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cake ingredients
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filling & frosting
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prepare pan
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mix cake
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spread cake
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prepare dish towel
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spread melted chips
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roll up melted chips
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spread filling in cake
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even out filling
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cut stump, if desired
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place stump
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waxed paper under edges
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frost cake
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unroll bark
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I've made a traditional pumpkin cake roll every Thanksgiving for the last 40 years, and it's my oldest daughter's favorite dessert. But since I've been doing Buche de Noel for Christmas, and my grandkids love the "bark", I decided to try a Thanksgiving "buche" this year using the same techniques, but with Fall flavors.
TIP: I was taking this to my daughter's house, so I put frosting under the log and a dab under each pumpkin so they'd stick to the platter on the car ride over, and not slide around.
PUMPKIN CAKE ROLL ~ Cream Cheese Filling
3 eggs …………………………………………………... 1 cup sugar
2/3 cup canned pumpkin …………………………1 tsp lemon juice
1/2 tsp salt ………………………………………….... 2 tsp cinnamon
1 tsp EACH baking powder AND ginger
1/2 tsp nutmeg …………………………………….. 3/4 cups flour
Optional edible GOLD GLITTER (I just sprinkled it over the cake log and pumpkins)
Marzipan leaves: I got a roll of marzipan and just rolled it out and free-form cut out little leaves (couldn't find a small leaf cutter). I used a tiny paint brush to lightly water-color them with 1 drop of orange food color & several drops of water in 1 dish and 1 drop of chocolate syrup w/several drops of water in another little dish.
***
WHITE CHOCOLATE and BUTTERSCOTCH BARK
(I do this when I put the cake in the oven. Then refrigerate the bark. It will be hardened and ready by the time the cake has cooled and is ready to frost & decorate).
about 1/2 cup EACH white chocolate and butterscotch chips ~ melt them each in the microwave for about 45-60 seconds. Stir with a spoon until all the chips are melted. Then spread the melted chips evenly on a piece of waxed or parchment paper. Roll up the paper and stick it into the refrigerator. Do each flavor of chips separately.
***
CAKE:
Grease & flour (or baking spray) a 15x10” jelly roll pan; line with waxed or parchment paper and spray the paper. Set aside.
Beat eggs on high speed for 5 minutes (don't skimp on the time. You'll notice a real difference in the eggs after 5 minutes); gradually beat in sugar. Stir in pumpkin & lemon juice; fold in remaining ingredients.(Be gentle and lightly fold in. You just spent 5 minutes getting those eggs all fluffy, so don't deflate them now by over-mixing.) Spread evenly in prepared pan. Bake at 375 for 12-15 min, or until springy to the touch.
Turn upside down on a clean dish towel (a thin one works best) that's been very generously dusted with powdered sugar. Roll towel and cake together. If you want a long, thinner log (with a stump), roll it lengthwise ~ if you want a shorter, thicker log, then roll it width-wise. Cool completely. ** Unroll cake gently; spread with filling; reroll. … and on to decorating!
Filling:
6 oz. cream cheese, softened ………………….. 1 cup powdered sugar
1/2 tsp pure vanilla extract ……………………. 4 TB softened butter
Combine all ingredients & beat until smooth and fluffy.
***
TIP: My grandmother taught me always put little strips of waxed paper under the edges of cakes before I frost them. This keeps the plate underneath clean. Then you can just slide the strips of waxed paper out when the frosting has set.
***
CREAM CHEESE BUTTERCREAM FROSTING:
1/4 cup (4 TB) butter (if you use unsalted butter, add 1/8 tsp. salt), room temperature
1 TB shortening (i.e. Crisco)
4 oz. cream cheese, room temperature
1-1/2 oz. vanilla (preferably clear)
2 cups powdered sugar
(This may not look like it will make enough frosting and I almost doubled the recipe, but trust me ~ it will make more than enough to cover the entire log very thickly!)
Beat the butter, shortening and cream cheese together until it's mixed well; then beat in the salt and vanilla. Gradually add the powdered sugar (I put a towel around the mixer, so it didn't pouf out at me). As soon as it's mixed in at low speed, raise the speed to high and let it beat for about 3 to 5 minutes at high (you'll notice that it will lighten up in color and get really fluffy). It should be ready to spread then (although you can chill it first, if it doesn't seem firm enough).
***
Here's my link to the PEANUT BUTTER PUMPKINS. I just put pieces of little stick pretzels in as the stems, since I didn't want any green on the log ~ and put some edible GOLD GLITTER over the whole log and on the pumpkins. I only made half of the recipe.
TIP: I was taking this to my daughter's house, so I put frosting under the log and a dab under each pumpkin so they'd stick to the platter on the car ride over, and not slide around.
PUMPKIN CAKE ROLL ~ Cream Cheese Filling
3 eggs …………………………………………………... 1 cup sugar
2/3 cup canned pumpkin …………………………1 tsp lemon juice
1/2 tsp salt ………………………………………….... 2 tsp cinnamon
1 tsp EACH baking powder AND ginger
1/2 tsp nutmeg …………………………………….. 3/4 cups flour
Optional edible GOLD GLITTER (I just sprinkled it over the cake log and pumpkins)
Marzipan leaves: I got a roll of marzipan and just rolled it out and free-form cut out little leaves (couldn't find a small leaf cutter). I used a tiny paint brush to lightly water-color them with 1 drop of orange food color & several drops of water in 1 dish and 1 drop of chocolate syrup w/several drops of water in another little dish.
***
WHITE CHOCOLATE and BUTTERSCOTCH BARK
(I do this when I put the cake in the oven. Then refrigerate the bark. It will be hardened and ready by the time the cake has cooled and is ready to frost & decorate).
about 1/2 cup EACH white chocolate and butterscotch chips ~ melt them each in the microwave for about 45-60 seconds. Stir with a spoon until all the chips are melted. Then spread the melted chips evenly on a piece of waxed or parchment paper. Roll up the paper and stick it into the refrigerator. Do each flavor of chips separately.
***
CAKE:
Grease & flour (or baking spray) a 15x10” jelly roll pan; line with waxed or parchment paper and spray the paper. Set aside.
Beat eggs on high speed for 5 minutes (don't skimp on the time. You'll notice a real difference in the eggs after 5 minutes); gradually beat in sugar. Stir in pumpkin & lemon juice; fold in remaining ingredients.(Be gentle and lightly fold in. You just spent 5 minutes getting those eggs all fluffy, so don't deflate them now by over-mixing.) Spread evenly in prepared pan. Bake at 375 for 12-15 min, or until springy to the touch.
Turn upside down on a clean dish towel (a thin one works best) that's been very generously dusted with powdered sugar. Roll towel and cake together. If you want a long, thinner log (with a stump), roll it lengthwise ~ if you want a shorter, thicker log, then roll it width-wise. Cool completely. ** Unroll cake gently; spread with filling; reroll. … and on to decorating!
Filling:
6 oz. cream cheese, softened ………………….. 1 cup powdered sugar
1/2 tsp pure vanilla extract ……………………. 4 TB softened butter
Combine all ingredients & beat until smooth and fluffy.
***
TIP: My grandmother taught me always put little strips of waxed paper under the edges of cakes before I frost them. This keeps the plate underneath clean. Then you can just slide the strips of waxed paper out when the frosting has set.
***
CREAM CHEESE BUTTERCREAM FROSTING:
1/4 cup (4 TB) butter (if you use unsalted butter, add 1/8 tsp. salt), room temperature
1 TB shortening (i.e. Crisco)
4 oz. cream cheese, room temperature
1-1/2 oz. vanilla (preferably clear)
2 cups powdered sugar
(This may not look like it will make enough frosting and I almost doubled the recipe, but trust me ~ it will make more than enough to cover the entire log very thickly!)
Beat the butter, shortening and cream cheese together until it's mixed well; then beat in the salt and vanilla. Gradually add the powdered sugar (I put a towel around the mixer, so it didn't pouf out at me). As soon as it's mixed in at low speed, raise the speed to high and let it beat for about 3 to 5 minutes at high (you'll notice that it will lighten up in color and get really fluffy). It should be ready to spread then (although you can chill it first, if it doesn't seem firm enough).
***
Here's my link to the PEANUT BUTTER PUMPKINS. I just put pieces of little stick pretzels in as the stems, since I didn't want any green on the log ~ and put some edible GOLD GLITTER over the whole log and on the pumpkins. I only made half of the recipe.
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