Printed Heart Roll Cake
1 box Pillsbury™ Funfetti® Valentine’s Day Cake Mix
¼ cup oil
¼ cup water
2 tubs Pillsbury™ Funfetti® Vanilla Frosting
¼ cup butter (softened)
½ cup powdered sugar
½ cup flour
2 egg whites
12 drops red food gel
In a small bowl, combine butter and powdered sugar until well incorporated. Mix in flour and egg white. Add red food gel and mix until well combined. Spoon mixture into a piping bag fitted with a small round tip. Pipe small hearts onto two 10x15 baking sheets lined with parchment paper. Refine heart shapes using a toothpick. Place in the freezer for 20 minutes.
Preheat oven to 325℉. Beat together eggs, oil and water until well combined. Add Funfetti Valentine’s Day Cake Mix and beat on medium speed for 2 minutes. Pour half the batter over each heart printed baking sheet. Bake for 10-12 minutes.
Remove from oven and run a butter knife along each side to detach any parts that are sticking to the pan. Gently flip each cake onto a cooling rack. Gently peel off parchment paper to reveal heart print. Flip each cake print side down onto fresh parchment paper. Gently roll each cake with parchment paper and place in fridge for 1 hour to cool.
Once cool, gently unroll and spread ¾ of Funfetti Valentine’s Day Vanilla Frosting onto the inside of each cake. Gently reroll without parchment paper. Spoon remaining Funfetti Valentine’s Day Vanilla Frosting into a piping bag fitted with a small drop flower piping tip. Spoon vanilla frosting into another piping bag fitted with a large drop flower piping tip. Pipe a variety of flowers onto the top of each roll cake. Cut and serve!
Serving Size (1 slice (80g)), Calories 270 (Calories from Fat ), Total Fat 12g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 70mg, Sodium 220mg, Total Carbohydrate 39g (Dietary Fiber 0g, Sugars 29g, Includes 29g Added Sugars), Protein 3g, Potassium 46mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 40mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.