Ingredients :
For sponge base (makes 4 rolls):
– 6 large eggs
– 180 g granulated sugar
– 120 g all-purpose flour
– 20 g cocoa powder (for chocolate layers)
– 1 tsp vanilla extract
– Pinch of salt
For fillings & coatings:
– 300 g Swiss meringue buttercream (vanilla or chocolate)
– 200 g melted dark chocolate (for ganache/drip)
– 100 g caramel sauce
– 100 g M&Ms or colorful candies
– 50 g crushed wafer cookies
– Fresh flowers or edible pearls (optional)
Preparation :
1. Preheat oven to 180°C (350°F). Line 2 baking sheets with parchment.
2. Whip eggs and sugar until pale and tripled in volume. Fold in flour, cocoa (if using), vanilla, and salt gently.
3. Spread batter evenly into sheets (≈3 mm thick). Bake 10–12 minutes until springy. Cool 5 minutes, then invert onto towel-dusted surface; peel parchment.
4. While warm, roll each sheet tightly with towel inside; cool completely rolled.
5. Unroll carefully. Spread filling (buttercream + caramel or chocolate ganache) evenly. Re-roll without towel.
6. For designs:
– Chocolate Rose: Pipe rosettes on one end; dust with cocoa.
– M&M Wafer Bar: Coat in chocolate, press M&Ms and wafer crumbs.
– Triple-Chocolate: Layer white, milk, and dark chocolate buttercream before rolling.
– Caramel Spiral: Alternate caramel and chocolate swirls in batter before baking.
7. Chill 30 minutes. Slice and serve.
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