Now that you have the hottest Halloween costume around town, it's time to think of all the delicious food you're going to make for your Halloween party. When it comes to food, dessert has always been my favorite thing to make. I mean, how can you go wrong with making a dessert, it always the biggest hits at all the party’s. At are last annual Halloween party, my good friend amber brought this amazing Spiced Caramel Roulade with Ginger Cream, it was a huge hit with all the kids, and it has a great taste with an incredible cream filling too. You can use this dessert for any holiday, since your using powder sugar on the top on the roll; you can decorate and customize it any way you would like. If you love easy dessert recipes, this is the book for you. I bought this a year ago and i swear i use it about ever other week. It's really great for kids too. Click Here Taste of Home: Cake Mix Creations: 216 Easy Desserts that Start with a Mix
Great for all occasion..
Spiced Caramel Roulade With Ginger Cream
Cook time: 15 min Level: Intermediate Yield: 8 to 12 servings
Ingredients
Cake
:
- Vegetable oil
- 1 1/2 cups all-purpose flour, plus more for dusting pan
- 1/2 teaspoon baking
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 2 (2 1/2-ounce) jars sweet
- 1/3 cup buttermilk
- 2 teaspoons vanilla
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup sugar
- 3 large eggs, at room temperature
- Confectioners' sugar, for dusting
Filling:
- 1 1/2 cups heavy whipping cream
- 1 tablespoon confectioners' sugar
- 1/3 cup thinly sliced (or chopped) crystallized ginger
- 1/4 cup caramel
- Ground cinnamon, for dusting, optional
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease, then line a 13 by 18-inch jelly-roll pan with parchment or waxed paper. (Let the paper come up the long sides by about 2 inches - this will make it easier to form the roll.) Brush paper with oil or butter, dust with flour, tap out excess.
Cake: Whisk together 1 1/2 cups flour, baking soda, baking powder, cinnamon, cloves, salt, ginger and cardamom together in a medium bowl. In another bowl, combine sweet potato, buttermilk, and vanilla until smooth.
Beat butter and sugar in the bowl of an electric mixer on high speed until light and fluffy, about 4 minutes. Reduce to low; add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 parts, alternating with the wet mixture in 2 parts, beginning and ending with flour. Beat until just blended. (If needed, fold batter together with a rubber spatula.)
Spread batter evenly in prepared pan. Bake until cake springs back when pressed lightly, about 15 minutes.
Run knife around cake edge, and invert cake onto a cotton tea towel (100 percent cotton works best and keeps the cake from sticking) generously dusted with confectioners' sugar. Carefully pull back parchment paper to release, and then place it back on top of the cake. Gently roll up the cake and towel together, starting from the narrow end to make a fat roll.
Meanwhile for the filling, whip cream and confectioner's sugar to soft peaks. Fold in crystallized ginger.
Carefully unroll the cake and remove the towel. Drizzle caramel over the cake. Spread gingered cream evenly over the cake. Using the short edge of parchment as guide, roll the cake up into a fat, loose cylinder. Transfer to a long platter. Dust with more confectioners' sugar and cinnamon in a Halloween pattern if desired. Serve, now or refrigerate until ready to serve.
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Halloween Web 2008
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