Moomin & Marimekko Cake Roll

decoration roll cake Moomin the second most adored Finnish icon (first one is of course Santa Claus) is present in our every morning coffee ritual, even on a cloudy day – coffee from a colourful Moomin cup brings a smile and gives a perfect start for a day.

This morning I decided it was time to try out making a decorated cake roll and I decided to start from moomins. While I was on it I got another idea and used my favorite Marimekko print Unikko as the inspiration and template for the second colourful cake roll.

With the Moomin cake filled with Marianne Cream Cheese filling and Unikko with cream and blueberries the flavours remain close to home of both Moomin and Marimekko, Finland ♥

decoration roll cake

decoration roll cake

decoration roll cake

decoration roll cake   decoration roll cake

decoration roll cake

decoration roll cake

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Moomin cake roll filled with Marianne Cream Cheese filling and Marimekko Unikko cake roll filled with chantilly cream and blueberry preserve.
Servings Prep Time
16people 60minutes
Cook Time
7minutes
Servings Prep Time
16people 60minutes
Cook Time
7minutes
Decorated Cake Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Moomin cake roll filled with Marianne Cream Cheese filling and Marimekko Unikko cake roll filled with chantilly cream and blueberry preserve.
Servings Prep Time
16people 60minutes
Cook Time
7minutes
Servings Prep Time
16people 60minutes
Cook Time
7minutes
Ingredients
  • Decoration batter
  • 100 grams sugar
  • 2 egg whites
  • 100 grams plain flour
  • 30 grams unsalted butter softened
  • food coloring black, red, blue, yellow
  • Cake batter
  • 4 eggs
  • 150 grams sugar
  • 100 grams plain flour
  • 50 grams potato flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • 60 grams unsalted butter
  • Marianne Cream Cheese filling
  • 100 grams Philadelphia cream cheese
  • 50 grams powdered sugar
  • 1 tablespoon milk
  • 50 grams Fazer Marianne Crush
  • Chantilly cream & blueberry filling
  • 100 milililiters heavy cream
  • 40 grams powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons blueberry preserve
Servings: people
Units:
Instructions
  1. Prepare your template and place on a baking sheet under baking paper.
  2. Place egg whites and sugar in a mixing bowl and beat on high speed for 2 minutes.
  3. Add flour and butter and mix until incorporated. Then divide to two, placing other half aside for now.
  4. With the second half divide the batter to 4 small bowl and dye black, blue, yellow and red. Place in piping bags and start piping moomin characters with black batter using a #3 piping tip.
  5. First outline the characters without the color details.
  6. Then add red to moominmamma's apron and little yellow details to her bag. Next use yellow for Snorkmaiden's hair and anklet. Use blue for Moomin's eyes. Then mix drop of yellow in blue and use green for Moominmamma's eyes. Mix a bit of red in the mixture and now draw tiny brown dots for Moominpappa's and Snorkmaiden's eyes.
  7. Place the baking sheet in refrigerator while preparing second baking sheet and cake batter.
  8. For the poppy template I used a Marimekko Unikko paper napkin.
  9. Use the remaining colored batter and dye rest according to colors you want to use in the flowers, I used the remaining black, red, green and brown and dyed rest turquoise and pink filling total of 5 large flowers.
  10. Place in refrigerator while preparing cake batter and preheating oven to 225°C.
  11. Place eggs and sugar in mixing bowl and whisk on high speed for 5 minutes until the mixture is pale and foamy.
  12. In a separate bowl mix flour, potato flour, baking powder and vanilla sugar.
  13. Add flour and melted butter into the egg mixture and mix until incorporated.
  14. Use 2/3 of the batter for moomin cake, pour over the moomins then gently spread to the baking sheet by using a spatula.
  15. Use remaining batter for the other cake, filling holes between the flowers and lightly over them.
  16. Bake in preheated oven for 6-7 minutes, until lightly browned on top.
  17. Flip the cakes over baking paper or parchment paper sprinkled with sugar and gently remove from the bottom paper revealing the picture.
  18. Turn around over another baking paper, then roll up and let to cool down while rolled up. Repeat the same steps with the second cake.
  19. Prepare Marianne Cream Cheese filling by mixing cream cheese, powdered sugar and milk until incorporated and smooth, then add the crushed peppermint chocolate candies and mix well.
  20. Open the moomin roll and spread the filling over 3/4 of the cake, then roll leaving the picture on top.
  21. Refrigerate and cut the ends before serving.
  22. Prepare chantilly by whipping cream with powdered sugar and vanilla until strong and creamy. Then spread over the cake on top of blueberry preserve.
  23. Roll up and place in refrigerator until serving.
Recipe Notes

For moomin template I printed and used this image.

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