Brownie roll

Materials:

  • 640 gram FunCakes Mix for Brownies
  • 200 gram FunCakes Mix for Sponge Cake
  • FunCakes Icing Sugar
  • FunCakes Flavour Pate – Zesty Strawberry
  • FunCakes Edible FunColours Gel – Pink
  • FunCakes sprinkle mini hearts – Pink/White/Red
  • FunCakes Bake and Release
  • 3 eggs
  • 320 gram unsalted butter
  • 335 ml water
  • Wilton Cookie Pan (24x33cm)
  • Wilton Comfort Grip Spatula Curved
  • Cling film

Preparation:
Preheat the oven to 180°C (convection oven 160°C). Prepare 200 gram of Mix for Buttercream and 640 gram of Mix for Brownies as indicated on the package or in the basic recipes for buttercream and brownies.

Grease the Cookie Pan with Cake Release and place a sheet of baking paper over the tray. Fill the pan with the brownie batter and spread until it’s even. Bake for 25-30 minutes. Baking time may vary depending on your oven, so make sure to watch it while it’s baking! Check if it’s ready by inserting a skewer, when the skewer comes out dry, your cake is ready.

Let the cake cool down. Meanwhile, flavour the buttercream to taste with the flavour paste and colour it pink with the FunColours gel. Cut off the edges of the brownie, so you have a nice even cake and add a layer of buttercream on the brownie. Spread it until it’s even and then carefully roll the brownie. Wrap the cake in cling film and let it rest in the fridge for at least 2 hours, to make sure the buttercream has time to stiffen well.

Before serving, sprinkle a thick layer of icing sugar en some mini hearts on top of the roll.

Tip: you can also make the roll from (choco) sponge cake.