Made this yesterday. Big fail but I'm still laughing at my mistakes. Here are my learning points: 1. Disaster Design: 10g ratio batter recipe is more than enough to create a large design. I made 15g and had lots of extra (cos I was scared the 10g recipe was only for sparse designs). My design was the Man U soccer team logo in the middle of the roll. Covers 1/2 the roll space. Probably would have had enough to cover the whole pan if I used everything. Bad thing: I decided to just finish up the remainder and pipe a thick second layer on the lines AND flood it in with the coloured drawing batter. So I had a thick layer of drawing. When I put it straight in the oven, the batter expands and the flooded sections overflowed. Haha! Also, I didn't want to just put it in the fridge to set so I quick-baked it for 3 mins. Oh man...the drawing cooked like a cookie. When done, I forgot to let it cool on a rack. So the cake condensed and the design looks shiny/greasy/soaked now. 2. Overbeaten Egg Whites: I was panicking and I think I either overbeat or left my egg whites alone for too long, cos it became foamy. DO NOT USE if you have the same thing. It really makes the cake batter look ugly when cooked. I also have a feeling the oil in the recipe separated after being left out so I had greasy bits in my cake. 3. Cracked Design: Remember how I piped it too thick? Well, the main batter is really springy but the drawing batter is not. So I had huge cracks on my design. Sigh. Don't do what I did. 4. Sour filling: I wanted to make coffee flavoured filling so I added coffee powder. In retrospect, should have left out the yoghurt because its sour profile killed the coffee. It would probably work well for berries or fruity flavours only. 5. Exploding coffee: I mixed my coffee in with the hot gelatine. But I felt like the water wasnt hot enough so I microwaved it. Big mistake! It ended ul exploding. I saved like 1/2 of the mixture in the cup and used that. That might have caused my filling's soggy structure. Not enough gelatine to set it properly. 6. The finished cakes weighs 480g. Feels pretty heavy haha. 7. If you want bright and deep colours for background, dont mix the colour with all of the main batter. Just a little bit to pipe a thin layer of colour then add the plain batter afterwards. I used liquid food colouring so had to add more cake flour to thicken up. 4 blue, 3 red, 1 yellow = black/darkgrey drawing batter 8. Keep your drawing batter in their piping bags in the fridge so that it s firmer and easier to draw with. If you need it very soft then warm it up more. 9. Make sure you cool it on a cooling rack, off the pan w/o parchment paper asap upon cooking. If not, it will condense and the cake with get soggy and be miscoloured. 10. Mat Magic: You will get ugly tunnels and paper marks if you use normal parchment paper. Invest in a baking oil cloth/silicon mat. But you might have to tweak the baking time. 11. DESIGNS CONDENSE TOO: Always store in fridge in between batter drawing. Don't quick bake it. Cooked batter will curl up and wet batter will cover it up where it can seep. My logo edges have the main covering some parts. If you dont peel off the designs to let it cool without condensing, it will affect the overall look as well. The shiby/flat/wet cake look. Hope these mistakes helped someone out there! Overall, the cake is still edible but doesnt look appetising to me haha! Will try again next week!
I also tried this. Somehow the drawing batter got hard like a cookies. And it ruins the whole cake texture. I wonder where I get wrong. Or is it supposed to have different texture from the rest of the cake 🤔
@@lubnafatiha1702 Hi Lubna! After watching about 10 different roll cake recipes, I found out that yuni sweets' recipe is supposed to have a cookie-like/shiny texture for the baked drawing batter because she doesn't use whipped egg whites for the drawing batter (unlike the cake batter). For her simple and minimalistic drawings, the difference in texture does not seem noticeable (especially under camera lighting). I found that it helps if you replace her egg whites with whipped egg whites so that the drawing batter is fluffy as well. Cons: You have to pipe quickly or else when the batter deflates, you won't get the fluffy effect too. Also, it might be harder to draw small, precise designs. So it really depends on what your design requires! Hope this helps! (:
Oh I see...yeah her designs are mostly simple. My mistake, just like yours, I make twice the batter and cover almost the entire pan with sunflower drawings 😂. The whole surface is hard! Oh my god..I almost get proud with my drawing lol. BTW, thanks for your tips! Going to try again.
Hope you will answer so I can like your video. Is it compulsory to use cake flour or can I use ordinary plain flour? Or is that self raising flour? Also is it necessary to use the blueberry powder in filling? If so where can I buy it? Amazon perhaps?
Love this! One suggestion I have is maybe add a link to the template you used in the description. 😉💜💙 Thank you. Oh lol I see it now I missed it because it wasn't in blue .thank you!😄
Did you make this cake and design of it yourself? Really? Wow! I'm surprised with this not because a girl can make cakes and desserts, but because I've looked at your Instagram page and I'm see that you are a very creative, versatile and busy person and I'm surprised that you have time, inspiration and talent also for designer desserts too. Good luck to you! And thanks for video and recipe.
Wow amazing cake roll.. I noticed that in this video you didn't use egg yolks unlike your previous recipe.. Which one is better please? Because i want to try making it The other recipe you used egg yolks but not milk.. So which method you preferred?
I can't get over how beautiful it is! Yet perfectly doable unlike some other super complicated desert recipes on the TH-cam.
Made this yesterday. Big fail but I'm still laughing at my mistakes. Here are my learning points:
1. Disaster Design: 10g ratio batter recipe is more than enough to create a large design. I made 15g and had lots of extra (cos I was scared the 10g recipe was only for sparse designs). My design was the Man U soccer team logo in the middle of the roll. Covers 1/2 the roll space. Probably would have had enough to cover the whole pan if I used everything.
Bad thing: I decided to just finish up the remainder and pipe a thick second layer on the lines AND flood it in with the coloured drawing batter. So I had a thick layer of drawing. When I put it straight in the oven, the batter expands and the flooded sections overflowed. Haha!
Also, I didn't want to just put it in the fridge to set so I quick-baked it for 3 mins. Oh man...the drawing cooked like a cookie. When done, I forgot to let it cool on a rack. So the cake condensed and the design looks shiny/greasy/soaked now.
2. Overbeaten Egg Whites: I was panicking and I think I either overbeat or left my egg whites alone for too long, cos it became foamy. DO NOT USE if you have the same thing. It really makes the cake batter look ugly when cooked. I also have a feeling the oil in the recipe separated after being left out so I had greasy bits in my cake.
3. Cracked Design: Remember how I piped it too thick? Well, the main batter is really springy but the drawing batter is not. So I had huge cracks on my design. Sigh. Don't do what I did.
4. Sour filling: I wanted to make coffee flavoured filling so I added coffee powder. In retrospect, should have left out the yoghurt because its sour profile killed the coffee. It would probably work well for berries or fruity flavours only.
5. Exploding coffee: I mixed my coffee in with the hot gelatine. But I felt like the water wasnt hot enough so I microwaved it. Big mistake! It ended ul exploding. I saved like 1/2 of the mixture in the cup and used that. That might have caused my filling's soggy structure. Not enough gelatine to set it properly.
6. The finished cakes weighs 480g. Feels pretty heavy haha.
7. If you want bright and deep colours for background, dont mix the colour with all of the main batter. Just a little bit to pipe a thin layer of colour then add the plain batter afterwards. I used liquid food colouring so had to add more cake flour to thicken up.
4 blue, 3 red, 1 yellow = black/darkgrey drawing batter
8. Keep your drawing batter in their piping bags in the fridge so that it s firmer and easier to draw with. If you need it very soft then warm it up more.
9. Make sure you cool it on a cooling rack, off the pan w/o parchment paper asap upon cooking. If not, it will condense and the cake with get soggy and be miscoloured.
10. Mat Magic: You will get ugly tunnels and paper marks if you use normal parchment paper. Invest in a baking oil cloth/silicon mat. But you might have to tweak the baking time.
11. DESIGNS CONDENSE TOO: Always store in fridge in between batter drawing. Don't quick bake it. Cooked batter will curl up and wet batter will cover it up where it can seep. My logo edges have the main covering some parts. If you dont peel off the designs to let it cool without condensing, it will affect the overall look as well. The shiby/flat/wet cake look.
Hope these mistakes helped someone out there!
Overall, the cake is still edible but doesnt look appetising to me haha!
Will try again next week!
Thanks for taking the time and sharing this!
Thank you for your advices
+i wish you do it better next time
I also tried this. Somehow the drawing batter got hard like a cookies. And it ruins the whole cake texture. I wonder where I get wrong. Or is it supposed to have different texture from the rest of the cake 🤔
@@lubnafatiha1702 Hi Lubna! After watching about 10 different roll cake recipes, I found out that yuni sweets' recipe is supposed to have a cookie-like/shiny texture for the baked drawing batter because she doesn't use whipped egg whites for the drawing batter (unlike the cake batter). For her simple and minimalistic drawings, the difference in texture does not seem noticeable (especially under camera lighting). I found that it helps if you replace her egg whites with whipped egg whites so that the drawing batter is fluffy as well. Cons: You have to pipe quickly or else when the batter deflates, you won't get the fluffy effect too. Also, it might be harder to draw small, precise designs.
So it really depends on what your design requires! Hope this helps! (:
Oh I see...yeah her designs are mostly simple. My mistake, just like yours, I make twice the batter and cover almost the entire pan with sunflower drawings 😂. The whole surface is hard! Oh my god..I almost get proud with my drawing lol. BTW, thanks for your tips! Going to try again.
when they used up everything on the bowl..like zero waste!!!
super satisfying...and so kawaii..i love it...
Zero waste, expect for the cake that was cut off, lmao
I like your cake so much，it is art and not only food.You are an amazing baker.I am looking forward to watching your video every day.
this is the first time i see someone's cooking with not letting the batter left, even on the spoon. you did a very good job!
Exactly 👍that is really wonderful ❤️❤️
M A G N I F I C O! Thank you very much for uploading these delicious works of art! Greetings from Mexico
What you do is really special, I also encourage you to make videos like this. I will surely watch them.
Inhe koi haq nai Banta ki ye itni zyada achi desserts banaye ;) ..uff m loving dem... 😍😍
Japanese people and kawaii things.. Will never can be separated meh?? Feel jealous coz they always can bring food to the new looks
it's kind of cake that i know i can't make but clicked the video anyway because the cake looks so beautiful. such an amazing work!
Love your videos. Very professional but easy to follow instructions AND gorgeous cakes! Thank you so much for posting. I am so inspired! 😘🥰🇨🇦
I love your channel 🤩please keep activity we love to see your Swiss rolls all they times😍👏🏻
amazing your skill for the bakery, I loved your recipe (From Chile, South America)
lo hice y me quedo hermoso y rico!!!! gracias por la receta y tutorial
I've watched a few of these videos and all I can say is, "Amazing!"
Sgt menarik dan byk kelainan dlm menyediakan juadah semoga dpt diteruskan d masa2 mendtg
I followed the batter portion for the cake and it was DELICIOUS! Really recommend this recipe🤍
와..정성이다.. 정성도 이런정성이 따로없네.. 받는사람은기쁘겠어요..!
Wowee....⭐ and kind of nice to finally see someone wearing kitchen gloves! 👏
From ur working area to pots every thing was neat and clean, good
Nice! Props who ever has time to do this
Lovely, stunning! 🥰😍👏🏻👏🏻👏🏻
Thank you very much for this amazing video!
Amazing work!!! Thank you very much for sharing with us such a beautiful idea!!! Greatings from Greece!!!
Youre so...talented and very skillful. Thanks for your sharing.
I would love to eat it not baking it tho.... Time consuming... Hardwork always pays off..... Marvelous....😍!
Que lindo bolo!! Parece delícioso, obrigado por compartilhar
Love it! Just wanted to know where you got your half round pan from? Thanks for the beautiful and taste looking treat.
Love how you don't waste a drop
This is so calming to watch
Japanese foods or desserts always mixed with art.
Beautiful work as usual. I admire the delicate precision of your work👏👏
Who would dare eat such pretty cake🥰
I started crying when I saw the end result, it’s so pretty!
so happy stumble on your video... talented gal, thanks for sharing it
Hi, i tried this and it came out well.but i was not sure if i can try to make swiss cake roll with this.
how was the flavour?
OMG!! It is so pretty! Es lo más lindo que he visto!!! 😍
Я в шоке..... Золотые руки... Красота.
Eating it is a crime !
Its so beautifuuuul ! ♥
Love this video definitely gonna try this looks delicious. Very creative work of cooking art. Greetings from NYC.
This is therapeutic
Oh my God ❤️what a beauty ❤️❤️
Unbelievable ❤️❤️
wow cake looking beautiful.😍😍😍😍
Wow, looks amazing. Thank you for sharing. You are very talented. You Rock.
whooaaaa beautiful cake 🤩😍
Love this! I don’t like the versions of this recipe where they bake the design layer first, it never looks right
凄すぎる・・・！！そして絵が上手・・・！！
Absolutely gorgeous dessert... can anyone explain the flavor of both inside & outside of the cake?
i really love your editing! the cake is so prettyy
ボウルからクリームを移すとき、余すとこなく最後までヘラで移すの、なんかめっちゃ好感もてるwwww
h k ありがとうございます🙇♀️そこまで見て頂けてとても嬉しいです！
わざわざ返信いただけて嬉しいです〜！陰ながら見てます！
Some people are really creative !👍
It’s a piece of art.
Bravo 👏👏👏
Delicious and thumbs up 👍
Lovely and beautiful where did you Japanese people learn to do such amazing food + art
Miwa Moon Thank you! These cakes are my original 😆
Wow looks delicious
This looks devine, please share some more videos.
your work is sweet.Awesome!
so pretty!!!! it's relaxing to watch along with the jazz music :))))
Beautiful piece of art 💜❤💜❤
This is a magical art.
Lovely...but just to clarify the batter ingredients... you wrote put meringue into egg yolk batter but I didn't see you put any yolks in the batter?
Bake Cook And Create Oh!sorry my mistake ! No need egg yolk for this cake. Using only white eggs makes white sponge.
yuni sweets
What's the name of the tin .can't seem to find them on amazon
I was wondering the same :-)
Wow, this dessert looks so good.
what an amazing video!
Wow very very nice art
素晴らしい👍
Blueberry is my favorite flavor! I'll definitely attempt this haha
Love it!!! Your explanation really helped me ! It was was easy.Thank you!
They look amazing ! Thanks for sharing! I want to ask from which brand you bought the food color, thank you !
Vivian Dai I use Wilton brand and Japanese natural food colours. Thank you!
@@yunisweets Thank you! :)
Wow....This is soooooooo AMAZING.
Thank you! Мне очень понравилась идея с трафаретом. Смотрится красиво и аккуратно.
Wow amazing n yummii
Hope you will answer so I can like your video. Is it compulsory to use cake flour or can I use ordinary plain flour? Or is that self raising flour? Also is it necessary to use the blueberry powder in filling? If so where can I buy it? Amazon perhaps?
BEAUTIFUL roll!! Just like an art! 😍
So beautiful. Thanks for uploading 😊😊
Amazing, very beatiful. Thanks for sharing!!!
this is art OMG ❤❤❤
it’s so so cute! Im so in love with it!
Love this! One suggestion I have is maybe add a link to the template you used in the description. 😉💜💙 Thank you. Oh lol I see it now I missed it because it wasn't in blue .thank you!😄
Beautiful!!!! Where can I buy the round pan?
Adriana Fracasso You can buy it from this URL!
global.rakuten.com/en/store/majimaya/item/ms0107/
Wonderful work 😍😋!!! Lovely greetings from Germany
this is pure art!
Great job, love it !
Goshh your vid is detail and super easy to follow 😍 thank youuuu
Out of the world keep going👌👌👌👌
Beautiful!!
Lovely!😍
Por favor deixa a receita aqui para que eu possa traduzir. Tudo é tão perfeito 😍😍
So awesome and so cute!!!
Great work!!
Ay que bello y delicado !!! Felicitaciones .
Beautiful! You are an amazing talent!
It looks great and delicious! Can I bake the deco in 3 minutes instead of keeping it in the fridge?
?? You don't need to bake the deco(drawing).
@@yunisweets Thanks a lot! When I took out the baking paper, the drawing went away 🥲
@@anhlam5472 Did you use a reusable paper? The paper is very important!
@@yunisweets Yes, I did. Do I need to use a lot of oil to spray on the paper before drawing?
@@anhlam5472 No need too much oil. Please remove the paper when the cake is still hot. You need to practice more 💪
Keep up the great work!
Did you make this cake and design of it yourself? Really? Wow! I'm surprised with this not because a girl can make cakes and desserts, but because I've looked at your Instagram page and I'm see that you are a very creative, versatile and busy person and I'm surprised that you have time, inspiration and talent also for designer desserts too. Good luck to you! And thanks for video and recipe.
thanks for sharing, I was looking forward to watching this one! it looks amazing!
Very pretty indeed.
かわいい〜♡
HidaMari Cooking’s
Beauty
ひだまりさんだ！
Please, help me found Half round mold 18 cm
Wow amazing cake roll.. I noticed that in this video you didn't use egg yolks unlike your previous recipe.. Which one is better please? Because i want to try making it
The other recipe you used egg yolks but not milk.. So which method you preferred?
Hiba Adham In the first recipe I use egg yolks and in the second one I don’t use it. Without egg yolks the sponge comes to beautiful white colour.
yuni sweets thanks for replying.. I will try it today 😊.. Your work is so wonderful.. Good luck
凄い！日本語は少しヘンだけど、ケーキは完璧！！！
mak hir 次回気を付けます！😭ありがとうございます🙇♀️
😱 OMG 😍😍😍😋😋😋👌👌👌👌yummy mouthwatering
It’s beautiful 😍