**This recipe is not an original, but retrieved from http://www.garnishandglaze.com/2014/10/15/pink-velvet-swiss-roll/–made by Melissa from Garnish and Glaze!
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
- 4 eggs, room temperature
- ¾ cup granulated sugar
- 2 tablespoons oil
- 2 tablespoons buttermilk
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla
- ⅛ teaspoon pink get food coloring
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoons salt
- 1 (8 ounce) package cream cheese, softned
- 1½ cups cool whip, thawed
- ¾ cup powdered sugar
- ½ teaspoon vanilla
- Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 15x10x1 inch pan with cooking spray and then cover with parchment paper and then grease the parchment payer.
- Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.
- In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, vanilla, and food coloring and beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter.
- Bake for 12-15 minutes or until it springs back when touched.
- When done, immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at the short end. Set on a wire rack and allow it to cool completely.
- Beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip until creamy. Refrigerate until cake has cooled completely and ready to fill.
- Unroll the cake and spread the filling evenly over the top. Roll the cake back up and place seam side down on a platter. Cover with plastic wrap and place in the fridge for at least and hour before serving. Dust with powdered sugar, slice, and serve.
Original Recipe from Taste of Home
For the Vanilla Frosting:
- 2 cups (450 grams, 4 sticks) unsalted butter, at room temperature
- 5 cups (575 grams) confectioner’s sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 1-2 tablespoons heavy cream
- Purple gel paste food coloring
For the Frosting:
- With an electric mixer, beat the butter on medium speed until it becomes pale and creamy (2-3 minutes).
- Add the powdered sugar and salt and beat on low until combined. Turn up to medium and beat for an additional 2-3 minutes.
- Add the vanilla extract and beat to combine..
Add the cream 1 tablespoon at a time until you reach the desired consistency.
To Assemble the Cake:
- Place the white layer of the cake on an 6-inch cake board. Place about 1/2 cup of the frosting on top, and spread evenly with a palette knife. Place the next layer on top of the first and repeat the process with the next 4 layers.
- Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting.
- Let the crumb coat set in the fridge for about 30 minutes.
- Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish.
- Divide the leftover frosting into 3 bowls and tint each with food coloring.
- Place the frosting in 3 separate piping bags fitted with star tips to decorate the top of the cake.
(picture taken by taste of home)
This fun, delicious recipe is found on http://www.tasteofhome.com/recipes/baby-buggy-cake. Great for baby showers when you don’t know the gender of the little bundle of joy yet:)
Prep Time: 1 hour Bake Time: 20 min
1 cup butter, softened
1-1/4 cup sugar
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
4 cups confectioners sugar
3 tablespoons milk
pink and blue gel food coloring
- Cake: In a bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Combine the flour, baking powder and baking soda. Add to the creamed mixture alternately with the sour cream.
- Spread batter into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cakes from pans to wire racks to cool completely.
- From one cake, cut out and remove one-fourth of the cake in one wedge, creating the buggy shape. Set wedge aside. Place buggy on covered board.
- From the rounded side of the reserved wedge, cut a 3-1/2-in.-long x 1-1/4-in.-wide slight curved shape for the handle. Set aside.
- From the second round cake, cut two 3-3/4-in. circles for the wheels. Position the cake handle and wheels next to the cake buggy on the covered board. Save cake scraps for another use.
- Frosting: In a large bowl, cream the butter, shortening and vanilla. Add the confectioner’s sugar and milk. Mix well. Place 1/3 cup of frosting in each of two bowls. Tint one pink and the other blue.
- Frost the cakes white.
- Cut a hole in the corner of a pastry or plastic bag. Insert the basket weave pastry tip and remaining white frosting. To begin the pattern on buggy’s bottom section, pipe one vertical line, then pipe several short horizontal lines that overlap the vertical line. Repeat this process, making the horizontal lines alternate and connect the vertical lines, until the entire bottom section has a basket weave pattern.
- Cut a hole in another bag. Insert star tip and pink frosting. Pipe a rope border around the handle, wheels and hood. Pipe two dividing lines on hood.
- Replace star tip with flower tip. Pipe three pink flowers in the center of buggy’s bottom section. Set aside remaining pink frosting.
- Cut a hole in remaining bag. Insert the star tip and blue frosting. Pipe a rope border around buggy’s bottom section.
- Replace star tip with flower tip. Pipe three blue flowers among the pink ones on the buggy.
- Replace flower tip with round tip. Pipe two blue spokes on each wheel and add the center on each pink flower.
- With pink frosting, pipe two more spokes and add the blue flower centers.