Oops........................................... photos

[maddy]

I had a Christmas dessert oops 
.....Black forrest roulade.....didn't look like the smooth uncracked log in the magazine 



Solution.......lathered it with black cherry conserve mixed with whipped cream



 

[JulieO]

Good save Maddy, they'll never know the difference. 

[fundj&e]

thats what i call, an before and after shot 

[obbie]

  Great save Maddy.

looks good,

Robyn

[judydawn]

Cream is a wonderful fix for sweets problems - nobody would have known maddy and we won't tell either

[cookie1]

I'll bet that tasted good, both before and after.

[Cornish Cream]

The ugly duckling turned into the beautiful swan Maddy.I bet it tasted good

[maddy]

The ugly duckling turned into the beautiful swan Maddy.I bet it tasted good

LOL... It did taste good.  I had never used the Swiss roll pan before, and there's obviously a trick to the rolling!  I think the mistake was leaving it covered overnight...which the recipe said you could do....but I'm convinced it was too long.
I need "cake roll" tutoring please 
Also my first time using kirsch, and that added a lovely flavour.

[judydawn]

There are videos on U-tube maddy but the 3 that I watched just fill and roll whereas in the past when I have made them, I have baked the cake on a tray liner or baking paper, unended it straight onto a fresh piece of baking paper which has been sprinkled with castor sugar then rolled the cake, leaving the paper in place.  After the cake cools, gently unroll it and spread with your filling then roll it back up, this time just using the paper to help you roll the cake.
 

[fundj&e]

It does take a bit of practice and a lot patience, for me which i dont have , just like when making sushi

[cookie1]

I've made many swiss rolls over the years and they still usually break on me. I have more success with pavlova rolls.

[maddy]

There are videos on U-tube maddy but the 3 that I watched just fill and roll whereas in the past when I have made them, I have baked the cake on a tray liner or baking paper, unended it straight onto a fresh piece of baking paper which has been sprinkled with castor sugar then rolled the cake, leaving the paper in place.  After the cake cools, gently unroll it and spread with your filling then roll it back up, this time just using the paper to help you roll the cake.
 

Now that makes total sense!    Judy

[nola276]

Good advice JD, I am going to try doing that.

[RosieB]

Couldn't get a photo of this one.
Since TC moved in I have been baking a lot of Isi's bread, It is soo good and always a success.
And I'm using fresh yeast that I have been keeping in the cheese compartment of the fridge.
Went to get it today and none!?!?!?  I was sure I had a bit left.
Well,  that's odd..  So I asked DH if he knew anything.
Just a blank look,  then an embarrassed look..
'Was that that bit of cheese that looked bad and smelt terrible'?  he asks..  I threw it out.
Grrrrrr

[knittercook]

LOL RosieB, I thought for a minute there you were going to say he ate it