Recipes
Mini Diploma Rolls
18
Jun
Jun
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INGREDIENT
1/2 cup butter
4 pieces eggs
1/2 cup water
1 pack MAYA Butterscotch Brownie Mix 500 grams
prepared caramel filling
confectioners’ sugar glazed, prepared
ribbon
PROCEDURE
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Preheatoven to 350ºF. Grease line grease jellyroll pan with brown paper. Set aside.
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In a bowl, cream butter until fluffy then add eggs, water and brownie mix. Blend well then pour into pan. Bake until done. Cool.
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Invert cake on a sheet of brown paper dusted with confectioners’ sugar remove paper liner from cake. Spread caramel filling on top of cake.Then roll up tightly into cylindrical shape to look like diploma.Trim off the edges for a smooth finish. Cover with confectioners’ sugar glaze, set aside. Then tie up with a piece of ribbon. Dust with more confectioners’ sugar then transfer to serving tray.