Saturday, August 24, 2013

I love the Holidays !

Hello everyone ! This is my 2nd blog post I hope that you all enjoyed my first one ! Well it's late here in my neck of the woods so I decided to get a head start on looking for ideas for Halloween ! I love making cakes for this time of the year ,the possibilities for cake ideas are endless ! I have found many cake decorating ideas on Pinterest and I will be drawing some sketches of my own ideas as well and seeing if I can post them on here . So my question for everyone would be what is you favorite kind of cake / dessert  to make during the fall ? My personal favorite is a pumpkin roll I love the spices in the cake and the sweet and creaminess from the cream cheese ! I will be leaving the recipe for this for everyone so you can try it out . Another favorite of mine is caramel apples I made these last year and they were a huge hit! There are very many things that you can put on caramel apples like chocolate chips , sprinkles , cocoanut the list can go on and on ! Well it's lag so this post is going to be short and sweet please be sure to keep a look out for my next post ! Have a good night or I should say good morning all ! Come and check me out on Facebook at

Pumpkin Roll recipe-


  • CAKE
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Pure canned pumkin or roast a small baking pumpkin and purée 

  • 1 pkg. (8 oz.) cream cheese, at room  temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)


 oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. 

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