By Theresa Parkin of Cavalier Cakes

Scaring up a Sweet Treat with

Icing Images® iDesigns™

By Theresa Parkin of Cavalier Cakes

This tutorial can be used all year round. Thanksgiving, Christmas, Valentine's Day

Baby and Wedding Showers, Mother's Day, Graduation and more!

As my motto says, normally I am “Thinking Outside the Pan.” But this time I decided to jump back in. Icing Images has a great product for cake decorating – Premium Icing Sheets™. Combined with their iDesigns and you have endless possibilities to help unleash your creativity.I thought if you can decorate with it, why not try baking with it. At first I was not sure if it would work but I have faith and just went for it. Here’s how you can make this cream roll yourself.

What you will need:

Premium Icing sheet printed with your own food grade printer and iDesigns(fig. 1) iDesigns is a subscription based program that has over 1600 different images that are licensed for edible use. You can use your own printer with your subscription or you can have Icing Images print one for you.

Jelly roll baking pan – 10x15.

Parchment paper.

Your favorite cake recipe.

Cake release.

Cream cheese icing.

Shortening. Silhouette Cameo cutter.

Solid colored Icing Images' Premium Colored Icing sheet to use as accents.

Two half sheet cake boards.

Mix up your favorite cake mix. You will want to divide it into two as this will make you two cream rolls.

Coat the jelly roll pan with the cake release. Line with parchment paper. Place the iDesigns Premium Icing sheet with image side down as shown in fig.2. You will want to coat the back of the Premium Icing sheet with cake release or shortening so it will bake into the cake mix.

Pour half the cake mix and level it so it cooks evenly fig3. The batter should not be more than ½ to ¾ inch deep. You don’t want it to raise too much or it will be difficult to roll.

Bake for 12 minutes at 350 degrees. Remove from the oven and let cool 3-4 minutes but not too long or you won’t be able to roll it.

Now spread the cream cheese filling thinly but evenly. Place a piece of parchment paper on top.Fig 3.

Now comes the tricky part – taking the cake out of the pan for rolling. Place one of the cake boards on top of the cake. Hold in place and flip the board and pan over in one motion. Careful not to let the board slip. The cake will be cream side down so to roll it you have to flip it over one more time. Remove the pan from the cake – gently to make sure the cake it not sticking. Place the other cake board on top – sandwiching the cake between the two boards. Flip over so that the cream side is now up. Fig 4.

Time to roll the cake and icing to form the spiral dessert your guests will love. Start rolling from the non-Icing Image end. This will be the center of the cake roll. Continue rolling firmly. When you are done rolling the entire outside should just be covered with the iDesign Premium Icing sheet. Roll the cream roll with parchment paper to hold together and chill. Fig 5.

Once chilled, you may need to clean up the ends with a little trim. Decorate with bats and Halloween trim cut with the Silhouette Cameo cutter.

For lessons on how to use the Silhouette, see the tutorials on