Halloween Swiss Roll | The Squeaky Mixer

Halloween Ghost Swiss Roll

Yes, I know I am typing out a Halloween Swiss Roll recipe in July – I’m not insane. Well that’s not actually true. I am 100% one of those people who gets AMPED for the Holidays. My grocery store just put out a section for Halloween candy so I took that as my green light to get you all excited too.

Halloween Swiss Roll | The Squeaky Mixer

How To Make The Design For A Halloween Swiss Roll

This is probably one of the most commonly asked questions. If you head to any of my social media channels, Facebook, Instagram, Tiktok etc. I have made so many tutorials that will help guide you through my designed Swiss Roll and Designed Sheet Cakes.

To create the design you want on the parchment paper, use an edible marker to either trace or draw whatever design you’re going for – for this Halloween Swiss Roll I went with cute little ghosts but you can go with whatever theme or design you’d like. If you don’t have an edible marker, make the design on one side of the parchment paper then flip the parchment paper over so the design is facing down, and won’t touch batter directly.

Halloween Swiss Roll | The Squeaky Mixer

How Do I Pipe The Design?

The design is piped onto the parchment paper using the sponge cake batter we’ve made. After you’ve made the batter, mix however many colors you need to achieve the design that you wish to make. Place the colored batter into piping bags. you do not need a lot of colored batter to make the designs. A little will go a long way to complete all of your beautiful designs.

Because this is a Swiss Roll, and the cake is going to be rolled up, we won’t see part of the cake since it will be on the inside all swirled with whipped cream 🙂 With that being said, you only need to pipe designs on the left side of your cookie sheet.

Halloween Swiss Roll | The Squeaky Mixer
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Can you believe there are only 99 days till Halloween?! I for one am so excited 👻🎃 Find the full recipe for this Designed Swiss Roll on my website, link in bio! 🤎 #bakingtiktok #bakingtiktoks #recipe #thesqueakymixer #bakingszn #fyp #yummy #recipes #bakingrecipes #baking #halloween #halloweenrecipes #spookyszn #halloweenbaking #halloweenishere

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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!

Halloween Swiss Roll

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 5 votes
Servings

8-10

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • Whipped Cream Filling
  • 1 cup heavy whipping cream

  • 2 1/2 Tbsp. confectioners sugar

  • dash salt

  • 1 tsp. vanilla

Directions

  • Preheat the oven to 375 degrees and grease a baking sheet with cooking spray and line with parchment paper. I am using a standard 13″ x 18″ cookie sheet.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple tsp. of batter into small bowls and dye every color you want for your design.
  • Place each color into a piping bag.
  • Pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up an won’t see designs that are on the inside. To seal the designs, freeze the cookie sheet for about 5 minutes. This will firm up the design nicely.
  • Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on, off.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
  • While the cake cools, you can prepare 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.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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8 Comments

    1. Hi there! I have never made this recipe gluten free so I cannot guarantee the same end results but I do recommend using gluten free all-purpose flour if you do want to try making it GF. I hope this helps 🙂

  1. I’m needing a recipe for a filling more like the one in Little Debbie’s Oatmeal cream pie. Do you have anything? Thanks! I CANNOT WAIT TO ATTEMPT THIS!

  2. With any of these cakes….I’m wondering why my cake looked like it raised nicely and then when I took it out to cool it got very thin. Did I need to bake it a bit longer? Also, do I need to spray the parchment after I draw the picture? You are amazing and I am determined to get this every time! I had like 4 of them come out perfect but the ones in between….well let’s just say I cried a little bit 😭.

    1. Hi there! First of all thank you so much for this comment! ❤️ I am determined to help you – I have a few ideas. Since these cakes are on a thinner side (compared to typical cakes) they really don’t need to bake more than 8-10 minutes. Once they are removed from the pan it is natural for the cake to shrink a tiny bit as it comes to room temperature.

      You do not need to spray the parchment after piping your design. If your cake is super thin, I suggest piping more of the uncolored batter behind your design to make the cake thicker and add more support to the design by having more cake batter behind it to create a thicker, stronger cake. This cake is no easy feat and your determination will only lead to more successful cakes in the future 🙂

      I hope this helped and provided some more clarity – please feel free to always come back with more questions so I can help you as much as possible. Thank you!!