• Butter or oil the pan, line with parchment paper grease the paper and set aside
• Preheat oven to 375 F

If just making the roll without the design you can skip this step

• Mix the flour and sugar for the pattern batter
• Add the melted butter and 1 egg mix till combined
• Add a few drops of food color and mix
• lay your stencil on the parchment paper in the pan
• smooth the orange mixture on top and then lift the stencil
• Let the pan chill in the fridge while you make the cake

Chocolate cake roll

• oil 2 sheets of parchment paper the size of the pan and set aside
• Sift the dry ingredients flour, cocoa, salt, baking powder, baking soda and set aside
• Beat the eggs vanilla and sugar together till lighter in color
• Add the melted chocolate and oil and mix
• Add the dry ingredients and mix, do not over mix!
• Pour batter over the pattern, smooth out and bake for about 12 mins
• It is ready when it pulls away from the sides slightly and when you lightly touch it, it springs back, do not over bake or it will be difficult to roll and crack
• take cake out of oven when done
• while still hot, place the parchment paper oil side down on top, put a chopping board or similar surface on top and flip it
• Remove the parchment paper slowly and gently to reveal the design
• put a fresh sheet of parchment paper on top oil side down, chopping board on top and flip it again
• gently roll up cake using the parchment paper and let it cool

Chantilly Cream Filling

• while cake is cooling make the filling
• Just add the chilled cream, sugar and vanilla extract in a bowl and whip till peaks form

Assembly

• If adding ghosts on top, make out of fondant ( I used a Paisely cutter ) add face details with black edible marker
• Gently unroll the cake
• spread the filling evenly , add sprinkles (optional)
• Gently roll up the cake, transfer to dish, cling wrap and let it chill in the fridge for an hour
• Add fondant ghosts
• slice and serve