I keep thinking : “where did the Summer go?” Our garden is nearly done producing for the season and we are so reluctant to say good bye this year. It’s been a great green season.
October is knocking on the door.
Halloween season is here!
Local pumpkin patch is open.
Apple picking is in the full swing.
Leaves are falling, days are shorter.
Fall has graced us with her presence.
Earlier this year I had fallen head over heals for pattern cake rolls. They are so fun to make, and today I make a Skull cake roll for Halloween.
Skull Cake Roll – STEP BY STEP VIDEO TUTORIAL
2/3 cup all purpose flour
1/2 cup powdered sugar
3tbl room temperature butter
3 egg whites at room temperature
1/4tsp vanilla extract
1 to 2 tbl water to thin the batter down, as needed, or use freshly squeezed lemon juice instead
butter, add powdered sugar, beat until creamy, add egg whites and beat
until incorporated, add vanilla extract and on low speed add flour.
Chocolate Cake Batter
5eggs, separated plus 3 egg yolks-leftover from Pattern Batter
1cup(200grams) granulated sugar
1/2cup(50grams) cocoa powder
Chocolate Mint Cream Cheese Filling
1 block cream cheese
1/2 cup room temperature butter
1 1/2 cup powdered sugar
Mint Chocolate Chip Lorann Oil , use only few drops
1tsp vanilla extract
1/2 cup chopped dark chocolate or mini semi sweet chocolate chips