Right before Thanksgiving break from school, our school hosted a big pie bake sale. Being a big fraidy cat of baking pies, I don’t do pie crust, I volunteered to bake the Pumkin Cake Rolls. This time of year I like to bake Pumkin Cake Rolls and freeze them for all the holiday festivities and they make great Hostess Gifts. I decided I would make 18 rolls, 16 for the school and 2 for our own consumption. Here is a picture post of my kitchen a few Saturdays ago. It was quite an undertaking that from start to finish took 5 hours and 10 minutes (that did not include the shopping!)
Placed each cup of ingredients in my KitchenAid stand mixer added the eggs and mixed. I did these 2 and 3 batches at time to make it go quicker. After I mixed everything I poured the batter back into the Solo cups. I did need a few extra cups as each individual batter was about 22 ounces once mixed.
I poured the batter into greased 11 x 15 inch aluminum jelly roll pans that I had purchased for quick cleanup. I had both my ovens going and baked four cakes at once. As the cakes baked, I cleaned, blended more batter, removed caked from ovens, rolled, and cleaned more.
Once out of the oven the cakes were removed from the pans, rolled in paper towels dusted with powdered sugar, and set to cool. I re-sprayed the pan and refilled with more batter to bake some more cakes.
I affixed each with a label I had printed off from my computer. I placed on the label how to serve the cake, what ingredients, and the expiration date. I also made sure each person purchasing the roll knew that these cakes freeze especially well.
Dust with powdered sugar, slice and serve! I used a non-melting powdered sugar that I had purchsed from the Baker’s Catalogue.
Here are a few tips I have learned from doing this project:
1. Be sure to have every ingredient needed. I had to send Himself out for more eggs.
2. Measuring out all the ingredients in assembly line fashion was very fast.
3. Use as many dispossible helps as possible like aluminum baking pans and Solo cups.
4. Clean as you go so that your kitchen is not in a big mess at the end.
5. Order take out for dinner or have something ready in the crockpot. I made the mistake of not having anything ready. It was WWIII.
6. Never stop, keep moving and drink water as you work.
7. Have as much done prior to baking as possible. Kitchen clean, no dishes in sink, all wrapping and ribbon cut, all labels made.
8. Be sure you have room to store your baked goods.
Pumpkin Cake Roll
1 C. sugar
Beat for 5 minutes then add:
2/3 C. pumpkin
1 t. baking soda
1 t. cinnamon
3/4 C. flour
Grease and flour a standard jelly roll pan. Mix batter together, pour in pan. Bake 15 minutes a 375°. Take out of oven and remove from pan. Put on towel that has been sprinkled with powdered sugar. Roll up in towel. Beat until creamy:
8 oz. Cream cheese
4 T. butter
1 C. powdered sugar
1/2 t. vanilla
When cake is cooled, unroll and spread with filling. Re-roll. Refrigerate or may be frozen. When ready to serve sprinkle with powdered sugar. Makes one roll that serves about 10. To make 18, multiply everything by 18. Wink.
Note- I did not beat the eggs and sugar separately. To save time I beat everything together and my cakes were fine. We sold each cake for $8.00.
For our Christmas Bake Sale I plan to make Red Velvet Cake Rolls.
Tomorrow in BRK- More adventures in the Italian North End. See what I found. Plus another ACSOE- A Constant Source of Entertainment.