Sunday, June 08, 2008

Double Swiss Roll



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2 comments:

  1. SharonJune 20, 2009 10:47 am

    Love your sight.

    Quick question. How did you make the 'rippled' texture for the sponge cake? Did you spread the sponge cake mixture onto a patterned baking sheet.

    I always wondered how they did that.

    Thank you kindly.

    ReplyDelete
  2. SharonJuly 06, 2009 10:07 am

    Hi,

    How did you make the pattern on the outside sponge?

    Looking forward to your answer.

    thank you =)

    ReplyDelete