Can’t get no satisfaction /-/ Boozy Butterscotch Cinnamon roll cake

This is my first post in my Festive bakes series! Festive bakes you ask? I told you guys last time that I had a number of big cake projects lined up at the end of the year. This one is the first! Well it is a 4 part series made up of two fondant cakes and two designed celebration cakes. While I know this may be a boring post (self reflection post), baking does that to me.


Yes that is a cinnamon roll on top the cake but I get to that later. (or you can scroll down and get the recipe now, I do not mind). However if you want to hear my rant; proceed
Sometimes our expectations are too great for our skill level. As a self-taught baker, making the transition to professional or industry standard baking has been incredibly difficult. I am not talking about the skills you need to refine or the tricks you learn from experience; I am referring to the rapidly changing standards you have for yourself (well your baking anyway).


Think about the first time. When you first begin to bake for yourself; your standards are quite low. Most likely first time you made a cake or a new dessert it did not turn out perfect but you were over the moon that it resembled what you were trying to achieve. 

 However as you research and study your cook books, you try the recipe multiple times (with your adaptations) and find out the tips and tricks of getting it right. The expectation for success grows as you learn more. Of course this happens! It is main reason why people practice skills in the first place


I know my techniques may not be perfect and I have a long way to go to become a professional; but I hate when people tell me to not compare myself to them. Industry baking and home baking are two completely different things. Home baking is fun and light hearted; as long as it taste really good, I am happy. On the flip side when bake with professional standards in mind; nothing can go wrong or else… MELTDOWN…..

Can you guys relate? Anyone looking to break into the professional business struggle with their expectations? Maybe you can share some thoughts with me. 



Now enough with myself indulgent rant. The occasion I made this cake for is my Dad’s Birthday. If you saw last year’s cake; you will know this is completely different. No sprinkles; no confetti and no chocolate for that matter. 

Here is key example of home baking. This cake did not turn out how I imagined it. Not the look but the texture. All the components where very nice but my constructing technique was not right. I left the cinnamon roll topping in the fridge for too long and dried out; for anyone that know bread (bread does not go the fridge EVER). 



However the cake combination at the bottom is one of my faves. The butterscotch sauce heavy flavoured by bourbon seem bring some Christmas cheer to the cake. Layered with whipped cream, crunchy brown sugar meringues and egg yolk sponge; I thought it was too pretty to be covered up by a layer of buttercream (not that I was too lazy to make a batch or defrost it).


Simply this is a cake that may not win a beauty contest or even come close to professional bakeries but it does remind you of the classic cream filled sponges.
Slightly sweetened; yielding fragrant cake layers; not too robust but highly flavourful due to good quality ingredients. In addition the extra special spark that comes from baking with love. The cake is a bit last minute job but it is well worth it.
Cheesy? Yep but He deserves it.


 Boozy caramel Cinnamon roll cake.

Egg yolk Sponge cake From Daily Delicious
I simply doubled this recipe to fill 4 18cm round cake tins.( left overs are too eat^_^)

  • 80g cake flour
  • 60g corn flour
  • 4 large eggs
  • 4 egg yolks
  • 100g caster sugar
  • 3g pink sea salt
  • 1 tbsp clear vanilla extract
  • 125g rice bran oil
  • 125g Melted butter, melted and warm

Pre heat oven to 190C
Shift your corn flour and cake flour over large bowl twice.
Line your 4 greased 18cm pan with baking paper.
Combine oil and butter in a jug.
In a stand mixer whip the eggs, yolks, sugar and salt until it is triple in size and forms a thick pale ribbon.
Add vanilla and beat again.
Sieve over flour and fold into the egg mix.
Pour butter/oil mix down the side of the bowl in three stages. Fold it in while turning the bowl at the same time.
Pour into your lined pans, try to get them as even as possible.
Once in the oven turn the heat down to 170C and cook for 25-30 minutes or until a skewer comes out clean.
Once fully baked, invert to cool on a wire rack.

Butter scotch sauce adapted from Nigella Lawson

  • 50g light brown sugar
  • 20g raw caster sugar
  • 180 golden syrup
  • 45g butter
  • 100g flavoured butterscotch thicken cream
  • 40ml Bourbon

In a sauce pan melt caster sugar, brown sugar, syrup over low heat for 6 minutes. Bring to gentle boil for 3 minutes.
Remove from heat source and whisk in thicken cream.
Set sauce aside until needed.

Brown sugar meringues

  • 3 egg whites
  • 180g brown sugar
  • Pinch of salt

Pre heat oven to 120c. Line two baking trays with baking paper.
In a large bowl whip on high with an electric mixer till soft peaks. On medium speed add your brown sugar one table spoon at time whisking well between each addition.
Place tablespoons of egg mix on trays. Any shape will do.
Bake in oven for 1 hour and half. Turn oven off and leave the door slightly open to finish drying out. 


  • One cake recipe
  • One cinnamon roll recipe from the Pioneer woman  (I did not post this as everyone has their fave recipe; I used the Pioneer’s woman’s one. Make it ON THE DAY you serve it to prevent the problem I had. Simply cool to room temp and top it on the cake when ready)
  • Two batches of butter scotch recipe
  • One meringue recipe
  • Stabilised Whipped cream ( Whip 500ml of cold thick cream and one bloomed sheet of gelatin to soft peaks)
  • Pecans (optional)

Place on cake at the base of your cake plate. Spread with whipped cream; making a shallow dam in the middle. Pour 50ml of butterscotch in this dam. Crush your brown sugar meringue in large pieces on top the cream and butter scotch. Repeat for all 3 layers.
Place cinnamon roll on the top of the cake (you with have the cream to help it stick)
Transfer to fridge for 30 minutes.
Serves with more butter scotch sauce and top with pecans.

'Can’t get no satisfaction /-/ Boozy Butterscotch Cinnamon roll cake' have 36 comments

  1. January 6, 2014 @ 1:46 pm Abby @ The Frosted Vegan

    Girlfriend, this is absolutley GORGEOUS! I can’t get over how perfect (ok it looks perfect, but I totally agree with your post!) this looks. I also spy those mugs that look a lot like the teardrop shaped mugs from Max Brenner’s : )


    • January 6, 2014 @ 2:30 pm Belinda Lo

      Hehehe You found out where I get them!
      I love them and the cafe too.

      You comment are warming my heart even in the intense Australia heat. ^_^


  2. January 6, 2014 @ 2:52 pm Erika

    That cake is insane!!! So much truth in this post. But I have to say, this cake sure looks like perfection to me.. 🙂


    • January 6, 2014 @ 7:52 pm Belinda Lo

      Aww you are too sweet Erika. I am pleased my rant made sense… I thought i was going nuts>_<.
      Thanks for your comment!


  3. January 6, 2014 @ 4:59 pm cynthia | two red bowls

    This cake is UNBELIEVABLE, Belinda. Just stunning. So original, and just so wonderfully and beautifully done. Thanks for this much-needed dose of Monday morning aesthetic/sugary goodness.

    And so much to love about your post — I think what you said is so spot-on in multiple ways. The unrealistic standards set by the Internet (sometimes I mention what I’m making to friends who don’t blog, and they look at me with this expression of surprise mingled with alien-from-outer-space and it reminds me that not everyone, say, makes their own ice cream or layer cakes or even cooks at all!) and especially the incessant need to point out your own mistakes, even when they’re not visible. I am definitely guilty of the “if I can do it, you can!” line, too (perhaps another symptom of the unrealistic standard syndrome, though I do feel it’s true when I say it! hehe). Thanks for such thoughtful and honest commentary. And, I beg to differ — this cake could definitely win contests and be in a bakery! Perfection.


    • January 6, 2014 @ 7:58 pm Belinda Lo

      I think we all want people to be great cooks, that why we say it; we want these things not to seem as scary so they WILL try it. You are more likely to try something if you are not afraid.
      I am not bashing people who do because they have good intentions. I am sure you mean well on your blog ^_^ .The world of food blogging does dilute you little bit (guilty as charged too).
      Thanks Cynthia! I got the idea from my post about pancakes on cupcakes; Why not a cinnamon roll on a cake? I am really happy it has been so well received!


    • January 7, 2014 @ 12:55 am cynthia

      “I think we all want people to be great cooks, that why we say it; we want these things not to seem as scary so they WILL try it. You are more likely to try something if you are not afraid.” How wonderfully put!! 🙂


  4. January 6, 2014 @ 7:40 pm Izy

    hahaha this is amazing! Love it 🙂


    • January 6, 2014 @ 7:50 pm Belinda Lo

      Thanks Izy! I’ll trade ya the waffles for this cake right now if I could


  5. January 6, 2014 @ 8:01 pm Valentina

    In a word . . . AMAZING! That is a work of art!


    • January 7, 2014 @ 11:13 am Belinda Lo

      Thank you Valentia! I am blushing at your comment.


  6. January 6, 2014 @ 10:44 pm Rachael | Spache the Spatula

    :O Is this real life?! This is one of the most amazing things I’ve ever seen.


    • January 7, 2014 @ 11:14 am Belinda Lo

      Yep real and eaten! Thanks dropping by Rachael


  7. January 6, 2014 @ 10:55 pm Marni | Love and Duck Fat

    I don’t know what you’re talking about…this cake looks STUNNING! Actually, I do know what you are talking about, because it IS really hard to make everything look amazing and perfect. I toss out so many recipes without posting them (actually, I eat them. They just don’t get a photograph).


    • January 7, 2014 @ 11:15 am Belinda Lo

      Haha me too. I have so many kitchen fails; I bake at least every two days, so MANY do not make it here.


  8. January 7, 2014 @ 12:40 am Dina

    omg that is amazing!


    • January 7, 2014 @ 11:16 am Belinda Lo

      Thank you Dina, your latest food outting was mouth watering!


  9. January 7, 2014 @ 3:12 am Hanna @

    What the what!?! This is absolute tremendous! And you say it’s the first part? Shut the front door.

    I absolutely cannot wait for the next parts!


    • January 7, 2014 @ 11:18 am Belinda Lo

      Don’t get your hopes too high. They might not be as impressive as this but I am sure you will still love them.

      Thanks Hanna


  10. January 7, 2014 @ 7:05 am Nami | Just One Cookbook

    Whoa, what a great cake to start a new year! Who are the lucky people eating all your creations? I want to be part of the lucky group. 😀


    • January 7, 2014 @ 11:19 am Belinda Lo

      My family mostly, but I have been known to bring free cake to places^_^

      Thank you Nami


  11. January 7, 2014 @ 1:12 pm Laura@baking in pyjamas

    We’ll never learn anything unless we try, and mistakes are to be learnt from not to bask in the misery that It didn’t turn out right. That’s what I believe and tell myself when things in the kitchen don’t go to plan. Your cake is wonderful, utterly stunning. It’s slice up beautifully!! This is a cake worth being proud of, can’t wait for what’s to come 🙂


    • January 7, 2014 @ 2:28 pm Belinda Lo

      Thanks Laura! I am excited to share them soon


  12. January 7, 2014 @ 5:27 pm Gintare @Gourmantine

    First of all, the cake is just gorgeous and cinnamon rolls on top are brilliant! It looks something out wonderland creations, truly.
    Now, on the matter of perfection, the all around pressure for it is overwhelming, but as long as you put your heart in what you do, you’re in the good direction. Mishaps happen even to professionals and everybody has occasional bad days, so just take it easy on yourself 🙂


    • January 9, 2014 @ 10:45 am Belinda Lo

      You are very wise. i am so irrational when I bake sometimes but now I am more aware not to be so hard on myself.

      Thanks Gintare


  13. January 8, 2014 @ 6:54 am Laura (Tutti Dolci)

    Such an incredible cake, I love the top layer of cinnamon rolls!


    • January 9, 2014 @ 10:45 am Belinda Lo

      Thanks Laura, They are the best part!


  14. January 11, 2014 @ 10:00 am Lisa Manche

    This is a thing of beauty! Love it!!


    • January 11, 2014 @ 10:56 am Belinda Lo

      Thanks Lisa. I am sure with your culinary skill you can re create it at home too!


  15. January 20, 2014 @ 5:21 am Karly Campbell

    That cake is nothing short of amazing! I want to dig right in!! Thanks for linking up with What’s Cookin’ Wednesday!


    • January 20, 2014 @ 2:12 pm Belinda Lo

      Thanks Karly I should be thanking you for you lovely link up!

      Your comments are always so lovely.


  16. January 22, 2014 @ 7:12 pm Erika K

    Wowowow this is insane!!! You are a master baker!


  17. May 3, 2014 @ 3:40 pm June

    Oh my goodness, this is probably the most unique and beautiful cake I have ever seen. I must make this for brunch some day. 🙂


  18. May 4, 2014 @ 6:28 am SweetandSimple Mag

    I need to make this cake every week! It would be the perfect Saturday brunch along with an americano out on the deck xo- April


  19. May 8, 2014 @ 2:29 am Javabug

    This cake looks fabulous! Can you tell me what thicken cream is and where I might find it here in the states? Also, from what I’ve read, corn flour is what we call corn starch here. It is used as a thickening agent. Does that sound right?


    • May 8, 2014 @ 11:31 am Belinda Lo

      Thicken cream can be subbed with normal 35%min fat pure cream. Ye the corn starch is corn flour.


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