Monday, March 19, 2018

Vanilla Mousse Cream Rolls | Cream Horns

Spring ready dessert that is EASY to make and delicious; Vanilla Mousse Cream Rolls is the recipe you need for all your parties!

Spring is knocking already and it is time to make Spring special recipes! For any party or special occasion; desserts always take center stage. Whenever I am planning a get together I decide on the dessert FIRST!

For the longest time my favorite ingredient to make easy and delicious desserts is Pepperidge Farm® Puff Pastry Sheets. With endless possibilities to use them with all kinds of ingredients, everyone enjoys these.

This Spring I wanted to start off with this dessert that doubles up as a snack! Cream Rolls or Cream Horns are super popular in many bakeries. These rolls were always a treat growing up! I would always wonder how these rolls have such a crispy outer layer with a melt in the mouth cream inside.

Once I discovered Puff Pastry Sheets I had the answer! Now I know how to get the layered rolls right each time; in under 30 minutes and with just a few ingredients. I started making these at home and now it is a home-made treat for every party. All it needs is some patience to wrap the cone tight so that the filling does not leak.

On my last grocery trip I brought home two packets of Puff Pastry Sheets (as always) and I used one to make a puffed pizza and the second box got converted to this yummy dessert! I filled mine with Vanilla Mousse, that melt in the mouth filling that adults and kids LOVE!

Now that Easter and many more Spring parties are lined up, each one of you need to try this delight for your family. I bet they would have a great time and ask for MORE! I have never been satisfied with ONE roll myself.

I have seen that one sheet of Puff Pastry is enough to make over a dozen of these horns. If you do not have the metal cone molds to make these, fret no more. All you need to do is roll a piece of foil into a triangle and use that. If you have some sugar cones, wrap the foil on them and make perfect cones! Or if you want a quick recipe, just cut rounds of the Puff Pastry and lay them in a muffin tray. They make really cute 'nests'.

Coming to the recipe, this one is pretty simple. Needing just a few ingredients, quick to make and so easy to customize. The method involves making the rolls, decorating them and filling them with your favorite flavor. I filled these with a vanilla mousse this time, but everything from a Strawberry Mousse, Chocolate Mousse, Lemon Curd to just whipped cream is great with the crispy Puff Pastry Sheets.

So on your next grocery shopping trip, make sure you grab a box of Puff Pastry Sheets, whipping cream and your favorite fruit or flavor. Whip up these rolls and enjoy them your loved ones!

Wondering what else you can make with these Puff Pastry Sheets? Check this Pinterest Board for MANY more inspiring recipes. Plus, try one of these:
See how this ONE ingredient is so good for all kinds of savory as well as sweet recipes. It is GREAT for all courses from snacks, appetizers, main course to desserts. These sheets always make preparation easy, super yummy and quick recipes. So wait no further and head STRAIGHT to this one!


Heavy Whipping Cream 1/2 cup
Confectioner' Sugar 1 tbsp
Vanilla extract 1/2 tsp
Unsalted Butter/Oil 1 tsp
Dark Chocolate 1/2 cup, chopped
Sprinkles as desired
Egg 1 whipped (optional)

Pin for Later


Remove the Puff Pastry Sheets from the package and thaw for 45 minutes on the kitchen counter. Let it remain till the sheets fold out easily.

Use a couple of metal cones that are oven safe or make them by rolling some foil. Brush some oil or unsalted butter on them and keep ready. Preheat the oven to 375 F/ 190 C.

Cut 1 inch strips from the Puff Pastry Sheet. Wrap them on the cones, starting from the pointed end and overlapping them as you go upwards.

Brush with egg wash and place in the preheated oven.

Bake for 15-18 minutes, till the rolls are golden brown and crisp. Remove from oven and release the cones and let the horns cool completely.

In a oven safe bowl add the chocolate and microwave till it melts completely (about 1 minute to 1 minute 30 seconds). In a plate place the sprinkles of your choice.

Dip each Puff Pastry horn in the molten chocolate and then in the plate of sprinkles. Lay on a parchment paper till the chocolate hardens.

In a bowl add the whipping cream, sugar and vanilla extract. Whip till you have firm peaks. Transfer to a piping bag.

Once the horns are completely cool, pipe the vanilla cream into them. Serve immediately.

Friday, March 16, 2018

Vanilla Sheet Cake with Whipped Cream Frosting

This is a sponsored post on behalf of  Nielsen Massey and I have been compensated with a free product sample. All opinions are 100% my own. 

A perfectly spongy Eggless Vanilla Sheet cake with a delicate whipped cream frosting. Need anything better to celebrate the arrival of Spring? 

This year has been SWEET. I started off the year with some desserts and sweets and seem to be continuing the trend! I now have a TON of sweet recipes coming up, given the amount that I made in the last couple of months! My husband, who has a sweet tooth has been enjoying himself to the fullest. And I must admit, I seem to be developing a sweet tooth too. 

For the longest time, I have never liked desserts and sweets as much as I have in the last few months. I have been working on multiple projects that focus on desserts lately. Plus Indian festivals coming each month. And finally a lot of bookmarked recipes that need to see the light of day. With all these things happening at the same time, we are celebrating everyday! It is someone's birthday somewhere, so why not have a cake for dessert tonight?

While I made a TON of Chocolate cakes all the time, I have been meaning to expand my horizon. My husband is a die hard fan of chocolate and so I always make something overloaded with chocolate. Personally, I love fruits and vanilla, but I can never get myself to finish the entire dessert myself! 

Who doesn't like a good spongy Vanilla cake? I have always been a fan of fruity and simple flavors; vanilla being my favorite. For the longest time I have been meaning to put a yummy vanilla cake on the blog; but have been pushing it out for various reasons. 

A great vanilla cake starts from the BEST Vanilla Extract. And what better than Nielsen Massey's Madagascar Bourbon Pure Vanilla Extract. That is a great flavoring agent for ALL things vanilla. I love their flavors and how a small quantity is so flavorful. I have tried their Coffee, Lemon and Orange in the past. Now I have their Vanilla Extract and it is amazing.

Coming to the recipe, I decided to give the traditional cakes a miss and make a sheet pan cake. This again has been on my mind for a while. Needing a simple frosting in a small quantity, these cakes are great for those who like the sponge. But bakers beware, this cake requires that the sponge be PERFECT! There is not much frosting to hide the shortcomings of the sponge. But fret no more, this sponge recipe is perfect for all kinds of cakes. 

This cake is EGGLESS like many other bakes on the blog. I used to feel that eggless cakes are not as great. But after making them over and over again I realized how you can make them moist, yummy and perfectly spongy. If you like eggless bakes, try one of these cakes or muffins:

I topped this sheet pan with a vanilla flavored frosting and ditched the butter in the cake and the frosting. For sheet cakes, the idea is to frost them while still in the pan and serve them straight from the pan. So if you cannot get the frosting all around the sides, it is PERFECTLY okay. These cakes look best in their not so perfect form and are great for parties where each guest cuts it to the size they desire.

The result of this cake turned out amazing; a soft sponge that was moderate in sweetness, a sweet vanilla frosting that not just taste amazing; it is super cute with the light pink color there. 


I kept the cake free from complex flavors to taste the vanilla only. However, if you like, add your favorite fruits in the batter to make this into  fruity one. Make multiple cakes to layer them and convert the same recipe to a stacked cake. 

The frosting I made is just whipped cream. However, use your favorite topping for the cake. Whether it is cream cheese or buttercream, make your favorite topping. 

Are you a fan of decorated cakes? Ditch the frosting on top and use your best techniques to make a colorful cake.  


For the cake

All purpose Flour 1 1/2 cup
Confectioners' Sugar 1 cup
Buttermilk 1 cup (Can be substituted by 1 cup milk+1 tsp vinegar)
Oil 1/2 cup
Baking Soda 1 tsp
Salt a pinch

For the Icing and Decoration

Heavy Whipping Cream 1 1/2 cup

Confectioners' Sugar 4 tbsp
Pure Vanilla Extract 1 tsp

Pink gel color a pinch
Green gel color a pinch


To make the cake

Mix together milk and vinegar and let stand for 5-10 minutes. Preheat oven to 350 F/ 180 C. Line a 9*9 square pan with non-stick spray or parchment paper.

In a bowl sift together flour, sugar, baking powder and salt.
In the base of the stand mixer or in a big bowl mix together buttermilk, vanilla extract and oil. Whip till combined. Add in the dry ingredients and mix well. 

Transfer the batter to the prepared pan. Bake for 20-22 minutes, till a toothpick inserted in the centre of the cake comes out clean. 

Remove and cool on a cooling rack till the cake is completely cool.

To make the icing

In the base of a stand mixer add cream, vanilla extract and confectioners' sugar (can be substituted by 3 1/2 tbsp powdered sugar and 1/4 tbsp cornstarch). Beat till it has hard peaks. 

Remove 2 tbsp of the frosting and add in the pink color. Mix well and set aside. In the 2 tbsp frosting that was set aside, mix in green color. 

To finish off the cake

Spread the pink colored frosting on the cooled cake. Transfer some frosting to a piping bag and decorate by making flowers. Use the green to make leaves.  Decorate using sprinkles and serve.