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Simply Delicious Cake Design: FREE Patterned Roll Cake Recipe + Tutorial

Fondant and buttercream are probably the most common mediums for decorating a cake, but did you know you can also bake a design right into your cake before baking?

You can easily recreate this impressive but simple design with just a few basic supplies and the right kind of recipe.

Patterned Roll Cake | Erin Gardner | Bluprint All tutorial photos via Erin Bakes

Patterned roll cakes have gained in popularity in Japan in recent years, but the technique is not unique to them. The French have been creating intricately layered cakes wrapped in a patterned cake called joconde for many, many years. It’s a classic pastry technique using a thick colored cake batter to create the design and a lighter sponge cake to act as the backdrop. Like the example below from Kathryn Gordon’s online Bluprint class Contemporary Layer Cakes

Vanilla Grapefruit Cake Photo via Bluprint instructor Kathryn Gordon

Want to learn how to create your own impressive patterned roll cake? Follow along with this step-by-step photo tutorial!

Finished Patterned Roll Cake | Erin Gardner | Bluprint

Patterned roll cake recipe


Step 1:

Divide your piping batter and color using gel food colors. Place the colored piping batter into piping bags. Use a small round tip if it makes you more comfortable when piping the finer details of your pattern. I just cut a small hole in the piping bag to fill in the larger sections. I used a variety of colors for my design. You can make yours as simple or as complicated as you like.

It is possible to just tint some of your sponge cake batter, but the design may not come out a sharp. The thicker piping batter holds its shape much better.  

Roll Cake Pattern Batter | Erin Gardner | Bluprint

Step 2:

Trace or free-hand your pattern onto a piece of parchment paper. If you want a specific part of the image to appear on the top of the roll cake, place that part of your pattern about 3/4 of the way down the paper.

Before putting the template onto the cookie sheet, spray the pan lightly with pan spray and wipe it around with a paper towel. This will leave enough spray so that the paper sticks, but not so much that the paper gets warped. Flip the paper over and place it onto the sprayed cookie sheet.

Creating The Roll Cake Template | Erin Gardner | Bluprint Step 3:

Pipe out your design, keeping in mind that the cake will be viewed in reverse. Start with the stems and stamens and layer in the larger parts of the design. Place the cookie sheet in the freezer until the batter is frozen solid, at least 15 minutes.

Piping The Roll Cake Details | Erin Gardner | Bluprint 

Finished Piped Batter Design | Erin Gardner | BluprintStep 4:

While your design is setting up, prepare your sponge cake recipe and preheat your oven. It’s important to use a true sponge cake in this kind of recipe, like the one in the class Contemporary Layer Cakes. A thicker cake like a pound cake or boxed mix might break when you try to roll it. 

Step 5:

Remove the cookie sheet from the freezer and pour the sponge cake batter over your frozen design. Gently tap the sheet against the counter to make sure that the batter gets down into all the little nooks and crannies of your design. Bake according to your recipe’s instructions. 

Adding Sponge Cake Batter Over The Design | Erin Gardner | BluprintStep 6:

While the cake is still warm, place a clean dishtowel over the cake then place an upside down cookie sheet over the dishtowel. Flip the whole thing over and remove what was the sheet pan that the cake baked in. Peel off the parchment paper. Feast your eyes on your gorgeous cake and go ahead and give yourself a well-earned pat on the back!

Baked Roll Cake | Erin Gardner | Bluprint 

Roll Cake Design | Erin Gardner | Bluprint

Place another clean dishtowel over the cake and the upside down cookie sheet over the dishtowel. Flip the whole thing over again. Remove the other cookie sheet and dishtowel. Your cake should now be design side down on a dishtowel.

Design Side Down | Erin Gardner | Bluprint 

Use the dishtowel to roll the cake up into a log while it’s still warm and pliable. Dust the towel with confectioners sugar if you live in a humid area and are afraid the cake might stick. Let the cake cool completely while rolled up in the towel. 

Step 7:

Prepare your filling while the cake is cooling.

Once the cake is cooled, carefully unroll the towel and spread your filling onto the cake. Add the fresh fruit at this point if you’re using it.

Rolling The Cake | Erin Gardner | BluprintRoll the cake back up in the same direction as you did with the towel. Use a serrated knife to trim the ends of the cake. Stash these little baker’s rewards aside for yourself. 😉

Trim The Ends | Erin Gardner | Bluprint Step 8:

Place the finished roll cake onto a platter and enjoy! One of the benefits of this kind of cake is no decorating time after the cake has been baked and cooled. Enjoy the cake at room temperature on the day that it was baked. Store the cake in the fridge tightly wrapped with plastic wrap for up to three days.

Finished Roll Cake | Erin Gardner | Bluprint  

Finished Roll Cake | Erin Gardner | BluprintRoll Cake Slice | Erin Gardner | Bluprint

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contemporary layer cakes

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HI, i love the floral pattern you used. is it available for download on a site? my artistic skill is limited to coping. i never could draw..

thank you

Erin Gardner

Hi Fran! It’s not, I just free-handed it, but you’ve given me a great idea for patterns to add to Craftsy’s shop. I will let you know if and when I’m able to add those. Thanks for the great idea! 🙂


Hi, is there a way of getting paterns for these cakes? Thank you!!


What size should the cookie sheets be?

Erin Gardner

Hi! You can make a roll with whatever pan you’d like. I used a standard half-sheet pan, 18-inches by 26-inches.


Love! You need to have your own Craftsy show!

Erin Gardner

Hi! You’re in luck, I do! 🙂 I have three classes on Craftsy right now: Simply Stunning Hand-Stamped Cakes, Delicious Decorations Chocolate Flowers, and Cake in Full Bloom. If you visit my website,, I have a classes page with 50% off links for all three classes. Thanks! 🙂


Not only is this cake super fun and pretty, it is delicious! I made this cake for my mother’s 94th birthday. It’s the second day and I’m making my second cake! I’ve been giving a slice to all her visitors . THANK YOU FOR SHARING!!!


Simply awesome! So clever, so unique. Can’t wait to give it a try. Brava!!


This looks absolutely fantastic…what a show stopper at any gathering. I clicked on the “Double batch of the pattern piping batter recipe found here” link and only get an error message. Help on this link, please.


hello there… that link still does not work for me

I tried going on the site and searching for it, but as far as I could tell there is no search engine associated with it, and the recipe for a rolled cake that I could find (dulce de leche rolled cake) does not contain the piping batter

could you help me out?


Hi Erin! Your roll design was fantastic; surely, a head-turner at the dessert table. I’m a neophyte baker and having classes on baking. We are now on swiss roll baking. If the design were your free-hand, anybody who can draw can assist perhaps. But I’m not quite sure about the pan spray because I normally use lard. What spray did you use? Sorry, Im still new on this. Thanks for responding.

Erin Gardner

Thanks so much! I used a canned pan spray called Pam. It’s usually sold next to the vegetable oil and olive oil in stores near me. Hope this helps!

Doreen Comito

Having trouble still getting to website for double batch pattern piping batter recipe. Went to the replacement website that you gave & still giving an erroe. Is there any other place to look for the recipe?


Hi Erin, love your Springroll cake design. I’m going to try and make one for the very first time. Can you please tell me where to get the recipe and also do you suggest On prime batter for the design part of the cake?

Erin Gardner

Hi Kat! I used a sponge cake recipe from the Contemporary Layer Cakes class on Craftsy. You’d need to be enrolled in the class or an unlimited member to see the recipe. I can tell you that any sponge cake recipe will do. I’m not sure what Imprime means, but the link to the decorative batter can be found here:


I meant to type “Imprime” batter.


Hello. I was wondering the exact measurements of the pan you used. Could I use a smaller/thicker one?

Erin Gardner

I used an 18×13-inch half sheet pan. You can use any size pan you like, just keep in mind that the smaller the pan, the thicker the cake will be if you use all the same recipes. It rolls best if it’s very thin.


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