# What You Need:
→ Cake
01 - 1 large store-bought plain sheet cake (approx. 9x13 inches, vanilla or chocolate)
→ Filling
02 - 1 cup cold heavy cream
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract
→ Decorations
05 - 1½ cups ready-to-spread vanilla or chocolate frosting
06 - Assorted colored gel food coloring
07 - Assorted holiday sprinkles, mini candies, and edible decorations
08 - ¼ cup mini chocolate chips (optional)
# How To Make It:
01 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form; set aside.
02 - Remove the cake from packaging. Trim edges to a neat rectangle if needed. Place on parchment paper, slice off any domed top to level.
03 - With the short side facing you, carefully roll the cake with parchment into a log, then unroll to create a memory for easier rolling.
04 - Spread whipped cream filling evenly over the cake, leaving a 1-inch border. Sprinkle mini chocolate chips if using. Roll the cake tightly from the short end using parchment paper to guide.
05 - Wrap the rolled cake in parchment and refrigerate at least 30 minutes for cleaner slicing (optional).
06 - Divide frosting into bowls and tint with gel colors. Spread a base layer over the roll. Pipe patterns like zigzags, dots, and lines using piping or zip-top bags. Add sprinkles and edible decorations.
07 - Cut the roll into 1-inch slices and serve.
