cake decorating pans

December 10, 2008 -- Dear Readers: Looking for creative birthday-cake ideas for your child's next birthday party? Do you love having birthday cake but hate the mess? Make...

My passion is cake decorating. I love the control I have over the process. I am now beginning to use new methods for cake decorating,IE; air brushing and using edible ink and photo paper. I am always looking for a new way to decorate. ...

The buche de Noel/Christmas Yule Log is a traditional dessert served at Chritmas time in France and French Canada History of yule log: http://en.wikipedia.org/wiki/Yule_log http://www.buzzle.com/articles/buche-de-noel.html Ingredients: Cake: 2/3 cup flour 1/4 teaspoon soda 1/4 teaspoon salt 4 eggs 3/4 cup sugar 3 squares unsweetened chocolate (substitute 9 tbsp of unsweetened cocoa and 3 tbsp of melted butter) 2 tablespoons water Filling: 1/2 pint whipping cream (1 cup) 2 tablespoons icing (confectioners') sugar 1 teaspoon vanilla Icing: 1/3 cup butter 2 cups icing (confectioners') sugar 1/4 cup cocoa 2 tablespoons milk 1/2 teaspoon vanilla Directions: Cake: Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper. Mix flour, soda, and salt together. Beat eggs in a small mixer bowl at high speed, until thick and light - about 5 minutes. Gradually add the sugar, and beat until thick. Melt the chocolate and water together, and add to the egg mixture. Fold in the dry ingredients, and mix gently but thoroughly. Spread in prepared pan, and bake for 15 - 17 minutes, until the cake springs back when lightly touched. Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar. Remove waxed paper, and trim of any crisp edges of the cake. Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool. Filling: Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff. Unroll the cake when cool, and spread the top with the whip cream. Re-roll, without the towel. Cut a thin slice off of each end of the roll, to make them even. Icing: Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency. Use the centres of the ends you sliced off the cake to make "bumps on the log": Use a little of the icing to affix the bump to the side of the cake - one on each side. Ice the entire cake with the icing, including the ends and the bumps. Run a fork along the icing so that it resembles tree bark. Sprinkle with icing sugar, and decorate with holly or other Christmas decoration leaves. Store in refrigerator. Excellent meringue mushroom recipe and instructions: http://www.joyofbaking.com/MeringueMushrooms.html Music Incompetech.com/Kevin Mcleod

Author: yoyomax12
Keywords: "Buche de Noel" "yule log recipe" yoyomax12 "christmas baking series"
Added: December 26, 2008