Make a beautiful floral tiled cake using our inlay technique, based on the joconde imprime technique, also known as Japanese roll cake. While we used a simple flower pattern here and in our Inlay Roll Cake video, you can use any pattern or draw your own to create a beautiful and delicious roll cake.
Prepare pan and batter. Preheat oven to 350°F. Print pattern. Cut a piece of tape 3 1/2 in. long; stick one end to the long edge of the paper, fold tape in half to form a tab that hangs over the rim of the jelly roll pan. Cover pattern with parchment paper. Lightly spray parchment with non-stick spray and lightly wipe with paper towel to evenly spread and absorb excess spray.
Prepare sponge cake batter following recipe directions.
Tint batter. Measure out about 2 cups batter. In separate bowl, measure out a small amount of batter and stir in teal icing color, making a darker shade. Gently fold tinted batter back into the 2 cups batter. Prepare disposable decorating bag with tip 5 and fill half-full with teal batter. If desired, tie with icing tie to prevent spillage.
Pipe inlays. Use filled decorating bag to trace pattern, filling in flowers with teal batter. Use tape tab to slip pattern out from under parchment paper. Bake 2 minutes.
Make cake. Carefully pour remaining untinted batter over baked flowers. Use spatula to evenly distribute batter in pan.
Bake 10 to 12 minutes. Cool in pan 10 minutes, then loosen the sides of cake from pan edge. Turn out of pan onto another piece of parchment paper. Gently peel off parchment from pan and turn cake back over. Starting at short end, roll cake so pattern shows on outside and cool completely.
Fill cake. Prepare buttercream icing following recipe directions. Gently unroll cake. Use spatula to spread 1 1/2 cups icing on cake. Reroll cake and cut ends of roll for a clean edge.