huge disaster

suju-m
Posted on 06/22/2012 by helen_bakes
I recently tried to make a swiss roll, but it came out more like a swiss fold than anything because it kept breaking and refused to be a roll-like thing. The real problem here though is that the top of it [which was supposed to be the outer part of the swiss roll] came out really sticky - if touched, bits of it would easily come away stuck to my fingers or a utensil. It was so sticky that it was impossible to turn out onto a sheet to be rolled - it stuck to the sheet so that big patches came off. This isn't the first time something like this has happened to me - other baked goods also come out with varying degrees of stickiness.

WHY?

Please help :(
xtricks 22nd-Jun-2012 07:59 pm (UTC)
Well, there's plenty of posts above regarding how to make a new cake (sponge cake recipies are one of the commonly used cakes and box mixes work badly). For the cake you have you can do a couple of things; roll (or fold) it up with the filling then cover with a layer of whipped cream/other thick stuff that will hide the imperfections b: cut into rectangles, stack on top of each other (with a filling of choice inbetween) and cover as above, or - my frequent favorite - don't worry about the looks, the taste is the important thing!

Or you can make cake balls.
amaelamin_ 25th-Jun-2012 01:56 am (UTC)
i tried cutting it out with cookie cutters to make little sandwiches but it refused to be cut neatly. this was one stubborn swiss roll. next time i'll just disguise the ugly parts. thanks!
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