Sunday, June 08, 2008

Double Swiss Roll



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2 comments:

Sharon said...

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.

June 20, 2009 10:47 am
Sharon said...

Hi,

How did you make the pattern on the outside sponge?

Looking forward to your answer.

thank you =)

July 06, 2009 10:07 am

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