Home Baked Best Wishes Thank You Chocolate Roll Cake

There is something heartfelt about giving a home baked treat to convey best wishes or thank you; take that a step further by actually baking your message onto a chocolate roll cake and your unique present will surely be appreciated.

You can customize a roll cake with just about any message or design.  It is more easily transportable than a layer cake as you wouldn’t have to worry about frosting getting smudged.  Here we have three cakes with different messages made with the same chocolate roll cake recipe.  I got such a kick out of seeing the message once I flipped the cake, so one cake led to another and I ended up with three cakes.

I really intended to write Happy Birthday, but it had too many letters for a limited space of real estate to work on.  The fewer the letters, the larger the font can be and that in turn would make it easier and faster to pipe.  The message, Best Wishes, is also pretty generic.  It covers just about any occasion, and has fewer letters than Happy Birthday, Congratulations or Happy Anniversary.

Ingredients
For the decoration paste:

• 5 tablespoons unsalted butter (70 g)
• ½ cup powdered sugar (54 g)
• 1 egg white
• ½ cup cake flour (54 g)
• ⅛ teaspoon cherry extract
• For the cake (the egg yolk mixture and meringue):

For the egg yolk mixture:

• ¼ cup unsweetened cocoa powder (20 g)
• 4 tablespoons hot water
• 4 egg yolks
• ½ cup granulated sugar (104 g)
• 3 tablespoons unsalted butter, melted (42 g)
• ½ cup canola or any light vegetable oil (98 g)
• 2 teaspoons vanilla extract
• 1 cup flour (114 g)
• 3 tablespoons water

For the meringue:

• 4 egg whites
• ½ cup granulated sugar (104 g)
• 1 teaspoon cream of tartar
• For Italian meringue variation: ¼ cup water (57 g) – you don’t need water if you are making just a basic meringue

For the filling:

• ¾ cup unsalted butter (169 g)
• 1 teaspoon salt
• 2 cups powdered sugar (212 g)
• ½ cup marshmallow fluff (60 g)
• 1 teaspoon cherry extract
• 5 – 8 teaspoons milk
• Optional: 1 cup finely chopped cherries

Directions

1. For the design paste:
2. Beat the butter until smooth. Gradually mix in the powdered sugar. Add the egg whites. Mixture will slightly curdle but will smoothen once the cake flour is added. Gradually add the cake flour mixing until very smooth. Blend in the cherry extract.
3. Divide the paste into however many colors you would like to use, allowing slightly more for the letters. Tint the pastes with just the tip of a toothpick and mix well.
4. Place the pastes into plastic bags. Use tip 47 or 48 if piping letters. Use any small round tip such as #3 or #5 for circles or flowers.
5. ......................................

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