I am going to preface this entire post with a disclaimer that I suck at rolling cakes. This is the first time I have ever made a roulade cake, and by “first time” I actually mean “third time,” because that’s how many times I made this recipe before it didn’t look like it had been in a grizzly traffic accident.
I tried a few different “tips” from the internet and from my mom. I tried baking the cake on greased parchment paper and without any parchment, rolling the cake up while hot in a towel dusted with confectioners’ sugar, in a damp towel, and in the parchment paper. Surprisingly, parchment paper was my worst enemy here. In the end, the cake came out best when I brushed the pan with my Cake Magic mixture. I am not really a fan of pre-rolling the cake, although the damp towel method worked best for me, in terms of the cake actually unrolling and not sticking….
I should not be invited to dinner parties, birthday parties, housewarming parties, or any other variety of soiree, really. Not because I’m a terribly awkward conversationalist, although that is also true. No, the reason you don’t want me is because I will undoubtedly arrive with a dessert that has already been cut into, has been partially eaten, or, worse, is the failed first recipe attempt….
Pumpkin pie has got to be one of my favorite desserts of all time. Last year, I did Pumpkin Pie 2 Ways. This year, Delish.com gave me the opportunity to one-up myself, and I created five pumpkin pie recipes for them. Of course, one is a traditional pumpkin pie and is the basis for the other four. With a few simple changes, you can jazz things up a whooole lot.
I’m having a hard time deciding if I liked the Chili Praline or the Brûléed White Chocolate Amaretti version better, but they were my favorites. The Nutella Swirl Pumpkin Pie is a delicious gluten-free option, and the Cookies & Cream variety will knock your socks off if you’re an Oreo fiend like me!
Find all five recipes over at Delish.com.