Wednesday, March 13, 2013

Heart patterned cake roll

This chocolate patterned cake roll filled with whipped white chocolate ganache and strawberries is one of my favorite recipes because not every cute pastry can be this delicious and this fair and by fair  I mean a pastry that is not mediocre loaded with tons of sugar and food coloring. For my pinkish heart pattern I used raspberry syrup to dye the batter and cocoa powder to make the cake chocolaty, the filling itself is extra simple and only requires 3 ingredients, in fact, this entire cake roll only requires 7 ingredients and if you want to make a plain cake it only requires 6, can you believe that?



This LOVE special edition is my tribute for lovers, for people with passion, for real relationships that don't need to prove anything at Valentine's day, in fact, this special is more like an anti-Valentine's day special. I don't agree with people transforming feelings into merchandise and for that matter on Valentine's day I don't buy anything and I don't want to get anything, I just want to love and to be loved and sometimes making a rolled cake with hearts can help me prove my point.

To make the pattern is very simple and the technique may make you question yourself why isn't everybody making this lovely cake these days. This patterned built in technique is Japanese and not everybody knows about it - YET. In Japan these cakes are called Deco Rolls, yeah, Asians are the masters of cute stuff and trust me, this is one of those things that once it starts to spread around the web it's going to become an epidemy.



This rolled cake (aka Swiss roll cake or Deco roll) can be made in chocolate or regular plain and for the plain sponge cake recipe click here. The filling chosen for this was whipped ganache which is a ganache cooled and then whipped, it achieves frosting consistency and it's perfect to top any cake. This is what I use as frosting instead of buttercream because to me,  buttercream tastes like sweet fat .
(wow, I just realized that I was against 3 things in only three paragraphs- food coloring, Valentine's day and buttercream- one for each paragraph, fair ;)

TO BUY THE COMPLETE KIT TO BAKE THIS AT HOME CLICK HERE
Ingredients:
for pattern:
1 egg white
30g granulated sugar
40g flour - if making chocolate pattern substitute 20g for cocoa powder
20g butter- room temperature
Natural food coloring, fruit syrup or any food coloring of your preference.
for cake
4 eggs- whites separated
1 tsp cream of tartar
1/2 cup + 1 tbsp sugar
60g butter - melted (aproximately 1/2 stick + 1 tbsp)
1/2 cup flour
1/4 cup cocoa powder (if making plain rolled cake substitute this for flour)
for filling
1 1/2 cup white chocolate -or any other chocolate
1 cup heavy cream - or whipping cream
1 cup strawberries - quartered
Utensils: baking pan 11x17 in, parchment paper (it won't work if you use wax paper), pastry bag or ziploc bag.
Yields one 11x17 cake roll

ps: if you don't have a scale check this measurement chart. 




Listen to the songs of this episode:



Templates:
 photo 1f522135-0638-4501-b653-8d3c59c23011.jpg photo dotpattern.jpg photo 871fbdbf-80e5-4123-810a-5a3087246b69.jpg 

MORE PATTERNED CAKE ROLL IDEAS:

Dotted cake roll and Easter bunny cake roll

Dotted cake roll

Easter bunny cake roll and my niece with her typographic cake roll


231 comments:

  1. You are so adorable, Raiza!! Your video is awesome.

    Thanks for sharing this recipe. I've always wanted to make a roll cake and better yet, your cake is so cute!

    Did you know that March 14 is White Day? This is perfect for the occasion :)

    You go girl <3

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  2. These rollcakes are super popular in Japan! They're called deco roll! :3

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    Replies
    1. You're right, the technique is Japanese, I didn't know how it was called, thank you Maria, in fact, I'm going to add this info to the post ;)

      Delete
    2. Raiza, please help me.
      The cocoa powder is the unsweetened one? PLEASE HELP ME RAIZA.
      On your recipes, when you don't ask for unsweetened cocoa powder, means that I need to use the sweetened one right?
      PLEASE, SOMEONE HELP ME.

      Delete
    3. i think you should always use unsweetened cocoa powder in baking.

      Delete
  3. ai meu deus! vou fazer isso amanhã! <3
    e... cada lugar que eu vejo manda fazer alguma coisa diferente: ferver o creme de leite ou não ferver o creme de leite para a ganache. :~

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    Replies
    1. Re, o creme de leite não pode ser fervido pois separa as moleculas de agua das de gordura, só por isso. Se ferver não é que vai desandar tudo mas a textura não vai ficar tão delicada pois o creme de leite pode quebrar.

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    2. Mas o creme de leite fresco pode ser fervido não é? Na verdade eu não uso "creme de leite" de caixa, pq procuro não comer nada de caixa mesmo, rs... mas pergunto pq vivo fazendo sorvete, e etc, e aqueço bem o creme de leite fresco por um tempão às vezes.

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    3. Por favor, o que são tsp e tbsp, referidos na receita?
      Obrigada.

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    4. tsp = colher de chá
      tbsp = colher de sopa

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  4. incredible! I feel quite intimidated by the pattern tho haha not enough hand eye coordination.

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  5. Raiza, you are so adorable!! I love watching your videos.
    I wish you had your own show on TV. I would watch every episode.
    Thank you sweetie for sharing your amazing recipes with us.
    I wish you success and a very happy life.
    Hugs & Blessings, Kay

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  7. Thank you Raiza for making such a nice cake roll. And thank you even more for not making it on valentines day! I just love the fact that you don't use any food coloring, since I'm starting to hate all those "trendy" colorful cakes full with it.

    Can you tell me where you got that cute little bowl from where you keep your strawberries in the video?

    Beijos & Abraços <3

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    Replies
    1. Hi, yeah, I'm a pastry chef anti pastry trends ;) That bowl is from a store called Sur la Table .

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  8. It just so amazing~
    really appreciate you share this recipe~
    by the way, could you tell me where can I find the super cute heart shape sketch?
    thank you again

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  9. Raiza, I love your music collection, especially the Portuguese songs. Please share them too on the end of the post. Great recipes. YOU GIRL ARE LOVELY! Luv you. Greetings from Macedonia! :)

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  10. Wow, this is so brilliant and I totally respect a woman taking a stand, even if it is against butter creme ;)

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  11. Que delícia, e ficou muito lindo!! Amei!

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  12. Que lindo e Que delícia!!!! :) Vou tentar fazer para o final de semana!!! :P

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  13. Raiza sempre fico babando pelas coisas que você faz, sempre são receitas deliciosas e bonitas, tento sempre fazer aqui em casa, adoro os seus vídeos, mesmo não entendo muito inglês, mas o jeito que você fala, é uma forma tão ''gostosinha'' de se ouvir que acabo entendo tudo. Ótimo trabalho ^-^

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    Replies
    1. Ah que legal Dani, mas voce sabe que algumas receitinhas são dubladas ne? Ta tudo no YT ;)

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    2. Sei sim ^-^ sou inscrita nos dois canais, mas tem algumas receitas que você talvez demora a traduzir e acabo sempre vendo os em inglês mesmo.

      Delete
  14. Look so Yummy..where can we find the heart template..Thank You Riza..

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  15. Thank you for sharing! I'm in culinary school to be a pastry chef. You inspired me to go for it! I enjoy watching all of your videos, you make it look so easy and so enjoyable. I'm so going to try this! I love it! Thank you and many, many blessings to you! :-)

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  16. Did you change your fridge?

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  17. meeting where the basis for the hearts

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  18. What a pretty cake! I'm gonna try it!!

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  19. Não achei o download das estampinhas...

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  20. Nossa tava com muitas saudades dos seus videos!

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  21. Oh you are amazing! I love this recipe and can't wait to try it with my nieces, 11,10 and 4. Where are the downloads for the patterns? I can't find them on this page.
    Thanks so much. This is going to be wonderful.
    Pat

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  22. Raiza, amooo as suas receitas e o seu blog.
    Na verdade a conheci através dos seus vídeos no Youtube.
    Achei a coisa mais fofa esse bolinho cheio de corações, e deve ser delicioso, pq chocolate branco com morangos é o que há! hahaha
    Quando der faz esse vídeo em português tb? Assisti em inglês, mas parece que eu ainda não confio tanto no meu inglês assim e não quis arriscar!hehehe
    Obrigada,
    Michelle

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  23. Thank you Raiza! The cake looks absolutely amazing! I'm gonna try it soon!

    Do you mind uploading the heart template? I can't find it anywhere :(?

    Also, my baking pan is different from yours. It's only about 13*13. Do you think I have to adjust the ingredients or something?

    Thanks!
    Mai.

    ReplyDelete
    Replies
    1. Sorry but the PFD is broken, I'm gonna try to fix that soon. About the pan, just leave some of the batter out, just a little bit on the bottom of your bowl will be enough ;)

      Delete
  24. Raiza, AMEI essa receita! Já to pensando seriamente em fazer!
    Também não sou partidária dos corantes de comida e não sei como nunca tinha pensando em usar as framboesas pra "tingir" os doces, a pior coisa que tem é mancha de framboesa na roupa, ahahah.
    Mas como vc deve saber, framboesa é um negócio caro e difícil de achar aqui no brasil e, embora logo logo chegue o inverno e fique um pouco mais fácil de achar, queria te perguntar se vc sabe de mais alguma alternativa de "corantes" naturais pra colocar nas receitas?
    Um beijo!

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  25. Omg... you are so cute! And the cake? Cutest thing ever!

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  26. raiza whwere can i down load the pattern

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  27. Oi Raiza que lindo, super diferente, eu nunca vi aqui no Brasil.
    Esse video não tem em português ?
    Caso não tenha posso tirar algumas duvidas com você ?
    Como faz para conseguir esse papel com os corações, eu não sou boa no inglês rsrsrsr!!!!!
    Bjus e parábens.
    Sandra Velzi

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    Replies
    1. Sandra você pode pegar o papel manteiga e desenhar o que quiser no verso!

      Delete
  28. Raiza, adorei a receita e com os corações ficou muito bonitinho haha. eu acho que no video você fala alguma coisa sobre o download dos papeisinhos como os do coração, mas não achei o link, pode me ajudar nisso?

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  29. Raíza querida, como posso substituir o "cream of tartar" por algo que exista no Brasil??
    beijao, adoro seus vídeos!!

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    Replies
    1. Silvane, desculpe a intromissão, sei que você perguntou pra Raiza, mas vou te responder, rs. Aqui no Brasil tem o cream of tartar sim. Você acha em lojas especializadas em coisas para pães e bolos com o nome de Cremor de tártaro.

      Beijocas!

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  30. I always check out this website for healthy and tasty recipe's - www.excellentprotein.com - My favourite is the sugar free chocolate pudding because it just tastes amazing

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  31. you are the CUTEST person ever! no wonder you make such a cute roll cake! : ) thanks for sharing!

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  32. I would always watch your show:-)
    I am so happy to have found your most adorable blog.
    You are very special:-)
    I want to make this..
    I always listen to music when I can while baking..usually quite quiet..
    I just love yours:-)
    I guess everything is just charming here.
    And I agree the videos are great..so why aren't you on TV?
    They should snap you up.

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  33. Hi Raiza, I love your videos and tutorials!!!
    I'd like to try this one out but I can't find the heart template... :(

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  34. Hi Raiza, thank you so much for the recipe, it looks so cute and you made it look easy to make, I am going to try it soon... Wish to find the template of the hearts, where are they?

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  35. It's me again..I would love to make this for my husband's birthday next weekend:)
    I never even looked for the template for the hearts.. ..may I ask you where I can put my finger on it?
    Thank you:)

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  36. I am having a problem with the white chocolate ganache when whipping it. After I whipped it, it began to curdle and it's all soupy looking. What do I do? :c

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    Replies
    1. Oh no, it has happened to me before.If it happened before it started to thicken then you probably didn't cool it enough, it has to be COMPLETELY COLD , also, it has to be totally smooth, sometimes white chocolate takes a while to dissolve. Oh, it happened to me more than once but only when I was in a hurry.

      Delete
  37. Oh my goodness, I was smiling like an idiot throughout this entire video. You are too cute and your desserts are amazing. Thank you for making this :)

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  38. I looked and looked for the hearts pattern, didn't find it.. I am sad.

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  39. Hello again~
    I tried drawing my own template..so it's far from perfect:) But I made it and love it.
    Thank you so much for this dear cute recipe..
    My parchment paper left some streaks on my cake.. Don't know what I will do to prevent this..this was my trial run for next week..
    I'll sift my cocoa with the flour as even though I followed your advice and mixed both..my cocoa still ahd a few little pebbley pieces..
    So scared of the chocolate ganache:)..I made a small quantity.. about 1/ 2 cup of cream with almost 1/2 cup white choc chips..and melted it then cooled it.I added it in drizzle while beating my heavy cream..just perfect ..well for my trial..and I was missing strawberries which will absolutely be in next weeks:)

    Again..Thanks!!

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    Replies
    1. Wow, you have already done all of that? You are fast mah friend- good job!

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  40. Hi...Can you help me to find the template, please? Awesome job :) Love all your videos

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  41. Raiza, I love your blog! I tried this recipe but the white chocolate ganache turned out too liquidy. Am i supposed to whip the heavy cream before combining it with the white chocolate? Thank you!

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    Replies
    1. No, first you melt the chocolate with the hot heavy cream, then you cool it completely before whipping. You either overheated the cream or didn't let it cool enough before whipping ;)

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  42. Your going to go places....you a breath of fresh air!

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  43. This is my first time to your blog. I was watching in awe . . . you have a delightful personality and your cake is AMAZING!!!
    I can not find a place to follow your blog, so if there is one please visit mine and let me know. Until then I am adding you to my front page blog-list.
    Let me say it again . . . I loved your video and this whole experience was awesome. I'm not sure if this old lady can bake that cake or not, but I might just have to give it a try. I'm sure that I would flip it out of the pan and on to the floor :) That part looked very tricky.
    Your blogging grandma, Connie :)

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    Replies
    1. Hahahaha, of course you can do it, well, as you saw I almost dropped the cake on the floor so you might get that even better than me ;)
      Thank you so much for the lovely message dear Connie ;)

      Delete
  44. I popped over from La Table De Nana. Loved your video and want to try making one of these. You make it look easy, but doubt that it is. Thanks for the inspiration and the step by step directions.

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  45. Hello!

    Is it a big problem if a made more batter (thicker cake sheet)? Does the cake have to be that thin?

    I made that amount of batter for a pan with the same area but I couldn’t cover the pan totally... Thanks for your videos!

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  46. from where i can get those pattern???i cant see anywhere on ur site

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  47. Love your post! I found your site via Tastespotting. I'm definitely going to try this technique. So many fun possibilities! And I agree, the technique may not be popular yet, but it will be! Thanks for sharing.

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  48. hej,
    This is the first time I found your blog via Tastespotting. You are very funy and cute, I want to try it.

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  49. Hi Raiza,
    I'm a big fan! :D

    I have a few questions:
    Where did you get the raspberry syrup from?
    Do you think I can use milk instead of heavy cream for the ganache? Or maybe half and half?

    Thanks for this recipe and demo!

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    Replies
    1. No, absolutely not, heavy cream is also known as whipping cream because of a reason, it whips . ha
      If you use milk or half and half it will not thicken ;)

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    2. Oh, and the syrup I make myself, I blend the raspberries, pass through a sieve and reduce at very low heat ;)

      Delete
  50. Hi Raiza,

    Love, love love this recipe!!!!

    Just one question do you wait until the rolled cake is cool before you put on the white ganache?


    Thanks,
    Ana

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  51. This is amazing...your video is amazing...you are amazing. This was the best recipe video I've ever seen.

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  52. Raiza, amei a receita! Como ainda não há o template das estampas tentei fazer a mão mesmo!!! A minha estampa que não ficou muito boa... Alguns corações ficaram apenas no papel manteiga e não aderiram à massa, porque será?? A massa realmente é perfeita!!!! Muito gostosa, levinha e não rachou nem um pouquinho!!!!\o/
    O recheio ficou também simplesmente perfeito. Também não gosto muito de chocolate branco, mas resolvi testar e não me arrependi!!!
    Vou ficar esperando vc consertar o seu probleminha com o PDF para baixar as figuras, aí acho que vai ficar tudo perfeitinho!! ^_^

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    Replies
    1. Oi Nat, acho que hoje mesmo eu consigo colocar no ar, é que o servidor que eu costumo colocar PFD esta fora do ar.
      Bem, os coracoes que nao aderiram foram pq vc nao encostou a massa do bolo neles, eles precisam ter contato completo para grudar, entendeu? espalha com mais força da proxima vez menina! hahahahahaha

      Delete
    2. Os meus também grudaram no papel manteiga... E não teve jeito de tirá-los de lá...

      Vc usa o pearchment papper - q aqui no Brasil é missão quase impossível de encontrar... Substitui pelo papel manteiga tradicional, testei umas 3 vezes ja e nenhum deles os desenhos sairam do papel...

      To fazendo alguma coisa errada??
      Será q é o papel??


      ps. QUE DELICIIIIAAA essa receita.. mesmo sem as estampinhas hahahhahha

      Delete
  53. Did you get the pattern technique and recipe from the blog La Receta de La Felicidad? I've pinned their tutorial some time ago and it looks the same except your recipe has a tad less butter. Your design and flavour combination is lovely, congrats!

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  54. I wonder what is 1+1/2 cup of white chocolate in grams?

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  55. Oi Raiza! Fiz o rocambole no mesmo dia que você postou, mas meu ganache ficou mole (tava com preguiça de sair e comprar heavy cream e fiz com o creme de leite comum, fuééé) e meu bolo quebrou rs. Olha só o "epic fail" hahaha. http://instagram.com/p/W28uydKmjD/

    Admito que apesar da aparência MEDONHA, ele ficou delicioso.

    Tava re-assistindo a receita, e lá pelos 12 minutos, você dá a dica pra saber se a massa tá no ponto. Você diz que toca no meio e se estiver "set", "sad" ( hahaha) é pq está no ponto! Pena que eu não consigo entender que palavra é essa. Me ajuda??

    Um beijão :)

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    Replies
    1. hahahaha, ai Carol, voce precisa encostar no meio do bolo depois de uns 7 minutos e ver se ja esta durinho, se estiver tem que tirar do forno imediatamente. Creme de leite de latinha não bate chantily, não ia dar certo nunca esse creme.hahahaha

      Delete
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  57. Hi Raiza,

    you got a really gr8 talent not only in making desserts but also making it simple to the viewers. I love ur blog and i already made 4 desserts. I tried this pattern cake n I got the perfect pattern. The ingredients are exact n worked perfectly in my kitchen. look forward to see more desserts from ur blog.
    I wish i can upload my pattern cake photo :-(
    have a gr8 time

    Cheers,
    Prema

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    Replies
    1. Hi, so happy to hear that. I have a special button on my facebook right next to the Pinterest button where you can upload your photo, we're creating a gallery based on your photos, it's nice, publish it there :)

      Delete
  58. you are amazing...i love all your recipes,i will try this gorgeous cake soon and let you know the result.

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  59. The templates are now available ^^, - Yayyy !!!! Can't wait to try making this super cute & adorable patterned roll cake :)

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  60. You are such a bundle of joy :) I really enjoy your videos. and i love how all your recipes, themes, colours, DANCE moves are so fresh :)
    keep it coming :)

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  61. I MADE THIS CAKE!!!! but for St Patricks day, with shamrocks and little yellow dots to look like coins. It came out perfectly. Thanks for sharing, you really helped me impress the pants off all my guests!

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    Replies
    1. Oh in all my excitement i forgot to tell you my modifications!! I added raspberries instead of strawberries and for the filling I used:
      1 stick butter, softened
      1/4 cup vegetable shortening
      2 cups fresh marshmallow creme
      1 t. vanilla
      1/4 t. salt
      1 cup powdered sugar

      I switched up the filling because my boyfriend LOOOOOOVES those disgusting, preservative filled little "swiss rolls." Fresh ingredients made all the difference

      Delete
  62. Oi Raiza, ficou lindo demais! Uma pergunta, você acha que rola usar brigadeiro de recheio ao inves de ganache? Ou corre o risco de quebrar o bolo na hora de enrolar? Bjus parabéns pelo blog, pelos vídeos, tudo muito fofo!

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  63. My Gosh Raiza! I LOVE this technique! i´ve been looking for a recipe in english everywhere! Thanks a lot for sharing! Just one thing: stop being so negative girl! :) Even you realized that you were against 3 things i a single post! :S Don´t get mad, ok? i´m just kidding! Hugs! ♥

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  64. HI raiz,Just made it today but my pattern didn't stick to the cake when it was cook.I put my the patterned batter at the freezer to set but when it was cook the pattern stay in the parchment paper.Do I What did i do wrong?I

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  65. Thank you Raiza!! You are adorable, so is the cake! The pattern was a lot harder to make than I imagined. took me so long! and I colored it with home made raspberry puree, but the color didn't turn out dark enough to distinct itself from the rest of the cake. I had to cover everything with sugar powder lol... Next time I'll use food coloring to make my life easier! :) Despite of the glitch, it was delicious! I'll give it another try next time!!!

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  66. Ola linda, adoro seu canal, mas pena nao entender ingles, tenta colocar mais coisinhas dubladas pra gente....bjd

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  67. You are an inspiration!! Ever thought about doing a meet-n-greet in NYC sometime? Much love + hugs.

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  68. Olá Raiza, tudo bom? Fiz esta receita no final de semana. Eu não consegui fazer corações tão bonitos quanto os seus e acabei esquecendo de colocar o cremor de tartaro na massa do bolo, faz muita diferença?
    Ah, meu ganache ficou meio qualhado, será que bati por muito tempo na batedeira?
    Mas o gosto final é realmente divino!!!!
    Farei mais vezes até acertar o ponto. Beijos

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  69. fantastic idea, cant wait to try this

    ReplyDelete
    Replies
    1. here you can see mine!

      http://ave-dulcis.blogspot.com/2013/04/rolada-sa-dekoriranim-biskvitom.html

      Delete
  70. Oláá! Deu tudo certo, exceto os desenhos, que ficaram grudados no papel! so sadddd!

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  71. you've got so many great ideas! and you're so much fun to watch! I love you! I'll definitely try this recipe!

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  72. Oi Raiza,

    ADOREI a receita!!!!! Com esta nova tecnica da para fazer imensas coisas so com um simples "rocambole". Gostaria de saber se tem as quantidades dos ingredientes em gramas pois esta coisa dos "cups" nao e muito precisa. Outra pergunta qual o cacau que usa? Pois eu tenho um ca em casa da Hershey (special dark) e o meu bolo sai sempre mais escuro que o vosso.
    Obrigada e estou muito contente com seu sucesso pois sei que deve ser a custa de muito trabalho......desfrute!

    Beijos

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  73. Raiza, thank you so much for this AMAZING recipe idea. I just made the cake however and I had a major problem - the little teddy pattern I spent so long piping stuck to the greaseproof paper when I peeled the paper from the cake.

    Do you know why this happened? I really want to make this cake again but I don't know why the pattern didn't bake into the cake?

    ReplyDelete
    Replies
    1. The only reason is if you used a wrong paper. You are supposed to use parchment paper and not waxed paper and it has to be peeled off immediately with the cake still very hot.

      Delete
    2. Olá Raiza!
      Adorei estas lindas tortas e estou ansiosa por experimenta-las. Será possível obter os modelos dos corações, pontinhos, ursos e coelhinhos em tamanho a utilizar? São todas tão amorosas...
      Grata pela atenção que possa dispensar.
      Aguardando pelas suas receitas sempre deliciosas,

      Delete
  74. Hi Raiza, u r so sweet and this is amazing!! I tried this and got some sucess however i still have some problems with the surface of the cake :( i used the oven to dry the pattern for 1 min, but then this is where the paper become wrinkles :( It looks ugly, uneven, and not smooth like the one on the picture. I dont know why this happened, as i had carefully grease the pan with oil/ shortening, and then stick the parchment on top. But when i take itout, the parchment left some deep steaks onto my design :(( idk why this happen? I used reynolds, goodbrand too :( myfridge was too small (shared kitchen) so i dont have enough space to lrt the pan rest in there!!

    Can you help me with this problem, and can u tell me what brand of parchment u use in the video?? (Mine is white so your brown stuff mayb higher quality??)


    Thanks so much,

    Love from Ami <3

    ReplyDelete
  75. (help)

    Dear Raiza,

    The patterns peeled off along with the parchment paper after baking :( I made this recipe twice and it happened again.. what could be the issue? I took the frozen patterned right before i put the cake batter and then, put it straight into the oven. Did i do something wrong? Please help me :) I love your videos and recipes and i'd love to make this cake again!

    Love Een

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  76. Hello!I tried this recipe and it turned out lovely!Thank you so much for the recipe and idea!I can't wait to try other patterns! However, may i suggest that you write down the steps as well? For all of your videos.Because I find it hard to keep on going back to your video,pausing, repeating every few steps of the way.It'll be so much easier if there is already a written steps aside from the ingredients. Thank you!:D

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  77. Hi Raiza! You're videos are AMAZING!!!!! I wish I wasn't on a diet, then I could eat the whole thing, but I've started to make your recipes for gifts and parties, and I absolutely LOVE complicated recipes like you do :) I just made your patterned roll cake with a friend, and it's the first picture in this album:

    https://www.facebook.com/media/set/?set=a.4274981314912.175145.1297575146&type=1&l=b1375c795b

    Not as good as yours, but it was our first time. And it was just absolutely amazing. Thank you SO much for the wonderful recipes, and please keep them coming!!! I'm subscribed to your YouTube channel, and I hope to one day do my own YouTube channel with some of the recipes I've created (I do healthy desserts and meals, but they still taste delicious, just a little more complicated ;))

    Thank you again!!!

    xoxo
    Jasmine

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  78. Hi,
    We’ve recently launched the website RecipesUS.com. It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: http://recipesus.com or send us an email on info@recipesus.com. We look forward to hearing from you!

    Kind regards,
    Senka

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  79. Hi Raiza, I already tried this recipe and it turned out amazing!Thank you so much for the recipe you are so pretty...i enjoy yours videos a lot

    Thank so much

    Love from John Dávila (Venezuela)

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  80. Amazing!!!:O
    Estas super simpatica,saludos

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  81. This is so so so cool! And who knew it could be that easy??! Can I know where do you source your templates? Thanks and great great recipe!

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  82. Heyy Raiza I made this , It was adorable , but the parchment sticks to my cake and it kind of broke a little , but the thing was that the filing melts , I do not know why , can you tell me.

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  83. OOi Raiza, primeiro de tudo queria dizer que sou uma grande fã, admiro muito o seu trabalho, você tem um grande talento e me inspira a seguir esse caminho hehe. Bom, eu fui fazer esse bolo, ele cresceu meio com montanhas, e na hora de enrolar ele quebrou, gostaria de saber o porque e como faço para isso não acontecer de novo. Obrigada por compartilhar com nós o seu talento ;D
    Duda.

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    Replies
    1. Oi, as montanhas são um mistério, mas podem ser bolhas de ar, tente bater a forma antes de levar ao forno. Agora sobre quebrar ou vc assou demais (por muito tempo) ou deixou ele secar muito no balcão antes de rechea-lo, das duas uma, ou as duas. hahahahaha

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  84. Thank so much, well come Viet Nam. When I come Viet Nam. I will lead you du lich ha long or du lich nha trang. If you don’t like, I will lead you du lich da nang. You can to go Hanoi Tours.

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  85. BRAVA! Simply beautiful. Raiza you are an inspiration, happy and delightful to watch.

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  86. Looks great! I want to bake it, but there were no directions, just the ingredients. Also, what temperature and how long to bake?

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  87. Da pra fazer figuras mais detalhadas com essa técnica?

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  88. Hi Raiza,
    I have a question about the cake.
    1/2 cup suger with 4 eggs white for mixing?
    AND 1 tbsp suger with 4 eggs yolk for mixing ?
    AND draw hearts pattern after that put in fridge?
    Thank you so much & you are amazing:)

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  89. You are amazing! This is an awesome and fun way to make chocolate roll! I love it! You make it so easy to follow, and it works wonderfully... Thank you! :)

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  90. Luciana BrochmannApril 22, 2013 at 8:59 AM

    Oi Raiza! Vi tu respondendo um comentário de uma guria dizendo que não pode usar creme de leite de lata. O que tu me indica usar que tenha aqui no Brasil? (Note que em Porto Alegre temos muito menos "recursos" do que em SP, que tem absolutamente tudo de tudo heheh) E para substituir o parchment paper, posso usar papel antiaderente para cozinhar? Se não, o que tu me indicas?
    No mais era isso. Também queria aproveitar para dizer que teu site é lindo, tuas receitas são maravilhosas e que tu é uma guria muito alto astral!! Todo dia entro na tua página pra ver se tem alguma novidade! ;)
    Beijoos

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    Replies
    1. Oi Lu, o creme de leite fresco é simples de encontrar, ele é aquele que bate chantily, sabe? Esse não pode ser substituido por nada se nao ele nao vai ficar na consistencia correta. O papel antiaderente é exatamente o parchment paper. Boa sorte ;)

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    2. Eeee! Muito Obrigada! Acabei de voltar do super e vou fazer agora mesmo!! ;)

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  91. Com certeza encontras creme de leite fresco ou nata fresca em POA. Papel manteiga funciona.

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  92. You are absolutely adorable and fun to watch! Thanks for the nifty idea. I can't wait to try to make it.

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  93. Hi Raiza, you are absolutely brilliant! I loved your tutorial and I tried to make a cake roll right on the same day that I watched the video.

    You were right, no cracks on the cake and it was so simple to make. I had one problem though, my whipped ganache melted when i spread it on the cake. :( How long did you let the cake cool down before applying the frosting? Was the cake laid flat or was it rolled up (without frosting) while letting it cool down?

    Thanks! :)

    Vanniety

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  94. Olá Raiza!!!
    Conheci seu site (e um pco de sua história) pelo blog gastronômico "Socorro na Cozinha".
    Muuuuuito bom!

    Pena ter mt coisa só em inglês =(
    mas a gnt dá um jeito rsrs

    bjks

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  95. Is it cake flour or just regular flour?

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  96. You video is so fun to watch! and your technique is awesome. My thirteen year old is now completely obsessed with making these cakes. Thank you

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  97. Fernanda NodariMay 5, 2013 at 7:45 PM

    Oi Raiza! AMEI esta receita! Como sou uma principiante na cozinha, fiquei em dúvida se não é muito difícil... De qualquer forma, vou tentar fazê-lo para o aniversário da minha mãe! =)
    Você irá dublar este vídeo tb? Fiquei em dúvida em relação a alguns termos técnicos! =(

    Obrigada!

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  98. Hi, how do you prepare the batter for the pattern and the filling? I can see you ingredients listed up there in your post but can't find the instructions on how to do it. Would like to try this as your roll looks really lovely. Thanks.

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  99. Hi raiza, just saw u on TV in master chef USA... Congratulations for getting through its first round... Try again probably u will qualify now... All d best .

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  100. Eu FIZ hoje! Para sobremesa do nosso dia das mães e ficou TÃO FOFO!!! Fiquei tão orgulhosa! Tirando o fato de eu ter virado a massa na assadeira e esquecido a manteiga (voltei a massa para a tigela, acrescentei a manteiga e um tico de fermento já que eu tinha quebrado todas as "bolhas" de ar), foi tão fácil fazer e ficou tão lindo! Ahhh, agora vou trabalhar numa versão mais natureba, talvez com açúcar mascavo e doce de banana (sem açúcar)... não sei... mas adorei a técnica! Muito obrigada :D

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  101. This is cool!!!! But old
    Anyway, you cake looks lovely

    Mas como tudo vai e volta na moda, na cozinha, etc, quem sabe não vira hit de novo?? A primeira vez que vi esse tipo de rocambole foi com uma amiga minha confeiteira Portuguesa há 5 anos atrás, me apaixonei!! Fui procurar um curso e depois, tradição em casa por um bom tempo.
    Obrigada por me relembrar.

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  102. You are amazing Raiza!! Thank you so much
    After watching your video I just had to make this wonderful fun cake. I chose a little different filling though.
    I've just posted it on my blog, with a full credit and link to your post. I can already tell you that many of my friends have watched your video and LOVED it.

    You are welcome to see my cake here, and thank you again!! ❤
    Hearts Patterned Roll Cake
    My post is in Hebrew, translator located on top left-side

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  103. Olá Raiza! Parabéns pelo trabalho, tudo muito muito legal!
    Tenho uma dúvida, posso usar creme de leite de lata pro ganache e só colocar na geladeira pra dar uma firmadinha ao invés de bater? Na minha cidade não acho o creme de leite fresco :/
    Muito obrigada, virei tua fã!!
    Bjo bjo!!!
    Estela

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  104. I just stumbled upon your post while searching for roll cake recipes.
    Really cute and clear video! I watched your video right before I left home for work today and it definitely will make my day brighter! I feel so happy already! (And I am from Malaysia. It is 8.12am and I am hardly this cheery! )
    Am gonna try this out this weekend. Hope I succeed! =D
    Thanks for sharing!

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  105. Oi, Raiza!!

    Comentei no seu instagram que estava fazendo esta receita, mas quando coloquei no forno faltou luz na minha casa, e o forno é elétrico... imagina a minha frustração! A massa ficou mole no meio e super seca nas bordas, mas experimentei e ficou deliciosa. Vou refazer hije a noite se der. As notei que os corações ficaram mais durinhos, e não macios como a massa de chocolate. Sabes porque!?

    Ahh, também quero dizer que amo seu blog, assisti diversos vídeos na TV de casa com meu marido e rimos muito com o seu jeito extrovertido. Parabéns, seu blog é maravilhoso!

    Beijão

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  106. Hello Raiza! That video was so well done!

    I made the cake, it came out great! The only issue was that the ganache melted. Did you let the cake cool before putting the ganache on?

    (And you maybe dropped the pan, but I dropped strawberries and ganache on the floor... had very happy dog and cats!)

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  107. Oi Raiza, tudo bem?
    Desde que vi o vídeo dessa receita estou planejando fazer para o dia dos namorados, que já está chegando! Só não contava com um pequeno imprevisto: meu namorado foi ao médico esses dias e descobriu que vai precisar fazer uma dieta sem lactose =/ É sempre difícil começar essas dietas restritivas e eu não queria abrir mão de um mimo gostoso para presenteá-lo, ainda mais agora!
    Você por acaso conhece alguma receita de massa e recheio sem lactose que eu poderia reproduzir essa técnica do deco roll?
    Beijão e super parabéns pelo blog :)

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  108. My goodnes, I'm just so addicted to your posts! Amazing production and I love your naive sense of humor. Keep on doing the great job! Bye

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  109. hi!
    first of all, I love your blog and everything you make! it's brilliant!
    But I have a question, I can't find any cream of tartar in any store here in Belgium, can I also make this without it?
    Love from Belgium!
    <3

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  110. Hi! For how long do you cool the cake before spreading the filling and rolling it up? It seams to me that if you do it rights way the ganache will melt.

    xxx

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  111. Muito lindo o seu trabalho, adorei, vou fazer, e o seu video esta otimo :)

    xoxo

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  112. dear dulce, THANK YOU! I tried it and it turned out the first time! I couldn't believe it! I made some changes as I did'nt have white choc and the heart pattern is too small for me, i made polka dots instead, but the sponge was actually a great thin sponge roll. I'd loke to send a pic, but don't know how... THX!!!

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  113. A-mazing! When writing someones name, do I have to pipe it backwards? Like if you were to write on a window so people outside can see it the right way around?

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    Replies
    1. Exactly, and it's kinda hard . hahaha

      Delete
  114. Don't know what looks tastier, the roll cake or you :p

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  115. I was just wondering if I could use this recipe on my blog, I'm just about to start it and I thought this would be super cute! :D

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  116. hi!
    I'm french and I doesn't write english very well...
    I like your kitchen, i like everything you make, it's beautiful!
    You are in my favorites blog!

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  117. Awesome video! I am in love with the Giovanna cake. How did you get that font template or how was that done? please share. I would like to make it for my cousins baby shower next week with the babys name on it. Thank you

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  118. Hi your cake roll is amazing....may in know where can i find those templates from? Any website that i can refer to? thanks.

    jeannie

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  119. Hi! Was just wondering if I could actually pipe it with a flower tip? I don't have the one that was mentioned in the video :(

    P/s: Super love the cake and your personality! :)

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  120. dear Raiza,
    w o n d e r f u l ! ! ! I just love yr patterned roll! I tried the recipe and I'm quiet satisfied. PLEASE, can you write metric measurements? I used the table u linked but not everything is there. Thank you so much! Yr site is very very nice and I also love the shop u started! good luck

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  121. Raiza, qual o programa pra fazer o template do bolo da Giovana? Tá demais!

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  122. This is such a lovely idea! And you make your videos yourself? Amazing!

    Do you have any suggestions for non-food coloring ways to color the batter blue? Also, how do you usually store the cake after you bake it? Is it best to keep it in the fridge?


    Thanks again!
    Krissy

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  123. Dear Raiza:

    I'm a mess haha Ive over baked my cake and it crushed when i was rolling :( at least my little hearts was veeeeery cute, I'll try again :P

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  124. Thank you for your sharing..
    I really like you, and you always inspire me to make lovely cake.
    Thanks again.. :]

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  125. Hi Raiza!

    I've tried this receipe twice and both times the cake was just firm when I took it out of the oven but then it got too wet on the surface after a while probably due to condensation? Then i'd put it back in the oven for another 2 minutes or so to dry it then when i roll the cake there's a nasty crack. If I don't put it back into the oven the surface is too wet such that when i spread the fillings the cake comes out along. ):

    Help?

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  126. Bom, o bolo ficou lindo..e parede ótimo...

    Só umas ficas:
    1 - Seu inglês é PÉSSIMO. Imagino q vc deva morar fora, mas continua fazendo os vídeos na língua q vc domina que com crtz será melhor.
    2 - NGM esta vendo os vídeos pra te ver dançar, mesmo !
    3 - Não sou mal humorada, mas vc poderia fazer menos gracinha...os vídeos não seriam tão irritantes e cansativos de ver,e com crtz prenderia mais o publico.

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  127. Hi Raiza!
    You're videos are amazing. I am so glad I found them!
    Quero muito fazer essa receita, mas não consigo encontrar o cremor de tártaro em lugar nenhum. Poderia substituí-lo por algum outro ingrediente?
    Muito obrigada!

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  128. Olá Raíza! sou do Brasil e adorei seu vídeo sobre a receita! Teria como vc postá-la em português para ajudar a nós brasileiros a entendermos melhor os ingredientes? Não conheço esse "creme de tártaro" e gostaria mto de fazer a receita conforme a sua! Desde já agradeço! seu site é lindo! bjs do Brasil!

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  129. I am so disappointed. :( I attempted to make this cake and it was a huge failure. The butter leaked out of the cake while it was baking and it turned into a mushy mess. And when I was whipping the ganache, the chocolate separated from the cream and became curdled. It was a big waste of time and ingredients.

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  130. thanks raiza for this recipe....i had a problem though....the hearts stuck on the baking paper while rolling it out from the baked cake....please tell me the solution for this....i need to perfect it!!!...

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  131. Minha flor, vc é uma artista mesmo, como vc faz para deixar esses desenhos no rocambole? Sou sua fã, sucessoooooo linda, bjoooo

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  132. Can you tell me the 1 1/2 cups of white chocolate how much are in gr?

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  133. Olá! Amei o seu blog e vídeos. Por favor, posso usar papel manteiga ao invés de pergaminho? Não encontro papel pergaminho na minha cidade. Tem alguma substituição? Obrigada, aguardo!

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  134. We don't have cream of tartar in Sweden, can I replace it with something else?

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  135. im not sure whats the difference between parchment or wax paper? from where im from (singapore) think we only had tracing paper or baking paper (also sometimes called nonstick paper for baking cookies etc)so i duno which to use! help!!!! :O

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  136. What font did you use on your niece's cake? I LOVE it! I have searched and searched and to no avail... I cant find it... Please share!

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  137. you're Amazing! I cannot wait to make this!

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  138. Oi Raiza! Odorei essa receita!! É muito gostosa e fofa!
    pena que nao deu certo quando eu fiz. A culpa foi do papel manteiga eu acho =/ mas vou tentar de novo com um tapetinho de silicone!
    Ah! Sobrou bastante massinha rosa(pattern). Posso congelar e usar na proxima vez? Quanto tempo dura?
    Obrigada ^^
    Hitomi

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  139. Bah Raíza, este teu blog é tão lindo e as receitas são muito gostosas!
    Estes dias fiz o bolo do aniversário da minha filha baseado neste teu rocambole. Coloquei as fotos no blog que fiz para ela, mas dei os teus créditos sempre, ok??
    Beijões e obrigada pela dica!
    Sucesso!!
    Blog Antonella e sua Boneca

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  140. Olá Raiza!! eu fiz o cake roll com desenho ao estilo grego e ficou demais! sua receita faz o cake muito fofinho asim como voce diz!! obrigada por compartilhar a receita! beijinhos desde venezuela!

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  141. Oi Raiza! Tudo bem?

    Acabou de ficar pronto meu roll cake! Uma delícia!!

    Eu gostaria de deixar minha massa um pouco mais grossa, como os deco roll do Japão.
    Se eu dobrar de tamanho terei algum problema? Será que consigo que fique da forma que eu quero?

    Obrigada!!

    Bjs e parabéns pelo Master Chef!

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  142. It sounds delicious! I'd love to try it but can you please, please, please write the ingredients again for me but please turn cups into grams :/
    I'm talking about these ingredients:
    1/2 cup + 1 tbsp sugar
    1/2 cup flour
    1/4 cup cocoa powder
    1 1/2 cup white chocolate -or any other chocolate
    1 cup heavy cream - or whipping cream
    and
    1 cup strawberries - quartered
    can you turn them into grams pleaseeee!

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    Replies
    1. Flour 1 cup=120 gr
      Sugar 1 cup=200 gr
      Strawberries=150 gr

      Delete
  143. Why cant I make the white choco and whipping cream mixture into like butter cream icing ??

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  144. How many hours do we need to leave the template in the freezer to set? 2-3 hrs good enough??

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  145. please help! where do i find the method for heart roll! my connection is not good where i live so can't watch the video

    thank you

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  146. You should really have written instructions instead so people don't get to confused

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  147. Congratulations. Love your recipes and videos.

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  148. Wow, great. if you need kisses with this cake, I think you will be the happiest person
    loola

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  149. Thanks a million for the video..I made this today and everyone loved the little hearts! Great Idea and so easy!! I wish I could load a picture.. can't see how..

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  150. I have a problem with teh filling of this cake, the filling doesent get creamy at all, it gets like water. Can you tell me how many grammars are 1 1/2 cup white chocolate?

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  151. I tried this and the cake roll came out PERFECT... But the white chocolate ganache was not firm :(
    I whipped it really very nice but I didn't get the stiff peaks. What would be the reason??

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    Replies
    1. Oops sorry but forgot to say....
      THANKYOU FOR THE AMAZING RECIPE......

      Delete
  152. Hi there Raiza....i loved your video!!!
    But i have a few questions...
    May i substitute the flour for a gluten free flour?
    If i don´t have parchment paper what should i use instead? (you wrote that wax paper won´t do)

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  153. Hi Razia,

    The cake looks absolutely stunning. Thank you so much for sharing the recipe at Tasty Tuesday. I am featuring it this week.I am featuring it this week. Hope you'll drop by this week and share some more fabulous recipes with us.

    Hope you have a great week. See you at the party.

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