Fall Themed Sheet Cake
As of today there are 40 days until the start of the NFL. How do I know that? My boyfriend is a fantasy football fanatic. It’s all I hear about. All. I. Hear. About. It’s okay because honestly, I cannot wait for next season either. Give me pumpkin everything and football Sundays.
Assembling Designed Sheet Cakes
This is easily one of the most asked questions I receive. These cakes are assembled so that we can please our frosting and whipped cream people out there too – not just the cake people! I promise. For the FULL in depth Master Guide for these Designed Sheet Cakes click the link below.
In short, this recipe makes enough for three layers of cake. Two of the layers will be baked with no design. This will be bottom and middle layer. Between each layer goes whipped cream, and maybe some fresh fruit if you’re feeling spunky. Lastly, our beautifully designed sheet cakes go on top. No part of your design gets covered up, and you’re left with a light, spongey, delicious cake paired with whipped cream. Win. Win.
Designed Sheet Cake – Master Guide
How Do I Trace The Design?
Well I’m glad you asked 🙂 This is another common question I receive regarding my Designed Sheet Cakes. I use edible markers that I purchase from Amazon. These edible markers will make the process for this cake so much easier. If you really want to make this cake today and can’t get a magical fairy to deliver an amazon order to your doorstep in the same day, don’t panic.
You can use a pencil or non-edible marker just be sure to flip the traced side of the parchment to face DOWN on the cookie sheet. That way the batter never comes in contact with the pencil or marker. Below are the links to my favorite edible markers and the best food dye.
How Do You Get The Cake So White?
Believe it or not…it’s simple. I use white food gel. Which I didn’t know existed until last year. Crazy right? It has come in handy so often and especially with these Designed Sheet Cakes.
The Possibilities Are Endless
Check out some of my favorite Designs Swiss Rolls & Designed Sheet Cakes to help spark some inspiration for when you give this recipe a go! 🙂
Can I Make This Ahead Of Time?
This cake is best made just before an event or serving time but you can absolutely make ahead of time and store it properly to ensure that is stays deliciously moist and fresh. I suggest making the cake at most, the day before the event.
Once the cakes are baked, the whipped cream is made and everything has been assembled to perfection – and again to assemble these cakes, it goes undesigned cake, whipped cream, fruit (optional), un-designed cake, whipped cream, fruit (optional), then DESIGNED cake on top. Once this beautiful masterpiece is assembled as I just described, wrap the cake and serving dish with plastic wrap very well. When I say very well, I mean to really make sure that the entire cake is protected from the cold weather in the fridge.
Store your wrapped cake in the fridge overnight or up until it is time to serve at your event. Wrapping the cake and sealing it nicely will keep it fresh and perfectly presentable.
Connect With Me!
I hope you’re enjoying trying out the recipes and ideas I’ve shared😊 It would bring me so much joy to see your wonderful creations! If you make something inspired by my suggestions or recipes, please share it on social media and tag me @thesqueakymicer – I can’t wait to see what you’ve made!
Fall Themed Swiss Roll
8-10
servings8
minutes2
hoursKeep the screen of your device on.
Ingredients
12 12 egg yolks
1/2 cup 1/2 sugar (for yolk batter)
1/2 cup 1/2 vegetable oil
1/2 cup 1/2 whole milk
4 tsp. 4 vanilla extract
2 cup 2 all-purpose flour
1/4 cup 1/4 cornstarch
1 tsp. 1 white vinegar
12 12 egg whites
1/2 cup 1/2 sugar (for egg whites)
food dye
- Whipped Cream
2 cup 2 heavy whipping cream
5 Tbsp. 5 confectioners sugar
dash salt
2 tsp. 2 vanilla
1/4 cup 1/4 sprinkles (optional)
Directions
- Use an edible marker to trace and cut parchment paper to fit your pan perfectly. We are using a 13″ by 9″ cookie sheet. Once the parchment paper is fit to the cookie sheet, trace the design that you want onto the prepared parchment paper using an edible marker.
- Preheat the oven to 375 degrees and grease a 13″ by 9″ cookie sheet with cooking spray and line with parchment paper. This makes three layers of sponge cake. You can also just use a standard size cookie sheet, note that using a standard size cookie sheet will only make two layers instead of three.
- Separate the egg whites from egg yolks. We are using every part of the egg in this recipe so hang onto both. Place the egg whites in a large bowl and the egg yolks into an even larger bowl. Set the egg whites aside, we will need them later.
- Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
- Sift the flour and cornstarch to the egg yolk mixture. Whisk until the batter is nice and smooth. The batter will be thick. Set aside.
- In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites from earlier until frothy. Slowly add in the sugar and vinegar to the egg whites.
- Whisk the egg whites until stiff peaks form. This is very important. Stiff peaks should be able to stand up straight when the whisk is lifted.
- Add the egg whites to the egg yolk mixture. Gently fold in the egg whites. Be careful not to over mix the batter. Over mixing will deflate the egg whites and make the batter, thin and runny. Mix until the egg whites are evenly distributed and the batter has few streaks.
- Use small bowls to dye each color that you will need to make your design. Scoop a bit of the batter at a time into these small bowls to make every color you need. Place each color into a piping bag.
- Pipe the design with your desired colors. Do your best to trace the design that you created earlier with your piping bag. Between each layer of design, let the cookie sheet freeze for 15-20 minutes to firm up the designs. Freezing the cookie sheet will reduce the chances of the design smudging or spreading into other colors.
- Once you have the the design finished, go ahead and freeze for an additional 15 minutes so it sets and is nice and firm.
- Pipe the original, uncolored batter on top of the frozen design.
- Bake for 8-9 minutes or until golden brown on the edges.
- As soon as the cake comes out of the oven, flip the pan onto parchment paper. The design will be facing up. While the cake is still hot, peel off the parchment paper to reveal the beautiful design. Bake the remaining batter into the same size cookie sheet. The other layers do not need designs since they will be hidden in the layers. They will bake the same way, in a greased cookie sheet for 8-9 minutes. Let the cakes cool completely before assembling.
- To make the Whipped Cream, in the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency. Fold in sprinkles, this is optional.
- Once the cakes have cooled, layer the cakes with evenly spread whipped cream between each layer. Use the designed sheet cake as the top layer.
- Feel free to trim the sides to clean it up a bit if you wish to give the cake a more complete look.
- Enjoy!
Did you make this recipe?
Tag @thesqueakymixer on Instagram! I love to see what you all create.
Do you have a printable with the design you use for this?
Hi there – I do not have templates. I usually google the designs that I want to use then trace them from there. You can also print them from google as well to trace them onto the parchment paper 🙂