Saturday, June 21, 2008

Kiwi Filling Pyramid Swiss Roll



12 comments:

Amy Goh said...

Wow Lovely!

Anonymous said...

your swiss rolls are always so beautiful! is there a reason my cake cracks when i fold it?

Aunty Yochana said...

Hi Jenny,

You must have some confidence when you roll your swiss roll. The swiss roll seems to be bullying people...Just roll without fear and even if it cracks, tighten the roll and the cracks will disappear.
I've experienced rolling a completely broken swiss roll. It broke while I was carrying it over with my hands onto the greaseproof paper...and I still managed to roll it until no cracks can be seen. hahaha...but anyway almost all my swiss rolls doesn't crack upon rolling.

rgds
rgds

Anonymous said...

aww aunty, this is soo neat ^ ^
rgds-YooLee

PG CakeCraft said...

wow Yochana, ur kiwi filling pyramid swill roll looks so gorgeous! if u don't mind, can i know how u got the pyramid shaped swiss roll?

thanks.

rgds.

Anonymous said...

thanks very much for the tips ^^ i'll be looking forward to all the other bakes you display!

Anonymous said...

soooo lovely! so creative... u ae really full of surprises for us...cheyenne

Aunty Yochana said...

Hi Sweet bites,

I cut the swiss rolls into different widths and stack them up together then just roll over into a triangle shape.

rgds

n2inpink said...

lucy,
owesome!

u said:
"I cut the swiss rolls into different widths and stack them up together then just roll over into a triangle shape"

OMG... tat's very neat and beautiful !!!
u have magic hand there !
*clap clap clap*

takecare!

Anonymous said...

your baking never fail to amaze me....aunty did u roll your cakes from the inside?which is better? to have the skin outside or inside? thanks

Aunty Yochana said...

Hi anonymous,

Boith ways are acceptable..

rgds

Anonymous said...

aunty,
may I ask what's the width of the strips? Thanks