Comments on: Yule Log (Bûche de Noël)

By: Janette

Janette — Wed, 04 Sep 2024 18:44:38 +0000

In reply to Elizabeth Wake. This sounds like an amazing cake you're putting together. The filled logs will freeze well. I would freeze them unwrapped until they firm up, then wrap. I can't wait to see pictures.

By: Elizabeth Wake

Elizabeth Wake — Mon, 02 Sep 2024 04:00:32 +0000

I would like to make this for a Lumberjack Party for Christmas and I would like to make it four times and press them together and make one long log for the table. Would it be possible to make and put the filled cakes in the freezer ahead of time. I will frost the cake about 1-2 hours before the party. I would garnish with rosemary, cranberries, and possibly meringue mushrooms. I will take a picture.

By: Janette

Janette — Wed, 29 Dec 2021 17:30:22 +0000

In reply to Vicki Davies. Thank you so much for the feedback. I would not use a hot knife to cut as it would melt the curls. I like to remove a few where I'm going to cut then place them on the plate with the slice so you can enjoy them with a bite of the log.

By: Vicki Davies

Vicki Davies — Tue, 28 Dec 2021 16:41:12 +0000

Although I did just make a comment 5 minutes ago, I will add more to it. I have always loved the look of the Buche de Noel, but never tried it till this Christmas. I know I could improve on ” my time” next time. I have calls for repeats. The cake looked so pretty I literally did not want to cut it, but I had little people hovering, begging me for a piece, I was so pleased with the look and it is a delicious cake. I loved your tip on how to make chocolate curls-excellent! One more top , please: Do you heat your knife to cut it, so the chocolate doesn’t break or crumble, or perhaps you have a sharper knife. I truly felt like a pastry chef. Thank you for the experience. Vicki Davies B.C.