Fat-Free Swiss Roll Recipe

Fat-Free Swiss Roll

rolled and filled fat-free swiss roll

At Partyanimalonline we have been baking cakes professionally for many a year and we would like to share some of our basic recipes for you to adapt for your own cakes and bakes and today I present to you a fabulous fat-free swiss roll recipe:

This basic swiss roll recipe fills a tin about 35 x 25cm (13″ x 9″). Light and perfect with fruit cream and ganache for cakes and desserts. The finished size depends on your filling and how tightly you roll.


  • 3 large eggs
  • 100g (4oz) Caster Sugar
  • 100g (4oz) plain flour
  • 1 tablespoon (15ml)hot water
  • Caster sugar for dredging


Jam and Buttercream or ganache


Step 1:Preheat your oven to 220°c(425°f/gas 7).

Grease a swiss roll tin measuring approx. 3 x 9 inches and line with baking parchment or greaseproof paper. Whisk the eggs and sugar until the mix retains the trail for a few seconds. Lightly grease the paper and sprinkle lightly with plain flour. Make sure the flour covers all the surface and then tap out any excess.

Prepared fat-free swiss roll tin
Grease parchment and dust with plain flour

Step 2: Weigh out the caster sugar and place in a bowl with the eggs. Whisk on a fast speed until the mixture is light and creamy. At this point the mixture should be firm enough for a trail to remain on the surface for a few seconds

Whisked swiss roll mixture

Step 3: Sieve the flour and add half to the whisked mixture. Carefully fold in the flour. Add the remaining flour and repeat. Make sure the flour is evenly mixed but do not mix more than necessary to avoid losing the air as the more air in your mixture the lighter your finished cake will be.

folding flour into swiss roll mixture

Step 4: Tip out the mixture into the prepared tin. Tilt the tin to ensure the mixture is spread evenly into all the edges and corners.

Filled tin with fat-free swiss roll mixture

Step 5: Bake in the centre of your preheated oven for 7 – 10 minutes until the mixture is a pale golden brown. It is important not to overbake as this will cause your finished swiss roll to crack.

Baked swill-roll

Step 6: While you are waiting for your swiss roll to bake wet and wring out 2 clean teatowels. Place one flat onto your worktop. Cover with a piece of baking parchment sprinkled with caster sugar. When your cake is baked turn it out onto the paper. Trim any crisp edges with a sharp knife and then cover with the second tea towel and leave to cool for a few minutes. This top tip keeps your cakes pliable and makes it less likely that you will have cracking when you roll up the swiss roll.

Turn out the swiss roll

Step 7: When the swiss roll is cool but not completely cold remove the top tea towel and the backing paper from the cake. Use the underneath paper to roll up the swiss roll. The paper stays in the roll until you are ready to fill it. If just filling with jam you can do that even if the cake is a little warm however if using cream, ganache or buttercream you should leave the cake rolled in the paper until completely cold.


Step 8: As soon as cool enough carefully unroll the swiss roll and remove the parchment. Spread with the filling of your choice and roll back up. Take care not to press too hard as this may cause the cake to crack. Re-roll once filled and then dust with icing sugar if serving as a dessert or simple swiss roll. Alternatively you can cover the cake and use as part of a novelty cake – such as trains, candles, fireworks and much more!


You can colour or flavour your mixture and fill with a filling of your choice.

  • Try replacing about 1 tablespoon of flour with cocoa powder for a chocolate swiss roll and fill with raspberries and fresh cream for a beautiful chocolate roulade dessert.
  • Or add a few drops of Sugarflair Hollyberry droplet colour and a few drops of Sugarflair Strawberry food flavour to the sponge and fill with strawberry jam and ganache for a pink, girly, fruity swiss roll with a chocolatey twist!


8 Fun Halloween Treat Idea's

8 Fun Halloween Treats

So Halloween is nearly here… or as my given hashtag for this awesome occasion is #SpookFest2015, I just love Halloween, I find it so much fun to get creative with so many cool, creative idea’s and it’s one of the best times to get the kids involved (even the big kids!)

I have been looking around for fun but relatively easy idea’s that we can have a go at and here’s my favourite 8 fun Halloween treats I stumbled across.

Bring on #SpookFest2015

  1. Choc Devil Cupcakes – These easy Chocolate Devil Cupcakes would be great and so easy to do! Simply use your fave chocolate cupcake recipe and then use our Rainbow Dust Red Pro-Gel to colour your buttercream which would create a lovely vibrant red (not like the rubbish supermarket stuff), lastly model some easy horns out of sugarpaste or modelling paste by making a cone shape and then bending it slightly…pre-coloured sugarpaste is usually easier if you’re getting the kids involved!

Easy Devil Cupcakes

2. Mummy Cake Pops – These are super cute right!? Not too scary and totally easy… follow our ‘Cake Pop Guide’ for the basics… then dip the cake pops in PME White Candy Melts and we found using the White Chocolate Choco Writer great for adding on the bandages!

Mummy Cake Pops

3. Edible Worms – I know they look like it but they are NOT real worms!! They will have all your guests squirming at you Halloween Party though! There’s a US recipe I found on Instructables but here I have converted it to UK measurements as we quite often get asked 🙂 Here’s how to make them!

2 packs (85g) Raspberry jelly
1 pkg unflavored gelatin (for extra firmness)
180ml cup whipping cream
700ml boiling water
Rainbow Dust Green ProGel Food Colour
100 flexible straws (or enough to fill your container)
Tall container (1 litre carton of milk)

1) Combine jelly & gelatin in bowl and add boiling water.
2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food colouring.
3) Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jelly stays in the straws. For this reason, a 1 litre carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4) Add the gelatin mixture to the straw-filled container and let it set until firm.
5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.


4. Dexter Cupcakes – I love this design…although I don’t think letting the kids eat these are a good idea.. maybe stick to the adults on this one! To create the glass simply melt down Foxes Glacier Mints in the over on a tray at a low temp… once all melted take them out and let it cool creating a clear sheet, then the fun part…smash it up and make your edible glass shards be careful these are sharp so keep away from the kids and use larger bits for decoration rather than eating. Looks good though! The person who made these designed them originally for the release of one of the ‘Dexter’ series!


5. Chocolate Pumpkin Bowl – I like this idea… great as edible Halloween Snack Bowls, again you can use PME Candy Melts to create these which are really tasty and much cheaper than buying chocolate and food colouring, they come in Orange too!


6. Chocolate Spider Webs – You can create a chocolate spider web finish easily… simply cover the cake in chocolate and then use the White Chocolate Choco Writer to pipe a spiral on to the top of the cake while it’s still wet…. then use a cocktail stick to score the chocolate starting from the centre of the cake to the edge, this will drag the white chocolate with it creating this cool spiderweb effect! A plastic spider would finish it off nicely… or if you fancy making one that would be even better!



7. Halloween Surprise Cake – This is a fun idea, you can make the outside of your cake nice and easy with a basic spider web design like the previous design but then make the inside something super fun! Use the ProGel Tangerine, Lime and Purple Food Colours in your cake mix when making your Halloween Cake a great surprise for your Halloween Party this year and so much fun to make!!

Simply split your cake mix 3 ways then add each colour to each part of cake mix, then swirl gently together before baking and voila!


8. Easy Witch Hat Toppers – These are a great idea for cupcake toppers and it finishes off our favourite 8 Fun Halloween Treats off nicely! If you get to make any of these for this Halloween we would love to see them, you can post to our Facebook Page or Tweet us with hashtag #SpookFest2015


Fancy trying your hand at something a bit more technical? Follow our full free guide on how to make a Halloween Cake here.

Happy Baking & Happy #SpookFest2015

Strawberries and Cream Cupcake

Strawberries and Cream Cupcake Recipe

May was the National Month of Strawberries and to celebrate we are bringing you another awesomely tasty recipe from Britt our guest blogger from She Who Bakes. I know we’ve sneaked in to June now but there’s an abundance of Strawberries around at a great price at the moment so we thought it would be very fitting with the season! Also there’s just something about Strawberries that makes me think of summer and sitting in the garden soaking up the sunshine.

Strawberries and Cream Cupcake Recipe
Strawberries and Cream Cupcake Recipe


  • 250g Stork baking block.
  • 250g caster sugar.
  • 250g self raising flour.
  • 50g plain flour
  • 3 large free range eggs
  • A jar of strawberry jam.
  • A couple of drops of Beau Strawberry Flavour

Preparation Time:- 20 minutes
Cooking Time:- 25 minutes

1. Cream together the softened baking block and caster sugar. Add in the eggs one at a time. Then add in your flour, both Self Raising and plain. Then add in flavouring if you are using it.


2. Pipe your batter into your cups about 1/3 full.


3. Then a teaspoon of strawberry jam.


4. Then top the layer of jam with more batter so the cases are now ¾ full.


5. Bake for 25 minutes or until golden brown and springy.


And that’s it, add a buttercream or fresh cream top to your cuppies to finish this gorgeous recipe off and remember you can use your Beau flavouring in sugarpaste and frosting too if you want to give that a go for an extra strawberry finish!

Thanks Britt for sharing yet another wonderful recipe! If you haven’t already, pop by Britt’s website ‘She Who Bakes’ for more delicious recipes and interesting articles.

Bourbon Biscuit Bakes

Bourbon Biscuit Bakes

The latest of the gorgeous, indulgent recipes by Britt over at She Who Bakes! 

Bourbon Biscuit Bakes

We are really pleased to have Britt as our latest Guest Blogger here at Cake It To The Max, with the other fantastic names such as Charlotte from Let’s Eat Cake, Victoria from Victorious Cupcakes and Shereen from Shereen’s Bakes and Cakes. So without further ado.. I won’t keep you waiting, here’s the latest recipe update by She Who Bakes!

Bourbon Biscuit Bakes


  • 250g milk chocolate
  • 125g unsalted butter
  • 250g caster sugar
  • 300g plain flour
  • 4 eggs
  • Pack of Bourbon biscuits

Preperation Time: 15 minutes

Cooking Time: 20 mins on 170°C.

Britt has marked this as a 2 out of 5 complexity so one for the kids to join in with on a rainy weekend!

Step by Step

Step 1: Preheat your oven to 170°C. Melt together the chocolate and butter in the microwave or over a pan of boiling water.

Bourbon Biscuit Bakes
Break down your chocolate so it’s easier to melt!

Step 2: Melt until your chocolate is nice and smooth.

Bourbon Biscuit Bakes

Step 3: Then add in the caster sugar and mix well.

Bourbon Biscuit Bakes
Bourbon Biscuit Bakes

Step 4: Once mixed, add in your eggs and beat thoroughly until completely blended.

Bourbon Biscuit Bakes
Bourbon Biscuit Bakes

Step 5: Once you have beaten the eggs in, sift in your flour and mix well.

Bourbon Biscuit Bakes
Bourbon Biscuit Bakes

Step 6: Put three quarters of your Bourbon biscuit pack into a sandwich bag and crush with a rolling pin. We still want big chunks of biscuit so don’t go too mad!

Bourbon Biscuit Bakes
Crush the biscuits!

Step 7: Fold your broken biscuits into your mixture.

Bourbon Biscuit Bakes
Bourbon Biscuit Bakes

Step 8: Spoon your mixture into a lined baking tin. I’ve used a 10 x 8. Then crush the last ¼ of your Bourbon biscuits on top, pushing pieces down into the mixture. Bake for 20 minutes.

Bourbon Biscuit Bakes
Bourbon Biscuit Bakes

Step 9: Once baked, leave to cool on a rack and cut into slices as desired! Or just get a fork and eat the whole thing (Yep, that’s what I would do! I mean just look at it!!)

Bourbon Biscuit Bakes
Delicious Sweet Dessert!

So there you have it, another awesome recipe from She Who Bakes and remember to see more of these delicious recipes pop on to the ‘She Who Bakes Website’ they are all totally free! We will continue to bring you fab new recipes from our favourite bakers as well as tutorials and the latest products that will inspire the socks off you!

Bourbon Biscuit Bakes

Happy Baking Lovelies!



Hen Party Cupcake Toppers

Hen Party Cupcake Toppers

Hen Party Cupcakes
Hen Cupcakes with Cake It To The Max PartyAnimalOnline

For my wonderful friends Hen Party I made some ‘well behaved’ cupcake toppers. As much as I thought it would be down right hilarious to make phallic looking objects out of sugarpaste and pop them on top of the cupcakes for all to admire.. I thought better of myself….this is a public blog for PartyAnimalOnline after all, so instead, I have made some cupcakes suitable for all ages to see, to add a little bit of ‘dignity’ to the hen party with little effort and at least this way they are more Mum & Grandma appropriate!


I made them in the style of Learner Plates and Tattoo Styled script. I chose colours of reds & blues with a Nutella frosting but there’s nothing to stop you choosing any colour selection you would like as Renshaws do a lovely range of flower paste in 8 different colours. I used our tried & tested Caramel Toffee Cupcakes & Nutella Frosting recipe.

What You Will Need

Step 1: Knead and roll your read modelling paste until it’s nice and thin, the thinner the better as it takes less time to dry. Use your Windsor Clikstix to cut 12 ‘L’ shapes for your learner plates out the modelling paste. I find cutting it in a strip the easiest way to get quick letters, as shown in the picture. Eject the ‘L’ letter with the easy ejectors on the Windsor Clikstix and pop them on the side to dry whilst creating your squares.


Step 2: For the square you can either use the Windsor Clikstix Square cutters or simply make a template of the size you want the square with some paper and then cut the modelling paste with a knife to the template. Once you have made 12 squares… sometimes a good idea to make a few spares for those that go a little wrong…there’s always a few breakages etc. Once done use a little edible glue to attach the ‘L’ shape to the white square and leave to set on the side.


Step 3: Roll a little more red modelling paste out, as fine as the others and simply cut 12 hearts using your heart cutters. Then set aside whilst you create your scroll design.


Step 4: I used a little template by drawing the shape I wanted the scroll to be, this ensures they are all a similar size and simply cut them in to a straight forward rectangle. Once you have done that cut a ‘V’ out of each end of the rectangle as shown below. You can then simply bend the scroll slightly to create a wave in it. As shown in the picture below.


Step 5: Add a small amount of glue to the back of your scroll and attach it to your heart in the position you would like it, I chose to go for a slight diagonal angle..


Step 6: I recommend doing the first part up until this point a few hours before, this will give the flower paste time to set and make it easier for writing on the sugarpaste with edible pen without the risk of it bleeding in to the sugarpaste. I did mine all in the same session so it can be done but for the best results leave them to set first.


Step 7: Once your flower paste has been left to dry for a couple of hours, use the edible black pen to write whatever you fancy on your scroll… it can get as cheeky as you like! However I stuck to ‘reserved’ cupcakes 😉 such as ‘HENS’ – ‘BRIDE TO BE’ – ‘MR & MRS’ & ‘RUTH’ for the Bride To Be of course! The edible pens also are available in a range of colours so if you are going for pastel colours you can choose a more subtle colour to fit your Hen Party Cupcake Toppers theme.


Step 8: Leave them to dry and make your cupcakes… by the time they have cooled and you’ve added the frosting of your choice these will be ready to go straight on the top!hen_cupcakes9

Feel free to ask any question about products used, I’ve tried to add most the links in the top in the ‘What You Will Need’ list. Everything used in this blog is of course available from our dedicated online shop – PartyAnimalOnline: helping you Cake It To The Max! Hope you like our Hen Party Cupcake Toppers, we’d love to hear what you think!





Cake Decorating Sugarcraft Essentials

Gum Trag, Tylo, CMC and other Sugarcraft Essentials

Sugarcraft Essentials for Cake Decorating


To start off, I wanted to tell you a little bit about some essential cake decorating products to get the most out of your products. You might think that something just has one use but you’d be surprised! It can get confusing what products for what and the difference between Gum Trag, CMC and Tylo when they are all reported to do the same thing. Well here’s a bit about each product and uses.

We’ve also included a recipe to make your own modelling paste at the bottom of the blog. Remember it is important to by brands that can be trusted like Culpitt, Sugarflair or

 What is available in this range & what is it used for?

Each of the following products have many different uses but I am aiming to give you a little insider info that you may not already know about these products.


Gum Tragacanth

‘Gum Trag’ is the same in many ways as Tylo for it’s uses but it is the more expensive version, this is because Gum Tragacanth is completely natural version of the gum derived from Middle Eastern legumes, it is odourless and tasteless.

Gum Trag is used to make homemade modelling and flower pastes and even edible glues. Gum trag will often give a firmer paste so works very well with making flower pastes.


Tylo Powder

It’s exactly the same thing as CMC but Tylose is used as a marketing name. CMC stands for Carboxymethyl cellulose. It works much like Gum Trag but it is the chemical version making it a much cheaper option. Other pro’s to this is it works much faster within the sugarpaste when added to make a homemade modelling paste.


Edible Glaze

This is fantastic for giving a really good edible shine to your confectioneries, sugarcraft models and sugar flowers. It dries clear and is easy to apply, it will give a high shine finish or wet look.


Dipping Solution

Many people also refer to this as Rejuvenator Liquid or it’s official name Isopropyl alcohol. Dipping solution has many different uses and is an essential addition to any cake decorators collection.

Dipping Solution is fantastic for hand painted cakes, simply add a few drops to your food colouring dusts, powders & pastes in a mixing pallet and it will create a paint that’s easy to apply and paint directly on to your cakes & figures with.

It may also be used for repairing mistakes on hand painting, cleaning & sterilising equipment and cleaning airbrushes in between colour changes!


Icing Whitener

Icing whitener can be used as it says for whitening icing and buttercream but you can also use this with a touch of dipping solution to paint the whites of eyes of figures in cake decorating.



Food grade glycerine is often used to soften icing, fondant, sugarpaste and modelling paste if it’s a bit tough. Other uses of glycerine are in baking, simply add half a teaspoon to your 12 cupcake mix or cake and you’ll be amazed how lovely and moist it makes your cakes!

The full range is available > HERE


Home made Modelling Paste Recipe:

It’s super easy to make your own modelling paste, with these simple steps.


250g of Sugarpaste

1 tps of Tylo, CMC or Gum Trag

  • Simply mix the powder in to the sugarpaste well.
  • Once fully mixed wrap your paste and cover very well, it needs to be airtight.
  • For Gum Trag: Wait 24 hours before using & then you are ready to go.
  • For CMC or Tylo: Wait 6 hours before using.
All products listed above are availble from Party Animal Online 

Why does my cake sink?


Have you been asking yourself the same question?

Recently we have had a few discussions over on our Facebook page about the reason for sinking cakes so I thought I’d whip together a blog on some tricks and tips to stop your cake from sinking and avoid that horrible deflated feeling!

So…. Why Does My Cake Sink?

Cakes can sink for a number of reasons but there’s 5 main ones that I’m going to mention in today’s blog so let’s get started.

Too Much Baking Powder

Raising agent, believe it or not, can have a counter productive effect if too much is added. Adding too much to your cake mix can often bring your cake crashing down and looking rather sorry for itself.

Top things to remember:

  • You should never add baking powder as well as self raising flour… self raising flour already has the raising agent in it and adding more can cause the cake to sink.
  • An average basic ratio from plain flour to baking powder is 120g of flour to 1.5 tsp of baking powder. Once you know the basic ratio then you can often tell if there’s just been a miss type on the recipe.


Old Baking Powder

Old baking powder can hang around the cupboard and sometimes we find we have several in there at a time. Fresh baking powder is important to encourage your cake to rise the way it should, not doing a quick test before using it can be a costly expense and result in the need to start all over again!

Top things to remember:

  • Check the dates on your baking powder it often only works for 6-12 months.
  • Do The Test: Add 1tsp of baking powder to 110 ml of hot water. This should result in the water fizzing & bubbling rapidly, if this does nothing to the water or only a small reaction occurs you need to chuck out that baking powder and take a trip to the shops!



The temperature of your oven and cake mix all make a difference. Ensure your cake isn’t a flop by following some simple rules when baking your cake. It’s well worth investing in an external oven thermometer to make sure the collaboration of your oven is correct and you are making sure your oven is hot enough.

Top things to remember:

  • Preheat your oven well before putting your cake in.
  • Ingredients are recommended to be at room temperature.
  • Read the thermometer not the oven dial to give you a true reading of temperature.


Over Beating

One of the most common causes of cakes sinking is due to over beating. With so many fantastic facilities to help us bake better such as the Kitchen Aid, it can often actually cause more harm than good on some occasions if we don’t use them correctly. When creaming sugar and butter we are required to mix until light and fluffy, however when you add your flour this should be gently folded in on a low speed or by hand to allow air to get in to the mixture. Over mixing the cake batter can not only cause the cake to sink but can create a greasy, heavy cake.

Top things to remember:

  • Beat on a high speed only before adding the flour.
  • Once the flour has been added fold the mix together by hand or on low speed.
  • Once combined do not continue to mix.



It’s all about the timing… juggling the cake making and the kids run to school can be a challenge, no matter how rushed you are put aside the right amount of time for your baking as leaving your cake mixed on the side for hours can cause disaster when it comes down to baking. 20-30 minutes between baking cakes is fine however don’t leave your cake mix out longer than that or in the fridge, every minute longer you leave it more air is released from the cake mix causing the cake to sink in on itself in the oven.

This happens because when you mix your wet & dry ingredients together the ingredients create a chemical reaction with the rising agent, this reaction is suppose to take place in the oven in the baking process but if left out it happens on the side of your kitchen counter without the heat it needs to encourage it to rise and stay light and fluffy!

Time the cake well for cooking, when you have reached the time your cake has stated for cooking time then you can use a metal skewer to nip into the cake to check it’s fully cooked. This should be a quick process and if not cooked quickly shut that oven door! Letting cool air in can also cause the cake to sink…. it’s a minefield!

Top things to remember:

  • Don’t leave cake batter on the side for longer than 20-30 minutes before baking.
  • The quicker you bake, the better! Once mixed the chemical reaction begins so get it in the oven.
  • Opening the oven door prematurely can cause the cake to sink. Check the cake quickly with a skewer.


Skewer Test

Use a skewer to insert into the centre of the cake, take straight out & close the door ASAP.

  • A clean Skewer indicates the cake is fully cooked.
  • Mix or wet crumbs on the skewer means it needs longer.


Other things can make a difference to your cake results such as altitude, heat and humidity too. If you’ve moved to a much warmer country or you are baking at a higher altitude you may need to do some tinkering with your recipe. I hope that this blog helps you and thanks for taking the time to stop by and read it.

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