• Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight.
• Unwrap the chilled cake. Dust the top with powdered sugar, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.
NOTES
• NO PARCHMENT/TOWEL METHOD: If not using parchment paper, heavily grease and flour the pan before adding the batter. Then turn the hot baked cake out onto a tea towel that’s been sprinkled with about 1/2 cup of powdered sugar. Roll the cake up in towel while warm, and follow the steps as written.
• TO FREEZE: Double wrap the red velvet cake roll with plastic wrap and freeze it up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.
• STORE leftovers covered with plastic wrap in the fridge up to 5 days.
Roast Pork with Onions and Honey
Diabetic Blueberry Muffins
Lemon Cream Cheese Swirl Cake – Moist Lemon Loaf with a Cheesecake Filling.
HONEY BAKED HAM
Baklava with walnuts
Put a plastic bag on the broom, all housewives do this: except vacuum cleaners
Create a DIY Rotating Irrigation System with Plastic Bottles for Just 10 Cents
If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today!
These are eaten and I get a crumb; they never survive a minute out of the oven.
