53 food cake roll Recipes

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

eggs, canola oil, vanilla, pumpkin (not pie filling), sugar, flour, rolled oats , ground finely in food processor, baking soda, cinnamon, allspice, salt

chocolate-coated malted milk balls, chocolate-covered mint-filled candies, chocolate sprinkles, blue gourmet jelly beans, blue food coloring gel, mint-filled chocolate squares, ribbon, rolled vanilla cookie

castor sugar or superfine sugar, divided, cake flour, salt, egg whites, vanilla extract, cream of tartar, sugar for dusting, white sugar, fresh or frozen cranberries, water, cornstarch, heavy cream, sugar

coarsely chopped strawberries, marshmallows, sweetened shredded coconut, plain greek yogurt, cream, green apple licorice, frozen lb cake, thawed, gummy lemon slices

vanilla cake mix , plus required ingredients, quartered fresh strawberries (about 1 lb), granulated sugar, salt, rolls refrigerated pie dough, all-purpose flour , for dusting, coarse sugar, for sprinkling, vanilla ice cream or whipped cream, for serving

betty crocker super moist devil s food cake mix, vegetable oil, eggs, sugar for rolling

eggs, beaten, food cake mix, vegetable oil, jack daniel whiskey or 5 tbsp other sweet whiskey, powdered sugar, for rolling, chopped pecans or 1 cup walnuts (optional)

evaporated milk, granulated sugar, egg yolks plus 3 large eggs, at room temperature, unsalted butter; 1 stick cubed, 1 1/2 sticks softened, vanilla extract, sweetened coconut, toasted, chopped pecans, all-purpose flour, baking soda, salt, unsweetened cocoa powder, plus more for dusting, bittersweet chocolate, finely chopped, strong hot coffee, buttermilk, sugar , for dusting

unsalted butter , for the baking sheet, all-purpose flour, plus more for dusting, cherry-flavored cola, unsweetened dutch-process cocoa powder, baking powder, baking soda, salt, granulated sugar, vegetable oil, buttermilk, eggs, almond extract, vanilla extract, sugar , for dusting, cream cheese, softened, cold heavy cream, almond extract, sugar

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.