Tag Archives: whipped cream

Happy Easter – Swiss roll style

I was tempted to not actually post this, but if I can’t share my failures as well as my triumphs, then that’s a bit of fail too. Life is not always happy and sweet.

It’s the day that Russell has been looking forward to. Well I hope he has, he says I’m on his radar after I inadvertently opened my big mouth and said I would do this. Now, sure I am allowed to not do anything, take it all back, decide not to, all of the above. But when I’ve said I’m going to do something, even for a bloggy friend who won’t even be able to try it for himself, I still feel that obligation to do it.
A week or so ago Russell from The Very Best Top 10, posted about Swiss rolls, I suddenly decided I would bake one. For Easter, and I told him this. ~if only I had not said anything~

After chatting with mum, we decided that the kids and I would visit for afternoon tea on Sunday (today) and I would bring the food. Included will be fresh raspberries from their garden.

I hunted out a recipe from one of my favourite books – Chocolate Raspberry Swiss Roll – and I think I’m set to go.

~insert time lapse here ~

That was so easy, although I realise now it should be made and assembled as soon as you want to serve it. Not 3 hrs ahead of time. But anyhoo. It worked. One end has broken off but we can deal with that. I don’t think I left it long enough after baking before trying to roll it. Oops.
Whip cream, add grated chocolate and raspberries and re roll then serve.

~ insert another time lapse here ~

Ok, let’s just skip the raspberries and make a white chocolate whipped cream and be done with it. The cake is broken in two parts now – what’s that saying about not trying out a new recipe when guests are coming, coz it’s destined to fail… –

So I now present you with my Easter chocolate Swiss roll.




Mr 8, the Devils Food Cake & baking gone bad.

Remember the other day when I mentioned I would be making that chocolate cake…. yeah, you gotta read the recipe. One wrong ingredient and it .. well, it was flat. Did not rise. It has been awhile since I have made this one, but that’s no excuse really… really 🙂

So, I start again, this time reading the recipe properly.  What did I do wrong. On the list it said plain four, so I assumed the next one was baking powder (to help it rise), Wrong!, It was Bi-carb soda. Apparently that makes a huge difference.  Then the cake started to burn.  Like the first one.  What was wrong this time? I covered it in foil and turned down the oven a bit.  Then figured I’d check the temperature. Using my new gauge I noticed the old one was way off and the oven was too hot.
Got it sorted and this one at least looked 90%  like it was supposed to.

Trim the top and split in half to add thick whipped cream.  Yeah right.  Checking the remainder in the fridge and I found my problem.
As I grabbed the cream that morning in the shop I paid no attention to the fact it was lite cream!  Lite cream does not whip.  It gets thicker, but you cannot whip it into shape!

So for dessert we had cake with thickened cream poured over instead of whipped and sandwiched between layers of rich chocolate cake.

A lovely birthday dinner with good company finished with an average cake…
Keep smiling 🙂