We Should Cocoa – The Roulade Round Up
Chele’s laptop has most unfortunately decided it didn’t want to play recently, leaving her computer-less and unable to blog or do this month’s round-up. She apologises profusely and you get me instead.
When I heard roulades and Swiss rolls were the challenge for this month’s We Should Cocoa, my heart didn’t sing, it sank – I’ve not had much success with the rolling process so far. Luckily, many of you rose to the challenge and some even relished it. It was the first experience many had of rolling so thank you to all who participated – 20 in total. Some stunning results were achieved and I am truly impressed. Chele and I seemed to have faired less well than most with mine being a complete disaster. However, I shall endeavour to put this behind me and get on with admiring the results. You might expect that these rolls would all be a chocolate sponge with cream or buttercream, but oh no, with the creativity I have come to expect now, there are many interesting interpretations of a roulade – you will not get bored checking these posts out.
Look out for the next We Should Cocoa challenge which I will be posting on 1 June. So here’s the round-up in the order that they came in:
A first timer, Aida of Sniff & Snort got us off to a cracking start with this amazing multi layered roulade of dark chocolate, meringue, ganache, cream and raspberries – We Should Loco, or The Sound of Silence. I would have happily eaten each of these layers separately, I can barely imagine what eating a whole slice is like.
Meringue was also used by Suelle of Mainly Baking, but this time as the main event. She made this perfectly rolled and dairy free Hazelnut Meringue Roulade with Chocolate Olive Oil Mouse Filling.
And another perfect roll from Snowy of Cookbooks Galore, putting me completely to shame. This time we have a classic brown and white Chocolate Roulade.
Something rather different from Kath of the Ordinary Cook. She’s used ice cream in a retro relive the 70s moment with her Chocolate and Mint Arctic Roll.
Uncharacteristically as she is not known for her sweet tooth, MangoCheeks of Allotment 2 Kitchen entered into the spirit of chocolateyness and made this lovely looking White Chocolate Banoffee Roulade using her own banoffee curd.
Here’s my very own rolling disaster turned into a new form. I give you Liskeard Mess.
Chele of Chocolate Teapot wasn’t too happy with her Chocolate and Strawberry Roulade. It looked pretty good to me and sounded delicious, but I had to laugh as she was the hard task mistress who chose this challenge.
Carly of Tart to Heart also chose bananas as one of her flavourings, but with a more unusual one to accompany it. She made a well rolled and delicious sounding Malted Chocolate Banana Roulade.
Another first timer, Kate of Kate’s Cakes and Bakes put some practice in, then came up with a perfect roll. She has used amaretto and amaretti biscuits in her Chocolate and Amaretti Swiss Roll – yum!
Mel of Sharky Oven Gloves had me salivating at her mention of rum soaked raisins which was her star ingredient in Chocolate and Rum-Raisin Roulade.
White chocolate seems to have been a popular choice this month. Phil of As Strong As Soup has paired this up with hazelnuts in his perfectly rolled and delicious sounding Hazelnut and White Chocolate Roulade.
A different filling again from C of Cake, Crumbs and Cooking. She chose a classic pairing of cherries and chocolate in her Chocolate Roulade with Black Forest Buttercream and despite her worries produced a very good roll.
I was very taken with this striking Tiger Swiss Roll produced by Hannah of Corner Cottage Bakery. Orange curd was her unique ingredient and it was very well rolled too.
White Chocolate and Raspberry Roulade came from Miss Cake Baker of What I Baked This Weekend giving us yet another flavour combination. Meringue, cream, raspberries and chocolate all rolled up in one delightful piece.
Aveen of Baking Obsessively did another near perfect roll – really I’m beginning to get a complex! She used vanilla buttercream and raspberry jam in her Chocolate Swiss Roll.
Baking Addict of The More Than Occasional Baker has come up with another delectable filling. Her Chocolate Swiss Roll with Peanut Butter Filling was another successful roll and it was her first attempt too.
First timer Nic of Daydream About Food has made an Oreo and Pecan Roulade using a well rolled coffee flavoured meringue filled with crushed oreos.
Sarah of Maison Cupcake has revisited an old friend with her perfectly rolled Chocolate Passionfruit Roulade and reflected on her blogging history whilst she was at it.
Cutting it very fine indeed, The KitchenMaid did a good job of rolling her roulade – she even boasted it was easy! Rum soaked raspberries featured in Marion’s Chocolate Roulade – her sister’s recipe.
A technology hicccup meant we didn’t get this Kiss Me With Tongues Chocolate Roulade entry in from Bartelmy of the Krav Vegan until after I’d posted the round-up. A perfect roll with biscuits, peanut butter and cherries.