I want to make a couple jellyrolls for my school party next week. They will be standing up on end like tall candles. I got the idea from someone on this site. I want to make a chocolate cake covered with ganache and the other I wanted to try the quick pour fondant icing. It doesn't really matter what flavor. Does anyone have any recommendation one cake fillings? TIA.
Me too, please?
kristinas_cakes@yahoo.com
Thanks!
The cake part is simple, take a regular butter pecan cake mix and add the ingredients on the package. (Instead of water I use cream, but that just a personal preference.) Then I add one tub of store bought coconut pecan frosting (the kind the generally goes on a german chocolate cake), 1 egg, and 1/2 c. flour.
The filling is 2 cups powdered sugar, 1 cup chopped pecans, 1/4 c. Grade A maple syrup, 1 package cream cheese, and 2 T milk or cream. Depending on how thick or thin you want your icing, you can add heavy cream to thin it out or more sugar to thicken it.
Jelly roll cakes have ALWAYS intimidated me. How hard are they to make? I'm certain I would end up cracking the cake or something.
I practiced with a jellyroll recipe I had this weekend and the results weren't very nice! 
I had everything going well until it came time to incorporate the flour into the beaten egg mixture without deflating it. The first time was just a disaster, the cake came out EXTREMELY FLAT AND DENSE. I thought I did really well the second time incorporating the flour but when the cake came out, it was still flat, dense and dry! 
I decided I'm not going to make a jellyroll! I'm just going to keep doing my regular cakes!!
I never thought jelly rolls were that hard. I got a recipe for a pumpkin roll from a baker friend which is now a staple in my family's Thanksgiving dessert menu as well as most of my friends. You can get a similiar recipe off of many cans of libby's pumpkin puree or verybestbaking.com.
A couple notes.. the cake when it comes out of the oven should be very flat and dense. If it is too thick, it won't roll right and will crack. My cakes are never more than 1/2" thick. As soon as you get it out of the oven, flip it onto a sugared towel (tip: use granulated sugar), remove wax paper, and roll. Let it cool most of the way like that then unroll and add your filling then reroll! I always use about double the filling too!!
I agree Barefoot_Contessa. I also learned another trick from the very first jelly roll recipe I ever read. Use a warm, damp cheesecloth, then sugar the cloth as you stated. I have never had a single jelly roll crack or break or ruin at all. I have thought about trying the Libby recipe for the pumpkin roll. Is it really good?
Yes, the Libby's pumpkin roll recipe is awesome. It is now a part of Thanksgiving dessert menu also.
I also was intimidated and had never tried making a jelly roll....so one day I decided to give it a whirl.....I have never had one mess up and they are all delicious and I really enjoy making them. I used the recipes for different variations from a older version of the Betty Crocker Cookbook. It has recipes for Jelly Rolls, Strawberry Roll, Chocolate Roll, Pumpkin Roll and my favorite is the Lemon Cake Roll. The chocolate I did with a raspberry filling which was devine. So check out the Betty Crocker Cookbook....hope this was helpful.
Debbie
A couple notes.. the cake when it comes out of the oven should be very flat and dense. If it is too thick, it won't roll right and will crack. My cakes are never more than 1/2" thick. As soon as you get it out of the oven, flip it onto a sugared towel (tip: use granulated sugar), remove wax paper, and roll. Let it cool most of the way like that then unroll and add your filling then reroll! I always use about double the filling too!!
I didn't know it was supposed to be flat and dense! 
The recipe I tried was for a sponge cake so I thought it was supposed to be light and airy! I did do as mentioned above regarding rolling, cooling, and filling. It rolled nicely and everything but it was very dry. Maybe it was the recipe I used. I don't usually have a problem making cakes, scratch or otherwise! I'll post the recipe and maybe you guys can give me tips on it.
Maybe you cooked it for too long. I think the recipe I have for the pumpkin roll cooks for no longer than 15 mins. I'll be making it Tuesday or Wednesday so I'll be looking at the recipe soon.
Editted to add a link to JoyofBaking.com. They have lots of good recipes and even better detailed instructions. This is a link to their cake page:
http://www.joyofbaking.com/cakes.html
Here's the recipe I used to make my jellyroll.
Whisked Sponge Cake
Description: The light sponge cxan be used for making Swiss rolls, cakes or gateaux.
3 eggs
1/3 cup caster sugar
3/4 cup plain all-purpose flour
Preheat oven to 350 degrees F. Prepare pan.
Whisk together the eggs and sugar in a heatproof bowl until thoroughly blended. Place the bowl over a saucepan of simmering water and whisk until thick and pale. Remove the bowl from the saucepan and continue whisking until the mixture is cool and leaves thick trail on the surface whne the beaters are lifted.
Sift the flour onto the surface, add any desired flavorings and, using a plastic spatula, carefully fold the flour into the mixture until smooth. Pour into prepared pan, tilt level and bake 10-12 minutes, until risen and springy to touch.
The rest of the directions is for cooling, just like Barefoot_Contessa wrote.
Such a simple recipe. I think it HAS to be when I incorporated the flour into the mixture. The recipe has step-by-step pictures. Really couldn't be that hard!
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