Name: Halloween Cake Roll
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup flour (120g); 1 teaspoon baking powder (5mL); 1/2 teaspoon salt (2.5mL); 4 eggs; 1 cup granulated sugar (200g); 1 teaspoon lemon juice (5mL); 1/4 cup milk (hot) (60mL); Green gel paste; Purple gel paste; Orange gel paste; Black gel paste; Chocolate Halloween shapes (skulls, tombstones, bones) or gummy body parts/creepy crawlies; Melted chocolate; Chocolate cookie crumbs; White chocolate; Dark chocolate; Toothpicks

Method

15 steps

Combine the flour, baking powder and salt. Mix and set aside.
In a stand mixer, whip the eggs, sugar and lemon juice until thick.
Heat the milk until hot, then slowly add it to the egg mixture and whip until very thick.
Add the flour mixture in about A4 portions, folding gently until incorporated.
Divide batter into four bowls and color each with gel paste separately.
Line a jelly roll pan with wax paper sprayed with non-stick spray.
Pipe colored batter in straight lines along the edge of the pan, filling the pan.
Bake at 375°F for 10 minutes.
Immediately invert onto parchment paper, peel off wax paper, and roll the cake while warm.
Unroll the cooled cake, spread cherry pie filling inside, then re-roll without parchment.
Place on a plate and prepare for decorating.
Dip toothpicks in melted chocolate and attach to the back of tombstones to let them dry.
Use melted chocolate in piping bags to decorate with tombstones, skeleton skulls, bones, and dirt (chocolate cookie crumbs).
Gently press tombstones into the cake once chocolate hardens.
Decorate with gummy body parts or creepy crawlies as desired.