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Fancy Pattern Cake Roll Without the Cracks

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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.
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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.

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 tsp granulated sugar
  • 1 tbsp + 1 tsp milk
  • 1 tsp vegetable oil
  • 2 egg whites
  • 1 tbsp granulated sugar

Dry Mix for Cake Base

  • 70 grams cake flour (Note 2)
  • 1/4 tsp sea salt

Wet Mix for Cake Base

  • 90 ml whole fat milk
  • 20 ml vegetable oil (Note 3)
  • 30 grams granulated sugar
  • 1/2 tsp vanilla extract

Meringue for Cake Base

  • 6 egg whites, room temperature
  • 55 grams granulated sugar
  • 1/4 tsp cream of tartar (Note 4)
  • Gel color in desired colors

Stabilized Whipped Cream

  • 1 cup heavy cream (36% M.F.) (Note 5), chilled
  • 1 tbsp + 2 tsp granulated sugar to taste
  • 1 tsp vanilla extract
  • 1 tsp unflavored gelatin powder
  • 4 tsp 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 1/2" is recommended, with a bit more on the edge that will be rolled first.

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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

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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.
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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.

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 1/6. Weigh the flour mixture and portion out 1/6. 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)
  • 1/4 tsp sea salt

Wet Mix

  • 90 ml whole fat milk
  • 20 ml vegetable oil (Note 3)
  • 30 grams granulated sugar
  • 1/2 tsp vanilla extract

Meringue

  • 6 egg whites, room temperature
  • 55 grams granulated sugar
  • 1/4 tsp cream of tartar (Note 4)
  • Gel color in desired colors

Stabilized Whipped Cream

  • 1 cup heavy cream (36% M.F.) (Note 5), chilled
  • 1 tbsp + 2 tsp granulated sugar to taste
  • 1 tsp vanilla extract
  • 1 tsp unflavored gelatin powder
  • 4 tsp 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 1/6.
    11. Weigh the flour mixture and portion out 1/6.
    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 1/2" is recommended, with a bit more on the edge that will be rolled first.

Recommended Products

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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

Pink Cotton Candy Meringue Cookies - Easy French Method

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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.
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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 1/8 tsp a more subtle flavor and increase to 1/4 tsp 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. I 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)
  • 1/8 tsp cream of tartar (Note 2)
  • 1/8 - 1/4 tsp 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 1/4 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

    Moist Carrot Cupcakes with Mascarpone Cream Frosting

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    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.
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    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 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/2 tsp sea salt

    Carrot Cupcakes - Wet Mix

    • 150 ml neutral oil (Note 2)
    • 100 grams granulated sugar
    • 100 grams brown sugar (Note 3)
    • 2 eggs
    • 1/4 cup whole milk
    • 1 tsp 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
    • 1/4 tsp vanilla extract
    • 1 + 1/4 tsp unflavored gelatin powder
    • 5 tsp 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 3/4 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

      Stabilized Mascarpone Whipped Cream with Gelatin

      · Leave a Comment

      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 1/2 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
      • 1/4 tsp vanilla extract
      • 1 + 1/4 tsp unflavored gelatin powder
      • 5 tsp 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

        Basic White Chocolate Macaron Filling - Easy & Adaptable

        · 4 Comments

        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: 1/2 tsp 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.

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

        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

        Simple French Meringue Mushrooms - No Syrup Heating Required

        · 2 Comments

        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)
        • 1/8 tsp cream of tartar**
        • 1/8 tsp pure vanilla extract
        • Optional: Cocoa powder for dusting

        Sugar "Glue"

        • 1 tbsp 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 3/4" 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 1/2" 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

        No-Bake Gingerbread Spice Cheesecake Cups - Ready in One Hour

        · Leave a Comment

        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.
        [feast_advanced_jump_to]

        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 tsp ground ginger
        • 1/2 tsp ground cinnamon
        • 1 tsp 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 tsp ground ginger
        • 3/4 tsp ground cinnamon
        • 1/4 tsp ground nutmeg
        • 1/4 tsp ground cardamom
        • 1/2 tsp vanilla extract
        • 1/16 tsp 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.

        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

        No-Bake Pumpkin Cheesecake Cups

        · 5 Comments

        The most delicious pumpkin cheesecake that requires no baking at all. So easy for last-minute Thanksgiving dinners and Halloween parties. Contains no powdered sugar - just creamy cheesecake goodness!

        Close up shot of the side of pumpkin cheesecake cup topped with whipped cream and fondant pumpkin.
        [feast_advanced_jump_to]

        This super easy recipe for no-bake pumpkin cheesecake came about by my desire to make a last-minute treat for gift-giving this Thanksgiving. There was a ton to do around the house for fall so it had to be something easier than pumpkin spice macarons. I thought no-bake cheesecakes might do the trick. It also had to be in individual portions because making a whole cheesecake seemed a bit daunting, plus I think individual cheesecakes are just so perfect for gift-giving. You only need to wrap up a few in a pretty box to make an enormous impact. It's beautiful, delicious and easy to assemble. I think you'll really love this recipe too!

        Why You'll Love This Recipe

        • Easy - No-Baking!
        • Quick - this pumpkin cheesecake can be prepared and ready to eat in just one hour.
        • Delicious - rich, creamy with a slight tang, 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 gift giving and events. Easy to serve, hygienic servings for party tables.

        No-Bake Versus Baked Cheesecakes

        As the name implies, no-bake cheesecakes require no baking time and most likely contains no eggs or flour (because it doesn't get to be heated in the oven). No-bake cheesecakes get set by being chilled in the fridge as opposed to being baked 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, 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.)

        What is Pumpkin Puree?

        Pumpkin puree 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 more here. I used a simple canned pumpkin in this recipe 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 cheesecake too soft. Do not use "pumpkin pie filling" in this recipe since it contains other ingredients that will alter the taste and texture of this cheesecake.

        Ingredients for pumpkin cheesecake in individual ramekins laid on a table.

        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.
        • 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 butter you're using.
        • 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 pumpin pie filling.
        • 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 pumpkin pie spice.
          Ground ginger
          Ground nutmeg
        • 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.
        • 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.
        Super close up of ground cinnamon dusted onto whipped cream swirl on pumpkin cheesecake.

        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.
        Top down view of pumpkin cheesecake.

        How to Serve Pumpkin Cheesecake

        To top off your beautiful cheesecakes, add a swirl of whipped cream on top and dust on some ground cinnamon with a tea strainer. If desired, add some pre-made decorations of your choice like cinnamon sticks, candy corn, leaf sprinkles, pumpkin Mellocreme candy, pumpkin chocolates etc. I used pre-made fondant to sculpt these small orange pumpkins. It's best to add the whipped cream and decorations only before serving to prevent deflation and melting, respectively.

        How to Store Pumpkin Cheesecake

        These no-bake pumpkin cheesecakes can be made in advance and 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.

        How to Make It

        Make the Crust

        Melt butter in microwave, heat on medium at 15 second intervals. Mix melted butter with graham cracker crumbs and sugar (to taste) until homogeneous. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around 2 tsp each. 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.

        Melt the 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 bowl of melted white chocolate sits on top of a hot pot of 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.

        Add Remainder & Fold

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

        Assembly & Setting in the Fridge

        Evenly distribute pumpkin 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.

        A whole bunch of pumpkin cheesecake cups on a white counter with real pumpkins and squash in the back.

        Recipe

        No-Bake Pumpkin Cheesecake Cups

        Close up of a fondant pumpkin on top of cheesecake and whipped cream.

        The most delicious pumpkin cheesecake that requires no baking at all. So easy for last-minute Thanksgiving dinners and Halloween parties. Contains no powdered sugar - just creamy cheesecake goodness!

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

        Ingredients

        No-Bake Graham Cookie Crust

        • 270 grams graham cookie crumb*
        • 65 grams brown sugar
        • 120 grams unsalted butter, melted

        No-Bake Pumpkin Cheesecake

        • 120 grams white baking chocolate
        • 90 grams cream cheese, softened*
        • 70 grams unsalted butter, room temp
        • 140 grams pumpkin puree*
        • 30 grams sour cream
        • 1/8 tsp ground cinnamon
        • 1/16 tsp ground ginger
        • 1/16 tsp ground nutmeg
        • 1/16 tsp 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 and sugar (to taste) until homogeneous.
        3. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around 2 tsp each. 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 Pumpkin Spice 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 pumpkin 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 pumpkin 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.

        2. Use canned pumpkin labelled 100% pumpkin puree, not pumpkin pie filling.

        Recommended Products

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        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

        Coffee Cake Roll With Stabilized Kahlúa Whipped Cream

        · 4 Comments

        The fluffiest coffee cake roll baked with a Japanese chiffon cake base. Filled with a unique Kahlúa coffee liqueur infused whipped cream. Perfect for the coffee lover in your life.

        Coffee cake on a long plate with close up shot of cake slices on the bottom.
        [feast_advanced_jump_to]

        Caffeinated Gifts are the Best

        The development of this coffee cake roll recipe came about after many reader's requests to adapt the popular fluffy chocolate cake roll and vanilla cake roll with coffee. I finally found the catalyst to do so when a girlfriend's birthday came around and I wanted to gift her a cake. She had her hands full with mommy duties and I thought a nice caffeinated treat would really brighten her day and indeed she said it was just what she needed. I hope you enjoy it too!

        XOXO,
        Mimi

        Why You'll Love This Coffee Cake Roll

        • Based on the other cakes in my tried tested and true Swiss cake roll collection.
        • Uses a Japanese-style chiffon cake as base so it's super fluffy and airy.
        • Both the cake and cream are infused with coffee making it extra flavorful.
        • Coffee cream is infused with Kahlúa coffee liqueur for extra depth of flavor.
        • Coffee cream is stabilized, preventing the roll from sagging and makes it sturdy for piping.

        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.
        • Instant coffee powder - I chose to use a medium-roast instant coffee powder instead of espresso powder because it's easy to find at every grocery store. Espresso powder is more concentrated and can be substituted with half the amount the recipe calls for.
        • 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.
        • Sea salt - use half the amount if using table salt.

        Wet Ingredients

        • Whole fat milk
        • 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.
        • Egg yolks
        • Vanilla extract - rounds out all the flavors in the cake.

        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

        Coffee 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%. Even with just a small percentage change, heavy cream yields a more stable whipped cream and is preferable in this recipe due to the addition of coffee and Kahlúa.
        • Kahlúa - can be replaced with another coffee liqueur like Baileys. It can be skipped as well.
        • Instant Coffee Powder
        • Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will prevent the cake from sagging.

        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. Use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
        • Carefully separate the egg whites and yolks. 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.
        • Rap the tray a few times on the counter to get rid of large air pockets.
        • 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.
        • 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.
        Side shot of coffee cake showing a smooth crumb exposed exterior of the dessert.

        Step By Step

        Mix the Batter

        Line a 8 X 12" rectangular cake pan with 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. 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 aside.

        instant coffee mixed with eggs in bowl

        Make the Meringue

        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. You've now made a meringue. Gently fold 1/3 of the meringue into the coffee-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

        ingredients for cake roll being mixed and poured into a pan lined with parchment paper

        Bake and First Roll for Muscle Memory

        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. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min. Place a new piece of parchment paper on top of the cake. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.

        removing parchment paper from a cake roll base straight out of the oven

        Let it cool in this wrapped condition while making the Kahlúa Coffee Whipped Cream.

        a side view of a rolled cake base with parchment paper

        Prepare Cream and Gelatin for Kahlúa Whipped Cream

        In a mixing bowl, add cream, instant coffee powder and Kahlúa. Add coffee to taste, up to 2 tsp. Stir gently until coffee is dissolved. Place in the fridge to chill for a minimum of 2 hours. It's important for these ingredients to be completely chilled before whipping. Place beaters in fridge to chill, it will help the cream whip more efficiently.

        Once the coffee cream is completely chilled, 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.

        adding kahlua liqueur into the coffee cream mix

        Start Whipping

        Immediately start whipping the coffee cream mixture on medium speed. Once the bubbles have decreased in size and the mixture is gaining volume, add the sugar.

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

        whisking coffee cream together in a clear bowl

        Assemble and Roll

        Gently unwrap rolled cake and spread an even layer of coffee cream on it. Reserve 1/5 of the cream for decorating the top. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.

        Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting. Unwrap assembled cake. If desired, pipe swirls of coffee cream onto the top of the cake and decorate with chocolate or sprinkles. Before serving, cut off sides for a cleaner presentation. Coffee cake roll can be kept in the fridge in an air tight container for 2-3 days.

        adding coffee cream to the cake roll
        Coffee cake with Kaluha cream on a long white plate.

        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 Kahlúa coffee 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 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 can be added into the cake base with the dry mix and liquid extracts can be added into the wet mix.

        Extracts can be added into the cream filling during the whipping process. The flavors can also be infused into the cream by letting the flavored ingredients to soak 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. For example, this coffee cake roll recipe can be used to make a mocha cake roll by using the coffee cake base with the chocolate filling in my recipe for super fluffy chocolate cake roll. Other flavors you may like to play around with include: fresh cream strawberry cake roll, matcha green tea cake roll, carrot cake roll. Once you've got your flavors down, you might wan to bring the appearance of your cake roll up a notch. Try making beautiful patterns on the cake roll with this tutorial, Tiger Cat Pattern Cake Roll.

        Recipe

        Yield: 8 slices

        Chiffon Coffee Cake Roll with Kahlúa Whipped Cream

        Coffee cake roll filled with Kaluha cream with some slices in the background.

        The fluffiest coffee cake roll baked with a Japanese chiffon cake base. Filled with a unique Kahlúa coffee liqueur infused whipped cream. Perfect for the coffee lover in your life.

        Prep Time 45 minutes
        Cook Time 15 minutes
        Additional Time 1 hour
        Total Time 2 hours

        Ingredients

        Dry Mix

        • 45 grams cake flour (Note 2)
        • 2.5 tsp instant coffee powder (Note 3)
        • 1 tsp baking powder
        • 1/4 tsp sea salt

        Wet Mix

        • 50 ml whole fat milk
        • 40 ml vegetable oil (Note 4)
        • 30 grams granulated sugar
        • 3 egg yolks
        • 1/4 tsp vanilla extract

        Meringue

        • 4 egg whites, room temperature
        • 50 grams granulated sugar
        • 1/4 tsp cream of tartar (Note 5)

        Kahlúa Coffee Whipped Cream

        • 1 1/2 cup heavy cream (36% M.F.) (Note 6)
        • 32 grams granulated sugar
        • 1 tsp instant coffee powder, or to taste
        • 2 tsp Kahlúa (or coffee liqueur)
        • 1 1/2 tsp unflavored gelatin powder
        • 5 tsp water

        Instructions

          Fluffy Chiffon Coffee Cake

          1. Line a 8 X 12" rectangular cake pan with 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 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 5) You've now made a meringue.
          10. Gently fold 1/3 of the meringue into the coffee-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.
          16. Flip cake over onto the rack, gently remove paper.
          17. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
          18. Place a new piece of parchment paper on top of the cake.
          19. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
          20. Let it cool in this wrapped condition while making the Kahlúa Coffee Whipped Cream.

          Stabilized Coffee Whipped Cream

          1. In a mixing bowl, add cream, instant coffee powder and Kahlúa. Add coffee to taste, up to 2 tsp. Stir gently until coffee is dissolved. Place in the fridge to chill for a minimum of 2 hours. It's important for these ingredients to be completely chilled before whipping.
          2. Place beaters in fridge to chill, it will help the cream whip more efficiently.
          3. When coffee cream is completely chilled, place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
          4. 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.
          5. Immediately start whipping the coffee cream mixture on medium.
          6. Once the bubbles have decreased in size and the mixture is gaining volume, add the sugar.
          7. 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.
          8. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 7). Do not over whip.
          9. Use cream to assemble the cooled cake immediately.

          Assembly

          1. Gently unwrap rolled cake and spread an even layer of coffee cream on it. Reserve 1/5 of the cream for decorating the top. (Note 8)
          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 or a new piece of parchment paper and place in refrigerator to set before cutting.
          4. Unwrap assembled cake. If desired, pipe swirls of coffee cream onto the top of the cake and decorate with chocolate or sprinkles.
          5. Before serving, cut off sides for a cleaner presentation. Coffee 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. Med-roast instant coffee granules were used here but it was pounded down to a fine powder and then measured.

        4. Neutral oil choices: canola, grapeseed, avocado

        5. 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.

        6. 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.

        7. 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.

        8. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about 1/2" is recommended, with a bit more on the edge that will be rolled first.

        Nutrition Information

        Yield

        8

        Serving Size

        1
        Amount Per Serving Calories 295Total Fat 23gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 10gCholesterol 120mgSodium 180mgCarbohydrates 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

        Real Chocolate Whipped Cream Frosting - Only 2 Ingredients

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        Easy chocolate whipped cream frosting made with only real chocolate and cream. It's delicious, rich and pipeable. Perfectly stabilized for cupcakes, layered cakes, cake rolls and desserts.

        Chocolate whipped cream frosting two ingredient cupcake with rainbow sprinkles on top
        [feast_advanced_jump_to]

        This chocolate whipped cream is my go-to frosting for cupcakes and cakes. Mainly because it is absolutely rich and decadent, and surprisingly easy to put together with only 2 ingredients! Many chocolate whipped cream frostings are made with cocoa powder and sugar but I prefer using real chocolate because it is so much richer and complex. Even if your cupcake or cake base is super simple, this delicious and creamy frosting will bring your dessert or boxed cake mix to the next level. Structurally, it's very stable so it can be used between cake layers and Swiss rolls like this Japanese Chocolate Cake Roll without deflating.

        Why This Recipe is So Good!

        • Real Chocolate-y with a nice finish. Doesn't use cocoa powder or powdered sugar that can sometimes leave an unappetizing aftertaste.
        • Easy to make with simple steps.
        • Only 2 ingredients needed.
        • Pipeable frosting that can be used to decorate cupcakes and cakes.
        • Sturdy filling for layered cakes & cake rolls without need for stabilization.
        • Adaptable for use with liqueurs and other flavors.

        Ingredients & Substitutions

        • Heavy Cream: Heavy cream has a milk fat content between 35-38%, this will be denoted on the carton with something like "M.F. 36%". Heavy cream can usually be found in well-stocked grocery stores and gourmet grocers. If you cannot find heavy cream, it can be substituted with whipping cream which has a milk fat content between 30-35%. Even though they differ by only a few percent, heavy cream will produce a whipped cream that is extra stable compared to using whipping cream (but whipping cream will work just fine too). Heavy cream cannot be substituted with half&half or milk as they do not contain enough fat for the cream to remain stable. Make sure the cream has not been frozen prior to whipping.
        • Semi-sweet or Bitter-sweet Chocolate Couverture Blocks or Callets  - Use either semi-sweet or bitter-sweet chocolate depending on desired taste and appropriate flavor pairing. Read explanation below on what is couverture chocolate and why it is recommended over chocolate chips. Regular chocolate chips can be used in this recipe but couverture is ideal.
        • Optional: Vanilla Extract - Depending on your brand of chocolate, you can add vanilla extract according to your own tastes to round out the flavors. Stir in 1/8 tsp at a time to the melted chocolate cream mixture and taste as you go along. I don't add it to mine as I find it unnecessary with the ingredients I'm using.

        Why Use Couverture Chocolate in Whipped Cream Frosting Instead of Chocolate Chips

        Since chocolate is an integral component in the structure and taste of this simple 2-ingredient frosting, it's important to focus on using the best possible ingredients like couverture chocolate. Couverture Chocolate  is a higher class of chocolate containing a higher percentage of cocoa butter than compound eating chocolate, giving baked goods a more complex flavor and better texture. You can find good quality brands (ex. Callebaut, Valrhona, Guittard, Ghiradelli) at gourmet food shops or online. The brands at your local grocery store usually label this class of chocolate as "baking chocolate". Some brands may even have a distinction between semi-sweet and bitter-sweet with the former being a little bit sweeter. If the brand you are using does not have this distinction, it may simply be denoted by the term "dark chocolate."

        Close up of chocolate whipped cream on a cupcake topped with sprinkles.

        Chocolate Callets Vs. 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. Chips are great for using in recipes like chocolate chip cookies because they continue to retain their shape in the finished cookie after its baked. However, they contain stabilizers that helps make this possible so it's best to use chocolate couverture callets (or blocks) in this recipe to maintain the integrity of the structure.

        Why Is My Frosting Not Firming Up?

        Whipped cream is reliant on very cold ingredients to whip up properly. Make sure the melted chocolate/cream mixture is cold and firm before whipping. Chilling time usually takes 1-2 hours. Chilling the beaters beforehand and putting the mixing bowl over a bed of ice while whipping will also help to keep things nice and cool during the whipping process. If you find that the mixture is not firming up, you can place the mixture back into the fridge to chill before whipping again. If it looks like it has started to separate, just re-melt it using the same cooking process and chill again before attempting again.

        Also, check that you are using the right ingredients like heavy cream with 35%+ milk fat content (or whipping cream with at least 30% M.F.) and chocolate couverture or "baking chocolate".

        Chocolate whipped cream on cupcakes that are perched on a wooden serving board.

        Tips for the Best Chocolate Whipped Cream

        • Chill melted chocolate/cream mixture sufficiently before whipping. It should be firm and cold after 1-2 hours in the fridge.
        • Chill beaters beforehand and place the mixing bowl over a bed of ice to keep everything cold while whipping.
        • Use the right ingredients: heavy cream with 35%+ M.F. (or whipping cream 30%+ M.F.) and chocolate couverture or baking chocolate.
        • Whip the mixture on medium speed then quickly increase to high in order to build volume without heating the mixture up with friction.
        • Be careful not to overwhip mixture as it can separate.
        • Use frosting immediately to frost cakes or pipe onto cupcakes.
        • For a soft fluffy texture, bring desserts topped with chocolate whipped cream back to room temperature before serving, about 10 minutes.

        How to Adapt Chocolate Whipped Cream Frosting

        This chocolate whipped cream frosting can be adapted with a little bit of experimentation in your home kitchen. There are several ways to do this:

        • Extract - adding a few drops of extract is the easiest way to add flavor to this chocolate whipped cream. This method allows for the addition of more extract if a more potent flavor is desired. Add it into the melted/cream mixture and stir. Just add more extract to taste as you go along. Flavor ideas: almond, peppermint, vanilla, coffee, liqueurs.
        • Cream infusion - infusing flavors into the cream is another way to change up the flavor. Be prepared to prepare this the night before. To use this method, you may need to heat up the cream with the new additive like tea leaves, coffee, etc. to bring out the flavors. Then you will need to allow time for the mixture to chill in the fridge, cold enough to be whip-able.
        • Dry ingredients - folding chopped up dry ingredients into the whipped cream at the end can help boost the flavors without changing the consistency of the whipped frosting. Flavor ideas include: nuts, dried fruits, orange zests.

        How to Store Chocolate Frosting

        It's best to use this frosting immediately to assemble cakes and pipe onto cupcakes. It will become firmer once it is completely chilled, making it harder to transfer into piping bags and pipe into designs. If you do end up over-chilling the frosting, take it out of the fridge and let it sit at room temperature until it is a bit more pliable and then whip it up to a fluffy consistency again. Do not overwhip it. To store unused frosting, keep in an air-tight container for up to 3-4 days for maximum freshness.

        HEADS UP: Try the following recipe if you like a white vanilla version of a sturdy stabilized whipped cream or stabilized mascarpone whipped cream.

        Step By Step

        In a heat-proof mixing bowl, place chocolate and cream. Bring a pot of water to a boil, hang bowl over top, be careful to not let the boiling water touch the bowl. Let the cream and chocolate warm up, stirring occasionally.

        Cream mixed into a clear bowl of chocolate callets

        Once the chocolate is fully melted, remove it from the heat. If desired, add vanilla extract to taste.

        Chocolate cream mix in a bowl over a heated pan on the stove

        Let cool on the counter and place a piece of plastic wrap on top to prevent a skin from forming. Place in the fridge to chill along with the beaters. Around 1-2 hours.

        Plastic wrap being removed from the surface of chocolate frosting inside a clear bowl

        Once the mixture is cold and firm, whip it on medium and quickly increasing to high. Once the chocolate cream is light and fluffy, use it immediately to assemble desserts or frost cupcakes.

        Chocolate frosting being piped onto the top of a chocolate cupcake

        Recipe

        Yield: Frosts 12 cupcakes or Fills & Decorates 1 Cake Roll

        Real Chocolate Whipped Cream - 2 Ingredient Frosting

        Cupcakes topped with chocolate whipped cream piped into swirls viewed from top down.

        Easy chocolate whipped cream frosting made with only real chocolate and cream. It's, delicious, rich and pipeable. Perfectly stable for frosting cupcakes, layered cakes, cake rolls and desserts.

        Prep Time 10 minutes
        Cook Time 5 minutes
        Chill Time 2 hours
        Total Time 2 hours 15 minutes

        Ingredients

        • 2 cups heavy cream (Note 1)
        • 200 grams couverture chocolate or baking chocolate (Note 2)
        • Optional: Vanilla extract

        Instructions

        1. In a heat-proof mixing bowl, place chocolate and cream.
        2. Bring a pot of water to a boil, hang bowl over top, be careful to not let the boiling water touch the bowl.
        3. Let the cream and chocolate warm up, stirring occasionally.
        4. Once the chocolate is fully melted, remove it from the heat. If desired, add vanilla extract to taste.
        5. Let cool on the counter and place a piece of plastic wrap on top to prevent a skin from forming.
        6. Place in the fridge to chill along with the beaters. Around 1-2 hours.
        7. Once the mixture is cold and firm, whip it on medium and quickly increasing to high.
        8. Once the chocolate cream is light and fluffy, use it immediately to assemble desserts or frost cupcakes.
        9. For maximum freshness, consume within 3-4 days. Keep in the fridge. For a soft creamy texture, let it come to room temperature before serving, about 10 minutes.

        Notes

        Note 1. Heavy cream has a milk fat content of 35%+ milk fat, it is preferable for a more stable frosting but can be substituted with whipping cream with 30%+ M.F.

        Note 2. Use semi-sweet or bitter-sweet depending on your preference. Some brands may not have a distinction between the two and it is simply denoted as "dark chocolate".

        Recommended Products

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

        Nutrition Information

        Yield

        12

        Serving Size

        1
        Amount Per Serving Calories 242Total Fat 21gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 6gCholesterol 49mgSodium 25mgCarbohydrates 12gFiber 1gSugar 10gProtein 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: amercian / Category: No-Bake Desserts

        Coffee Jello - No Bake Japanese Dessert

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        Coffee jelly is an easy no-bake Japanese dessert that is refreshing and energizing. Perfect for parties or after dinner.

        Three coffee and milk jelly desserts topped with whipped cream and a cherry inside of individual crystal glasses on a brown woven placemat.

        When I lived in Japan Coffee jelly was one of my favorite after dinner desserts from the restaurants we would frequent with my host family. I remember it being served in beautiful glass sundae cups and was very refreshing. It had a nice sweet coffee flavor and a bouncy texture, topped with a splash of cream - Delicious! I hope you enjoy my recreation of this easy and tasty dessert.

        Why You'll Love This Recipe

        • Delicious & Refreshing - the delicious combo of coffee and cream with a bouncy Jello texture.
        • Easy No-Bake - prepare it in minutes and just let it set. A truly no-fail dessert!
        • No-Fuss Party Dessert - make it in mini cups, decorate with pretty toppings to impress your guests.
        • Year-Round Ingredients - made with year round ingredients available at every grocery store.
        • Perfect for Coffee Lovers - instead of fussing with after dinner coffee, serve this ready-made coffee dessert with milk/cream already set inside the dessert!
        Coffee jelly ingredients laid out on a counter.
        Milk jelly ingredients laid out on the counter.

        Ingredients & Substitutions

        • Gelatin powder, unflavored: I use the standard KNOX gelatin powder which can be found at most stores. If subbing with gelatin sheets, use 5 1/2 sheets (3x5 inch sheets) for the coffee mixture and 2 sheets for the milk mixture.
        • Granulated sugar: this can be increased or decreased to taste.
        • Instant coffee: How much instant coffee to be used will depend on your particular brand and according to your own preferences. Taste it as you go along. Brewed coffee can be used in the same amount as the water. Place in the pot along with sugar and heat until sugar has dissolved. I used this brand of instant coffee.
        • Half & Half: As the name suggests, it is a blend of 50% milk and 50% cream so it can be substituted with those respective ingredients. Milk on its own can be used but the higher milk fat in cream will help add richness to this refreshing dessert.
        • Optional toppings: Whipped cream, mint leaves, coffee beans, fresh fruit.
        Close up view of a dessert topped with whipped cream and a dark red cherry.

        Step-By-Step

        To Make Coffee Jelly: Refrigerate cups. This will help the jelly set faster. Place the first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. TIP: do not dump in the powder as a pile as the center won't become hydrated with water. In a medium pot, bring the second set of water and sugar to a boil until sugar is dissolved. Turn off heat. Stir in instant coffee to taste. Some brands may require more or less.

        Instant coffee poured into a pot of water.

        If needed, strain the mixture to rid of any coffee bits. Stir in bloomed gelatin until fully dissolved. With a small ladle, carefully transfer half of the coffee mixture evenly into the cups, filling it 1/3 of the way. Reserve the other half of the mixture at room temperature for later. Place filled cups in the fridge to set. About 30 minutes to an hour.

        Three chilled glasses standing in front of a pot with a measuring spoon being poured into it.

        To Make Milk Jelly: Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. In a medium pot, heat the half & half and sugar until steam and bubbles appear on the side and the sugar is dissolved. Do not boil. Turn off heat. Stir in bloomed gelatin, continue stirring until fully dissolved. Set aside to cool.

        A pot of white cream being mixed.

        Check to see if the chilled coffee jelly has set. Once the milk mixture has cooled, carefully divide it into the cups evenly. Place filled cups in the fridge to set. About 30 minutes to an hour. Once milk jelly has set, divide remaining coffee mixture into the cups evenly. Place in fridge to set one last time. For the best results, refrigerate for a minimum of 8 hours.

        Layering of the coffee and cream into the crystal stem glass.
        Garnishing the top of the coffee jelly dessert with whipped cream and a cherry.
        Three glass stems filled with coffee jelly, milk jelly and whipped cream.

        Tips for Working with Gelatin

        • Sprinkle to bloom. Sprinkling the gelatin powder onto cool water in a vessel with a large surface area will help hydrate the gelatin before use. Do not dump it into the water in a pile as the water won't be able to reach the center.
        • Do not boil gelatin as it will lose its efficacy. In this recipe, we add it to the pot of hot coffee and milk to dissolve but it does not come to a boil. If it cannot be fully dissolved, place the mixture into a heat-proof bowl over a pot of boiling water and stir until it fully dissolves, being careful not to boil it.
        • Chilling the cup or mold you plan to use will help the mixture set more quickly.
        • When filling the cups, do not pour a hot mixture onto an already set layer of jelly as it will melt it.
        • To further cool the mixture before pouring, place the mixture over a bowl of ice.
        • Let each layer set in the fridge before pouring the next layer. It will take about 30 minutes to 1 hour. Chill the entire dessert for a minimum of 4 hours for the most desirable texture.
        Top down view of coffee jelly in glasses.

        How To Serve and Store Coffee Jelly

        There are so many creative ways to serve coffee jelly for eating at home or at a party. This coffee jelly recipe is firm enough that you can make it it in a large tray which you can unmold and cut into cubes. With the cubes, you can place them in a glass and add coffee or latte for a delicious caffeinated drink. Alternatively, you can make them in little individual cups and decorate with your favorite toppings like whipped cream, mascarpone whipped cream, chocolate whipped cream, mint leaves, coffee bean, fresh fruit or simply with a splash of cream. It's so easy to dress up this dessert for a special occasion.

        Keep coffee jelly covered in the fridge for up to 4-5 days. Do not add any toppings until you are ready to serve the dessert. It cannot be frozen and thawed as the texture will change dramatically but it can be consumed frozen if desired.

        Other Japanese Style Desserts You'll Love

        Three coffee jelly desserts in crystal stemware on a white quartz countertop.
        Yield: 6 cups

        Coffee Jello - No Bake Japanese Dessert

        Coffee Jello - No Bake Japanese Dessert

        Coffee jelly is an easy no-bake dessert that is refreshing and energizing. Perfect for parties or after dinner.

        Prep Time 15 minutes
        Cook Time 15 minutes
        Set Time 4 hours
        Total Time 4 hours 30 minutes

        Ingredients

        Coffee Jelly

        • 4 tbsp water
        • 1 tbsp unflavored gelatin powder
        • 1 1/2 cups water
        • 50 grams granulated sugar
        • 4 tsp instant coffee, or to taste

        Milk Jelly

        • 5 tsp water
        • 1 1/4 tsp unflavored gelatin powder
        • 1 cup half & half (note 2)
        • 25 grams granulated sugar

        Optional Toppings

        • Whipped cream
        • Mint leaves
        • Coffee beans
        • Fresh Fruit

        Instructions

        Coffee Jelly

        1. Refrigerate cups. This will help the jelly set faster.
        2. Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. (Note 3)
        3. In a medium pot, bring the second set of water and sugar to a boil until sugar is dissolved. Turn off heat.
        4. Stir in instant coffee to taste. Some brands may require more or less. If needed, strain the mixture to rid of any coffee bits.
        5. Stir in bloomed gelatin until fully dissolved.
        6. With a small ladle, carefully transfer half of the coffee mixture evenly into the cups, filling it 1/3 of the way. Reserve the other half of the mixture at room temperature for later. (Note 4)
        7. Place filled cups in the fridge to set. About 30 minutes to an hour.

        Milk Jelly

        1. Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes.
        2. In a medium pot, heat the half & half and sugar until steam and bubbles appear on the side and the sugar is dissolved. Do not boil. Turn off heat.
        3. Stir in bloomed gelatin, continue stirring until fully dissolved. Set aside to cool.
        4. Check to see if the chilled coffee jelly has set.
        5. Once the milk mixture has cooled, carefully divide it into the cups evenly.
        6. Place filled cups in the fridge to set. About 30 minutes to an hour.
        7. Once milk jelly has set, divide remaining coffee mixture into the cups evenly. Place in fridge to set one last time. For the best results, refrigerate for a minimum of 4 hours.


        Optional Toppings

        1. If desired, top with whipped cream, mint leaves, coffee beans, fresh fruit of more half&half.

        Notes

        1. Some ingredients are repeated. Use them in the order listed in instructions.

        2. Half and half can be substituted with half cream and half milk.

        3. Take care not to dump the powder in one place so each granule can be hydrated with the water. Using a bigger bowl with a larger surface area helps.

        4. If working on a cold day, gelatin might set quicker. If the last set of coffee mixture starts to coagulate before it can be poured, transfer it to a heat-proof bowl and stir it over a pot of boiling water until it is at a pourable consistency again. Do not let it boil or come in contact with the boiling water.

        Recommended Products

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

        Nutrition Information

        Yield

        6

        Serving Size

        1
        Amount Per Serving Calories 136Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 175mgCarbohydrates 21gFiber 2gSugar 14gProtein 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: japanese / Category: Sweets

        Japanese Carrot Cake Roll with Stabilized Mascarpone Cream

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        The fluffiest carrot cake roll made in the Japanese-style using a light and airy chiffon cake base and semi-sweet stabilized mascarpone whipped cream. So unique and delicious!

        A carrot roll cake with cream and small fondant carrots sitting on a wooden cutting board.
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        What Does Carrot Cake Taste Like?

        Traditional carrot cakes are usually denser, richer cakes that are made with grated 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.

        Carrot cakes are so delicious and are such a great dessert choice for both Easter and Fall with all those warm spices and all. I decided to use the classic flavor profile of the carrot spice cake to create a delicious Japanese-style chiffon swiss roll to add to my cake roll collection. Many of you have found great success with the tried and tested recipes in this collection (Matcha Cake Roll, Chocolate Cake Roll, Strawberry Cake Roll, Coffee Cake Roll) so I'm happy to have this new version for you in time for the upcoming Fall season.

        Close up of mascarpone cream piped into a swirl topped with fondant carrots on top of the carrot cake.

        Why You'll Love This Recipe

        • Light & Fluffy - this carrot cake roll uses a chiffon cake as the base so it's super light and airy.
        • Semi-sweet - made in the Asian dessert style, both the mascarpone filling and the cake is not too sweet.
        • 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 use in cake rolls without drooping and for piping designs.
        • Carrot and spice - a delicious combo that is perfect for Easter celebrations or the Fall season.
        Ingredients for fall spice swiss roll cake.
        Dry Ingredients for Carrot Cake Roll
        Wet ingredients for carrot cake in their respective vessels.
        Wet Ingredients for Carrot Cake Roll
        Ingredients for fluffy carrot cake.
        Meringue Ingredients for Carrot Cake Roll
        Mascarpone whipped cream ingredients on the counter.
        Stabilized Mascarpone Whipped Cream Ingredients

        Ingredients & Substitutions

        Dry Ingredients

        • Cake Flour - cake flour is a low protein flour which will help make this cake lighter and softer than if using all purpose flour. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
        • Baking powder - it acts as a leavening agent in case there is any weaknesses in the meringue.
        • Ground cinnamon, nutmeg - nutmeg can be substituted with ground ginger or more cinnamon.
        • Sea salt - use half the amount if using table salt.

        "Wet" Ingredients

        • Carrots, finely pulverized - be careful not to over-pulverize resulting in too much juices being released from the carrots.
        • Coconut shreds (fine), unsweetened - chiffon cakes are known to be soft and fluffy so finely shredded coconut is better than medium. This can be substituted with finely chopped pecans if you do not like the taste of coconut.
        • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture.
        • Neutral Vegetable oil - canola, grapeseed, avocado are all good choices.
        • Orange juice
        • Orange zest - adds an extra dimension to the overall taste of the carrot cake. 2 tsp of zest is roughly around half an orange.
        • Vanilla extract - rounds out all the flavors in the cake.

        Meringue

        • Egg whites - fresh egg whites, large size. Preferably at room temperature.
        • Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
        • 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.
        • Optional: Raisins and/or chopped pecans

        Mascarpone Whipped Cream

        • 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. More about this triple-creme cheese in this dedicated post: Stabilized Mascarpone Whipped Cream.
        • 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.

        Step-By-Step

        To make the carrot cake: Line a 8 X 12" rectangular cake pan with 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.

        Sifting flour into a bowl.

        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 aside.

        Whisk mixing carrot cake batter in a big bowl.

        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.

        Egg whites being whipped in a mixer.

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

        A close up of white stiff peaked stage meringue on a whisk.
        Stiff peak stage is characterized by a point in the meringue that doesn't droop on itself when the whisk is pulled out.

        Gently fold 1/3 of the meringue into the carrot-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.

        Carrot flour mixture being spread into a parchment paper lined pan.

        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.

        A cake in a baking pan sitting inside an oven on a metal rack.

        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 for 5 min. Place a new piece of parchment paper on top of the cake.

        Parchment paper being removed from the bottom of the cake on a cooling rack.

        Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling. Let it cool in this wrapped condition while making the mascarpone cream.

        The flat layer of cake being rolled into a roll with parchment paper.

        To make the stabilized mascarpone cream: 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.

        A measuring glass being heated inside of pot half full of water.

        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.

        Whipped cream being poured into the mixer with marscapone cheese, as the mixer continues whipping.

        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. Increase speed to medium-high.

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

        Stop beating once the cream turns stiff. Do not over whip. Optional: Gently fold raisins or pecans into mascarpone cream. Use cream to assemble the cooled cake immediately.

        Marscapone cheese being mixed with sugar in a mixer.

        Assembly: Gently unwrap rolled cake and spread an even layer of mascarpone cream on it. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself. Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting.

        Marscapone cream spread onto a flat cake and then rolled.

        Unwrap assembled cake. If desired, pipe swirls of mascarpone cream onto the top of the cake and sprinkle with chopped pecans.

        Marscapone cream being piped onto the top of the roll cake sitting on a white cutting board.
        Carrot cake roll on a wooden cutting board with some fondant carrots and mascarpone cream piped on the top.

        Tips for Baking the Fluffiest Carrot Chiffon Cake

        • 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.
        • For the meringue, use room temperature egg whites for better volume.
        • Whip the egg whites in a clean non-plastic bowl free of oil and water.
        • Gently fold the meringue into the carrot cake batter, retaining the air that you've built into the meringue. Do not stir.
        • Use parchment paper to line the cake pan and for rolling. It prevents sticking and tearing of the cake.

        How to Roll Up The Cake Without Cracking

        There are several tricks to rolling up the cake for Swiss cake rolls without it cracking: first roll up the cake on it's own when it is no longer hot but still warm; use parchment paper to roll it to prevent sticking; and let it continue to cool down in this wrapped condition to retain 'muscle memory' until it's time to add the cream. There is no need to roll the cake very tightly, let it be somewhat loose to prevent adding stress to the cake. When it's time to add the cream, unroll it gently and transfer it to another clean piece of parchment paper before adding the cream.

        For this recipe, add a layer of cream about 1/2" thick. Depending on the volume your cream attains once whipped, not all of the cream may be needed. (Tip: I like to add a little bit more cream along the short edge where I begin to roll, it gives it a bit more "cushion" in the beginning to prevent it from cracking.) After that, with one hand, gently push the cake onto itself with the parchment paper and the other hand rested on the cake to stabilize and tuck it in.

        FAQ

        Is carrot cake healthy?

        Carrot cake contains carrots which is a vegetable that is high in fiber and contains important nutrients. Truth be told, if eaten alone, it is quite 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 🙂

        Can I bake this cake in another pan?

        This recipe is meant for baking a cake that is not too tall. You can bake this cake in another pan so long as the batter remains shallow inside the new pan. This peach cake recipe will teach you how to bake this type of cake in another pan size.

        Do I need to add gelatin to stabilize the mascarpone cream?

        Stabilizing the cream will help keep the swiss roll nice and round. I highly recommend it. Many cake roll recipes don't stabilize the whipped cream but this can eventually lead to drooping and sagging, making it less ideal for a beautiful presentation. If you aren't picky on how it looks, you can skip the gelatin, the cake will still taste the same.

        How Can I Make Carrot Cake in a Cupcake Mold?

        I wrote a dedicated post on carrot cupcakes here. It uses a simple sift, stir and fold method to easily make cupcakes without the need for rolling a cake roll.

        Other Cake Rolls You'll Love

        All of these other cake rolls use a Japanese-style fluffy and light chiffon cake base and have a similar method of preparation. Give them a try too:

        Recipe

        Yield: 8 slices

        Japanese Carrot Cake Roll with Stabilized Mascarpone Cream

        Carrot cake roll on a wooden cutting board flanked by fondant carrots.

        The fluffiest carrot cake roll made in the Japanese-style using a light and airy chiffon cake base and semi-sweet stabilized mascarpone whipped cream. So unique and delicious!

        Prep Time 45 minutes
        Cook Time 15 minutes
        Additional Time 1 hour
        Total Time 2 hours

        Ingredients

        Dry Mix

        • 45 grams cake flour
        • 1 tsp baking powder
        • 1/4 tsp ground cinnamon
        • 1/8 tsp ground nutmeg
        • 1/8 tsp sea salt

        Wet Ingredients

        • 50 grams carrots, pulverized
        • 12 grams unsweetened finely shredded coconut
        • 20 grams sugar
        • 3 egg yolks
        • 40 ml neutral vegetable oil (Note 2)
        • 1 tbsp orange juice
        • 2 tsp orange zest
        • 1/4 tsp vanilla extract

        Meringue

        • 4 egg whites, room temperature
        • 1/4 tsp cream of tartar
        • 50 grams granulated sugar
        • Optional: Raisins and/or toasted chopped pecans

        Stabilized Mascarpone Whipped Cream

        • 115 grams mascarpone cheese
        • 40 grams granulated sugar
        • 1 cup whipping cream (33% M.F.)
        • 1/4 tsp vanilla extract
        • 1 + 1/4 tsp unflavored gelatin powder
        • 5 tsp water

        Instructions

        Carrot Cake

        1. Line a 8 X 12" rectangular cake pan with 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 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 3) You've now made a meringue.
        10. Gently fold 1/3 of the meringue into the carrot-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.
        16. Flip cake over onto the rack, gently remove paper.
        17. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
        18. Place a new piece of parchment paper on top of the cake.
        19. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
        20. Let it cool in this wrapped condition while making the mascarpone cream.


        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 whipped 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 the vanilla extract, stop whipping once the cream turns stiff. Do not over whip.
        9. Optional: Gently fold raisins or pecans into mascarpone cream.
        10. Use cream to assemble the cooled cake immediately.

        Assembly

        1. Gently unwrap rolled cake and spread an even layer of mascarpone cream on it. (Note 4)
        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 or a new piece of parchment paper and place in refrigerator to set before cutting.
        4. Unwrap assembled cake. If desired, pipe swirls of mascarpone cream onto the top of the cake and sprinkle with chopped pecans.
        5. Before serving, cut off sides for a cleaner presentation. Carrot 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. Neutral oil choices: canola, grapeseed, avocado

          3. 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.

          4. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about 1/2" 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.

          Nutrition Information

          Yield

          8

          Serving Size

          1
          Amount Per Serving Calories 247Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 69mgSodium 136mgCarbohydrates 22gFiber 2gSugar 14gProtein 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