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.

Ingredients:

• 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

Makes:

Cake serves 8.

Techniques Used:

• Accent Bows with Sugar Sheets

Tools:

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

Instructions:

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.