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| This was made from one spice cake mix. Added to the
batter were two large carrots which were peeled and shreaded fine .
Portion off the cup cakes first, then fill the large papered and greased
10" x
15" pan with the remainder of the batter. After baking thin sheet
cakes, I sprinkle it lightly with granulated sugar and cover
it while slightly warm with plastic wrap. This helps it retain a fresh
moist crust. Allow the cake to cool. |
| Remove the paper from the bottom of the cake and
placethe cake on a sheet of plastic or paper suitable for the rolling/wrapping.
Level the cake if needed. Spread out
16 ounces of icing evenly from edge to edge. Lay the
cup cakes across the far edge of the cake (see the photo
album) , spreading
a small amount of icing between each cupcake. |
| Lift the plastic and roll the cake towards you,
keeping it tightly rolled. Press it tight. Tuck
the ends in tight. This log is then (optionally) stored in the refrigerator
for three days before decorating and serving. |
| Un-wrap the rolled log and slicing perpendicular
- remove a thin slice of cake from each end of the rolled cake.
Place the log cake on the serving tray or tranche board. Ice the ends
of the log with creamed cheese icing. Next apply the "Bark" coating
with the cake icing tip in a large pastry bag. Start at the plate
and make long continuous passes of the icing from
end to end. Work up from both sides and finish on top by over lapping
with a final pass of the pastry bag. |
| Using bags of buttercream to make orange carrots
and green leaves as pictured. |
| After Icing the log, it can be decorated any number
of ways. You could decorate it with
small plastic Christmas "picks" from your local party or cake
decorating supply. Merry
Christmas.! |
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