How to Make Rilakkuma Deco Roll Cake!
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- Опубликовано: 13 сен 2019
- PLEASE NOTE : ”Cake Batter" recipe in the video can produce "2 batch of Swiss Rolls". If you want to make just 1 roll, please refer to the cake batter recipe in the description below.
FULL RECIPE: bembumkitchen.home.blog/2019/0...
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#bembumkitchen #decorollcake #paintedswissroll
Hi Guys! How are you? I hope that you have a really great weekend!
Today we are making these adorable "Rilakkuma Deco Roll Cake"
Cake roll painted with cute Rilakkuma and filled with the most delicious and cloud-like buttercream frosting. It is super light, moist and really fluffy, no cracks, and rolls beautifully.
This recipe has been requested by one of the subscriber. Thank you so much for the request, I really have a lot of fun making these!
Hope you guys try this and have a lot of fun with this recipe! Love you Guys!
RILAKKUMA DECO ROLL CAKE
Yield: One 10-inch square pan
Active time: 1 hours
Total time: 2 hours
INGREDIENTS
Decorating Batter:
30 gr Unsalted Butter
8 gr Milk
45 gr Cake Flour
40 gr Egg Yolks
38 gr Whole Eggs
1/4 teaspoon Vanilla Extract
30 gr Milk
70 gr Egg Whites
1/4 teaspoon Vinegar
45 gr Granulated Sugar
Cake Batter:
50 gr Unsalted Butter
13 gr Milk
75 gr Cake Flour
68 gr Egg Yolks
63 gr Whole Eggs
3/4 teaspoon Vanilla Extract
50 gr Milk
113 gr Egg Whites
3/4 teaspoon Vinegar
75 gr Granulated Sugar
Buttercream:
90 gr Milk
1 1/2 tablespoons All-Purpose Flour
90 gr Unsalted Butter
45 gr Icing Sugar
1 1/2 teaspoons Vanilla Extract
INSTRUCTIONS
Design Preparation
Print the A4 Rilakkuma design template (or any design you want). Over the top of the design, place a piece of baking parchment that’s fit exactly the bottom of the 10-inch square pan. Secure them each other with some tape so they stop slipping around.
Decorating Batter and Cake Batter (both is the same instructions)
1. Preheat the oven to 340 F/ 170 C. Place butter and 8 grams Milk in a saucepan (for cake batter it's 13 grams of Milk). Cook over a low heat until simmer and the butter melted, then turn of the heat. Add in the sifted flour, mix well; stir until it’s form a dough ball, then transfer it to a bowl.
2. Wait until the dough a bit warm, slowly add the mixture of the egg yolk, whole egg and Vanilla Extract, mix until no lumps and well combine.
3.Heat the 30 grams of milk (for cake batter it's 50 grams of Milk) until just warm, gradually add in to the eggs batter while keep stirring. Mix until well combined. Strain the batter so there’s no lumps remain, set aside.
4. Whisk the egg whites and vinegar, once it’s get nice and foamy, slowly add in the granulated sugar in 3 batches, whip until they form stiff peak.
5. Fold 1/3 of the whipped egg whites into the egg yolks mixture, then pour this mixture to the remain 2/3 egg whites mixture and continue folding until everything is incorporated.
6. Devide the batter into a couple small bowls (using one bowl for each colour that you want to use) then transfer each colour to a piping bag.
7. To decorate; Start with the outline, after the outline is done you can continue with the colouring.
8. After finish with all the design, carefully transfer the design paper onto a grease pan, bake it for about 1 to 2 minutes (just until it gets kind like a skin on top so this way it won’t bleed into our cake batter when we add our roll cake batter on top).
9. Next, prepare the cake batter (please follow the same 1-5 instructions as above).
10. Pour the cake batter into the pan, and very gently spread the batter evenly, being careful not to disturb the Rilakkuma underneath.
11. Shake and give a couple tap to even it out and get rid of the excess air bubbles, bake it for about 15-18 minutes.
12. Once it comes out from the oven, tap the pan so it wont’ shrink too much, then turn it out onto a cooling rack that has some parchment paper on top. Peel the parchment paper carefully, then quickly cover it with some more parchment paper to prevent your cake roll dry out
13. Trim off the edges of the cake to make it more neat and beautiful. Spread the buttercream evenly on top of the cake, and then roll it up. Let it sit for about 15-30 minutes to set up a bit.
Buttercream:
1. Mix the milk and flour, microwave it in 20 seconds intervals or cook on the stove until it just become a paste, set aside to cool completely.
2. In a large bowl, cream the butter until it gets a really smooth consistency,
add in the icing sugar along with vanilla extract, mix until well combined. Add in the cooled flour paste, mix until it’s incorporated.
NOTE
1. To make the cake batter, please follow 1-5 Decorating Batter instruction.
2. Make sure that you use parchment paper for the design paper, they are used in baking as a disposable non-stick surface. They should not be confused with wax paper.
3. The cake can be kept at room temperature for 1 day and 3 days in the refrigerator. 
Хобби
Oh my gosh it's so beautiful!!!! Thank you so much for making this, it's just perfectly done I'm in love 💕
Tainá Moreira You are welcome and thank you. Hope you’ll enjoy the recipe ☺️
It's so pretty! Thank you for showing us the technique for making this cake ❤ I've always wondered about it ❣
Thank you for your kind words. It’s a pleasure.
your voice is so comforting, i love it! ^^
Thank you.
Beautiful indeed. Thank you
Thank you for your kind words and you are welcome.
I love it so much...THANK YOU for the recipe
You are welcome.
So cute!
Thank you.
So cute!!
Thank you.
it is so amazing i love it you are great thanks for the recipe
My pleasure, thank you for your compliment.
Fantastic, Thank you for teaching
Thank you for your compliment, my pleasure.
Thank you so much for this video!
You are welcome.
my daughters favorite rillakuma 😍
Heidy Gabatin Really? I love them too 🙂
Thanks for sharing, it is beautiful🥰🥰
My pleasure and thank you for your compliment.
Thank you for the recipe ❤️❤️❤️
My pleasure.
I've made one with strawberries and one with pokeballs, I love rilakkuma and I'll try it asap
Thank you very much for sharing. I'd tried other recipes posted here in RUclips and failed many times. True to your words "no tricks", I tried your recipe and it helps a lot, finally I found the real recipe. Thank you so much. Done subscribing! thumbs up!
Nor Bongon Hi, you are welcome and thank you for your kind words. I’m so glad that I can help you
I tried it and it worked, thank you
That’s wonderful! It’s always been a pleasure.
Hermoso!!!!! Ñam Ñam Ñam!!!!
Gracias
So cute! And very interesting; always been curious to see how ermine frosting would work in substitution for a whipped cream based frosting. Gotta say, it looks super good... 👀💖 definitely looks like a more stable substitute!
Milk Mango Hi and thank you. That’s very kind of you. Yes, this old-fashioned buttercream is so wonderful. It’s easy to make, light, not overly sweet and egg-free too. Hope you will enjoy the recipe 🙂.
Wow
Thank you.
Gracias Gracias Gracias desde IQUIQUE Chile por su traducción al Español
Hola de nada
Que lindo ! molto bello :)
Grazie per il tuo complimento.
It’s so cute 😍, please make another deco roll cake video
Thank you for your sweet words.
♥
Очень мастерски красиво и уверенна что это очень вкусно, попробую приготовить своим детям, спасибо вам за отличную работу и грамотную подачу видео, успехов вашему каналу!!!!
Спасибо за вашу поддержку и комплименты. Надеюсь, они понравятся детям.
Thank u sooo much
You are most welcome.
spectacular congratulations
Thank you.
Super😍
Thank you
واو ماشاءالله
finally a recipe that doesn't use the egg white mix for the design batter! I just gave this a go and it was really good :)
question, my design batter seems wayyy to much, can I half the batter?
secondly, after mixing colours and piping, the batter seems to have deflated and become a bit gummy . is that normal?
Hi, you can half the design batter.
Yes it will deflate a bit after colouring but should not be gummy. Try to work asap with the design and bake them immediately to avoid egg whites revert back to liquid state. Hope this helps.
So so cute l’m so glad you are too.❤ 7:38
Thanks a lot for this amazing technique may I know if we freeze the drawing first befor baking for 2 minutes will help to keep the dimensions of drawing more perfect??
Thank you for your compliment.
I don’t recommend to store it in the freezer. Just try to work ASAP with the design and bake them immediately to avoid egg whites revert back to liquid state. Hope this helps.
Hi! Thank you for this video!
What kind of pipping bags do you use?
Also, how long does it take to make this from start to finish, including preparing the ingredients?
Hi, you are most welcome.
I used disposable plastic pipping bags and it took me 2 hours to finish this.
If you need it, kindly find the video details and instructions in the video description below or in my blog bembumkitchen.home.blog/2019/09/23/rilakkuma-deco-roll-cake/
Hope this helps.
This is so pretty 😍
Thanks for sharing..
Just an idea before I try out..can we directly paint on ready sponge?
Thank you and my pleasure.
Do you mean using food colouring to draw on the cake surface?
I don’t think it would work well, because sponge cake itself contains so much water moisture, the ink might spread.
Hope this helps.
@@BEMBUMKITCHEN yes with gel colour directly on sponge ..than taking so much effort 😉 doubted that so asked about!!
👍👍👍👍🌹
Thank you for this good recipe ♥️
BTW can I know how to make the batter for the outline or is it the same one as the decorating batter?
You are welcome. Yes it’s the same as the decorating batter. Hope this helps.
@@BEMBUMKITCHEN thank you ❤️
My pleasure.
I really love your videos, the recipes are always so cute and look delicious!! Just one question, I live in the UK and they do not sell cake flour here, is there anything that can be used to substitute this? Also, I really like your voice, it is really calming :)) 💜
Thank you, I really appreciate you taking the time to express that.
You can actually make your own cake flour:
Measure 130 grams All-purpose flour, remove 2 tablespoons All-purpose flour from that measurement and then add 2 tablespoons of Cornstarch; sift them 2 times.
Then you can weigh it according to your needs.
Hope this helps.
@@BEMBUMKITCHEN No problem at all, you deserve much more for sharing your amazing recipes!! Oh wow thank you so much, that helps a lot with many other recipes too as I there were so many I couldn’t make due to not having cake flour, you’re an angel!!! Thank you! 💜
It’s always been a pleasure. Stay blessed and take care.
Just FYI, British plain flour is the same as American cake flour :) Cake flour is called that because it has a very low protein content. So just buy a plain flour with lower protein content, eg 7%. I'm not from the UK but it's generally the same in British-influenced countries like Aus, Singapore, etc.
@maplestory Thank you for being so helpful ❤️
Todas tus recetas son muy hermosas y se ven deliciosas. Agradecería que escribas la receta en comentarios, para poder traducir. Gracias
Gracias por su cumplido. Encuentre todas las recetas completas en el cuadro de descripción.
Thank you for the vid! May I know what you use for the outline? Is it chocolate? Am a newbieee
My pleasure, I used decorating batter colored with super black food colouring. Hope this helps.
@@BEMBUMKITCHEN very helpful! Thank you so much 💗💗💗
My pleasure.
Mesmerized 😍
May i please ask one question - how to prevent the cake outer layer from becoming 'brown' color after baking??
Thank you.
The middle oven rack is the happy place where air is circulating, the heat sources are evenly distributed, and tops and bottoms aren't in danger of burning or browning too quickly.
This cake should not be too brown because we baked it at a fairly low temperature of 170 C.
Oven may vary, if your cake is a little burnt, I recommend using the oven thermometer to make sure it is at the right temperature.
Hope this helps.
@@BEMBUMKITCHEN you are too kind. Thankyou ❤️
It’s always been a pleasure.
Hello can i clarify the eggs in gram is calculated without the egg shells yup? Thanks! Lovely recipe im going to try it! 😍
Hello, yes the eggs are weigh without the egg shells. Hope this helps and thank you for your compliment.
Can i also ask if i can make the decoration batter and the cake batter together since they are the same methods? Thanks!
The purpose of making 2 batches of batter (decorating and cake batter) is to prevent the rest of the batter deflated while we are working on the design batter.
If your design is quite simple and you can complete it fast, then the answer is Yes you can make the batter together.
For the color do you use liquid water base or gel oil base?
I used food gel colouring in the video, liquid water base works great too. Hope this helps.
Omg!! Thank you very much for share this recipe *v*) I love, lovee so much the final result! It´s supeeer cute ♥♥♥♥ I will make this cake with my mom ♥
My pleasure, I hope that both of you enjoy making it.
I wonder if re-made the design? Cuz the one you were baking had a pink ladybug? But now it's red? Is it the one you made previously?
Yes, you are right.
I made the cake in 2 batches, the first one I forgot to add red food coloring for the ladybug.
Sorry to confused you.
Hello! Do you think I could have the link to the template and where you got your pan from? :) Thank you!
Hi, Sorry I don’t have the link for the template. I made the template myself by combining Rilakkuma and friends picture from google image.
My Mom gave me the pan long time ago 🙂. Hope this helps.
Hi, I have uploaded the Rillakuma and Friends template on my blog, Kindly find the link below:
bembumkitchen.home.blog/2019/09/23/rilakkuma-deco-roll-cake/
hi! i was wondering if i can use plain yogurt instead of the unsalted butter? i'm looking for low calorie replacements, that's why!
also, what dimensions is the pan you baked the cake in?
Hi, Yogurt is naturally sour and the longer you bake, the more sour it will become, you might need to amp up other ingredients significantly to maintain the proper flavour.
If you are looking for healthier version, I would suggest to use olive oil for substitution.
Olive oil can be substituted for butter at a 3:4 ratio by volume. For example, if the recipe calls for 1 cup of butter, you can replace it with 3/4 cups of olive oil. Hope this helps.
I used 10-inch square pan in this recipe.
Awesome…can you post the printable art?
Thank you, yes you can find it in my blog bembumkitchen.home.blog/2019/09/23/rilakkuma-deco-roll-cake/
Thank you!
You are very talented!
It’s always been a pleasure, thank you so much for your kind words.
Can you make this using a normal cake batter with butter eggs flour
I’m not sure, it depends on your cake batter.
This kind of cake needs batter that is flexible so it won’t crack when you roll it.
Hope this helps.
Hermoso trabajo donde consigo el molde?
Gracias, a que molde te refieres?
How do you make the icing black?
I use super black Americolor food colouring to colour the batter. Hope this helps.
Hi 👋 can't finished the decorating cream can keeping it?
Unfortunately, you can’t keep the batter to long, it will become watery. Maybe you might want to half the recipe next time, so it doesn’t wasting. Hope this helps.
Sorry but I kinda confuse about how to do just one cake and can the cake batter to do with the deco too? Like do we have to do another for the decor one?
To make 1 cake, kindly follow the recipe in the description below.
The purpose of making 2 batches of batter (decorating and cake batter) is to prevent the rest of the batter deflated while we are working on the design batter.
If your design is quite simple and you can complete it fast, then you can omit the decorating batter and just use cake batter for deco as well. Hope this helps.
may i know what kind of food colouring do you use?
I use AmeriColor soft gel paste to colour the batter. Hope this helps.
Just wandering why you separate the decirating batter and cake batter?
Actually you don’t need to separate the batter if you only have a simple design.
I separate the batter to avoid the batter deflating while working on the design.
Hope this helps.
What kind of milk did you use? I wanna try to make this cake roll.
I used regular pasteurized fresh milk (unflavoured-no sugar) in this recipe, UHT milk works well too. Hope this helps.
Thanks for replying.. What is UHT milk? Sorry im just a newbie. 😊
UHT Milk is Ultra High Temperature Milk, packaged in a sterile carton box or container, you will find it in the store unrefrigerated and has a shelf life of six to nine months.
this soooo cute!! I was wondering: can we put the finished design in the fridge instead of baking it for 1 to 2 minutes? I'm scared it might burn 😭😭
No, The finished design should be bake first so it sets before you pour the cake batter on top.
Hope this helps.
Yes, stick in the fridge or freezer for a few minutes. It’ll be fine.
Can you tell me how many eggs are 40g, 120g, 113g etc? Thank you very much!
Sorry, I can’t tell you the exact amount of eggs coz the variation between egg sizes can be pretty significant- from a small to a jumbo egg, the weight can differ as much as an ounce per egg:
- Small or Medium egg (44 grams)
- Large egg (50 grams)
- Extra-large egg (56 grams)
- Jumbo egg (63 grams)
I suggest to use digital scale to weigh them. Hope this helps.
Hello ma'am ,how many egg yolk is it and how many eggs white is it for decoration did you use pls reply maam
Hi, kindly find the completed recipe in the description box below the video.
Hope this helps.
Hi bake with fan mode on or off?
Hi, fan mode ON. Hope this helps.
Hello.. Please help me with Cup measurements.
Monica Bantuas I have found this website to be very useful when I need to convert from cups to gram and the other way. Maybe you can give it a try? Hope this helps www.thecalculatorsite.com/cooking/cups-grams.php
Where can find such picture?Thank you!
Kindly find the design template in my blog bembumkitchen.home.blog/2019/09/23/rilakkuma-deco-roll-cake/
Hope this helps.
BEMBUM KITCHEN Thank you very much 🌹🌹🌹
You are welcome.
What if I don't have a microwave for buttercream?
You can cook the milk flour mixture on the stove (over medium heat) while keep stirring until it become a thick paste.
Make sure that you don’t burn it. Hope this helps.
Do you have the recipe for 8,5-9 inches mold?
Because my oven doesn't fit the 10 inches mold
For 8,5-9 inches pan, kindly reduce 1/4 of each ingredient. Hope this helps.
@@BEMBUMKITCHEN ok i will try it
Thank you for your help
You are welcome.
What was used to outline
I use decorating batter which has been mixed with super black Ameri Color food colouring. Hope this helps.
What material use for outline?
Hi, I used decorating batter for outline and colouring the design. Hope this helps.
@@BEMBUMKITCHEN Thanks
Sandy Tan you are welcome.
What kind of vinegar did you use in your recipe?
You can use either white vinegar or apple cider vinegar or lemon juice to help stabilize the egg whites. Hope this helps.
Thank you!
You are welcome.
'its super easy although its a bit complicated'
Yes it’s basically a common roll cake recipe, but because of the painted decoration so it makes this recipe a bit complicated.
Hi- whats your pan size?
Hi, I used 10-inch square pan. Hope this helps.
Thank you for your reply
is this recipe applicable for 8 inch?
If you want to use 8-inch pan, kindly reduce 1/3 amount of each ingredients. Hope this helps.
What’s the size of the pan? It says 10 inch pan but yours looks much bigger, like almost 15 or more
Yes correct, it’s a 10 inch square pan. Hope this helps.
Do we need to store the cake in fridge ?
The cake can be kept at room temperature for 1 day and 3 days in the refrigerator.
Bring your cake out of the fridge for an hour or two before consuming.
Hope this helps.
@@BEMBUMKITCHEN thanks a lot for ur info plz keep guiding me with ur suggestions as a beginner it helps me lot
You are welcome, it’s always been a pleasure to help.
Hi I tried this but my drawings got stucked in the baking paper, what could be my mistake?
Hi, make sure that the batter doesn’t sit too long before you bake it.
Try to work ASAP with the design and bake them immediately to avoid egg whites revert back to liquid state.
Use non stick parchment paper for this kind of project.
Hope this helps.
Why the design cracks while rolling
Hi, after finished baking, peel the parchment paper carefully, and then make sure that you cover it with another parchment paper to prevent your cake roll dry out, wait until the cake slightly warm (not cool completely) before add the buttercream. Hope this helps.
Well this work with cake mix?
To be honest, I have never tried it before, but it will
be great if it really works!
Ah thank you for replying I will probably try it with a cake mix first to see if it works I will let u know :)
My pleasure.
Thank you! I would love to see how it goes ❤️
@@BEMBUMKITCHEN hello I'm sorry for replying so late btw the cake actually turned out pretty good tbh but it was kinda hard to get it out at first from the pan and rolling it lol but over all it turned out fine but I will try your recipe soon:)
Hi @FarzanaMizan, thank you so much for your update.
Don’t forget to use Non-Stick baking paper when you try it. I hope it turns out well.
Mam can u tell me the egg replacement
Hi, sorry I never use egg replacement in my recipe.
I've already tried making this recipe 3x...and it doesn't work even weighing the ingredients perfectly. 😔😔😔 Are the ingredients in the description box correct? Has anyone made this recipe and it worked?
Can you use brushes to do the art also or no?
If you use a brush, the batter will be uneven and not thick enough to bake. Piping bag is the best option in my opinion. Hope this helps.
@@BEMBUMKITCHEN thankyou so much! I was looking to do a portrait so was wondering if the brush would help blend shades but Thankyou for letting me know this
You are welcome.
How many eggs ?
1 whole egg = 50-60 grams
1 egg white = 30-35 grams
1 egg yolk = 18-20 grams
Each egg weight depend on size
For the full recipe kindly follow description box below the video.
Hope this helps.
سلام چطوری می تونیم فارسی اش رو استفاده کنیم؟
لطفا سی سی را برای زیرنویس فارسی روشن کنید
can i have the template?
please
Yes, kindly find the design template in my blog bembumkitchen.home.blog/2019/09/23/rilakkuma-deco-roll-cake/
Hope this helps.
@@BEMBUMKITCHEN thank you 😚😚
@@BEMBUMKITCHEN and can you make the character rice cake?
My pleasure, what kind of rice cake are you referring to?
@@BEMBUMKITCHEN the rice cake that it has an animal or an character face on it
Why dont you just make one batter, take a bit, color it for design and the rest for the roll cake???
The purpose of making 2 batches of batter is to prevent the rest of the batter deflated while we are working on the design batter.
If your design is simple and you can complete it fast then you can make the batter in one go. Hope this helps.
@@BEMBUMKITCHEN if you put a bit of xantham gum, you will not have a deflated batter
@@BEMBUMKITCHEN and if you work in a cool room, you Will be fine. The air bubble escaped when it gets hot.
@@cookielover9250
Thank you for your tips, that's sounds great. I have never tried Xanthan Gum before because I avoid using additives as much as possible.
@@BEMBUMKITCHEN xantham gum is not additive. It is natural. Just like pectin, agara-agar, carageenan, etc
I like to think I'm a fair baker, but the recipe made me honestly want to scream( even though I've made swiss rolls before!!!). The ingredients list doesn't follow the order in which you do things at all. Everything is generally in grams which is highly frustrating as who the heck measures out 40 grams of egg yolks? The voiceover is really nice though so I might check out some of her other videos but honestly this tutorial just made a huge mess of my kitchen.
Hi, thank you for having taken your time to provide me with your valuable feedback. I will be using the feedback to make improvements.
BEMBUM KITCHEN I really meant this in the best way possible as I was super excited to make this as your video did make it look easy until I got to the ingredients list @.@ than it just turned into a big mess. Thank you so much for being understanding
Most places use the metric system for measuring out ingredients..
Baking often has to be very specific, using too much of an ingredient such as egg can alter it a lot, watch a lot of professional baking videos and you'll see they're quite specific with measurements, and most of the world uses grams so I assume you're American
Lol a fair baker doesn't know that bakers uses correct measurements. 🤧like who the heck doesn't measure their ingredients?
I am sorry, is the narrator a robot or a real human? Very distracting!
Thank you for your input.