Upon reading this title, you may think this post has to do with something deep, profound, even. And I can get like that. I’m a deep thinker, that’s for sure. But this isn’t about anything like that. It’s about food. That’s pretty. On the outside. And not so much on the inside. Well, technically, the inside was pretty, too, but it didn’t taste pretty. The only way “pretty” can be used to describe this dessert was “pretty bad”, to be honest. So bad, that I am not even going to share the recipe with you. But I love how it looked, so I am going to share that. Just the looks. The pretty outside.

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Before this, I had never made a jelly-roll cake before. I had always wanted to. And it was a fun one to make. I am going to keep making them until I get one right. You know, for the sake of research. So, stayed tuned for that. “That” being future successful jelly-roll cakes (fingers crossed).

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See how pretty this came out? Such a tragedy about the taste. Despite following this particular recipe exactly, it came out very eggy. Not in a good way. There is a time and a place for eggs, and a beautiful jelly-roll cake is not one of those times, despite what you may have heard. Or not heard, in this cake (my fingers wanted to type “cake” and not “case”, and so how can I deny them that? leaving it.).

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Luckily, I had made it to take to a girls’ night in and it was eaten by friends, very polite friends, who told me it was good even if it did taste eggy. Bless. Bless them. Bless me. Bless my egg roll. And bless my kids, who thought it was great (but, also, my two year old licks floors and chair seats, so his tastes can’t really be complimented).

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So, see? Not everything that looks like a pretty little package on the outside has a matching inside. That’s as deep as I can go with this.

Not everyone is ready for this jelly.

Kristin

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