Sunday, 29 July 2012

pink velvet roulade

One of my favourite cakes when I was growing up was the Swiss roll. So obviously I was delighted to come across this pink velvet roulade recipe. It was relatively easy to make, and the difference in texture of the cake allows it to be flexible enough to roll up perfectly. Neither the cake nor buttercream are overly sweet either, meaning you can easily keep going back for more and more. If you want something more decadent, look no further than a Lindt chocolate roulade. I’ve made it a couple of times and absolutely love it – find it here.


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