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Happy Holidays from my family to yours! I’m all wrapped up from my holiday cookie swap, which was a lot of fun sharing cookie recipes and baking tips with you for the holidays. My favorite was how to ship your cookies so they don’t break – very important in this season of social distancing! Cookies aside, I’m back in the kitchen and now I’m working on some classic holiday dessert recipes for you.
‘Tis the season for my famous Buche De Noel cake, sometimes called a yule log cake. Both are a fancy name for a classic chocolate spongecake filled with mouse or buttercream, rolled up and and frosted and decorated to look like a log laying in the forest in winter.
No matter what you call it, nothing says “holidays” like this gorgeous (and delicious) festive chocolate cake!
In today’s post, I’m going to share with you the classic recipe for how to make the most delicious yule log cake you and your family will ever taste. You know I love the classics and I promise this is the only buche de Noel cake recipe you’ll ever need. It is Christmas on a plate as far as I’m concerned!
This holiday cake recipe from scratch is pided into 8 sections:
- What Is A Buche De Noel?
- It’s All About The Swirl
- Pro Cake Decorating Tips For You
- Step-By-Steps To Bake Your Cake
- Other Recipes You’ll Need For The Yule Log Cake
- The Filling
- The Frosting
- The Decorations
In addition to the cake recipe, I’m also going to give you the the two other recipes (filling and frosting) you’ll need to complete your yule log cake, and, of course, I wouldn’t be the professional cake designer that I am if I didn’t share tips and easy ways to decorate your buche de Noel cake.
Before we get started with recipes and those fun wintery festive decorations decorations, we need to talk details. What is a buche de Noel cake, you might ask?
A tradition on our Christmas table, a buche de Noel cake is the French name for a traditional cake shaped like a log served around the Christmas holiday. “Buche” in French means “log” in English, and “de Noel” in French means “of Christmas” in English. So, the literal translation from French to English is “log of Christmas.” It is often called a yule log cake too.
A classic buche de Noel or yule log cake is typically a thin chocolate sponge cake filled with some kind of filling like buttercream or mouse. (I love a mouse filling!). The sponge cake is the easiest of cakes to roll and it needs to be thin, because your going to fill it and roll it – you can’t easily roll a thick cake!
The buche de Noel cake is sometimes called a jellyroll cake, because the yule log cake portion is baked in a long, wide jellyroll or half sheet pan. This gives you that long, thin cake portion that you can spad filling on top of a roll up to form the “log.”
Once baked the cake is rolled up with the filling inside, the end portion is sometimes cut off and affixed to the side of the roll or log to make your cake look more like a branch. The log of cake is then frosted to look like a real life log laying on the forest floor.
To give it the winter festive touch, when your cake it all frosted it is decorated with powdered sugar to look like snow, berries, leaves or pine needles and mushrooms. A buche de Noel cake looks festive on the outside, and even better on the inside. Once you cut into the cake, it will reveal it’s beautiful swirl pattern of cake and filling that you get when you roll the cake up.
Don’t let the chocolate deceive you, this cake is light and delicious. The best part is it is easy to make and a total showstopper for your holiday table – and that’s before your cut it open to reveal the classic swirl on the inside!
Don’t forget to dress up your yule log with snow, a little pine and berries as well as meringue mushrooms. (Stay tuned for my meringue mushrooms from scratch recipe.)
You know when it comes to the cakes, I can’t leave you without sharing some decorating tips. After 20 plus years in the wedding cake and cake decorating business, I know a thing or two!
I like to use a fork to make the log-like pattens in the buttercream frosting on the outside of the cake. (Try my chocolate buttercream recipe, it’s perfect for this cake!)
Once I frost the yule log with a thick layer of buttercream, I run or drag a fork through the frosting lengthwise along the log in random patterns. The fork drag marks gives that perfect log pattern. You can’t mess this up! And, if you don’t like your log pattern the first time, simply smooth out the frosting and try again.
If you don’t want to frost your buche de Noel, you don’t have to! You can simply sprinkle the chocolate cake log with powdered sugar. It looks just a festive!
Now that your all excited and ready, it’s time to pp your kitchen and follow my easy, step-by-step instructions to make this holiday yule log cake…
Classic Buche de Noel
You have the cake recipe in this blog post for this buche de Noel, but you’ll need two, maybe three, more recipes to pull this entire festive cake together as the pillar dessert for your holiday celebration.
First, is the yule log filling. You can use buttercream or mouse or just about anything that you like in the center. I really like to use a mouse because it’s light and easy to roll. Plus it taste delicious. Try my recipe for Mascarpone Mouse filling, it’s perfect with the chocolate cake. I like to make my filling a light colored flavor, like vanilla or Mascarpone, that contrasts with the chocolate cake.
Why you ask? The light colored filling is the entire “ball game” when it comes to a yule log cake! Because when you cut into the rolled up log cake, you’ll be able to see that classic, beautiful swirl shape with the rolls of contrasting chocolate cake and light colored filling. The swirl is what will “wow” your guests at your holiday table! You can do chocolate cake with a chocolate filling, of course, but your swirl will be less visible when you cut into the cake.
After the filling, you’ll need a frosting. As I said before, you don’t necessarily need a frosting for the top of the yule log cake. You can definitely serve your yule log cake “as is” once rolled and dust it with a little snow, I mean powdered sugar.
If you want to frost your buche de Noel, try my faux Swiss Meringue Buttercream recipe in chocolate. ( Pro tip: You can add even more cocoa powder to give is that deep, dark chocolate color.) It’s the perfect frosting for just about any cake, but especially this classic buche de Noel cake.
Lastly for your yule log, you’ll need some decorations to make it look festive and fit for any holiday table. A classic buche de Noel cake is decorated with berries, leaves or pine needles, and mushrooms to make it looks like log layer in the ground in winter.
Check back later this week, because I’ll share my recipe for how to make meringue mushrooms like the ones in my pictures.
You can also add red berries and leaves or pine needles. You can make the berries and leaves from scratch with a royal icing or you can do what I did and decorate it with some red candies for the berries, and a few sprigs of rosemary for the pine needles.
Festively perfect! I really hope that you’ll try this classic Christmas cake. Your guests and family will be so impssed and you don’t have to tell them how easy it was to make!
C’mon in the kitchen with Minette Rushing Custom Cakes! For more of my baking secrets and Southern dessert recipes, be sure to follow along on the blog while I share cookies recipes, my best cake recipes and delicious recipes for fillings and how to make frosting recipes and so much more!
You can also shop all of my baking essentials and tools, so you’re fully equipped to join me in the kitchen for all things sweet and Southern. If you’re looking for the recipes that built my business and other business tips, please check out my cake business shop where I’ll show you how to build the cake business of your dreams, just like I did.
C’mon in the kitchen with me!
What about you? I’d love to hear from you or help you with any baking secrets or problems.
--- Bài cũ hơn ---You Won’t Believe How Easy It Is To Make This Chocolate Yule Log Cake!
How To Bake (Or Buy) This Classic Yule Log Cake From Executive Pastry Chef Uyen Kirshenbaum
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