How to Make Roll Cakes & Roulades | Bake It Up A Notch with Erin McDowell
ฝัง
- เผยแพร่เมื่อ 15 พ.ค. 2024
- Erin's rolling roulades! In this episode, our resident Baking BFF demystifies the technique behind jelly roll cakes and bakes it up a notch with some festive holiday versions of the roulade, including a classic yule log (Buche de Noel) and a spectacular, candy-cane-inspired Peppermint Roll Cake. Show us what you make with #bakeitupanotch and happy baking!
RECIPES IN THIS EPISODE:
Blueberry Cream Roulade: f52.co/37s6sK2
Chocolate Roulade: f52.co/3aofhq3
Cinnamon Roll-ade: f52.co/3h27fEW
Peppermint Roll Cake: f52.co/3p4x1uY
Also featured in this video
GIR Silicone Spatulas: f52.co/3rUUMcP
Nordic Ware Natural Aluminum Baking Sheets: f52.co/3vm47wh
LOOKING FOR A SPECIFIC MOMENT?
0:00 Introduction
01:27 Open Up Your Toolkit
04:56 Get to Know the Sponge
19:39 (Not) Too Hot to Handle
22:16 Ready to Roll
24:13 Filling Good, Filling Great
25:28 Put it All Together
31:19 Mistakes Happen
35:40 A Photo Finish
36:10 Peppermint Roll Cake
37:37 Yule Log
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently. - แนวปฏิบัติและการใช้ชีวิต
If I could hug you right now, I would. I was so close to having a meltdown on the kitchen floor because an aunt wanted me to bake her 3 roll cakes before Christmas and I just tossed my fourth cake into the garbage because they went miserably wrong. I opened my laptop to take a break and voila! It's like you just picked me off the kitchen floor and dusted me off...lol.
You should send your aunt this link, along with a sifter and some cake flour!
I. Have. Been. THERE. Baking can make or break you. Not sure if this can help you but switching from measuring to weighing has changed my baking game. Hang in there!
@@PrettyBoyKii Thanks. This video finally helped. I’m actually from Colorado but I’m baking in Kansas so altitude was the issue for me. Since this version does not have a rising agent, it worked. I was also trying with a flourless recipe and it was turning out to be pasty.
@@PrettyBoyKii - I agree about the weighing… I haven’t tried it but the theory makes sense.. what about measuring the eggs by weight…. How to get that as close to possible especially when it’s entire egg vs whites or yolk??
I love to listen to Erin. I want a Netflix show with her ❤️
or a podcast!!!
Yesssss that will be great
You know you're going to have a kickass Friday when Erin shows up on your feed.
Every time i see erin i click. I feel like im going to a class session
Erin gives me strong Sookie energy and im here for it
she IS sookie
Yesss she is! Hello fellow GG fan!
✌️😭✌️
Hadn't thought of that, but yes! Love her
Lol, thought you meant Sookie Stackhouse and I was like, whaaat?
Erin makes me feel like I can bake/do anything. You just amaze with with your skills and knowledge (and science also gets me excited too).
40 plus minutes of Erin let's gooooooooooo
As a teacher myself, I appreciate how succinct you are. Be well and thank you for the lesson. 🇨🇦
I am very interested in hand-pies! Empanadas, turnovers, Southern-style fried peach pie, savory one-person chicken pot pies, English pork pies. They are fabulous either sweet or savory for cold weather and portable feasts or even simple lunch box meals. So far, I have found no worthwhile instructions online. It's up to you, Erin, to lead the charge.
Me too, but they aren’t that tricky are they? The dough needs to be cold to roll out thin and fold, and it helps to work quickly on a few at a time, with the rest in the fridge. Use parchment paper to help you manipulate the thin dough. Don’t over fill, you can trim excess off after folding. Don’t let any filling get on the seal area or it will leak filling. Push down wit fork around edges to seal. Egg wash. Cut vent holes with sharp knife, cleaning in between as necessary. Bake around 400F.
I've fallen in love with Erin after watching this video - she's so, so knowledgable, and so thorough. Very impressive!
Oh, how I love the episodes of 'Baking up an notch' Best teacher for Baking😊
Erin is such a joy to watch while teaching me something new each time. Hope to continue seeing her.
Would it be possible to do an episode on different types of flour? Where you use each type, techniques appropriate for them, how they affect the final results?
I love all these episodes!!❤️
Roll cakes are such showstoppers and so rewarding - but so scary to set up for sure! Thank you for going through all the steps, this was super helpful!
Erin is a baking legend. My actual baking idol. Thank you for these MASTERCLASS level, in-depth breakdowns of the subject, and the heart you put into them!!
OMG! You’re the Baking Queen!
I can never get enough of your wisdom, energy and talent!
I wish I could be your student one day! 😱😱😱
We’re only 3 minutes in and this is already extremely informative. Thanks.
Happy holidays, Erin! I would love to see an episode about all the French creams that you can make for filling and topping desserts. Like chantilly, patissiere, mousseline, diplomat...it would be great to see your tips and tricks for how to make them turn out right!
I totally agree! I would love to see an episode on this!! Some of those are very tricky and Erin has a way of explaining things so clearly.
I can't count the amount of times I have rewatched all of Erin's videos. She is a wonderful teacher.
I love how you explain everything in detail and I love that your voice is easy on the ears and makes me want to keep listening.
Another fantastic Erin McDowell video, you do such a great job explaining your process and logic in an approachable way. Please keep these coming!
Yes, and she is so peppy and encouraging.
Nothing original to say, just that Erin is the best!!!!
I am officially addicted to your show. It's amazing.
Erin's mastery of technique and knowledge is impressive enough, but when you add her teaching ability, it's extraordinary. I have bought both of her books, made her pumpkin sugar pie 3 times since November, and have been telling everyone I know who bakes and who doesn't about her. Please keep her videos coming!
I just love to watch anything Erin!! So fun, informative and heartwarming.
How about an episode on muffins and cupcakes?
Oh man. Just when December seemed a bit much, there is another one of these brilliant tutorials. Such a great teacher, and the enthusiasm is infectious. I always feel so much more confident in the kitchen. Thank you to everyone involved in putting these together.
I found this channel because of Sohla, but I'm so glad I explored the other videos! Most of the big culinary TH-camrs are men, so it's great to see more women!
Just love watching Erin! Love her energy
What a delightful episode, roll cakes are a favourite in our house, in the uk, these type of roll cakes were often referred to as a “Swiss roll” not sure why. They often contain jam or jam and butter cream. Now with changing times they have also be renamed roulade. Lovely episode again, clear concise and informative. Wishing you a Very Merry Christmas and a Happy New Year from the UK.
Fun times! Thank you!
I love the videos with Erin! Please keep making more😍
Erin, I really enjoy your Bake it up a notch videos. They manage to be very informative and entertaining which is difficult to achieve! Thank you you for sharing your knowledge.
Love Erin!! Thank you for ALL you amazing videos!!!!!! 😍😍🤩🤩🤩
These videos make my LIFE.
Thank you so much, Erin. You're a very, very good teacher. Happy holidays
Love your recepies ❤you explain everything up to mark❤️
Erin ...you are the bright spot of every single day for me..thank you!
good grief... i missed this one... wow!!! excited!
Best baking show ever!!!! Thank you very much for the effort!!!🥰🥰🥰
You are the absolute best Erin!
The which way to roll it question, answered once and for all! Thanks so much Erin! xs
My god...you’re wonderful. Clear, concise, organized, thorough. Love your videos!
Omg I LOVE Erin and her energy, I bet we would be buds! Lol
Erin I've worked out the 'knots' on my baking watching you! Thanks for bringing the joy! And, I'd love to have a tutorial on petite fours!
Erin is such a great teacher and overall delight.
I LOVED your presentation on Roulades or Yule Logs. I have never baked one before, but after watching you - your warm and encouraging way - I am excited to try one. Thank you! I can’t wait to watch your older shows. Thank you! Barb G
I love how you explain everything and the science behind baking. You inspire me.
I love Roulades! I’m so happy with their comeback. Bring it on.....girrrrl! Love your show.
We love you Erin!! Thanks for sharing your amazing knowledge! 😍😍😍🥰
I love how detail you are I learn more from you than anyone else. Thank you for imparting such great baking knowledge
I love how you are a teacher first and a baker after that. So many people demonstrate their knowledge you impart it. I really enjoy watching you- thank you for doing what you do so well🤗🤗🤗🤗
My first time ever coming across a Erin video, and as a fellow pastry chef, I judge others pretty harshly..... But I loved this video, and her. All her facts and tips were absolutely correct, and her personality is an absolute delight. Subscribed.
We love you Erin!!!
Thank you so much for this video ! Made my first swiss roll. Watching helped so much! Thank you for all the tips and tricks!
Erin, You are a delight! I love all your videos and how much passion and love you have for baking. You always get me feeling in the mood to bake.
Made this yesterday for Christmas and it turned out great!!!! Thank you Erin for the detailed explanation. :)
My first Erin video and I’m here for it.
I just love Erin. She’s the whole package. She makes me want to bake!!
I made the Blueberry Cream Roulade today just exactly as the recipe is written using our homemade jam. What a revelation! the instructions were easy to follow (both the video, which I found very helpful, and the recipe at FOOD52. I've never made a roulade before but mine came out perfect and my husband said it was the best cake he has ever eaten (he had two pieces). The recipe is a winner and so is Erin. I'm looking forward to trying different flavors of jam. Thanks, Erin.
And she’s BACK!
Yay! More Erin!
I love these 'how to make...'. It really gives me ideas on how to up it a notch. I wish I lived somewhere where I had a kitchen so I could try some of your tricks. Maybe I will one day. I'll continue to watch.
Great, as I had watched all your other videos. I would love to see you tempering chocolate and working with gelatine (or Agar Agar). Actually anything you haven't already covered. I enjoy watching and also enjoy the science elements too.
THANK YOU for this episode today! I'm going to bake my very first Yule log tomorrow and you've helped me feel more confident going into the process.
Thank you! Love it
Erin you keep our bellies oh so happy!! Thank you, you Goddess of kitchen chemistry!🥰🥰👏👏
Clicked "liked" before even watching! I absolutely love watching Erin bake and teach us
This is such a terrific episode. Erin’s enthusiasm is so motivating and infectious and just makes me want to go bake!
So excited to see your new show!!! Missed you!! You make it so fun!!😁😁
So glad I found this channel!!! Love Erin, she is such a good host and her energy is so calm and wonderful. I honestly probably won't be making these cakes but I love listening to her explain it!!!
I am so excited for a holday episode!
These are my ABSOLUTE FAVORITE! 😍
I can be in your class forever. What a precious knowledge
The quality of these videos is awesome. I love the music too.
You are just an amazing baker, I love your videos! Thank you so much💕
Erin is such an amazing teacher, she is the Julia Child of baking!
I love Erin so, so much! ❤
Love ALL of her episodes! I used your pie crust for Thanksgiving. First pie dough I have ever made and seriously people asked me what I did to make it so delish and flaky. I almost said old family recipe but ultimately shared your site!!
You are the best Erin, much love from the south Pacific. Love all your videos🤩😍
Learning something new again today. Thanks!
Thank you Erin..you are the best..
I could listen to Erin ALL DAY! She is so knowledgeable and such a great “teacher”. Merry Christmas everyone! 🎄. Hello from Windsor, Ontario 🇨🇦
You are one of my top fav bakers that I discovered during this pandemic. I've always wanted to make a roll cake and can't wait to follow your video to finally do it!!!! Thanks for being so awesome ♡♡♡
Everytime I hear the outro music I get that bittersweet feeling. Another amazing video with Erin that I'll wath over and over again, because I suck at closure. Also, I'm definitely trying that peppermint roulade.
This was a fun episode, mainly because of your wonderful personality blended with exceptional baking skills. Thanks so much! ♥️🎄♥️
I loooooove your energy, passion and how complete your episodes are!! Definitely you make all the process of making cake or pie or anything look sooooo much easier and confident. Love it 💕✨
Thank you for cutting into the cakes ❤️
Awesome episode. In 1984 I made my first Roulade, filled with lemon sorbet and served frozen. Have loved them ever since. Christmas isn’t Christmas without a Yule Log cake.
Love Erin and this series!
So glad I watched this video “first” before making my very first roll cake. Great video teaching proper baking techniques on how to make a rolled cake which gave me the confidence to bake my first one for Thanksgiving. Excellent instructions from a top pastry chef and easy to follow and learn making baking fun.
I also bake alot you make me want to do what you’re doing. You are so entertaining. I just love your show. Keep it up. I love it
Greetings from Cyprus! Your tutorials are so educational and fun to watch. You bring so much cheer into your creations that it makes everything less intimidating despite all the hiccups that might occur... Thank you very much Erin!
I love the holidays too! And I would love appreciate some caramel content. Thank you so much for sharing your baking wisdom!
Dear Erin,
Thank you. You inspire me to bake.
You are wonderful! 🌺🤗🌺
Erin I have learn some great tips from you. Your a great baker and teacher,!
Wauw. 50 Shades of Roulade.. Amazing.. Thanks
I made a Buche de Noel when I was 12 years old. Erin is so joyful & makes me want to bake more and more. Merry Christmas :)
Thank you Erin 🎄
I absolutely love your informative videos. You make baking so much fun. Thank you sooo much for all of the tips and I love your energetic teaching style. 😊
Love your tidiness in the kitchen! Very clean and organized and very professional! With hair up and apron, you mean business on what you do! Good baking!
I have learned more about the chemistry of baking and technical tips from Erin than from any TV cooking show or cookbook or TH-cam video. She also is such a pleasure to watch. She is so down to earth and charming and spontaneous and funny!!!