Monday, November 24, 2008

pumpkin rolls

so they're all done and ready. i used soooo many eggs. i took one to work and let me tell you, it was a hit. the secret is.... i replace a little bit of the sugar in the cake part with vanilla pudding. i bake two batches at a time with:
one whole can of pumpkin (which is a little more than called for)
1.5c four
1t baking powder
1t baking soda
0.5t salt
some ground cloves, ground cinnamon, a little ground ginger
6 eggs
a little less than the suggested 2c sugar
i don't add walnuts cuz gross
other than that it's all the same... tips:
use a lot of powdered sugar on the towels
keep the wax paper on the cake when you roll it (take off when the cake's cool)
since i do two at a time, i put both in the oven at the same time and rotate top to bottom back to front halfway through
leave some room for the icing to sckoosh to the edge
wait till cooled to cut anything.
you know how to make cream cheese icing... i go light on the sugar. and don't use weird butter substitutes or it won't set up correctly.