Comments on: Tiramisu Layer Cake

By: Missekat

Missekat — Mon, 21 Jul 2008 19:02:29 +0000

Hi.. as a professional Chef and Baker, I’d like to give you an advice that might help if you want to try maing a roulade again:

Make the sponge cake thin. And be carefull when you bake it. If it gets dry, it’ll crack. If it’s too thick, it’ll crack. Yeah, it’s difficult :-)

And like Am said: Use the baking paper to roll it with and leave it rolled up with the paper around it for a minute or two, to let the filling set. Also, if the filling is too liquid, it’ll all just mash together, (again).

Good luck, and I hope the advice is usefull :-)

By: Andrew Hundson

Andrew Hundson — Mon, 21 Jul 2008 09:48:16 +0000

Looks yummy :)

By: Am

Am — Wed, 16 Jul 2008 09:42:21 +0000

I’ve only succeeded with one roulade to date… so I know the pain of the failed roulade. I’ve seen it done many times though, and I’ve pretty much figured out how to do it by now. I think it’s like sushi a little bit, if you ever made that. You must have some kind of wrapper, like a piece of parchment paper, or a silicone mold to hold the roll in place, and force it to keep its shape. My former chef used to use a bread knife to push the seam in, and roll with the other hand, but to be honest, a homemade roulade doesn’t need to look that good. The last thing you need to remember is that if you don’t leave the roulade wrapped in that shape for at least a minute, it may lose a little of its shape, and depending on the filling, come undone. Hehe, the funny thing is, I think sushi’s even a little easier, because it doesn’t break like cake does, though I’ve never had it happen to me. Just take it real slow. I think there’s even a trick where you can roll it first with a towel (before it’s frosted), hold it there so it “remembers” its shape, and then unroll and do all kinds of fun things with it afterwards. Anyway, kudos on your resourcefulness. Maybe I’ll just do that next time.