Cake

Mini Swirl Cakes

That bittersweet feeling of finishing a season of Great British Baking Show. Why can’t it just go on forever? # 90: Mini Swirl Cakes

 

20180905234325_IMG_7692.JPG

 

I finally finished the first double-P (Paul & Prue) Great British Baking Show season. Verdict: I LOVED IT. My skepticism was running high as I watched the first episode. How could it be any good if it didn’t have Mel, Sue and Mary Berry? It only took 3 episodes to fall completely in love with Prue and the endearingly weird host duo, Noel and Sandi.

Watching GBBS is dangerous for my baking budget. I come out of each episode with at least 5 new baking bucket list items and a head buzzing full of ingredients and new combinations to try. Now that it’s fall, I can’t wait to try out my royal icing skills on some ginger snaps. Plus all of the chocolate-heavy recipes I’ve been pushing off til this time of year. I’m seeing chocolate pear upside down cake in the near future!

 

20180905234515_IMG_7694.JPG

 

I attempted a kitkat buttercream version of Prue’s mini rolls a few weeks back for a coworker’s birthday. I’ve been saving them to post until this week when I knew I’d be without a full kitchen for over a week (truly the ONLY downside to vacation!) I’m mostly pleased with the way they turned out, but they weren’t as elegant as I was aiming for. At least they tasted delish!

 

 

20180905175944_img_7664.jpg

 

This bake was all about the eggs, butter and sugar, each whipped into a frenzy, and doused in chocolate.

 

20180905182521_IMG_7666.JPG

(Excuse the messy counter – this was a late night bake on a time crunch.) They are essentially tiny swiss rolls, so they require a light sponge. That means separating the eggs and preparing them in separate bowls. No fat allowed in the egg whites until they are a fluffy cloud!

 

20180905175846_IMG_7662.JPG

Quarter sheet pans work perfectly as a swiss roll pan replacement. I made sure to spray the pan so the parchment paper didn’t spring back into the tight roll it came in.

 

20180905182847_IMG_7668.JPG

The egg whites could get up and walk away on their own. Next time I’ll whip them a titch less. Still perfectly usable, but I know this would be a re-do in the GBBS tent.

 

Cocoa mixture, pre and post additions of egg yolk and egg whites. The change in texture and color was so interesting.

 

20180905183343_IMG_7670.JPG

Ready, set, oven!

 

20180905191441_IMG_7673.JPG

 

While the sponges were cooling, I whipped up some buttercream with crushed kitkats. I’m not a candy person myself, especially when it involves milk chocolate. Side note, have you ever tried dark chocolate kitkats? They’re a whole new ballgame. I didn’t have time to track any down, so milk chocolate stepped up to the plate.

 

20180905223956_IMG_7677.JPG

Not pictured: fridge time to solidify the buttercream enough to slice it.

 

20180905224431_IMG_7680.JPG

I sadly didn’t have enough of the lovely dark chocolate bar left to coat the cakes, so I had to mix it in with a handful of milk chocolate chips from my Tollhouse stash. These made the chocolate glaze thick and gloppy but I soldiered on.

 

20180905230748_IMG_7681.JPG

White chocolate drizzle for a contrasting color.

 

20180905231156_IMG_7682.JPG

Happy hodge-podge of cakes wearing their chocolate coats. Hey, baking is art, and art can be abstract. That’s my story and I’m sticking to it.

 

20180905234515_IMG_7694.JPG

Happy munching!

 

 

Recipe mainly from: http://thegreatbritishbakeoff.co.uk/prues-chocolate-mini-rolls/

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s