Miniature Swiss Cake Rolls- TUTORIAL

This is a very easy project that will come out looking amazing (if you use your imagination and concentration).
SUPPLIES
1.Brown, or orange, and white clay. (Brown if you choose to make chocolate, and orange if you want to make pumpkin).
2. Assorted clay tools, and a pasta machine, or clay roller.
3. White chalk pastel (and nutmeg/cinnamon if you're making a pumpkin cake roll).
TUTORIAL
First, take either your brown/ orange clay and roll it out on a thick setting (if you are doing pumpkin you should already mix in the nutmeg/cinnamon before this, and add a very small amount if brown to the orange as well!)
Next, on a slightly thinner setting roll out the white clay, and stack it on top of the brown/orange clay, then use your blade to even the sides and make it so that it will be ready to roll! (We are going to make a small cane so don't worry if its short and thick.)
Then, start pulling it from the middle and stretching it out to make the cane! (Do NOT roll it out because that can mess up the pattern. (Only shrink it to the size you want the actual cake roll to be, and keep it's circular shape). Now, pop it in the freezer for 5-10 minutes.
When thats done, take it out and cut it into the size you want and cut slices of it for display!
Now, take your blade and scrape the white chalk pastel over the whole roll, for a powdered sugar effect!
And (I almost forgot) take a needle tool and texture the cake part of the cake roll (not the white part).
Now you're done!!! You can display it on a plate! I added a strawberry to the chocolate roll, I hope it turns out great for all you!! (If you want me to display pics of your minis e-mail me at sugarpoppy@artlover.com!).