love this Recipe

    • - Easy to follow for beginners
    • - Pattern paste is stretchy making it easy to roll
    • - Flexible cake base prevents cracking
    • - White cake base uses no yolks - perfect for adding colors
    • - Neutral flavor is a great base for flavored extracts

    How This Cake Roll Differs From My Previous Recipes

    You might have already made some swiss rolls using my previous recipes like: strawberry cake roll, chocolate cake roll, matcha cake roll and wonder how this new recipe compares. This recipe contains no egg yolks so the cake base is whiter and easier to color making it perfect for pattern cakes. It also has a more neutral flavor profile and takes on extracts and certain flavorings wonderfully. Lastly, the "skin" peels off more readily to reveal the beautiful design on the roll. I used a basic vanilla flavor in this recipe but you can use the techniques in my other posts to create different flavored cake bases and fillings (see: coffee cake roll, carrot cake roll, peach cake in a cup.)

    Ingredients for pattern cake roll laid out on a wooden counter top.

    How to Prepare Ingredients & Substitutions

    Dry Ingredients

    • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
    • Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

    Wet Ingredients

    • Whole fat milk
    • Vegetable oil - neutral tasting oils like canola, grapeseed and avocado are all good choices.
    • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains when the dry ingredients are added.
    • Vanilla extract - adds flavor to the cake, this can be substituted with other flavors of extract.

    Meringue

    • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
    • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
    • Granulated sugar - adds stability to the meringue and tenderizes the cake.
    • Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods.

    Stabilized Whipped Cream

    • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Heavy cream yields a more stable whipped cream but whipping cream will work just as well in this recipe since gelatin is being added.
    • Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will prevent the cake from sagging.
    • Granulated sugar
    • Vanilla extract - adds flavor to the cream, this can be substituted with other flavors of extract.
    A pink cake roll on a wooden plate with strawberries and marshmallows on the side.

    Tips For Baking a Great Cake Roll

    • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
    • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
    • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
    • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
    • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
    • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
    • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
    • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
    • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
    • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
    • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

    Tips to Make Pattern on Cake without Cracking and Using a Thick Paste

    In creating this recipe, I experimented with several pattern paste techniques. I found that it wasn't ideal to use a separate "thicker" paste for the pattern because it made the cake harder to roll and was prone to cracking, erasing all that hard work. In this recipe, we use the same cake batter throughout the entire cake. Here are some tips on making the pattern roll without a thick paste:

    • To prevent cracking, use a proper cake roll recipe. Not all cake recipes are meant for rolling because the cake base is not flexible enough. I've tested this recipe many times with various designs and it works!
    • After baking, there is no need to roll up this cake for "muscle memory". You can let it cool down on the wire rack while making the cream. Assembling it right away with the cream eliminates the amount of times the cake is handled.
    • To help the design stay in place without the need for a thicker pattern paste, pipe the colored cake batter onto a silicone mat instead of on parchment. The Silpat toaster-sized silicone mat fits perfectly into my 8x12" cake pan.
    • Optional: To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 15 minutes. Alternatively, it can be baked in the oven for 2-3 minutes at 325F.

    Step By Step - Pattern Paste

    Print out desired cake roll templates from post. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less. For this particular design I used the entire amount of batter.) In a small bowl, combine sugar, milk and oil together. Sift in flour, stir until combined.

    On left is a bowl filled with wet ingredients, on right a big bowl with dry ingredients being sifted.
    On left, wet flour mixture in a bowl. On right, egg whites being whipped in a clear bowl.

    In a mixing bowl, whip sugar and egg whites together until stiff peaks form. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.

    On left, meringue whipped to stiff peaks stage. On right, meringue being folded into wet flour mixture.

    Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color. Transfer into piping bags and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details.

    On left, pattern paste being mixed with food color. On right, pattern paste piped onto a silicone mat.

    Step By Step - Chiffon Cake Base

    Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

    Process shots of making pattern cake roll base including mixing wet ingredients and making the meringue.

    Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time. Increase speed to med-high, add gel color and keep whipping until stiff peaks have been reached. You've now made a meringue (Note 6). Gently fold the meringue into the wet flour mixture in three additions.

    Process shots of making pattern cake roll base including folding the meringue into the wet flour mixture to create cake base.

    Take the silicone mat out of the freezer and place into cake pan. Fill a pastry bag fitted with a #10 round tip with some of the cake base. Pipe the batter onto the mat around the design. This eliminates any gaps between the design and main batter. Tap the tray on the counter to help settle the batter. Gently pour the rest of the cake batter into the cake pan over the design, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets.

    Pink batter being piped and poured into a cake pan already filled with a silicone mat piped with strawberry design.

    Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

    Top down view of baked pattern cake base with design on top.

    Step By Step - Stabilized Whipped Cream

    Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

    On left a spoon is sprinkling gelatin into a measuring cup filled with a bit of water, on right is the cup in a pot of hot water.

    Immediately start whipping the cream and sugar on medium speed.

    On left sugar is being poured into cream, on right bubbles are forming inside cream as it is being whipped.

    Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip. Add extract.

    On left gelatin is being poured inside cream being whipped, on right vanilla is being added to cream.

    Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip. Use cream to assemble the cooled cake immediately.

    On left ridges are forming inside te whipped cream, on right two beaters have cream on it that has stiff beaks.

    Step By Step - Assembly

    Pink cake roll being rolled and then wrapped with plastic wrap.

    How to Make Swiss Cake Roll Look Neat and Round

    To prevent the cake roll from sagging, stabilization of the cream filling is key. After that, employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the cream, wrap the assembled cake in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

    Cake roll with intricate pattern on a wooden tray with strawberries in the back.

    Why Does My Cake Roll Crack?

    The main culprits of cakes that crack are: problems with the recipe, overhandling or incorrect rolling techniques. First, not all cake recipes are meant for rolling into a cake roll. I've tested all my cake roll recipes countless times and I can confirm that this cake base is indeed flexible enough for rolling into a cake log.

    Second, overhandling can cause the cake to crack. Therefore, I've eliminated the extra step of rolling up the cake while warm for "muscle memory". This cake recipe is flexible enough that we can just leave the cake to cool on a rack to release moisture while we make the cream. Once the cream is completed, we can begin to roll the cake immediately.

    Lastly, using the correct rolling technique will prevent the cake from cracking. Add a little bit more cream on the short edge that is to be rolled first. This will give the log more cushion in the center so it won't crack due to large gaps. Use gentle pressure and don't worry about rolling the cake too tight, you can shape the log into a round log later with the tip in the section above. Make sure to bake the cake in the correct sized pan, below.

    Can I Bake This Cake in a Different Sized Pan?

    The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that it's light and fluffy but not so much that it needs to be folded into itself many times. If you don't have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.

    Why Doesn't the Skin on the Cake Roll Come Off Neatly?

    It should be noted that not all cake roll recipes intend for the "skin" to come off, the ingredients play a part in whether or not the parchment paper peels off clean after baking. This particular recipe is formulated for use as a pattern cake roll so it should peel off neatly if you use the correct temperature and tools. Keep the temperature low and consistent. We're using 325F here to start but you may need to adjust it if you find that the skin is sticking. You can either lower the temperature or pull out the cake a bit earlier.

    Next, using the right tools help the skin to peel off more readily. Line the cake pan with parchment paper or better yet, a silicone baking mat. You might have to find a heavy duty paper brand and do not use wax paper.

    How Do I Make Cake Rolls in Different Flavors?

    To make the cake roll in different flavors, powders, extracts and infusion-method can be utilized in either the cake base or the filling. Dry powders (like cocoa, matcha etc.) can be added into the cake base with the dry mix, whereas liquid extracts can be added into the wet mix like in this cotton candy cake roll or vanilla flavored strawberry cake roll).

    Another way to add flavor is to simply add extracts into the cream filling during the whipping process. The flavors can also be infused into the cream by letting the flavored ingredients (like leave leaves) soak/steep inside the cream before using it for whipping. Just make sure not to use ingredients with high acidity as it will cause the cream to curdle.

    You can even try mixing and matching different flavored cake bases with different cream fillings using these recipes to guide you: chocolate cake roll, matcha cake roll, coffee cake roll, carrot cake roll.

    Pattern Cake Roll Templates

    Here are some pattern cake roll templates I made for you. I'll be introducing more templates as I move along in my cake roll series. To download them, sign up for the newsletter and you will receive a welcome email with the password into the Subscriber's Area.

    Pattern cake roll templates.

    Recipe

    Yield: 8 slices

    Fancy Pattern Cake Roll without the Cracks

    Pink cake roll decorated with strawberry print resting on a wooden tray with fruits in the back.

    Pattern cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing!

    Prep Time 1 hour
    Cook Time 45 minutes
    Additional Time 1 hour
    Total Time 2 hours 45 minutes

    Ingredients

    Flexible Pattern Paste

    • 20 grams cake flour
    • 2 teaspoon granulated sugar
    • 1 tablespoon + 1 teaspoon milk
    • 1 teaspoon vegetable oil
    • 2 egg whites
    • 1 tablespoon granulated sugar

    Dry Mix for Cake Base

    • 70 grams cake flour (Note 2)
    • ¼ teaspoon sea salt

    Wet Mix for Cake Base

    • 90 ml whole fat milk
    • 20 ml vegetable oil (Note 3)
    • 30 grams granulated sugar
    • ½ teaspoon vanilla extract

    Meringue for Cake Base

    • 6 egg whites, room temperature
    • 55 grams granulated sugar
    • ¼ teaspoon cream of tartar (Note 4)
    • Gel color in desired colors

    Stabilized Whipped Cream

    • 1 cup heavy cream (36% M.F.) (Note 5), chilled
    • 1 tablespoon + 2 teaspoon granulated sugar to taste
    • 1 teaspoon vanilla extract
    • 1 teaspoon unflavored gelatin powder
    • 4 teaspoon water

    Instructions

    Flexible Pattern Paste

    1. Print out desired cake roll templates from post. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less.)
    2. In a small bowl, combine sugar, milk and oil together.
    3. Sift in flour, stir until combined.
    4. In a mixing bowl, whip sugar and egg whites together until stiff peaks form.
    5. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.
    6. Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color.
    7. Transfer into piping bags and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste.
    8. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details.


    Cake Base

    1. Preheat oven to 325 F.
    2. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
    3. In a large mixing bowl, sift in dry mix. Stir to combine.
    4. Create a well in the center. Inside it, add all the "wet" ingredients.
    5. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.
    6. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
    7. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
    8. Increase speed to med-high, add gel color and keep whipping until stiff peaks have been reached. You've now made a meringue (Note 6).
    9. Gently fold the meringue into the wet flour mixture in three additions.
    10. Take the silicone mat out of the freezer and place into cake pan.
    11. Fill a pastry bag fitted with a #10 round tip with some of the cake base. Pipe the batter onto the mat around the design. This eliminates any gaps between the design and main batter.
    12. Tap the tray on the counter to help settle the batter.
    13. Gently pour the rest of the cake batter into the cake pan over the design, spread out the batter evenly with an angled spatula.
    14. Tap the pan on the counter to release large air pockets.
    15. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
    16. Let cool in pan for 5 min.
    17. Place cooling rack over cake pan.
    18. Flip cake over onto the rack, gently remove paper or mat.
    19. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

    Stabilized Whipped Cream

    1. Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping.
    2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
    3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
    4. Immediately start whipping the cream and sugar on medium speed.
    5. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
    6. Add extract.
    7. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip.
    8. Use cream to assemble the cooled cake immediately.

    Assembly

    1. Spread the cream onto the patter cake with a bit of extra on the side that is to be rolled first (Note 7).
    2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
    3. Wrap with plastic wrap and place in refrigerator to set before cutting.
    4. Before serving, cut off sides for a cleaner presentation. Cake roll can be kept in the fridge in an air tight container for 2-3 days.

    Notes

    1. Some ingredients are repeated, use them in the same order as outlined in instructions.

    2. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.

    3. Neutral oil choices: canola, grapeseed, avocado

    4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.

    5. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

    6. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

    7. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about ½" is recommended, with a bit more on the edge that will be rolled first.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Wilton #10 Round Decorating Tip
      Wilton #10 Round Decorating Tip
    • Fat Daddio's POB-8122 Sheet Cake Pan, 8 x 12 x 2 Inch, Silver
      Fat Daddio's POB-8122 Sheet Cake Pan, 8 x 12 x 2 Inch, Silver
    • Toaster Oven Size Silpat Non-stick Silicone Baking Mat
      Toaster Oven Size Silpat Non-stick Silicone Baking Mat
    • White Fondant Icing, Decorator Preferred, Ready to Use, 250g (8.8oz)
      White Fondant Icing, Decorator Preferred, Ready to Use, 250g (8.8oz)
    • Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
      Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
    • OXO Good Grips 3-in-1 Egg Separator
      OXO Good Grips 3-in-1 Egg Separator

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving Calories 213Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 127mgCarbohydrates 18gFiber 0gSugar 13gProtein 5g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © mimi
    Cuisine: japanese / Category: Cakes
    • Tiger Cat Pattern Cake Roll with Stabilized Vanilla Cream
    • Matcha Cake Roll with Adzuki Bean Cream
    • Fresh Strawberry and Cream Japanese Cake Roll
    • Super Fluffy and Soft Japanese Chocolate Cake Roll

    Tiger Cat Pattern Cake Roll with Stabilized Vanilla Cream

    Aug 25, 2022 · Leave a Comment

    Tiger cake roll on a long plate placed on a table top.

    A fun tiger animal cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing!

    Tiger pattern cake roll on a long plate decorated with a tiger face.
    [feast_advanced_jump_to]

    Today's recipe for patterned cake roll is a special one for me. It's the first new recipe I posted in a few months because I took some time off to give birth and take care of two new additions to the family.

    If you've followed my other blog, Indulgewithbibi, you may remember that my journey towards motherhood was not a very straightforward one. A few years ago, I was so fortunate to have one sweet Bibi girl, then last year when I was lucky enough to become pregnant again, I was shocked and surprised to find out that we were going to have identical twin boys!

    To celebrate their birth, I made these tiger pattern cake rolls for my two "year of the tiger" babies using this new recipe. I know many of you have had success with all the recipes in my Swiss Cake Roll Collection so I'm sure you will enjoy this new way to bring the appearance of your cake rolls up a notch. Now your cake rolls will taste delicious and look amazing too. Enjoy!

    Xoxo,
    Mimi


    Why You'll Love this Recipe

    • - Easy to follow for beginners
    • - No separate pattern paste to create
    • - "Pattern paste" is stretchy making it easy to roll
    • - Flexible cake roll recipe prevents cracking
    • - White cake base using no yolks - perfect for adding colors
    • - Neutral flavor is a great base for flavored extracts

    How This Cake Roll Differs From My Previous Recipes

    This new recipe contains no egg yolks so the cake base is whiter and easier to color making it perfect for pattern cake rolls. It also has a more neutral flavor profile and takes on extracts and certain flavorings wonderfully. Lastly, the "skin" on the cake peels off more readily to reveal the beautiful design on the roll.

    TIP: You can also use the techniques in my other cake roll recipes to create different flavored cake bases and fillings.

    • Strawberry Cake Roll with Fresh Cream
    • Matcha Green Tea Cake Roll with Adzuki Bean Cream
    • Chocolate Cake Roll with Real Chocolate Whipped Cream
    • Coffee Cake Roll with Kahlúa Cream
    • Carrot Spice Cake Roll with Marscapone Cream
    • Pink Cotton Candy Cake Roll
    • Peach Cake in a Cup

    Can I Use This Recipe for Intricate Patterns?

    This is a good beginner's recipe which doesn't require preparation of a separate pattern paste. However, the different colored batters need to be piped and baked in a timely manner, limiting the design capabilities. I recommend using this Fancy Pattern Cake roll recipe instead.

    Ingredients for tiger cake roll laid out on a wooden counter top.

    How to Prepare Ingredients & Substitutions

    Dry Ingredients

    • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
    • Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

    Wet Ingredients

    • Whole fat milk
    • Vegetable oil - neutral tasting oils like canola, grapeseed and avocado are all good choices.
    • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains when the dry ingredients are added.
    • Vanilla extract - adds flavor to the cake, this can be substituted with other flavors of extract.

    Meringue

    • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
    • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
    • Granulated sugar - adds stability to the meringue and tenderizes the cake.
    • Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods.

    Stabilized Whipped Cream

    • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Heavy cream yields a more stable whipped cream but whipping cream will work just as well in this recipe since gelatin is being added.
    • Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will prevent the cake from sagging.
    • Granulated sugar
    • Vanilla extract - adds flavor to the cream, this can be substituted with other flavors of extract.
    Two slices of tiger pattern cakes on a small dessert plate decorated with ears and tails.

    Tips For Baking a Great Cake Roll

    • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
    • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
    • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
    • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
    • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
    • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
    • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
    • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
    • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
    • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
    • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

    Tips to Make Pattern on Cake without Cracking and Using a Thick Paste

    In creating this recipe, I experimented with several pattern paste techniques. I found that it wasn't ideal to use a separate "thicker" paste for the pattern because it made the cake harder to roll and was prone to cracking, erasing all that hard work. In this recipe, we use the same cake batter throughout the entire cake. Here are some tips on making the pattern roll without a thick paste:

    • To prevent cracking, use a proper cake roll recipe. Not all cake recipes are meant for rolling because the cake base is not flexible enough. I've tested this recipe many times with various designs and it works!
    • After baking, there is no need to roll up this cake for "muscle memory". You can let it cool down on the wire rack while making the cream. Assembling it right away with the cream eliminates the amount of times the cake is handled.
    • To help the design stay in place without the need for a thicker pattern paste, pipe the colored cake batter onto a silicone mat instead of on parchment paper. The Silpat toaster-sized silicone mat fits perfectly into my 8x12" cake pan.
    • To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 10-15 minutes. This step can be skipped when working with larger designs that don't need much definition. I did not use this step on this tiger cake roll and you can see that the colors bleed into each other a little bit, resulting in a blended effect.

    Step By Step - Cake Roll

    Line a 8 X 12" rectangular cake pan with toaster-sized silicone baking mat, place animal print template below. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine.

    On left is a bowl filled with wet ingredients, on right a big bowl with dry ingredients being sifted.

    Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.

    On left wet ingredients being poured into a well created inside the dry ingredients, on right the wet flour mixsture.

    In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.

    On left is a clear bowl with egg whites being whipped to foamy stage, on right sugar is being added to egg whites that have now become opaque.

    Increase speed to med-high, whip until stiff peaks (Note 6). You've now made a meringue.

    Two beaters that have meringue on it with pointed beaks.
    Soft Peaks: When the whisk is pulled out of the mixture and the peaks fold back/melt into itself.
    Stiff Peaks (pictured above): When the whisk is pulled out and the peaks hold their shape and points upwards.

    Weigh the meringue and portion out ⅙. Weigh the flour mixture and portion out ⅙. Add gel color into the flour mixture, black for the smaller portion and orange for the larger portion. Take the smaller portion of meringue and fold it into the smaller portion of wet flour mixture in three additions. Next, do the same with the bigger portion as well.

    On left is a bowl filled with meringue that is being folded with food color, on right is colored batter being transferred to a piping bag.

    Fill a pastry bag fitted with a #7 round tip with the black batter. Pipe the desired animal print on top of the silicone mat. Remove template. Use a skewer or toothpick to spread out the batter into the desired design.

    On left is a piping tip piping black batter onto a silicone mat, on right is a skewer pushing the black batter into a discernible pattern.

    Fill another pastry bag fitted with a #10 round tip with some of the orange batter. Pipe the batter into all the areas without black batter. Tap the tray on the counter to help settle the batters.

    Optional: To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 10-15 minutes.

    Gently pour the rest of the orange batter into the cake pan over the design, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.

    On left a spatula is smoothing out the top of a cake pan filled with orange cake batter, on right is the cake pan in the oven.

    Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

    On left is a cooling rack placed over the cake pan filled with freshly baked cake, on right is the top of the baked cake with pattern showing.

    Step By Step - Stabilized Whipped Cream

    Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

    On left a spoon is sprinkling gelatin into a measuring cup filled with a bit of water, on right is the cup in a pot of hot water.

    Immediately start whipping the cream and sugar on medium speed.

    On left sugar is being poured into cream, on right bubbles are forming inside cream as it is being whipped.

    Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip. Add extract.

    On left gelatin is being poured inside cream being whipped, on right vanilla is being added to cream.

    Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip. Use cream to assemble the cooled cake immediately.

    On left ridges are forming inside te whipped cream, on right two beaters have cream on it that has stiff beaks.

    Step By Step - Assembly

    Spread the cream onto the tiger print cake with a bit of extra on the side that is to be rolled first (Note 7). Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself. Wrap with plastic wrap and place in refrigerator to set before cutting.

    On left a spatula spreads cream onto the sheet cake, on right the tiger cake roll is being rolled up.

    Before serving, cut off sides for a cleaner presentation. If you want to decorate the cake, read body of post for different ways to do so. Tiger cake roll can be kept in the fridge in an air tight container for 2-3 days.

    Tiger cake roll on a long plate decorated with fondant ears and face.

    How to Make Swiss Cake Roll Look Neat and Round

    To prevent the cake roll from sagging, stabilization of the cream filling is key. After that, employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the cream, wrap the assembled cake in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

    How to Decorate the Tiger Cake

    Now to the fun part - decorating! For this particular design, I made little tiger ears and facial elements out of ready-to-use fondant. You can also recreate this look with colored whipped cream instead. However, I found that the black color from the face tends to bleed into the white cream filling so I recommend applying these elements right before serving. Because I wanted to show off the inside of the cake roll for the purpose of this tutorial, I used separate facial elements but if I was serving this at a party, I would probably use an animal face made entirely of fondant to prevent the color bleed into the cream.

    Animal Cake Roll Templates

    Here are some animal print cake roll templates I made for you.

    Animal print templates for cake roll in tiger, cow and leopard print.


    Recipe

    Yield: 8 slices

    Tiger Pattern Cake Roll

    Tiger cake roll on a long plate placed on a table top.

    A fun tiger animal cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing!

    Prep Time 1 hour
    Cook Time 30 minutes
    Additional Time 1 hour
    Total Time 2 hours 30 minutes

    Ingredients

    Dry Mix

    • 70 grams cake flour (Note 2)
    • ¼ teaspoon sea salt

    Wet Mix

    • 90 ml whole fat milk
    • 20 ml vegetable oil (Note 3)
    • 30 grams granulated sugar
    • ½ teaspoon vanilla extract

    Meringue

    • 6 egg whites, room temperature
    • 55 grams granulated sugar
    • ¼ teaspoon cream of tartar (Note 4)
    • Gel color in desired colors

    Stabilized Whipped Cream

    • 1 cup heavy cream (36% M.F.) (Note 5), chilled
    • 1 tablespoon + 2 teaspoon granulated sugar to taste
    • 1 teaspoon vanilla extract
    • 1 teaspoon unflavored gelatin powder
    • 4 teaspoon water

    Instructions

      Tiger Pattern Cake

      1. Line a 8 X 12" rectangular cake pan with toaster-sized silicone baking mat, place animal print template below.
      2. Preheat oven to 325 F.
      3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
      4. In a large mixing bowl, sift in dry mix. Stir to combine.
      5. Create a well in the center. Inside it, add all the "wet" ingredients.
      6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.
      7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
      8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
      9. Increase speed to med-high, whip until stiff peaks (Note 6). You've now made a meringue.
      10. Weigh the meringue and portion out ⅙.
      11. Weigh the flour mixture and portion out ⅙.
      12. Add gel color into the flour mixture, black for the smaller portion and orange for the larger portion.
      13. Take the smaller portion of meringue and fold it into the smaller portion of wet flour mixture in three additions. Next, do the same with the bigger portion as well.
      14. Fill a pastry bag fitted with a #7 round tip with the black batter. Pipe the desired animal print on top of the silicone mat. Remove template. Use a skewer or toothpick to spread out the batter into the desired design.
      15. Fill another pastry bag fitted with a #10 round tip with some of the orange batter. Pipe the batter into all the areas without black batter. Tap the tray on the counter to help settle the batters.
      16. Optional: To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 10-15 minutes.
      17. Gently pour the rest of the orange batter into the cake pan over the design, spread out the batter evenly with an angled spatula.
      18. Tap the pan on the counter to release large air pockets.
      19. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
      20. Let cool in pan for 5 min.
      21. Place cooling rack over cake pan.
      22. Flip cake over onto the rack, gently remove paper or mat.
      23. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

      Stabilized Whipped Cream

      1. Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping.
      2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
      3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
      4. Immediately start whipping the cream and sugar on medium speed.
      5. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
      6. Add extract.
      7. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip.
      8. Use cream to assemble the cooled cake immediately.

      Assembly

      1. Spread the cream onto the tiger print cake with a bit of extra on the side that is to be rolled first (Note 7).
      2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
      3. Wrap with plastic wrap and place in refrigerator to set before cutting.
      4. Before serving, cut off sides for a cleaner presentation. If you want to decorate the cake, read body of post for different ways to do so. Tiger cake roll can be kept in the fridge in an air tight container for 2-3 days.

    Notes

    1. Some ingredients are repeated, use them in the same order as outlined in instructions.

    2. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.

    3. Neutral oil choices: canola, grapeseed, avocado

    4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.

    5. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

    6. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

    7. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about ½" is recommended, with a bit more on the edge that will be rolled first.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Fat Daddio's POB-8122 Sheet Cake Pan, 8 x 12 x 2 Inch, Silver
      Fat Daddio's POB-8122 Sheet Cake Pan, 8 x 12 x 2 Inch, Silver
    • Toaster Oven Size Silpat Non-stick Silicone Baking Mat
      Toaster Oven Size Silpat Non-stick Silicone Baking Mat
    • White Fondant Icing, Decorator Preferred, Ready to Use, 250g (8.8oz)
      White Fondant Icing, Decorator Preferred, Ready to Use, 250g (8.8oz)
    • Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
      Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
    • OXO Good Grips 3-in-1 Egg Separator
      OXO Good Grips 3-in-1 Egg Separator

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving Calories 213Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 127mgCarbohydrates 18gFiber 0gSugar 13gProtein 5g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © mimi
    Cuisine: japanese / Category: Cakes
    • Coffee Cake Roll With Stabilized Kahlúa Whipped Cream
    • Matcha Cake Roll with Adzuki Bean Cream
    • Fresh Strawberry and Cream Japanese Cake Roll
    • Super Fluffy and Soft Japanese Chocolate Cake Roll

    Pink Cotton Candy Meringue Cookies - Easy French Method

    Jan 22, 2022 · Leave a Comment

    Pink meringue candy kisses on a small cupcake stand.

    Easy pink meringue cookies made using the French method - sugar syrup not required! It's light and crisp, perfect for Valentine's Day gift giving, bridal and baby showers, afternoon tea and decorating cakes and cupcakes.

    Pink meringue kisses on a small cupcake stand with other birthday treats in the background.
    [feast_advanced_jump_to]

    I made these pretty pink cotton candy meringue kisses for Bibi's second birthday party that conveniently doubled as party favors and sustainable table decorations. I really love them because they made the dessert table look fantastic and they could be packed up afterwards in little goodie bags for Bibi's friends who came to do contactless present drop offs. After making white meringues in a mushroom shape with vanilla extract flavoring, I thought it would be nice to try a fun flavoring this time for these pink candy kisses. I was gifted a specially formulated bottle of cotton candy extract by Jenna Rae Cakes and thought it would be perfect for this occasion.

    Why You'll Love Making French Style Meringue

    • Easy to Make - French method meringue technique requires no heating of sugar syrup.
    • Multiple Uses - perfect for topping off Valentine's Day cakes & desserts or for gift giving by itself.
    • Minimal Ingredients - utilizes simple pantry ingredients that are easy to stock.
    • Prepare in Advance - save time by making these Valentine's goodies up to weeks in advance.
    • Creative Uses - meringue can be piped into various shapes and sizes. Once you prepare the batter, you can experiment with a variety of designs like hearts, meringue lollipops etc.

    Ingredients You'll Need & Substitutes

    • Castor sugar - also known as 'fine granulated sugar' or 'berry sugar'. Can also be substituted with regular granulated sugar but castor sugar is preferable.
    • Egg whites - make sure egg whites are at room temperature before whipping for maximum volume.
    • Cream of tartar - is an acid that adds more stability to meringue. It can be substituted with double the amount in lemon juice or vinegar.
    • Cotton candy or pure vanilla extract - these flavorings can be substituted with a few drops of your favorite extract. Use ⅛ teaspoon a more subtle flavor and increase to ¼ teaspoon for a more potent flavor. See below on where I bought my cotton candy extract.
    • Gel Food Color - I used Americolor brand here. Gel colors are great because they provide vibrant color with just a small amount. (Excessive use of liquids can cause meringues to deflate.)

    Where to Buy a Good Cotton Candy Extract?

    To make these special cotton candy meringue kiss, I used a cotton candy extract that was specially concocted by Jenna Rae Cakes to have that unique spun sugar taste. It's the same flavoring that is used in the cotton candy products sold in their popular bakery chain in Canada. Updated, January 2023: I liked it so much that I decided to use it again to make a pink Japanese cotton candy cake roll for Valentine's Day.

    I also think Cotton candy is a great flavoring for those times when you can't decide what rainbow colored goodies should taste like 🙂 I will make a note to use it next time for my rainbow crepe cake or 3D rainbow macarons.

    Pink meringue candy styled with other birthday treats like cupcakes and cake logs on a table.
    Colorful meringue cookies make for a sustainable and delicious table decoration.

    What is Meringue and How to Use It

    Meringue is made from a mixture of whipped egg whites and sugar, this mixture can be baked or left unbaked. If left unbaked, it's soft and fluffy and is usually reserved as toppings on desserts like lemon meringue pie and Baked Alaska (Note: for food safety, usually these meringues are prepared by heating the egg whites and sugar to a temperature that can kill any harmful bacteria inside the eggs). If baked, it becomes a wonderful treat all on its own. It's sweet and crispy with a light texture. Cotton candy meringue kisses make a wonderful homemade candy using minimal ingredients.

    The Differences Between French, Italian and Swiss Meringue

    This recipe uses the French method for preparing meringue. In this method, sugar is simultaneously added to egg whites that are being whipped. Whereas in the Italian method, the sugar is first heated with water to create a syrup that is then added to egg whites that are being whipped. In the Swiss method, the egg whites and sugar are heated together in a bowl until it reaches a temperature that can dissolve the sugar and kill bacteria inside the eggs.

    The French method is especially suited for beginners and many of you may already have experience making a French meringue from my Best Macaron Tutorial. You will find all that practice you had making a strong and healthy meringue for macarons will now come in handy for these meringues cookies. For those of you who are new to making meringues, here are some tips below for mastering this little cookie.

    A whisk is shown with stiff peaked meringue hanging off it.
    Beat the meringue until stiff peaks. This stage is characterized by a pointed beak that stands up straight without drooping on itself.

    Tips for Making French Meringue

    1. Meringues don't whip up well when mixed with oil or water. Use a non-plastic bowl like glass or copper and wipe it down with some vinegar or lemon juice to remove leftover oils. (Plastic bowls are porous and may contain leftover traces of oil.)
    2. Wash and dry hands completely then separate egg whites straight from the fridge. They are easier to separate when cold. You can use an egg separator to help you do it.
    3. Make sure no yolks are present in the egg whites. If a trace amount comes into contact with the whites, you can scoop it out with the egg shell.
    4. Bring egg whites to room temperature before whipping.
    5. Always start on low speed when whipping egg whites and then gradually increase the speed. This will help the egg whites develop a more stable structure.
    6. Add cream of tartar or any other acid to stabilize the egg whites. Lemon juice or vinegar in double the amount can be used as substitutes.
    7. If possible, use castor sugar a.k.a berry sugar or extra fine sugar. This fine sugar will dissolve more readily than regular granulated sugar.
    8. Add the sugar slowly so it has time to dissolve.
    9. Whip the egg whites until stiff peaks has been reached. Stiff peaks is characterized by egg whites that have pointed peaks that don't collapse on itself (See photo above). A method to test stiffness is to tip the bowl upside down, if the egg whites don't slip, it's ready.
    10. If available, pipe the meringue onto silicone mats instead of paper since it's easier to pull the piping bag away quickly to stop piping without dragging the paper up with the meringue.
    11. To prevent the meringues from cracking, don't open the oven during the baking time.
    12. Once the meringues are finished baking, let it stay in the oven for 2 hours or more to let it cool off gradually without collapsing.
    Pink meringue cookies decorating a top of a chocolate cake roll.
    Meringue Kisses are an easy and beautiful way to decorate cakes.

    How to Serve & Store Meringue Kisses

    There are so many uses for these cotton candy meringues. They're great for decorating Valentine's Day desserts like the chocolate cake roll shown above, cupcakes, cheesecakes and macarons. They can also be wrapped up individually in a gift box for gift giving. Those with a sweet tooth will really love the sweet crispy texture of these meringue cookies. As mentioned above, I've used them as sustainable and delicious decorations for Bibi's second birthday party.

    These meringue cookies can be made up to 2 weeks in advance and kept in an air-tight container. If you're using them purely as table decorations and not for consumption, they can be kept even longer, up to one month.

    Heart Meringue Lollipop Templates

    To make heart meringue lollipops, you can use this recipe for piping heart shapes onto the provided templates below. Sprinkle some sprinkles onto the top if desired. Next, insert a heat-safe paper straw in them before baking. Once baked and left to cool completely, cover with clear plastic treat bags and secure the end with a twist tie or ribbon. These will make wonderful Valentine's Day gifts and even just one will make a huge impact!

    Small heart meringue lollipop templates.
    Small double heart meringue lollipop templates.
    Large heart meringue lollipop templates.

    Recipe

    Yield: 60 small cookies

    Pink Cotton Candy Meringue Cookies

    Close up of pink cotton candy flavored meringue kisses.

    Easy pink meringue cookies made using the French method - sugar syrup not required! It's light and crisp, perfect for Valentine's Day gift giving, bridal and baby showers, afternoon tea and decorating cakes and cupcakes.

    Prep Time 25 minutes
    Bake Time 1 hour
    Additional Time 2 hours
    Total Time 3 hours 25 minutes

    Ingredients

    Pink Meringue Cookies

    • 135 grams castor sugar (Note 1)
    • 60 grams egg whites (room temperature)
    • ⅛ teaspoon cream of tartar (Note 2)
    • ⅛ - ¼ teaspoon cotton candy extract or pure vanilla extract (Note 3)
    • 1-2 drops of pink gel color

    Instructions

    Pink Meringue Cookies

    1. Set egg whites out at room temperature.
    2. When the egg whites comes to room temperature, whip on low speed. Once it begins to foam, add cream of tartar.
    3. Increase speed to medium.
    4. Continue whipping until egg whites become opaque and the whisks starts to leave tracks inside the whites.
    5. Add the sugar a little at a time until soft peaks is reached. (Note 4)
    6. Add gel color and keep whipping.
    7. Add vanilla extract and increase speed to med-high speed until stiff peaks are reached (Note 5). You have now made a meringue.
    8. Transfer the meringue to a piping bag fitted with a coupler and a small open star decorating tip (e.g. Wilton #32).
    9. Pre-heat oven to 200F.
    10. Place parchment paper or Silpat mats onto baking tray. If using paper, dab a bit of meringue onto the bottom of the paper and stick it to the pan to prevent it from shuffling around as you pipe.
    11. Hold the piping bag vertically over the mat at a 90 degree angle, pipe the meringue and pull away quickly while releasing pressure to create a pointed tip.
    12. Bake for 1 hour at 200F. Do not open the doors while baking.
    13. Meringues are fully baked when they can be pulled cleanly away from the mat without sticking.
    14. Turn off the oven. Leave meringues inside with the door ajar for at least 2 hours or overnight.
    15. French meringue mushrooms can be kept in an air-tight container at room temperature for up to 2 weeks.

      Notes

      1. Castor sugar is also known as 'fine granulated sugar' or 'berry sugar'. Can also be substituted with regular granulated sugar but castor sugar is preferable.

      2. Cream of tartar can be substituted with double the amount in lemon juice or vinegar.

      3. Flavorings can be substituted with extracts of your choice. For a stronger flavor, use ¼ tsp.

      4. Soft peaks is reached when the meringue holds a soft tip that droops back on itself after the whisk pulled out.

      5. Stiff peaks is characterized by egg whites that hold a stiff peak that stands upright without falling over when the whisk is pulled out of the egg whites. Additionally, the egg whites don't slip in the bowl when tipped upside down.

      Nutrition Information

      Yield

      60

      Serving Size

      1

      Amount Per Serving Calories 9Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: french / Category: Sweets
      • Simple French Meringue Mushrooms - No Syrup Heating Required
      • Spicy Cinnamon Heart Candy Macarons
      • Easy No-Bake Valentine's Day Bear "Cake" Pops
      • Japanese Cotton Candy Swiss Cake Roll

      Moist Carrot Cupcakes with Mascarpone Cream Frosting

      Jan 15, 2022 · 4 Comments

      Carrot cupcakes on a cake stand topped with birthday toppers.

      Moist & fluffy carrot cupcakes topped with stabilized mascarpone whipped cream. Perfect for birthday parties, Easter and baby showers.

      Close up of carrot cupcakes on a cake stand.
      [feast_advanced_jump_to]

      I created this carrot cupcake recipe to celebrate Bibi's second birthday. Because we were staying safe at home for her birthday, just the 3 of us, I decided to make a collection of little treats which could be packaged up into takeaway boxes that we gave to Bibi's friends who came to drop off presents. It's based on my fluffiest carrot cake roll except the baking steps in this recipe is a lot simpler, uses less ingredients and doesn't require any rolling of the cake. I love it for it's simplicity and how great it tastes! I think it's sophisticated enough for a bridal shower and fun enough for celebrating Easter. I hope you'll enjoy it too!

      Why You'll Love This Recipe

      • Moist & Fluffy - using cake flour and the tips below, this carrot cake will be moist and fluffy!
      • Easy - cupcakes require minimal skill, just sift, stir and fold!
      • Simple Ingredients - this recipe uses common ingredients that are available year round at every grocery store.
      • Pipeable Whipped Cream - unlike regular un-stabilized whipped cream, the stabilized mascarpone whipped cream in this recipe is sturdy enough for piping designs. Lasts for days without deflating.

      What Is Carrot Cake?

      As the name implies, carrot cake contains carrots. Besides the carrot flavor, it can also have flavors of spice (ex. cinnamon, ginger, nutmeg, cloves) and nuts (ex. pecans, walnuts), depending on the recipe. Sometimes, other ingredients like shredded coconut, raisins and pineapples are added as a natural sweetener.

      Sometimes carrot cake is sometimes mistakenly thought of as a healthy cake. Carrot cake contains carrots which is a vegetable that is high in fiber and contains important nutrients. Truth be told, if eaten alone, carrots are a healthy food but carrot cake usually contains sugar and fats which may not have any added benefits for your health. Treat it like any other cake and eat in moderation

      Carrot cupcakes on a cake stand along with other sweet treats to celebrate baby's birthday.

      Ingredients & Substitutes

      Carrot Cupcakes - Dry Mix

      • Cake flour - cake flour is a low protein flour which will help make this cupcake lighter and softer than if using all purpose flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but cake flour is preferable.
      • Baking powder - leavening agent
      • Baking soda - leavening agent
      • Ground cinnamon - all of the spices added together can be replaced with the same amount of pumpkin pie spice.
      • Ground ginger
      • Ground nutmeg
      • Sea salt - highlights the flavors in the cupcake, especially the sweet taste. It can be substituted with half the amount in table salt.

      Carrot Cupcakes - Wet Mix

      • Neutral oil - neutral tasting oil choices include: canola, avocado and grapeseed.
      • Granulated sugar
      • Brown sugar - Demerara brown sugar was used for this recipe. It has a more mellow molasses flavor than regular brown sugar. It can be substituted with granulated sugar.
      • Eggs - large size
      • Whole milk
      • Vanilla extract - rounds out the flavors in the cupcakes.

      Additional

      • Carrots - pulverized just enough so that it is cross-shredded, do not over-pulverize until excess juices start to release from the carrots. The carrot flavor will become too over-powering.
      • Pecan - finely chopped, it can be pulverized in the food processor. It can be substituted with walnuts but pecan adds a sweeter brighter flavor profile.
      • Optional: raisins

      Stabilized Mascarpone Whipped Cream Frosting

      • Mascarpone cheese - it can usually found in the "gourmet" cheese section of the grocery store by the deli, sometimes away from where the regular cheese and yogurts are kept. The Tre Stelle brand was used in this recipe.
      • Granulated sugar
      • Heavy cream (36% M.F.) - has a milk fat content of at least 36%. It can be substituted with whipping cream (with minimum 30% milk fat) but heavy cream will produce an even more sturdy frosting. It needs to be completely chilled before whipping or else it won't whip up.
      • Vanilla extract
      • Gelatin powder, unflavored - the Knox brand was used in this recipe. It can usually be found in the baking aisle by the yeast.
      • Water
      Close up of pecan carrot cupcakes topped with swirls of mascarpone whipped cream and topped with farm animal toppers.

      Tips for Baking the Most Fluffiest Carrot Cupcakes

      • Use cake flour instead of AP flour.
      • Always sift cake flour to prevent clumps.
      • Gently incorporate the dry-mix and wet ingredients together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
      • Pay attention to the cupcakes a couple minutes before it finishes baking to prevent over baking. Every oven is different and baking times vary according to how hot or cold each oven runs. Insert a skewer to test the doneness. If it pulls out clean and the center springs back, it's ready.
      • For the mascarpone frosting, make sure the heavy cream, bowls and utensils are thoroughly chilled before whipping, otherwise, it won't whip well. For detailed instructions and more step-by-step pictures, see my dedicated post on stabilized mascarpone whipped cream.

      How to Serve and Store Carrot Cupcakes

      • Unfrosted and unfilled carrot cupcakes can be stored in an airtight container at room temperature for 1-2 days. They should be served immediately after that point.
      • Filled or frosted cupcakes need to be placed in an airtight container in the fridge until serving. They will stay fresh for up to 3 days in the fridge.
      • Keep frosted carrot cupcakes in the fridge until ready serve. Always observe proper food safety standards, let it sit at room temperature no longer than 2 hours.
      • For Easter, carrot cupcakes can be decorated with homemade decorations like macaron bunnies, Easter eggs, seasonal sprinkles etc.

      Recipe

      Yield: 12 cupcakes

      Moist & Fluffy Carrot Cupcakes with Stabilized Mascarpone Cream

      Stabilized mascarpone whipped cream with gelatin.

      Moist & fluffy carrot cupcakes topped with the creamiest mascarpone whipped cream stabilized with gelatin.

      Prep Time 1 hour
      Cook Time 20 minutes
      Additional Time 1 hour
      Total Time 2 hours 20 minutes

      Ingredients

      Carrot Cupcakes - Dry Mix

      • 192 grams cake flour (Note 1)
      • 1 teaspoon baking powder
      • ½ teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • ¼ teaspoon ground ginger
      • ¼ teaspoon ground nutmeg
      • ½ teaspoon sea salt

      Carrot Cupcakes - Wet Mix

      • 150 ml neutral oil (Note 2)
      • 100 grams granulated sugar
      • 100 grams brown sugar (Note 3)
      • 2 eggs
      • ¼ cup whole milk
      • 1 teaspoon vanilla extract

      Additional

      • 180 grams carrots, pulverized (Note 4)
      • 55 grams pecan, finely chopped
      • Optional: raisins

      Stabilized Mascarpone Whipped Cream Frosting

      • 115 grams mascarpone cheese
      • 40 grams granulated sugar
      • 1 cup heavy cream (36% M.F.), chilled
      • ¼ teaspoon vanilla extract
      • 1 + ¼ teaspoon unflavored gelatin powder
      • 5 teaspoon water

      Instructions

      Carrot Cupcakes

      1. Pre-heat oven to 350F and line cupcake tin with cupcake liners.
      2. In a medium bowl, sift dry mix together and stir to combine, set aside.
      3. In a large mixing bowl, stir together the wet mix until fully combined, Add the dry mix in 3 additions, gently stir together until just combined.
      4. Gently fold in the additional (carrots, pecans, raisins) ingredients.
      5. Fill the cupcake liners with batter ¾ of the way full.
      6. Bake for 20-25 min. until a skewer inserted pulls out clean and cake springs back in the center.
      7. Let cool completely on a cooling rack while working on the mascarpone cream.

      Stabilized Mascarpone Cream Frosting

      1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better.
      2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
      3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
      4. Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up.
      5. Add chilled cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.
      6. Check on the gelatin. It should no longer be hot but still runny.
      7. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
      8. Increase speed to medium-high. Add vanilla extract and stop whipping once the cream turns stiff. Do not over whip.
      9. Use to frost carrot cupcakes immediately.
      10. Filled or frosted cupcakes need to be placed in an airtight container in the fridge until serving. They will stay fresh for up to 3 days in the fridge.



        Notes

        1. Cake flour is a lower protein flour that yields a tender and more fluffy cake. Some stores sell only "cake and pastry" flour which is a blend of both of these lower-protein flours. AP flour can be used to substitute but cake flour is preferable.

        2. Neutral tasting oil choices include: canola, avocado & grapeseed.

        3. Demerara brown sugar was used for this recipe. It has a more mellow molasses flavor than regular brown sugar. It can be substituted with granulated sugar.

        4. Pulverize carrots just enough so that it is cross-shredded, do not over-pulverize until excess juices start to release from the carrots.

        Nutrition Information

        Yield

        12

        Serving Size

        1

        Amount Per Serving Calories 414Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 67mgSodium 263mgCarbohydrates 39gFiber 1gSugar 24gProtein 4g

        This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

        Did you make this recipe? Share your results with me 🙂

        Please leave a comment on the blog or share a photo on Instagram

        © mimi
        Cuisine: american / Category: Cakes
        • Japanese Carrot Cake Roll with Stabilized Mascarpone Cream
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        Stabilized Mascarpone Whipped Cream with Gelatin

        Dec 21, 2021 · Leave a Comment

        Stabilized mascarpone whipped cream with gelatin.

        Stabilized mascarpone whipped cream with gelatin. Sturdy enough for piping designs and use as a filling for cakes without deflating. Perfect for cupcakes, cakes and tiramisu.

        A cake stand full of cupcakes topped with mascarpone whipped cream piped into a swirl pattern.
        [feast_advanced_jump_to]

        This recipe came about when I was looking for a stabilized version of mascarpone whipped cream for topping off some carrot cupcakes. I found that stabilizing the frosting with gelatin made it very stable for piping and use inside cake rolls without drooping. Another benefit is that the structure is not dependent on sugar like other frostings so it has a wonderfully smooth texture and is super delicious. I've always loved the naturally sweet and slightly tangy taste of mascarpone cream on tiramisu and knew it would also be a great frosting for these carrot cupcakes I made for Bibi's second birthday party. I know you'll really love the stability and taste of this amazing frosting too!

        Why You'll Love this Recipe

        • Delicious - uses minimal ingredients, semi-sweet, rich and creamy.
        • Great texture - smooth and creamy, does not use powdered sugar.
        • Stable - sturdy for piping and frosting. Won't droop when used in a cake roll.
        • Minimal added sugar - great choice of frosting for the whole family.
        • Multiple uses: use on desserts, fruits, pancakes, waffles, toast, cinnamon buns etc.

        What is Mascarpone Cheese?

        Mascarpone cheese has it's origins from Italy and is a type of triple-crème cheese known for it's soft and buttery properties, similar to cream cheese and ricotta. It is made with cream that is denatured with heat and an acid like lemon juice. A curd is formed then strained, resulting in a spreadable dense creamy cheese that is sweet and rich. It's less tangy than regular cream cheese and smoother than ricotta.

        As mentioned earlier, mascarpone is a type of triple-crème cheese. To be a triple-cream, a cheese must contain a minimum of 75% butterfat fat content in the dry matter (FDM/FDB), "that is the fat present in the solids that would remain if all of the moisture was removed from the cheese, a quality achieved by adding cream to the milk before it forms curds." Source: The Cheese Professor. Because of this, it's much richer and naturally sweeter than cream cheese.

        Left picture shows mascarpone whipped cream being spread out onto a cake layer. Right picture shows the cream being piped into flower pattern.
        Stabilization helps keep the mascarpone whipped cream stay sturdy in cake rolls without sagging and for piping designs without deflating.

        Do I Need to Stabilize this Frosting with Gelatin?

        It depends on how you plan to use this frosting. Normally, the combination of both heavy cream and mascarpone will be enough to stabilize the cream for piping designs on treats that will be consumed within a short period of time. You can skip the gelatin if you are not too picky about the cream losing some of its volume or shape over time. One of the benefits for adding gelatin to this mascarpone cream is to make it extra sturdy for use in frosting and filling cakes and cake rolls without deflating, and for piping designs that will hold its shape for a longer period of time.

        Do I Need a Stand Mixer to Whip Cream?

        No, you don't necessarily need a stand mixer to whip cream. You can use a handheld mixer to whip cream too. In fact, you can even whip cream completely by hand! It does however take much longer and your hand might get very tired. There's a risk that the cream will become warmer making it much harder to whip than chilled cream so a handheld or stand mixer will still be more ideal.

        Ingredients to make stabilized mascarpone whipped cream laid out on the counter.

        Ingredients Needed

        • Mascarpone cheese - it can usually found in the "gourmet" cheese section of the grocery store by the deli, sometimes away from where the regular cheese and yogurts are kept. The Tre Stelle brand was used in this recipe.
        • Granulated sugar
        • Heavy cream 36% M.F. - has a milk fat content of at least 36%. It can be substituted with whipping cream (with minimum 30% milk fat) but heavy cream will produce an even more sturdy frosting. It needs to be completely chilled before whipping or else it won't whip up.
        • Vanilla extract
        • Gelatin powder, unflavored - the Knox brand was used in this recipe. It can usually be found in the baking aisle by the yeast.

        Is Whipping Cream and Heavy Cream the Same?

        Whipped cream and heavy cream are sometimes used interchangeably in some recipes and it can usually be swapped one for another in cooking without affecting the texture too much. For whipping, however, there is a marked difference with heavy cream being more stable after whipping. Heavy cream is especially suited for this particular recipe because of it's added stability.

        The main difference between whipping cream and heavy cream is their fat content. Whipping cream has milk fat content of 30-35% and is usually found at 33% in most regular grocery stores. It will usually be labelled as 33% M.F. The heavy whipped cream designation is given to cream with a minimum milk fat content of 36% and above. Even with just a small percentage change, it's whipping ability changes dramatically.

        Pancakes topped with blueberries, bananas and mascarpone whipped cream.
        Mascarpone whipped cream is a great topping choice on pancakes too.

        Step By Step

        Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

        Gelatin bloomed inside a measuring cup.

        Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up. Add chilled whipped cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.

        Mascarpone cream being whipped inside a counter mixer.

        Check on the gelatin. It should no longer be hot but still runny. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.

        Gelatin is in liquid state in a measuring cup, a hand is pouring liquid gelatin into cream being whipped.

        Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip. Use cream to assemble the cooled cake immediately.

        Marscapone cheese being mixed with sugar in a mixer.
        Close up shot of a carrot cupcake topped with a swirl of mascarpone cream and cute birthday topper.
        Stabilized mascarpone whipped cream is great for dessert tables.

        How to Use Mascarpone Whipped Cream

        • Tiramisu, of course
        • Piping and frosting pies, tarts, cupcakes & cakes
        • On top of carrot loaves and cakes
        • As a filling in cake rolls and crepe cakes
        • On top of fruit
        • As a party dip since it won't deflate
        • As a spread on toast or cinnamon buns
        • On top of waffles & pancakes

        How to Store

        Mascarpone whipped cream is best used immediately after whipping for maximum volume. Even if you're not consuming the product right away, it's best to frost or pipe onto the final product first and then store the finished product accordingly. It should be left out for no longer than 2 hours at room temperature.

        If not using immediately, this stabilized version of mascarpone whipped cream can be stored in an air-tight container for up to 4 days and gently re-whipped before piping or frosting. It's not recommended to freeze this frosting.

        Recipe

        Yield: 2 ½ cups

        Stabilized Mascarpone Cream with Gelatin

        Stabilized mascarpone whipped cream with gelatin.

        Stabilized mascarpone whipped cream with gelatin. Sturdy enough for piping designs and use as a filling for cakes without deflating. Perfect for cupcakes, cakes and tiramisu.

        Prep Time 35 minutes
        Cook Time 15 minutes
        Additional Time 1 hour
        Total Time 1 hour 50 minutes

        Ingredients

        Stabilized Mascarpone Whipped Cream

        • 115 grams mascarpone cheese
        • 40 grams granulated sugar
        • 1 cup heavy cream (36% M.F.), chilled
        • ¼ teaspoon vanilla extract
        • 1 + ¼ teaspoon unflavored gelatin powder
        • 5 teaspoon water

        Instructions

        Stabilized Mascarpone Cream

        1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better.
        2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
        3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
        4. Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up.
        5. Add chilled cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.
        6. Check on the gelatin. It should no longer be hot but still runny.
        7. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
        8. Increase speed to medium-high. Add vanilla extract and stop whipping once the cream turns stiff. Do not over whip.
        9. Pipe or frost immediately.



          Nutrition Information

          Yield

          2.5

          Serving Size

          1

          Amount Per Serving Calories 735Total Fat 69gSaturated Fat 43gTrans Fat 2gUnsaturated Fat 21gCholesterol 213mgSodium 283mgCarbohydrates 25gFiber 0gSugar 25gProtein 6g

          This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

          Did you make this recipe? Share your results with me 🙂

          Please leave a comment on the blog or share a photo on Instagram

          © mimi
          Cuisine: american / Category: Cakes
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          Basic White Chocolate Macaron Filling - Easy & Adaptable

          Dec 10, 2021 · 4 Comments

          White chocolate macaron filling ingredients on a counter.

          A basic white chocolate ganache macaron filling that is sturdy enough for use at room temperature. It's easy to adapt this base recipe for a variety of different flavors. Great for dessert tables, travelling and events with light color palettes.

          Macarons filled with white chocolate on a cake stand with some ingredients on the counter.

          This basic white chocolate macaron filling was created for all of you who asked for a white chocolate version of the basic dark chocolate macaron filling. I know many of you liked the simplicity of that filling and it's just a very easy and delicious way to fill macarons when you're time-pressed. This is the same for the white chocolate version. If there is one flavor I always include in my gift boxes it would be these two because I know it will be universally loved.

          Why You'll Love this Macaron Filling

          • Quick & easy to make.
          • Uses simple ingredients that are always available in the pantry and freezer.
          • Sturdy at room temperature - great for travelling and dessert tables.
          • Freezer friendly - thaws perfectly, perfect for making macarons in advance.
          • Light color for pastel themes.
          • Easily adaptable for different flavors.

          Ingredients & Substitutions

          • White Baking Chocolate - Read explanation below on what is baking chocolate and why it is recommended over chocolate chips.
          • Heavy cream has a milk fat content of at least 36%, its higher fat content produces a more stable chocolate ganache filling. If you are unable to find heavy cream, it can be substituted with whipping cream which usually has a milk fat content of at least 30%. Do not use half and half or milk as these do not contain a sufficient amount of milk fat.
          • Butter, unsalted - butter adds to the flavor profile and makes chocolate ganache look glossier. Butter should be at room temperature so it can be easily incorporated into the melted chocolate mixture. Use unsalted butter, if you like the the contrast between sweet and salty, you can always add a little bit of salt into the bowl before pouring the cream. Salted butter can be used but be aware that it may affect the overall taste of the ganache and you cannot control the salt level.
          • Vanilla extract - This is optional, vanilla adds a bit of warmth and rounds out the flavors in the chocolate. Depending on the brand you are using, you may not need to add any additional flavoring. Just taste the chocolate mixture before you add the extract.

          Can I Use Regular Chocolate Chips for Chocolate Ganache?

          Regular chocolate chips may be something you already have in your pantry and it's also very easy to find it at every grocery store. However, for this recipe, try to procure a better chocolate - baking chocolate - if possible. Baking chocolate is meant for melting into baked goods and desserts. It will usually be labelled as "baking chocolate" or sold as "white chocolate couverture".

          Conversely, ready to eat chocolates or regular chocolate chips usually contain stabilizers that are not the most desirable for use in baking as it can throw off the proportions in a recipe. (However, this can depend on the recipe, pay attention to the specific type of chocolate to use.) Compound chocolate chips are not meant for melting into recipes because they are formulated for folding into a batter and baking without losing its shape. For this chocolate macaron filling in particular, use of a better chocolate will yield a much tastier chocolate macaron which is important considering how hard you worked on making the macaron shells. Moreover, the proportions provided in this recipe are for use with "baking chocolate".

          Chocolate Callets Vs. Chips

          Now, a quick note on the difference between chocolate callets and chips. Callets are small bits of chocolate that are made for melting into recipes while chips are chocolate bits formulated for folding into baked goods without melting.

          What's the Ratio for a Sturdy White Chocolate Ganache Macaron Filling?

          This basic macaron filling was created for all of you who asked for a white chocolate version of the basic dark chocolate macaron filling. Although both of these fillings are made with the same simple ingredients found in chocolate ganache, the ratio of chocolate required is different. For a dark chocolate filling that is sturdy enough for use in macarons, a ratio of 1:1 (1 part chocolate for1 part cream) is sufficient. For white chocolate, the ratio increases to 2:1 (2 parts chocolate for 1 part cream).

          As you can see more chocolate is used for white chocolate macaron filling than with dark chocolate. Because of this, I received some feedback from prior recipes that the traditional method of pouring hot cream over white chocolate was not always successful in melting the chocolate. In this tutorial I will go over another technique for melting the chocolate more readily.

          Spicy cinnamon heart macarons made with candy infused white chocolate filling.

          Is this a Sturdy Macaron Filling at Room Temperature?

          Yes! White chocolate ganache is a pretty sturdy filling for macarons at room temperature. It is great for travelling and for use on dessert tables where the macarons need to be displayed for presentation. For experimentation purposes only, I have tried leaving macarons filled with this white chocolate filling out overnight on the counter at room temperature and it remained intact and didn't squish out the sides from light pressure. For hotter climates, white chocolate filling will still begin to melt at around 27C. Some of you might also be wondering if this macaron filling can be used for farmer's markets, most guidelines I've read for these markets do not allow foods made with dairy (cream in this case) to be exhibited. You can still make white chocolate ganache with other liquids like water and juice.

          How Long Can This Filling Be Left Out?

          Usually white chocolate ganache by itself can be left out at room temperature for up to 2 days. If it's assembled inside a macaron, observe regular food safety rules and leave it out at room temperature no longer than 2 hours. After that, keep the assembled macaron in an air-tight container, it will last another 4-5 days. For maximum macaron freshness, it's best to serve it within 1-2 days after maturation.

          Why Is My White Chocolate Filling Clumping Up and Not Melting?

          The two biggest culprits for white chocolate seizing and not melting are: water and overheating. When water is introduced to the mixture, the water and sugar forms a bond that will result in clumps. Therefore, it's important to use clean dry utensils and avoid letting any water droplets or steam to come into contact with the chocolate mixture. Also, use oil based flavors and gel colors instead of liquid for color and flavoring, respectively.

          To prevent overheating, hang the bowl of white chocolate that is to be melted over a pot of boiling hot water instead of using the microwave. Microwaves can have uneven heating performance causing certain parts of food to be overheated. Ensure that the bowl of chocolate is just hanging over the boiling water and not touching it. Turn down the heat to avoid too much steam from releasing.

          Why is My Chocolate Ganache Filling Runny?

          Chocolate ganache filling with this ratio of cream to chocolate will be runny and too soft for piping right after it has been blended with the hot cream. It will take some time for it to set and become firm enough for piping. To speed up the process, it can be placed in the fridge to set but it must be checked on every 15 minutes or so to make sure it doesn't harden up to a point that it becomes un-pipeable. Stir it gently each time. Alternatively, if you have the time, just let it sit out at room temperature for 1-2 hours, it will naturally set by itself without becoming too hard to pipe.

          If it becomes too hard, just melt it slightly over the stove top, get it all moving again, gently blend together and let it set until it firms to a pipeable consistency again. Don't overwork it or melt it over high heat as this can cause it to separate or become grainy.

          Gingerbread macarons made with white chocolate infused with gingerbread spices.

          How to Make Different Flavored Ganache

          The great thing about this basic chocolate filling for macarons is how easy it is to adapt it for different flavors. There are several ways to adapt basic chocolate ganache filling for macarons:

          • Extract - adding a few drops of extract at the end (like in this recipe) is the easiest way to add flavor to this chocolate macaron filling. This method allows for the addition of more extract if a more potent flavor is desired. As you blend, just add more extract to taste. Flavor ideas: peppermint, vanilla, coffee, jasmine, lavender, rose.
          • Infuse the cream - in this method, add the raw ingredients into the cream and let it sit overnight, allowing the flavors to infuse into the cream. For example, let the cream come to a light simmer with some tea leaves and let it sit in the fridge overnight. When ready to use, strain the tea and use only the cream to make the chocolate filling as usual following this recipe. Flavor ideas include: earl grey tea, lavender, coffee.
          • Cream replacement - replacing the cream with another liquid is a bit trickier as it will affect the consistency of the chocolate ganache filling and the flavors may not be as potent as you prefer. White chocolate is also especially prone to seizing if exposed to small amounts of water (counterintuitively, using a lot more water works). If using this method, be prepared for a little more experimentation and use other ways to support the flavor profile by adding extract or dry ingredients. Flavor ideas: liqueurs, fruit purees.
          • Dry ingredients - adding chopped up dry ingredients into the ganache can help boost the flavors without changing the consistency of the ganache filling. Flavor ideas include: freeze dried fruit powders, nuts, dried fruits, seeds.

          For some of the methods above, it will take a little experimentation in the kitchen to achieve the right consistency but that's all part of the fun when creating your very own recipes. Here are some recipes I created using three of the methods above. It will help guide you in the creative process of adapting your very own chocolate ganache macaron filling: gingerbread spice macarons, lavender lemon macarons, spicy cinnamon heart candy macarons.

          How to Store Chocolate Filling

          By itself, this chocolate filling can be kept at room temperature for up to 2 days. However, the assembled chocolate macaron should be stored inside the fridge during maturation. This will help the chocolate filling set and extend the freshness of the macaron.

          To freeze chocolate ganache filling, tightly wrap it with plastic wrap, making sure there are no gaps. Store in freezer for up to 3 months. When you're ready to fill your macarons, let it thaw in the fridge overnight and then bring it back to room temperature before using. To freeze assembled macarons with chocolate filling, follow this guide on How to Freeze Macarons.

          Step By Step

          If using block chocolate instead of callets/chips, chop up the chocolate into fine pieces and place in a heat safe bowl.

          White chocolate cut into slivers and then poured into a mixing bowl.

          Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil. Once it comes to a light simmer with steam and small bubbles forming on the sides, take it off the heat and set aside.

          Cream being heated in a little sauce pan on a stovetop burner.

          Bring a pot of water to a boil, hang the bowl of white chocolate over the pot without touching the water. Gently stir the white chocolate, take off heat before it is completely melted. Blend until fully melted.

          White chocolate being heated inside a big bowl over a pot of hot water on the stove.
          White chocolate has now melted inside the mixing bowl perched over top a pot of hot water.

          Add the warm cream into the chocolate, stir to incorporate together. Add the room temperature butter until homogenous. Optional: Add vanilla extract to taste. Blend to incorporate.

          Cream being poured into white chocolate and then butter is added.

          Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set. Once piped, place the assembled macarons in the fridge to mature for 24

          White chocolate macaron filling is now a thick consistency inside a mixing bowl.
          Yield: Fills 18 macarons

          Basic White Chocolate Ganache Filling for Macarons

          White chocolate macaron filling ingredients on a counter.

          A basic white chocolate ganache macaron filling that is sturdy enough for use at room temperature. It's easy to adapt this base recipe for a variety of different flavors. Great for dessert tables, travelling and events with light color palettes.

          Prep Time 15 minutes
          Set Time 45 minutes
          Total Time 1 hour

          Ingredients

          • 200 grams of white baking chocolate*
          • 100 grams of heavy cream
          • 20 grams unsalted butter, room temperature
          • Optional: ½ teaspoon vanilla extract

          Instructions

          1. If using block chocolate instead of callets/chips, chop up the chocolate into fine pieces and place in a heat safe bowl.
          2. Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.
          3. Once it comes to a light simmer with steam and small bubbles forming on the sides, take it off the heat and set aside.
          4. Bring a pot of water to a boil, hang the bowl of white chocolate over the pot without touching the water.
          5. Gently stir the white chocolate, take off heat before it is completely melted. Stir further until fully melted.
          6. Add the warm cream into the chocolate, stir to incorporate together.
          7. Add the room temperature butter and stir until fully blended together.
          8. Optional: Add vanilla extract to taste. Blend to incorporate.
          9. Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set.
          10. Once piped, place the assembled macarons in the fridge to mature for 24 hours. Refer to post on how to freeze filling for future use. Enjoy!

          Notes

          *White baking chocolate is meant for melting into baked goods without losing it's shape like chocolate chips. It is usually labelled as white baking chocolate or couverture chocolate.

          Recommended Products

          As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

          • Valrhona White Chocolate Couverture Ivoire 35% Cocoa 43% Sugar 41.1% Fat Content 21.5% Whole Milk - 3Kg - Feves
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            Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces

          Nutrition Information

          Yield

          18

          Serving Size

          1

          Amount Per Serving Calories 99Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 4mgCarbohydrates 3gFiber 2gSugar 0gProtein 2g

          This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

          Did you make this recipe? Share your results with me 🙂

          Please leave a comment on the blog or share a photo on Instagram

          © mimi
          Cuisine: french / Category: Macaron Recipes
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          Simple French Meringue Mushrooms - No Syrup Heating Required

          Nov 28, 2021 · 2 Comments

          Meringue mushrooms on a wooden presentation plate with Christmas ferns in the back.

          Simple meringue mushrooms made with an easy French method - no heating of hot syrup required. Perfect for decorating dessert tables, cakes and wrapped individually for gifts.

          White meringue mushrooms on a wooden plate with Christmas decorations.

          This recipe for French meringue mushrooms came in really handy the last winter holiday season when I was preparing the Christmas table. It is based on the meringue mushrooms that I used to top off the Modern Totoro Yule Log Cake. These little mushrooms are so easy to make with the French meringue method and there are so many uses for them that I really recommend this easy baking project for the winter holidays.

          Why You'll Love Making Meringue Mushrooms

          • Easy to Make - French method meringue technique requires no heating of sugar syrup.
          • Multiple Uses - perfect for topping off holiday tables, cakes, desserts or for gift giving by itself.
          • Minimal Ingredients - utilizes simple pantry ingredients that are easy to stock.
          • Prepare in Advance - save time by making these holiday goodies up to weeks in advance.

          Ingredients You'll Need & Substitutes

          • Castor sugar - also known as 'fine granulated sugar' or 'berry sugar'. Can also be substituted with regular granulated sugar but castor sugar is preferable.
          • Egg whites - make sure egg whites are at room temperature before whipping for maximum volume.
          • Cream of tartar - is an acid that adds more stability to meringue. It can be substituted with double the amount in lemon juice or vinegar.
          • Pure vanilla extract - this flavoring can be substituted with a few drops of your favorite extract.
          • Optional: cocoa powder for dusting onto the finished meringue mushrooms. This can be substituted with ground cinnamon or gingerbread spice.

          Easy French Meringue for Beginners

          These meringue mushrooms are made from piping meringue into 2 separate shapes and assembling together after baking. Meringue is made from a mixture of whipped egg whites and sugar, this mixture can be baked or left unbaked. If left unbaked, it's soft and fluffy and is usually reserved as toppings on desserts (Note: for food safety, usually these meringues are prepared by heating the egg whites and sugar to a temperature that can kill any harmful bacteria inside the eggs). If baked, it becomes a wonderful treat all on its own. It's sweet and crispy with a light texture. Perfect for those with a sweet tooth.

          This recipes uses the French method for preparing meringue. In this method, sugar is simultaneously added to egg whites that are being whipped. Whereas in the Italian method, the sugar is first heated with water to create a syrup that is then added to egg whites that are being whipped. The French method is especially suited for beginners and many of you may already have experience making a French meringue from my Best Macaron Tutorial. You find all that practice you had making a strong and healthy meringue for macarons will now come in handy for these meringues cookies. For those of you who are new to making meringues, here are some tips below for mastering this little cookie.

          Tips for Making French Meringue

          1. Meringues don't whip up well when mixed with oil or water. Use a non-plastic bowl like glass or copper and wipe it down with some vinegar or lemon juice to remove leftover oils. (Plastic bowls are porous and may contain leftover traces of oil.)
          2. Wash and dry hands completely then separate egg whites straight from the fridge. They are easier to separate when cold.
          3. Make sure no yolks are present in the egg whites. If a trace amount comes into contact with the whites, you can scoop it out with the egg shell.
          4. Bring egg whites to room temperature before whipping.
          5. Always start on low speed when whipping egg whites and then gradually increase the speed. This will help the egg whites develop a more stable structure.
          6. Add cream of tartar or any other acid to stabilize the egg whites. Lemon juice or vinegar in double the amount can be used as substitutes.
          7. If possible, use castor sugar a.k.a berry sugar or extra fine sugar. This fine sugar will dissolve more readily than regular granulated sugar.
          8. Add the sugar slowly so it has time to dissolve.
          9. Whip the egg whites until stiff peaks has been reached. Stiff peaks is characterized by egg whites that have pointed peaks that don't collapse on itself. (See photo below)
          10. If available, pipe the meringue onto silicone mats instead of paper since it's easier to pull the piping bag away quickly to stop piping without dragging the paper up with the meringue.
          11. To prevent the meringues from cracking, don't open the oven during the baking time.
          12. Once the meringues are finished baking, let it stay in the oven for 2 hours or more to let it cool off gradually without collapsing.

          How to Serve & Store Meringue Mushrooms

          There are so many uses for these meringue mushrooms. They're great for decorating Christmas yule logs, cupcakes, cheesecakes, macarons and desserts. They can be wrapped up individually in a gift box for gift giving. Those with a sweet tooth will really love the sweet crispy texture of these meringue cookies. I've also used them as sustainable and delicious decorations for the Christmas dinner table and place settings. Here are two other version of these simple meringues you might like: Pink Cotton Candy Meringue Kisses, Striped Meringue Candies.

          These meringue mushrooms can be made up to 2 weeks in advance and kept in an air-tight container. If you're using them purely as table decorations and not for consumption, they can be kept even longer, up to one month.

          Yield: 24 assembled mushrooms

          Simple French Meringue Mushrooms

          Meringue mushrooms on a wooden presentation plate with Christmas ferns in the back.

          Simple meringue mushrooms made with an easy French method - no heating of hot syrup required. Perfect for decorating dessert tables, cakes and wrapped individually for gifts.

          Prep Time 40 minutes
          Bake Time 1 hour
          Additional Time 2 hours
          Total Time 3 hours 40 minutes

          Ingredients

          French Meringue Mushrooms

          • 135 grams castor sugar*
          • 60 grams egg whites (room temperature)
          • ⅛ teaspoon cream of tartar**
          • ⅛ teaspoon pure vanilla extract
          • Optional: Cocoa powder for dusting

          Sugar "Glue"

          • 1 tablespoon icing sugar
          • water in a spray bottle

          Instructions

          Simple French Meringue Mushrooms

          1. Set egg whites out at room temperature.
          2. When the egg whites comes to room temperature, whip on low speed. Once it begins to foam, add cream of tartar.
          3. Increase speed to medium.
          4. Continue whipping until egg whites become opaque and the whisks starts to leave tracks inside the whites.
          5. Add the sugar a little at a time until fully incorporated.
          6. Add vanilla extract and incorporate.
          7. Continue to whip on med-high speed until stiff peaks are reached.*** You have now made a meringue.
          8. Transfer the meringue to a piping bag fitted with a coupler and a small round piping tip (e.g. Wilton #10).
          9. Place parchment paper or Silpat mats onto baking tray. If using paper, dab a bit of meringue onto the bottom of the paper and stick it to the pan to prevent it from shuffling around as you pipe.
          10. Pre-heat oven to 200F.
          11. Pipe the stems of the mushroom by holding the piping tip upright while applying even pressure. After reaching ¾" in height, release pressure and pull away quickly to stop piping. There will be a pointed peak on the stem, this can be cut away after baking.
          12. Change the piping tip to a ½" round one (e.g. Atecco #805). Pipe the caps on the mat by allowing the meringue to flatten out into a 1" circle as you pipe. Release pressure and use a swirling motion to stop piping to prevent pointed tips.
          13. Bake for 1 hour at 200F. Do not open the doors while baking.
          14. Meringues are fully baked when they can be pulled cleanly away from the mat without sticking.
          15. Turn off the oven. Leave meringues inside with the door ajar for at least 2 hours or overnight.
          16. Once meringues have dried, cut off the peaks of the mushroom stems to create a flat surface for applying the mushroom cap.
          17. Use some royal icing (sugar "glue" recipe below) or melted chocolate to glue the two together.
          18. Optional: with a tea strainer, dust some cocoa powder on top for a natural speckled look.
          19. French meringue mushrooms can be kept in an air-tight container at room temperature for up to 2 weeks.

          Sugar "Glue"

          1. Place icing sugar in a small bowl, gently spray the water onto the sugar, stirring after each spray. Stop spraying water when the consistency is thick and sticky for gluing.

          Notes

          * Castor sugar is also known as 'fine granulated sugar' or 'berry sugar'. Can also be substituted with regular granulated sugar but castor sugar is preferable.

          ** Cream of tartar can be substituted with double the amount in lemon juice or vinegar.

          *** Stiff peaks is characterized by egg whites that hold a stiff peak that stands upright without falling over when the whisk is pulled out of the egg whites. Additionally, the egg whites don't slip in the bowl when tipped upside down.

          Nutrition Information

          Yield

          24

          Serving Size

          1

          Amount Per Serving Calories 23Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 4mgCarbohydrates 6gFiber 0gSugar 6gProtein 0g

          This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

          Did you make this recipe? Share your results with me 🙂

          Please leave a comment on the blog or share a photo on Instagram

          © Mimi
          Cuisine: french / Category: Sweets
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          No-Bake Gingerbread Spice Cheesecake Cups - Ready in One Hour

          Nov 15, 2021 · Leave a Comment

          Top down view of gingerbread cheesecake cups on a white serving platter.

          The easiest no-bake gingerbread cheesecakes for the winter holiday season. Delicious last-minute dessert for Christmas dinners and parties. Contains no powdered sugar - just creamy cheesecake goodness!

          Close up of gingerbread cheesecake cups adorned with cinnamon stick and christmas sprigs.
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          I created these no-bake gingerbread cheesecake cups for quick and easy holiday entertaining. Like my last recipe for pumpkin cheesecake cups, this heavenly dessert requires no baking but still tastes so rich and delicious! I really love that they can be made in an hour and they look absolutely fabulous set out on a Christmas dessert table. You can decorate it any way you like and they will look and taste fantastic!

          Why You'll Love This Recipe

          • Easy - No-Baking!
          • Quick - this gingerbread spice cheesecake can be prepared and ready to eat in just one hour.
          • Delicious - rich, creamy, filled with holiday spices and not overly sweet. The crust is SO addictive too!
          • Unique hybrid cheesecake style that is neither too dense or light.
          • No powdered sugar - doesn't contain powdered sugar which can sometimes leave an aftertaste or is hard to incorporate, resulting in sugar clumps.
          • Convenient portions - for holiday gift giving and events. Hygienic servings for party tables.

          The Difference Between No-Bake & Baked Cheesecakes

          Both no-bake and baked cheesecakes both usually contain cream cheese as a common thread. However, the major difference is in the preparation. No-bake cheesecakes require no baking time and get set by being chilled in the fridge whereas baked cheesecakes are heated in the oven. In terms of ingredients, no-bake cheesecakes most likely contains no eggs or flour (because it doesn't get to be heated in the oven). Some say that the texture of baked cheesecake is more dense due to the eggs and less incorporation of air inside the batter. On the other hand, many no-bake cheesecake recipes use powdered sugar or condensed milk which creates a lighter texture. This recipe uses neither so it's more like a hybrid between both types of cheesecakes, not too dense or light but still rich and creamy! (If you like dense and rich cheesecake-like cakes also try my easy Chocolate Cream Cheese Pound Cake or Matcha Cream Cheese Pound Cake.)

          A set of gingerbread cheesecake cups on a white serving platter.

          What is Gingerbread Spice?

          The spices that make up gingerbread spice are quite similar to pumpkin spice. They both contain a mixture of cinnamon, ginger, nutmeg and other spices like cloves and all spice in varying degrees. Pumpkin spice is more heavy on cinnamon while gingerbread focuses on both ginger and cinnamon on a more equal level. In addition, black pepper is sometimes added to gingerbread for an extra spicy "kick". The result is a spice blend that releases a warm and inviting aroma. It's what makes holiday baking a perfect way to combat those dark dreary days of winter.

          Ingredients for gingerbread spice cheesecake laid out on the counter.

          Ingredients You'll Need and Substitutes

          • White baking chocolate - use a good white chocolate intended for baking as chocolate chips and other ready to eat white chocolates contains additives that are not suitable for melting into baked goods. I have tried using white chocolate chips in this recipe, I found the taste to be comparable but the texture was a bit grainy. Pictured in the photo above are white chocolate callets.
          • Cream cheese - use the full-fat brick type as cream cheese in a tub is too soft for use in this cake. It needs to be softened to a spreadable consistency, microwave it on medium at 8-10 second intervals. Make sure it is no longer hot when it is added to the batter.
          • Butter (for the cheesecake) - unsalted, it needs to be at room temperature for the mixture to incorporate together. If using salted butter, omit the salt in the recipe, it may or may not be too salty, depending on the type of butter you're using.
          • Sour cream - is added for a tangy taste. This can be substituted with a few drops of lemon juice, according to taste.
          • Ground cinnamon - all the spices together can be substituted with gingerbread spice.
            Ground ginger
            Ground nutmeg
            Ground cardamon
          • Sea salt - highlights the flavors and contrasts with the sweetness in the desert. It can be substituted with half the amount in table salt.
          • Graham cracker crumbs - purchasing pre-crushed crumbs is more convenient. You can also make your own crumbs by placing graham crackers inside a Ziploc and crushing it with a dough roller. Digestive cookies also work too. Gingerbread cookies will also make a great substitute. If using it, omit the lemon zest and gingerbread spice used in the crust.
          • Brown sugar - I used Demerara, it's a type of brown sugar, containing molasses in a smaller amount than dark brown sugar so it has a more mellow caramel flavor. It can be substituted with other brown sugars or granulated sugar.
          • Butter (for cookie crust) - unsalted, melt it completely in the microwave on 15 second intervals.
          • Lemon Zest - I prefer to use organic lemons for this recipe since we are taking the top part of the skin off for the zest.

          Tips for Making No-Bake Cheesecakes

          • Since this no-bake cheesecake requires no oven time, the proper incorporation of all the ingredients is integral. To ensure all the ingredients become one homogenous mixture, all the cheesecake ingredients need to be at room temperature. Not too hot, not too cold.
          • Graham cracker/crumbs flavors can vary from brand to brand. Mix with melted butter and add sugar to taste as you go along.
          • Melt the chocolate over a pot of hot water to ensure even melting and prevent separation of the chocolate.
          • Line the cupcake tray with paper cupcake liners only. Do not use silicone or aluminum foil liners as these materials are too firm and won't peel off nicely. FYI: skipping the liners won't work as the cheesecakes won't release nicely from the cupcake tray.
          • To speed up the setting process once the cheesecakes are assembled, place the tray in the freezer for 15 minutes. When they come out, the paper liners will be stuck to the cupcake tray, place in the fridge for another 15 minutes so they can be released more readily. They can be eaten right away. For the best results, let it chill in the fridge for another hour or so.

          How to Make It - Step By Step

          Make the Crust

          Melt butter in microwave, heat on medium at 15 second intervals. Mix melted butter with graham cracker crumbs, spices, lemon zest and sugar (to taste) until homogeneous. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around halfway up the cup. Press down to compact as much as possible for a firm crust that won't fall apart easily. Place in fridge to set while making cheesecake.

          A hand is taking combined cookie crumbs and pressing it into a cupcake mold.

          Melt Chocolate

          Place chocolate in a heat-proof bowl, hang it over a pot of bowling water, do not let it touch the water. Stir until it's completely melted. Set aside to cool to room temperature before use.

          A heat-proof mixing bowl filled with white chocolate is hanging over a pot of hot water.

          Whip Butter & Cream Cheese

          Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency. In a large mixing bowl, whip room temperature butter until it's fluffy. Check that the cream cheese cheese is no longer hot, add to butter and whip together until just incorporated.

          A mixer is whipping up butter and cream cheese together.

          Fold in Remaining Ingredients

          Add the remaining ingredients into the butter-cream cheese mixture. Gently fold together until homogenous.

          Assemble & Chill

          Evenly distribute gingerbread cheesecake into each cavity of the cupcake tray filled with graham cookie crust. Place in the freezer for 15 minutes to set. (The liners will end up sticking to the tray.) Place tray in the fridge for 15 minutes before attempting to remove from baking tray. (For the best no-bake cheesecake texture, chill in the fridge for a minimum of one hour.) Gently pry out cheesecake from tray with a butter knife. Remove liners. Immediately before serving, top with whipped cream and a light dusting of cinnamon.

          Gingerbread cheesecake batter is being filled into cupcake mold and being levelled off with a knife.
          Gingerbread cheesecake cups topped with cute gingerbread man macarons.
          There are countless festive ways to decorate these gingerbread cheesecake cups for serving. Try topping them with whipped cream, cinnamon sticks, sprigs, gingerbread macarons or even store-bought gingerbread man cookies.

          How to Serve Gingerbread Cheesecake

          After the cheesecake cups chill and set in the fridge, it's time to get creative! You can even have your kids help decorate as a fun holiday activity. The best part is that each gingerbread cheesecake is individually portioned. Each child can get their own cheesecake to do something creative with and you'll still have plenty left over for your guests. Before serving, these gingerbread cheesecakes can be topped with whipped cream and dusted with some ginger & cinnamon spice. You can add elegant winter decorations like dried citrus slices, cinnamon sticks, fresh rosemary, mint leaves or cranberries. For something cute, try topping it off with gingerbread man macarons , meringue mushrooms, meringue kisses or cookies, Christmas sprinkles, macarons or mini candy canes. It's best to add the whipped cream and decorations only before serving to prevent deflation and melting.

          How to Store Gingerbread Cheesecake

          With the busy lives we lead during the winter holiday season, these cheesecake cups can make party prepping so much more convenient because they can be made in advance. They can be stored in the fridge in an air-tight container for up to 3 days without compromising the freshness or texture (as per above, don't add decorations or cream until serving). They can also be frozen for up to one month and thawed in the fridge for a few hours before serving. If you know you will be freezing them for future use, keep the cheesecakes in their original cupcake liner and wrap them individually with plastic wrap after the initial chilling step in the freezer. Then place them in a Ziploc bag for easy storage.

          Recipe

          Yield: 10 Gingerbread Cheesecake Cups

          No-Bake Gingerbread Cheesecake Cups

          Top down view of gingerbread cheesecake cups on a white serving platter.

          The easiest no-bake gingerbread cheesecakes for the winter holiday season. Delicious last-minute dessert for Christmas dinners and parties.

          Prep Time 40 minutes
          Additional Time 30 minutes
          Total Time 1 hour 10 minutes

          Ingredients

          No-Bake Graham Cookie Crust

          • 200 grams graham cookie crumb*
          • 48 grams brown sugar
          • 90 grams unsalted butter, melted
          • 1 teaspoon ground ginger
          • ½ teaspoon ground cinnamon
          • 1 teaspoon lemon zest

          No-Bake Pumpkin Cheesecake

          • 155 grams white baking chocolate
          • 130 grams cream cheese, softened*
          • 70 grams unsalted butter, room temperature
          • 45 grams sour cream
          • 1 teaspoon ground ginger
          • ¾ teaspoon ground cinnamon
          • ¼ teaspoon ground nutmeg
          • ¼ teaspoon ground cardamom
          • ½ teaspoon vanilla extract
          • 1/16 teaspoon sea salt

          Tools

          • Handheld mixer
          • Spatula
          • Heat-proof bowl
          • Cupcake tray
          • Paper cupcake liners

          Instructions

          No-bake Graham Cracker Crust

          1. Melt butter in microwave, heat on medium at 15 second intervals.
          2. Mix melted butter with graham cracker crumbs, spices, lemon zest and sugar (to taste) until homogeneous.
          3. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around halfway up the cup. Press down to compact as much as possible for a firm crust that won't fall apart easily.
          4. Place in fridge to set while making cheesecake.

          No-bake Gingerbread Cheesecake

          1. Place chocolate in a heat-proof bowl, hang it over a pot of bowling water, do not let it touch the water. Stir until it's completely melted. Set aside to cool to room temperature before use.
          2. Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.
          3. In a large mixing bowl, whip room temperature butter until it's fluffy.
          4. Check that the cream cheese cheese is no longer hot, add to butter and whip together until just incorporated.
          5. Add the remaining ingredients into the butter-cream cheese mixture. Gently fold together until homogenous.

          Assembly

          1. Evenly distribute gingerbread cheesecake into each cavity of the cupcake tray filled with graham cookie crust.
          2. Place in the freezer for 15 minutes to set. (The liners will end up sticking to the tray.)
          3. Place tray in the fridge for 15 minutes before attempting to remove from baking tray. (For the best no-bake cheesecake texture, chill in the fridge for a minimum of one hour.)
          4. Gently pry out cheesecake from tray with a butter knife. Remove liners. Immediately before serving, top with whipped cream and a light dusting of cinnamon.
          5. No-bake gingerbread cheesecakes should be kept in the fridge in an air-tight container. It can be enjoyed for up to 3 days without change in texture or freshness. Enjoy!

          Notes

          1. Graham cookie crumbs can be made by crushing graham crackers in a Ziploc bag with a dough roller. Graham cookie can be substituted with gingerbread cookie crumbs (omit lemon zest and spice).

          2. Use full fat cream cheese in block form. Cream cheese spreads will be too soft for this recipe.

          Recommended Products

          As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

          • Honey Maid Honey Graham Crackers
            Honey Maid Honey Graham Crackers
          • KRAFT PHILADELPHIA CREAM CHEESE BRICK ORIGINAL 8 OZ PACK OF 4
            KRAFT PHILADELPHIA CREAM CHEESE BRICK ORIGINAL 8 OZ PACK OF 4
          • Callebaut White Chocolate Chunks 16 Ounce
            Callebaut White Chocolate Chunks 16 Ounce
          • Simply Organic Nutmeg Ground CERTIFIED ORGANIC 2.3oz. bottle
            Simply Organic Nutmeg Ground CERTIFIED ORGANIC 2.3oz. bottle
          • McCormick Ground Ginger, 1.5 oz
            McCormick Ground Ginger, 1.5 oz
          • McCormick Ground Cinnamon, 7.12 oz
            McCormick Ground Cinnamon, 7.12 oz

          Nutrition Information

          Yield

          10

          Serving Size

          1

          Amount Per Serving Calories 449Total Fat 32gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 12gCholesterol 54mgSodium 216mgCarbohydrates 36gFiber 4gSugar 17gProtein 5g

          This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

          Did you make this recipe? Share your results with me 🙂

          Please leave a comment on the blog or share a photo on Instagram

          © mimi
          Cuisine: american / Category: No-Bake Desserts
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