My Recipe of a flower shaped roll cake!
This is something I just made up as a birthday cake to my mom. It was aside from the cake improvised so I don’t own the cake recipe but it is a normal roll cake recipe that you can find on Google. It was just so good that I hade to share it! It is a very quick cake recipe that is just delicious and pretty. I will try my best to make accurate measurements but I am Asian with a tendency to measure with the heart! I would love to know if you try this and what you think! If you want me to make a long video of me talking through while making this feel free to write a comment❤️ #food #youtubeshorts #foodshorts #shorts #shortsvideo #cake #cakerecipe #cakeideas #cakeshorts

•Recipe• (In European Measurements)

Coat of sugar for the cake:
1dl • Brown sugar
1 Tablespoon • Cinnamon

Filling:
200g • Cream Cheese
2 Teaspoons • Vanilla Extract
1 Teaspoon • Cinnamon

Caramel:
1 dl • Brown sugar
20g • Butter
1 Tablespoon • Cream

1 dl= 1/2 Cup~

•Instructions•

Preheat oven to 200c or 392f

Bake sheet of cake (I do not own the recipe that I use hence why I am not including it)
I baked it in a long pan on baking paper.

While in the oven prepare the filling
In a bowl put in cream cheese, dash of vanilla and cinnamon.
Mix with a hand mixer
Add half a tablespoon of milk to make it more spreadable if needed and let chill

Meanwhile the cake is cooling out from the oven make the coating for the cake
In a bowl put in brown sugar and cinnamon mix it with a spoon just to get an even amount of sugar and cinnamon.
Then while the cake is still warm, just a bit warmer than your body temperature, coat the cake evenly with the sugar and cinnamon mix.
Let the cake cool a bit more

Now for the tricky part! To flip the cake I put on a plate facing the cake. Put your hand underneath the baking paper in the center of the cake, that’s why it needs to cool. The baking pan should be cold or at least not too warm to touch.
Then you press gently the cake to the plate and flip it!
The baking pan will catch most of the mess and I recommend keeping the plate on the baking pan because it will keep on being messy from here.

Peel of the baking paper and cut out the cake into strips. I had them in different widths with the center being the smallest and so on. The largest piece, the outer piece were about 5cm in width.

Thereafter spread out the filling, I used a knife. And take the smallest piece and roll it like you would normally with a roll cake. Push the center of the roll up and plate it on your choice of cake dish. If you are serving it on a flat surface add a bit of the filling at the center before placing the roll.

To make the petals, with scissors cut in triangels to make a scalloped edge. Then trim the edges to make a rounded edge. Towards the outer layers make the triangels deeper and longer curves. Layer the pieces and squeeze to create a more rounded shape. It will get a bit messy while assembling so keep that in mind.

Then it’s time to drizzle the caramel on top. To make your own, get a pot and boil water. Put a bowl in the pot, make sure that it covers the whole pot and that it touches the water but not floating in it. In the bowl put in the brown sugar, cream and butter. Wait until it melts a bit to stir it but the key is to stir as little as possible. If the butter is not fully incorporated then you can blend it a bit more. Keep on boiling it in mid high heat once it is incorporated with everything. With the golden brown colour and light thickness. Transfer the bowl from the boiling water in an ice cold pot. I removed the boiling water and filled that with ice cold water and put the bowl back. Make sure it doesn’t float on the water but touches it at the bottom. Allow the caramel to cool and once the bowl is cool to touch begin stirring. Drizzle the caramel and fill the center up and it’s ready to eat!

I truly hope you enjoy this cake! Thank you for watching and trying out this recipe and I wish you a lovely day🫶