Here is a concise summary of the provided transcript:
**Title:** Creating an Edible Drawing on a Roll Cake
**Summary:**
* Make a roll cake with a custom edible drawing using bread dough and food coloring.
* **Process:**
1. Choose and print a design (~13cm vertical) with a 7cm margin.
2. Mix a special "paint" (sugar, flour, egg whites, melted butter) and add coloring.
3. Paint the design onto waxed paper using the mixture and let it freeze for 15 minutes.
4. Prepare a roll cake mix (eggs, sugar, flour, butter, food coloring), pour over the frozen design, and bake at 180°C for 9 minutes.
5. Roll the cake while hot, let it cool, and fill with a cream of your choice (e.g., cream cheese and whipped cream).
6. Roll again, freeze for 30 minutes, and slice to reveal the edible design.
**Key Tips:**
* Follow steps precisely to avoid breakage.
* Work quickly while the cake is hot for successful rolling.
* Don't overfill to prevent breakage.
Here are the key facts extracted from the text, keeping each fact short and numbered, without including opinions:
**Recipe Facts**
1. The recipe is for a roll cake with a drawing that can be customized.
2. The cake type used is similar to a sponge cake.
3. The cake dimensions for this recipe are approximately 39cm x 26cm.
**Drawing Preparation Facts**
4. The image for the drawing should be printed to fit the cake, approximately 13cm vertically.
5. The image should be placed 7cm away from the edge of the cake.
6. Edible ink or paint is mixed with sugar, wheat flour, egg whites, and melted butter.
7. Optional: Adding a teaspoon of white coloring to the drawing mix enhances the outcome.
**Drawing Application Facts**
8. The drawing is applied using toothpicks or a plastic tool with a cut tip for precision.
9. Colors are added using vegetable dyes.
10. The black outline of the drawing is recommended to be done first.
**Cake Preparation Facts**
11. The oven is preheated to 180 degrees Celsius.
12. The cake mix ingredients include eggs, sugar, vanilla, melted butter, flour, baking powder, and optional food coloring.
13. Egg whites are beaten separately with sugar until firm peaks form.
14. The egg whites are then gradually added to the main mixture.
**Baking and Assembly Facts**
15. The cake is baked for only 9 minutes at 180 degrees Celsius.
16. The cake must not be overbaked; it's ready when it doesn't stick to fingers.
17. After baking, the cake is cooled for a short period before rolling.
18. To roll, the edges are peeled off, and waxed paper is used to prevent sticking.
19. The roll is cooled for 1 hour before filling.
**Filling Preparation Facts**
20. The filling is made with cream cheese, icing sugar, and cold whipping cream.
21. The mixture is beaten until integrated and slightly firm.
22. Vegetable coloring can be added to the filling.
**Final Assembly Facts**
23. The roll is unwrapped, and the filling is added carefully to avoid breaking the cake.
24. The cake is then re-rolled, starting from the side without the drawing.
25. The final roll is frozen for 30 minutes before slicing.
26. Edges are cut off before serving.