Haniela's: Shark Infested Cake Roll

Shark Infested Cake Roll

Friday, July 1, 2016

It's a Shark Week and I made a delicious Shark Cake Roll. I was playing with the idea of  shark cake roll for a little while and while I wanted to add a shark silhouette to the design; I think it would have complicated the design. Making the fins, either from cookies or fondant works great and it's effective.
Cake roll can be made ahead of time, stored in the fridge you can make it up to 3-4 days.

Cake Roll Recipe

Cake Batter
5tbl coconut oil, or use butter, melted and cooled, or vegetable oil
6eggs, separated, at room temperature
1cup granulated sugar
1cup all purpose flour
1/2tsp baking powder
1/2tsp salt
blue food coloring
baking pan
Bake at 350F for 12-15 minutes

Preheat oven to 350F

Sift together flour, baking powder and salt, set aside.
In a clean bowl beat egg whites with pinch of salt until soft peaks are formed, add about 1/2 of the granulated sugar, beat until stiff and glossy peaks are formed.
Beat egg yolks with remaining sugar until pale in color and doubled in volume. Add vanilla extract and gradually coconut oil. Beat well.
Into the egg mixture gradually, alternating fold in sifted flour and meringue. Divide batter into 3 portion, color each one with blue, varying the amount of color added or combining with sky and royal blue coloring, achieving 3 different shades of blue. Fill the piping bags with colored batter.
Spray the jelly roll pan with non stick spray. Pipe zic-zac lines on the baking sheet, alternating the colors.
 Bake at 350F for 13-15 minutes, until edges are golden brown.
Dust the wax paper sheet with powdered sugar, invert baked and still hot cake onto the wax paper, peel of the top layer of parchment paper, place another layer of wax paper on the top. Put a cutting board or another baking sheet on the top and flip the cake, peel the wax paper. Roll the cake, wrap into the kitchen towel, let cool completely before filling.


1 package cream cheese(230grams), room temperature
1cup powdered sugar
1/4 cup room temperature butter
1tsp vanilla extract
1tbl heavy cream, or whipping cream
1/2 cup fresh, washed and diced strawberries

2tsp vanilla extract

Beat butter, then gradually add room temperature cream cheese, beat in sugar, heavy creamy and vanilla extract. Stir in strawberries. Fill the cake and roll it again. Cover with plastic wrap and chill for 4 hours or overnight.

Fin Cookies

Shark fin cutter
To make the fins you need to bake the Sugar Cookies, cut out fin shapes. Once the cookies are cooled decorate with gray royal icing. Let dry. Insert the toothpick into the cookies and then decorate the cake roll with the fins.
Cake roll can be made ahead of time, store in the fridge for up to 3 days.

Watch me how I made this fun cake for the Shark Week.

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