In this cake decorating video tutorial, you will learn how to make a lovely Yule Log Cake (or it's French name, Bûche de Noël) from a simple chocolate cake roll.
This is a traditional French dessert for the holidays, which dates back to the 1800s (when it was common to burn a yule log on Christmas eve.) Over the years, yule log cakes have become popular in many other countries as well, including the US. In fact, with each passing Christmas, I notice these elegant desserts more and more!
I really have Mom to thank for this yule log tutorial. She made A LOT of yule log cakes last week as she experimented with various recipes, and she taught me how to make them! (She has a forest in her refrigerator right now!) If the spiral intimidates you, don't let it. With our recipe, you will have no trouble. Click HERE for our RECIPE!
Not only will you learn to make this beautiful cake, but you will also learn how to make very realistic pine cones! (Huge victory for me, as I've never been happy with my past attempts!) ;0)
* Don't forget to review the materials and notes beneath the video for more information. I hope that you enjoy it!!
Yule Log Cake (from our Recipe)
Whipped Cream filling (or buttercream, ganache, etc.)
Chocolate Buttercream (or ganache) for the outside of the cake. (We used our "Classic Chocolate Buttercream" recipe)
Confectioner's Sugar-- For dusting the cake log with "snow". (Note that this is best done close to the event, as the effect tends to fade away over time.)
Paint brush(es)- I used a small paint brush handle for the wood grain impressions as well as for mixing & painting colors.
Sliced Almonds- for pine cones
Gum Paste- (or fondant, modeling chocolate, or anything else you can think of) - to create the center of the pine cone. (Holds the almond slivers in place)
Sugar Glue/Tylose Glue - I used this to "glue" in my almonds. (2 Tablespoons water to ¼ teaspoon tylose) -- Or, just use your glue of choice!
@barronann26~ I'm so glad that you are making the cake for your Christmas lunch ! I hope that you love it as much as we do ;0) --
@Ann~ I definitely think that airbrushing would be a great alternative to painting the pine cones by hand. Thank you so much for your kind words about our site! xo
Thanks for this wonderful video Melissa. I have always wanted to make one of these and you have made it look possible! I was thinking of making one with ganache and tinting the whipping cream inside pink or green & adding a little peppermint extract. Maybe some red/white candies on the outside, or some sort of chocolate mint candy. I bet there are a lot of varying ways to do this...by the way, your long hair looks great! Happy Holidays to you and your family..
Thanks Paula!! Happy that you are thinking about making this--love your idea! (I LOVE chocolate and mint) - I agree, so many fun ways to decorate this dessert. Hope you have a great Christmas too (and I'm glad you like the longer hair! haha) ;0)
I just made my log today for a Christmas party at work tomorrow. I was pleased with the taste. I know my critical co workers are going to love it. I enjoyed more the making of the cake then the decorating. I tried to make it like yours on the tutorial but my buttercream was not so forgiving. however, I'm pleased with the outcome. thanks again.
@mykangaroocakegirl~ Great! I'm glad that you made it and are happy with the taste! I'm sure that it looks marvelous! I've seen so many variations (all good) on the yule log cake, the look of the bark, decorations, etc. I love the "wow" factor of the spiral on the inside--they will love it!
Thank you...This was a great tutorial. I will definitely try it.. :-)
Thanks Lina, so happy to hear it! ;0)
So pretty! I never would have thought to make pine needles! I will try this next time I make a yule log! That red platter really made everything pop!
I can't wait to try this! My French mother requested it for Christmas. If I add some gelatin to the filling, how long will it stay good in the fridge? Thanks!
Hi Yanoula, I think if the whipped cream is stabilized it will be good for 3 to four days in the refrigerator. Overtime it gradually begins to deflate.
Thank you BeBe!