|Fancy Pumpkin Roll Cake|
So, instead I doubled my cupcake recipe and baked them in two 8" round pans. I used the cake leveler to torte the cake adding the cream cheese pumpkin roll filling between each layer. I then frosted it with my cinnamon caramel frosting and decorated it to look like fall, using all simple techniques from Wilton's course 1. I absolutely LOVE fall, fall colors, pumpkins, and everything with pumpkins; whether in desserts, salted/roasted seeds, or as decorations! This was soooo rich (and probably fattening too) and was enjoyed with one of our Sunday lunches!
The only problem with this cake was that it needed to be kept refridgerated, and doing it this way took a lot more space than a simple cake roll! Thanks for looking!