Keep Ellen Cooking!
Support New Pages!
|
|
|
|
sara 02/07/07 |
I am looking to make mini swiss rolls (we call them yodels). I found the previous post very informative but I still need info on some other aspects: 1)can i freeze the cake rolled up, and unroll and fill at a later date? 2)i want to fill it with white cream, the recipe listed call for margarine/butter and confectionary sugar, with opt marshmallow cream. is this cream tasty? i am wondering if there are any other variations. thanks! |
|
ellen 02/07/07 |
If you try to freeze, thaw and re-roll, you will have broken pieces on hand. The cake is fragile to start with and freezing makes it worse. The best advice for freezing is to make a jelly/jam roll, rather than a cream roll. |