Comments on: Pumpkin Roll Cake with Ginger Buttercream

By: Zainab Mansaray

Zainab Mansaray — Wed, 02 Dec 2020 01:55:32 +0000

In reply to Kathy. Hi Kathy! That is good to hear. Hope you enjoyed the roll cake :)

By: Kathy

Kathy — Tue, 01 Dec 2020 19:13:01 +0000

I made the pumpkin roll last evening and added confectioner’s sugar to the filling. The Food Network (Ina Garten’s) calls for 1 1/4 cups of sugar. I used far less but the filling does need more sweetening than crystallized ginger provides.

By: Zainab Mansaray

Zainab Mansaray — Fri, 02 Dec 2016 03:11:07 +0000

In reply to Jena. Hi Jena, I am sorry to hear about your troubles with this recipe. Unfortunately it will be hard for me to determine what went wrong in your kitchen. This recipe is from the Food Network Magazine and was well tested in my kitchen as well. Something must have gone wrong.

By: Jena

Jena — Thu, 01 Dec 2016 10:36:21 +0000

Ack! This recipe was a huge disaster- & I’m an experienced baker! Sponge was too moist (even though I cooked it for 15 minutes) & the filling was runny & not sweet enough. SO disappointed, as your pictures look amazing!

By: Zainab Mansaray

Zainab Mansaray — Sun, 27 Nov 2016 20:43:22 +0000

In reply to Jena. Hi Jena. You will need 3/4 cup pumpkin purée. The 15 oz can should be plenty for this amount.

By: Jena

Jena — Sun, 27 Nov 2016 10:07:42 +0000

Looks delish! What size can of pumpkin do we use?