Part 6/8:

• Rolling the Cake: Use the heat from the freshly baked cake to aid in rolling without cracking, and keep the seam side down as it cools.

• Frosting and Decorating: Apply a crumb coat first, chill, then finish with a smooth, professional layer of frosting. Use a turntable for even application and a heated knife for clean slices.

Creative Variations and Serving Ideas

Making Cone-Shaped Decorations

The show demonstrates how to craft chocolate-filled parchment cones, sealed at the top and folded neatly, perfect for piping decorative messages or intricate designs over cakes and desserts.

Tips for Success

• For a softer, fluffier meringue, gently heat egg whites over simmering water to relax the proteins before whipping.