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Autumn Swiss Cake Rolls

by JOANN |

Item # 302113338P138
Autumn Swiss Cake Rolls is rated 3.3 out of 5 by 7.
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Advanced 3-5 Hours
SUPPLIES & TOOLS:
  • Plaid Cake:
  • Plaid Pattern 
  • Parchment Paper
  • 10 x 15 in. Cookie Sheet
  • Roll Cake Recipe 
  • Red-Red Icing Color
  • Black Icing Color
  • Disposable Decorating Bags
  • Round Decorating Tip 5 (2 needed)
  • 9 in. Angled Spatula
  • Cooling Grid
  • Creamy White Decorator Icing – 4 lb. Tub

  • Copper Leaves Cake:
  • Copper Leaves Pattern
  • Parchment Paper
  • 10 x 15 in. Cookie Sheet
  • Roll Cake Recipe 
  • Disposable Decorating Bags
  • Round Decorating Tip 3
  • Copper Icing Color
  • 9 in. Angled Spatula
  • Cooling Grid
  • Creamy White Decorator Icing – 4 lb. Tub
  • Round Decorating Tip 2

  • Multi-Colored Leaves Cake:
  • Multi-Colored Leaves Pattern 
  • Parchment Paper
  • 10 x 15 in. Cookie Sheet
  • Roll Cake Recipe 
  • 12-Count Gel Colors (Copper, Violet, Burgundy, Golden Yellow, Brown, Black and Royal Blue icing colors used)
  • Red-Red Icing Color
  • White-White Icing Color
  • Disposable Decorating Bags
  • Round Decorating Tip 3 -6 needed
  • 9 in. Angled Spatula
  • Cooling Grid
  • Creamy White Decorator Icing – 4 lb. Tub
  • Round Decorating Tip 2

  • Other Supplies Needed -for all cakes:
  • Scissors
  • Tape
  • Non-stick vegetable spray

DIRECTIONS:
  1. Plaid Cake Instructions:
  2. Prepare pattern and pan. Print plaid pattern. Cut pattern and parchment paper to fit pan. Attach piece of tape folded over to create a tab on the pattern. This will make it easier to pull the pattern out before baking.
  3. Place pattern in pan with parchment paper on top. Lightly spray parchment paper with non-stick vegetable spray. Wipe out any excess. Set aside.
  4. Tint batter. Prepare batter following recipe instructions. Using color combinations provided, tint 1/2 cup batter each dark maroon and maroon. Reserve remaining batter white. Combine Red-Red and Black icing colors to get dark maroon and maroon colors shown.
  5. Bake design. Prepare two decorating bags with tip 5. Fill separately with dark maroon and maroon batter.
  6. Following pattern, pipe vertical stripes using maroon batter and horizontal stripes using dark maroon batter. Carefully remove pattern from pan.
  7. Bake in a 350°F oven for 2 minutes, or until pattern is set. Let cool, about 10 minutes.
  8. Bake cake. Cover baked design with remaining white batter, spreading evenly with spatula. Bake about 10 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool, about 5 minutes, then loosen from pan and flip out onto a parchment paper-covered cooling grid. Loosen parchment paper from cake, do not remove.
  10. Flip cake over and, starting with short side, roll cake (it should still be sandwiched between two sheets of parchment to prevent sticking). Let cake cool completely in rolled shape, seam side down.
  11. Fill cake. Carefully unroll cake and remove top parchment paper. Ice top of cake with buttercream. Roll cake back up, removing the bottom parchment as you go.

  12. Copper Leaf Cake Instructions:
  13. Prepare pattern and pan. Print copper leaf pattern, enlarging to 200% before printing. Cut pattern and parchment paper to fit pan. Attach piece of tape folded over to create a tab on the pattern. This will make it easier to pull the pattern out before baking.
  14. Place pattern in pan with parchment paper on top. Lightly spray parchment paper with non-stick vegetable spray. Wipe out any excess. Set aside.
  15. Prepare batter. Prepare batter following recipe instructions. Remove 1/2 cup batter.
  16. Bake design. Prepare decorating bag with tip 3 and 1/2 cup white batter.
  17.  
  18. Following pattern, pipe leaves. Carefully remove pattern from pan. 
  19. Bake in a 350°F oven for 2 minutes, or until pattern is set. Let cool, about 10 minutes.

  20. Tint batter. Using copper icing color, tint remaining batter copper. 
  21. Bake cake. Cover baked design with copper batter, spreading evenly with spatula. Bake about 10 minutes, or until a toothpick inserted in the center comes out clean. 
  22. Let cool, about 5 minutes, then loosen from pan and flip out onto a parchment paper-covered cooling grid. Loosen parchment paper from cake, do not remove.
  23. Flip cake over and, starting with short side, roll cake (it should still be sandwiched between two sheets of parchment to prevent sticking). Let cake cool completely in rolled shape, seam side down. 
  24. Fill and decorate cake. Carefully unroll cake and remove top parchment paper. Ice top of cake with buttercream. Roll cake back up, removing the bottom parchment as you go. Prepare decorating bag with tip 2 and buttercream icing. Pipe veins on leaves.

  25. Multi-Colored Leaves Cake Instructions:
  26. Prepare pattern and pan. Print multi-colored leaves pattern, enlarging to 200% before printing. Cut pattern and parchment paper to fit pan. Attach piece of tape folded over to create a tab on the pattern. This will make it easier to pull the pattern out before baking.
  27. Place pattern in pan with parchment paper on top. Lightly spray parchment paper with non-stick vegetable spray. Wipe out any excess. Set aside.
  28. Prepare batter. Prepare batter following recipe instructions. 
  29. Tint batter. Using copper icing color, tint 1/4 cup batter copper. Use color combinations provided to tint 1/4 cup batter each dark purple, mustard yellow, dark maroon, dark blue and light blue.
  30. Combine Violet and Burgundy icing colors to get dark purple color shown. Combine Golden Yellow and Brown icing colors to get mustard yellow color shown. Combine Red-Red and Black icing colors to get dark maroon color shown. Combine Royal Blue, White and a touch of Black icing colors to get light and dark blue colors shown.
  31. Reserve remaining batter white. 
  32. Bake design. Prepare six decorating bags with tip 3. Fill separately with copper, dark purple, mustard yellow, dark maroon, dark blue and light blue batter.

  33. Following pattern, pipe outlines and fill in leaves. Carefully remove pattern from pan. 
  34. Bake in a 350°F oven for 2 minutes, or until pattern is set. Let cool, about 10 minutes.

  35. Bake cake. Cover baked design with remaining white batter, spreading evenly with spatula. Bake about 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool, about 5 minutes, then loosen from pan and flip out onto a parchment paper-covered cooling grid. Loosen parchment paper from cake, do not remove.
  36. Flip cake over and, starting with short side, roll cake (it should still be sandwiched between two sheets of parchment to prevent sticking). Let cake cool completely in rolled shape, seam side down.
  37. Fill and decorate cake. Carefully unroll cake and remove top parchment paper. Ice top of cake with buttercream. Roll cake back up, removing the bottom parchment as you go. Prepare decorating bag with tip 2 and buttercream icing. Pipe veins on leaves.
Rated 4 out of 5 by from Clear Instructions on Cake Technique These are instructions on how to uniquely decorate Swiss Cake Rolls. You will need recipes for the actual cake.
Date published: 2021-09-11
Rated 5 out of 5 by from Love it! Not sure why others say it is not clear, it was crystal clear to me! I want to try with a regular pumpkin roll batter :)
Date published: 2021-09-02
Rated 4 out of 5 by from Freeze it I have seen this done before, you make your pattern with the batter and then you freeze it and remove the pattern and then you pour the batter on and bake it.
Date published: 2021-02-15
Rated 5 out of 5 by from Great projects Love this store, project ideas and service is great!
Date published: 2021-01-01
Rated 1 out of 5 by from Confusing! I don't understand the directions. Am I supposed to pull the pattern out from under the piped cake batter? Also, there is NO RECIPE and no mention of what type of cake to use. I know you can't make a roll cake with a cake mix as is. It crumbles. What am I meant to use? How much batter does it take? This is the worst excuse for a "recipe" I've ever seen.
Date published: 2020-10-17
Rated 3 out of 5 by from Okay Instructions. . . The instructions look fairly okay to follow, but a video showing the techniques used or even steps instead of chunks of paragraph would make the tutorial much easier to follow than listed here. There's not even the amounts used for the recipes or good links to follow. I'll have to use recipes from elsewhere with the technique IDEAS here.
Date published: 2020-10-05
Rated 1 out of 5 by from Impossible This project really excited me and I was anxious to try it but it turned out to be impossible. Actually I never got to make it because 1. I could not print out the instructions so that I could have them to follow in the kitchen where I would be working and 2. There were NO links to the patterns like the instructions directed. So I just gave up. Nice project, just impossible to follow.
Date published: 2020-09-30
  • y_2025, m_5, d_16, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_7
  • loc_en_US, sid_302113338P138, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_joann

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