Monday, May 23, 2011

Sugar Sheet! Jelly Roll Diploma Cake

Sugar Sheet! Jelly Roll Diploma Cake
Everyone shares in the sweet success when you serve these delightful diplomas made with your favorite jelly roll recipe and Sugar Sheets!™ Edible Decorating Paper. The breezy bow adds the colorful touch that ties it all together.


  • Buttercream icing
  • 1 White Sugar Sheets Edible Decorating Paper (makes 2 treats)
  • 1 Red Sugar Sheets Edible Decorating Paper (makes 18 ribbons)
  • Piping Gel
  • Jelly Roll Yellow Sponge Cake


Cake serves 8.

Techniques Used:

  • Accent Bows with Sugar Sheets


  • 10 1/2 x 15 1/2 in. Jelly Roll Pan
  • Non-Stick Parchment Paper
  • Rotary Cutter
  • Brush Set
  • Craft knife
  • Ruler


Bake and cool jelly roll. Roll, fill, reroll and freeze following recipe instructions. Cut into 1 1/2 x 3 1/2 in. long cakes. Ice smooth in buttercream.
Turn White Sugar Sheets! horizontally. Using Rotary Cutter, cut 4 x 7 ½ in. long sections. Brush back with Piping Gel and wrap around cakes.
For bow loops, use knife and Red Sugar Sheets! to cut 2 strips 3/8 x 3 in. Secure ends with Piping Gel and let dry on side.
For diploma band, cut a 3/8 x 5 in. long red strip. Wrap around cake and secure ends with Piping Gel.
For streamers, cut two red strips, 3/8 x 2 in. long; cut V-shaped ends and attach to band with Piping Gel.
Attach loops together with Piping Gel.
For knot, cut a 3/8 x 1 1/2 in. long red strip. Wrap around loops and secure with Piping Gel. Attach to cake with Piping Gel.