Create a beautiful bird pattern on Swiss Rolls and Biskuit Cakes with the Martellato Cake-Decorating Stencil Grill. Use the Swiss Roll Stencil to create unique pattern on cakes and swiss rolls.
How to use the Swiss Roll / Biskuit mat:

To make the pattern it is recommendet to use a special Swiss Roll Dough for Decoration. This Decoration Dough can can be colored with food color or cocoa.
Recipe for the Deco Dough :
- 30g butter, soft - 1 egg white (size M)
- 30g powdered sugar
- 20g starch
- 20g wheat flour
- Food coloring (optional)

Mix all ingredients except the food colors in a small mixing bowl. Divide the decor mass if desired and color it with food coloring.

Place the Cake-Decorating Stencil Grill Birds on a baking paper. Spread the decor mass on the mat. Carefully remove the stencil mat from the baking paper. Let the decor dough chill for 15 minutes in the fridge.

In the meantime, make the swiss roll dough. Of course, you can also use your own recipe.
Recipe for biscuit / swiss roll :
- 4 eggs (size M)
- 1 egg yolk (size M)
- 75g sugar
- 1 pck. Vanilla sugar
- 80g wheat flour
- ½ tsp baking powder

Beat eggs and egg yolks with the blender on the highest level. Mix the sugar with vanilla sugar and sprinkle into the egg mixture while stirring. Mix the flour with the baking powder and mix briefly at the lowest level.

Carefully spread the dough over the bird dough pattern and on the rest of the baking tray. We recommend using dough bars and a large spatula. Bake the roulade at 180° C (hot air) for approximately 10 minutes. After baking, gently remove the biscuit from the baking paper and place it on a baking paper that is lighly sprinkled with sugar. Immediately cover the biscuit with the hot baking tray and allow to cool.
We love to fill the Swiss roll with cream and fruit. Get creative and use Strawberries, bananas, blueberries or raspberries.
Roulades filled
- 200g strawberries, finly chopped (or another fruit)
- 2 tsp sugar
- 4 dl Cream
- ½ tsp vanilla sugar

Beat the cream until stiff (if desired, use creamy stiffener). Mix fruit pieces with the cream. Spread the cream on the biscuit. Roll the biscuit from the side without pattern, so that the bird pattern will be on the end. Let the Swiss Roll chill for 30 minutes before serving.