cake decorating

Step by step guide on how to make a classic Bûche de Noël (Yule Log Cake). Delicious and spectacular as a Christmas treat! Easy to follow, detailed recipe with optional decoration techniques.INTERMEDIATE or ADVANCED - This cake can be decorated in several ways. Depending on how you choose to shape and decorate the cake, the required skill level is either intermediate or advanced. This recipe has overnight steps for several components (some optional). Read the recipe fully and plan ahead to make the cake version that you prefer. The prep/cook times do not include the optional steps.INTERMEDIATE - Chocolate swiss roll cake (single log), filled with chocolate whipped cream frosting and frosted with a whipped chocolate ganache. Decorated with simple herbs and powdered sugar.ADVANCED - Chocolate swiss roll cake with branches (two cake rolls), filled with chocolate whipped cream (or chocolate buttercream), and covered with chocolate ganache and tempered chocolate shards. Decorated with meringue mushrooms. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results, when available.

Buche de Noel (Yule Log Cake)

45 g warm clarified butter

vanilla

instant coffee powder

g AP flour (about 6 tbsp)

g dutch cocoa powder

½ tsp baking powder

eggs

egg egg

120 g white sugar (½ cup + 1 ½ tbsp)

salt

powdered gelatin (about 3 g)

½ tbsp water (22.5 mL)

heavy cream (360 mL (35% fat))

cocoa powder (¼ cup)

57 g confectioner's sugar (sifted, ½ cup)

240 g semisweet chocolate

heavy cream (1 cup / 240 mL)

¼ tsp fine sea salt

250 g semisweet chocolate (or milk chocolate)

chocolate

g caster sugar (about ½ cup)

⅛ tsp cream of tartar

Cocoa powder

Some melted chocolate

Prep and measure all the ingredients.

Make the chocolate swiss roll cake according to this recipe here. Follow that recipe until you have rolled up the warm cake, and it has cooled down to room temperature. You can let the cake cool down overnight.

When the cake has cooled down, you can proceed with the rest of the recipe with the rolled up cake.

Chocolate swiss rolls

Place the water in a small microwave safe bowl. Sprinkle the gelatin over the water and mix to saturate. Allow the gelatin to absorb all the water and bloom, for at least 5 minutes.

After blooming, microwave the gelatin for 10 - 20 seconds, until it’s melted but NOT boiling.

Add about ½ - 1 tbsp of cream to the gelatin mix while stirring to slightly lower the temperature of the gelatin mixture.

Place the cream, cocoa powder, confectioner’s sugar, vanilla, and salt in a large mixer bowl. Whisk briefly to only combine the ingredients.

With the whisk attachment, increase the mixer speed to high, and add the gelatin mixture directly into the cream while the mixer is running.

Once the gelatin is added, reduce the mixer to a medium speed and whisk until you have soft peaks (thickened, but unable to hold a proper peak).

Next, either lower the mixer speed a little more, or manually whisk the whipped cream until it reaches mid peaks (thick mixture, and can hold somewhat of a peak, but the mixture isn’t dry).

The chocolate whipped filling is now ready - use immediately.

Chocolate whipped cream filling (make this when you’re ready to fill the swiss roll cake)

Place the chocolate in a bowl. Also have a plate available that can cover the surface of the bowl.

Heat the cream and salt in a saucepan over medium high heat, stirring occasionally.

Heat the cream until it starts to simmer. Do NOT let it boil.

When the cream is starting to simmer, pour it over the chocolate in the bowl. Cover the bowl for about 30 sec - 1 minute with the plate.

Whisk the chocolate and cream mixture with a whisk until the chocolate has melted and is emulsified to form a smooth ganache.

Let the ganache cool to about 70 - 72°F. Whisk regularly while the ganache is cooling, OR place a plastic wrap over the surface of the ganache (touching the surface) to prevent a skin from forming.

When the ganache has thickened a little after it has cooled, it&#039;s ready to be whipped.

Using a hand mixer or your stand mixer, whisk the ganache until it’s a shade lighter and looks a little fluffier (see photos in the post for reference). This will only take a few minutes depending on the speed of your mixer.

The whipped ganache is now ready to be used as frosting.

Whipped chocolate ganache (make this while the filled buche de noel cake is chilling in the fridge, or when you’re ready to frost the cake)

Carefully unroll the cooled swiss roll cake.

Spread an even layer of the chocolate whipped cream filling, leaving a ¾ inch - 1 inch border at the short end with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much.

Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose. Let the cake chill in the fridge for at least 2 hours.

While the cake is chilling in the fridge, you can prepare the whipped chocolate ganache (recipe above), or chocolate buttercream (recipe here).

Assembling the cake

Remove the cake from the fridge and place it on a parchment paper lined tray to frost it. Trim the edges with a sharp, warm knife.

OPTIONAL - If you’re making a branched yule log cake, cut the second swiss roll cake into two portions at an angle, and use the whipped chocolate ganache to attach one portion ('branch') to the main swiss roll cake. See pictures in the post for reference.

Coat the entire cake with a layer of the whipped ganache. Work quickly to prevent the ganache from setting too much.

Using either a spatula or a fork, create a tree bark-like texture on the cake. Optionally, you can coat/cover the ends of the cake with whipped ganache (as shown in the pictures in the post) to resemble a log.

Cover the cake and refrigerate until you’re ready to serve.

Ganache frosted yule log cake

You can use a branched yule log cake for this as well.

Apply a thin layer of the ganache on a section of the cake and attach the chocolate shards on top as shown in the pictures in the post. Repeat until the whole cake is covered.

Cover the cake (being careful not to damage the chocolate shards), and refrigerate until you’re ready to serve.

Chocolate shards yule log cake

You will need a long piece of parchment paper to spread the chocolate, and a clean kitchen thermometer.

Make sure all the bowls and spatulas are free of water, as any moisture will cause the chocolate to seize.

Divide the chocolate into two portions - 75% (in weight) in one portion, and the rest of the 25% in another portion.

Make sure both portions of chocolate are chopped into fairly small pieces, but especially make sure the 25% portion is cut even finer so it melts more easily.

Bring some water to a simmer in a saucepan (about 2 inches of water).

Place the 75% chocolate portion in a heat-proof bowl (glass or metal), and place it over the saucepan with simmering water. Stir to melt the chocolate, while making sure the mix doesn’t exceed 130°F (for dark chocolate) or 118°F (for milk chocolate).

Remove the chocolate from the heat, and stir for a couple of minutes to cool it down.

Add the chopped 25% portion and continue to stir and agitate the mix until the chocolate melts.

The chocolate should cool down to 88 - 89°F (for dark chocolate) or 86 - 87°F (for milk chocolate).

If the chocolate is still too warm after it has melted, add a little more chopped chocolate and stir to melt it in and cool down the mix further. Repeat until the chocolate has cooled down to the right temperature.

The melted chocolate should have thickened by the time it&#039;s at the right temperature and is tempered, i.e. 88 - 89°F (for dark chocolate) or 86 - 87°F (for milk chocolate).

Pour the tempered chocolate onto the parchment paper, and spread it as evenly as possible with an offset spatula, in a thin layer, on the parchment paper.

Once the chocolate is spread, start rolling up the parchment paper before the chocolate starts to set.

Allow the chocolate to set in the rolled up parchment paper (either a few hours at room temperature or a couple of hours in the fridge).

When the chocolate is completely set, carefully unroll the rolled up parchment paper, while making sure the chocolate shards are breaking in long, large pieces.

The chocolate shards are now ready. Store in an airtight container until needed.

Chocolate shards

Preheat oven to 200°F and line a half sheet baking tray with parchment paper. Set aside.

Place the egg whites in a clean, dry metal mixing bowl. Add the salt and cream of tartar.

Whisk on medium high speed until the egg whites become frothy and start to form soft peaks.

Add the sugar in a slow stream (or 1 spoon at a time) while whisking.

Whisk until all the sugar is dissolved, and you have a thick, glossy meringue that is at stiff peaks.

Place the meringue mixture in a piping bag, with a ½ inch round tip attached (or cut a similar sized hole).

Pipe the meringue on the baking sheets, in two types of shapes, as described below.

1 . Small, round mushroom caps, that are about 1 inch in diameter. Squeeze out a smooth blob of meringue until you get a rounded cap. Then stop squeezing, and in a circular motion, swirl the tip away from the meringue blob to create a smooth surface.

2 . Small mushroom stumps with pointed tips. Slowly pipe the meringue onto the baking tray, but pull the tip up as you go to create a tall “stem” (about 1 inch tall). Stop piping as you pull the tip away to create a pointed end.

Bake the piped meringue in the preheated oven for about 1 hour and 15 minutes, OR until the meringue pieces can be EASILY peeled off of the parchment paper. The length of time is very dependent on the oven, so check after about 60 - 70 minutes.

Once the meringue is baked, turn off the oven, and let the meringue cool down in the oven with the oven door ajar.

When they have cooled down completely, transfer them to an airtight container until needed.

Meringue mushrooms

Using a toothpick, poke holes at the bottom of the mushroom caps.

Spread a very thin layer of melted chocolate on the bottom of the mushroom caps.

Dip the pointed end of a mushroom stem in melted chocolate, and attach it to the bottom of the mushroom cap, slightly pushing it against the hole you made with the toothpick. Place this on a tray and allow the chocolate to set.

Once the chocolate is set, dust the meringue mushrooms with cocoa powder to make them look more realistic.

To assemble (do this just before you attach the meringue mushrooms on the cake for decoration)

Attach these JUST before you serve, as the meringue will get soft quickly when exposed.

If you already have chocolate shards on your cake, then use melted chocolate to stick the mushrooms onto the cake.

Or use whipped chocolate ganache to stick them onto the cake, if your cake is simply covered with ganache.

Serve with a dusting of confectioner&#039;s sugar on top.

Attaching them to the cake

The new treand is buttercream flowers in an Asian paste made with white beans called Korean bean paste buttercream but is not really a buttercream. It has very little butter and sugar but lots of beans. Perfect for those who do not like sweet buttercream.

Korean Bean Paste Buttercream for Piping Flowers

Canned white beans

Sugar

Butter

tsp Vanilla extract

tbsp Rum (or fresh cream)

Fresh Cream (as needed)

Drain and wash the beans in clean water.

Skin the beans by simply crushing them between your fingers.

Alternatively, crush the beans through a sieve this will leave the skin behind.

Use a blender to grind the beans further to a smooth paste. This will give you a smooth buttercream

In a saucepan heat the bean paste and sugar until the sugar dissolves.

Continue until all the sugar is evaporated and you have a white bean paste mass.

MAKE THE BEAN PASTE MASS

Combine the prepared bean paste, butter, vanilla extract, white rum or fresh cream, and white food coloring.

Mix thoroughly until you have a smooth soft paste.

Leave at room temperature to cool completely.

This paste is now ready to color and make your bean paste flowers.

Use fresh cream to create a softer consistency as required.

The more fresh cream you add the softer the petal will be.

This bean paste buttercream will keep in the fridge for up to a week.

MAKE THE BEAN PASTE BUTTERCREAM

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How to make Bean Paste for piping flower from Canned bean

This easy chocolate frosting recipe is the BEST! Made with melted chocolate, it's perfect for cakes, cupcakes, brownies... anything!

The Best Chocolate Frosting

unsalted butter,

sugar

vanilla extract

semisweet chocolate (finely chopped)

Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second increments on 50% power, stirring after each, until the chocolate is melted and smooth. Set aside to cool to room temperature.

Meanwhile, using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.

Use immediately or cover with plastic wrap and keep at room temperature for up to 4 hours before using. The frosting can be refrigerated, covered, for up to 4 days. Bring to room temperature and re-whip before using. The frosting can also be frozen in an airtight container for up to 3 months. Thaw in the refrigerator, then bring to room temperature before using.

A whimsical Neapolitan cake, with layers of vanilla, chocolate and strawberry cake, with striped buttercream, and an ice cream cone cake topper.

Neapolitan Cake

recipe Vanilla Cake

recipe Vanilla Buttercream

recipe Strawberry Cake

recipe Strawberry Buttercream

red or pink gel food coloring

recipe Chocolate Cake

recipe Chocolate Buttercream

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.

Prepare 1/2 recipe Vanilla Cake.

Prepare 1/2 recipe Strawberry Cake.  Add red or pink gel food coloring for desired shade of pink.

Prepare 1/2 recipe Chocolate Cake.

Bake the cakes for about 28-30 minutes on the center oven rack, until a cake tester comes out clean.  Set the pans on a cooling rack, covered loosely with a clean kitchen towel, and cool completely.

If making the cakes in advance, cool until slightly warm, then turn the cakes out and wrap well in plastic wrap.  Keep at room temperature for up to 1 day, or freeze for up to 3-6 months.

Cake

Prepare 1/2 recipe Vanilla Buttercream.

Prepare 1/2 recipe Strawberry Buttercream.

Prepare 1/2 recipe Chocolate Buttercream.

Cover each bowl of buttercream with plastic wrap, until needed.

Buttercream

If the tops of the cakes are domed or uneven, carefully trim off the domed portion for a flat surface.

Place the vanilla cake on a cake board.  Frost the top of the vanilla cake with a layer of vanilla buttercream, between 1//8-1/4 inch thick.  Frost the sides of the cake with a thin coat of vanilla buttercream.

Place the strawberry cake on the vanilla cake.  Frost the top of the strawberry cake with a layer of strawberry buttercream, between 1//8-1/4 inch thick.  Frost the sides of the cake with a thin coat of strawberry buttercream.

Place the chocolate cake on the strawberry cake.  Frost the top of the chocolate cake with a layer of chocolate buttercream, between 1//8-1/4 inch thick.  Frost the sides of the cake with a thin coat of chocolate buttercream.

Take a bench scraper and drag it around the sides of the cake, to smooth the sides out and scrape off any excess frosting.  Place the cake in the refrigerator for 30 minutes to chill and set the crumb coat.

For the final, &quot;pretty&quot; coat of buttercream, you can either use an icing spatula (which I did), or use separate piping bags for each color.  Piping bags will give you cleaner, sharper lines between each color, but as you can see, if you&#39;re careful with an icing spatula, you can also keep it nice and neat.

Use your icing spatula to spread vanilla buttercream along the bottom edge, trying to keep it neat, filling in the bottom third of the cake all the way around.  Repeat with the strawberry buttercream, and then chocolate, frosting the sides and top with chocolate.  If you see any gaps, go ahead and dab on some more frosting to fill in the gaps.

Now, take your bench scraper again, hold it at about a 45-degree angle to the cake and lightly sweep it around the sides of the cake on a continuous motion – this is where it is extremely beneficial to decorate your cake on a turntable so that you can turn it with one hand while you smooth the buttercream with the other.  Without a turntable, this step will be difficult for you.  You are not trying to remove much frosting, so use a light hand – you are simply smoothing out any air bubbles and blending the colors together.  Sweep around the cake several times, scraping the excess frosting off the bench scraper and into a bowl.  Wipe the bench scraper clean with a paper towel each time around, and keep smoothing until you’re satisfied with the result.  Smooth out the top.  If you don&#39;t have perfectly smooth lines, don&#39;t worry.  This technique takes some practice.

Assembly

To make the ice cream cone topper, you&#39;ll need a sugar cone and the excess frosting that you scraped into a bowl.

Position the ice cream cone in something, like a small jar, so that it&#39;s held upright.  Chill the bowl of extra buttercream for a few minutes in the refrigerator, then use an ice cream scoop with a release lever to scoop the frosting, just like you would scoop ice cream.  Release the scoop of buttercream onto the ice cream cone.  Repeat with a second scoop.

Set the ice cream cone in the refrigerator to completely chill and firm up.

To place the topper on your cake, insert a wooden skewer into the chilled ice cream scoops, until it reaches the bottom of the sugar cone.  Turn it upside down, poke the skewer into the cake, and push it down to center it on top of the cake.

Ice Cream Cone Topper

This is my absolute BEST Vanilla Cake Recipe! Delightfully soft, buttery, classic vanilla cake with a buttery, fluffy buttercream of your choice! With loads of tips to get perfect cakes, every single time.EASY - This recipe is very easy. Perfect for beginners. I recommend using weight measurements to ensure consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

The Best Vanilla Cake

oz unsalted butter (at room temperature)

oil (can be substituted with 4 oz / 115 g of butter)

10.5 oz white sugar (1 ½ cups)

eggs (room temperature)

milk (preferably full fat, see recipe notes)

tsp white wine vinegar or apple cider vinegar

tbsp vanilla extract (good quality)

flour

tsp baking powder

recipe Vanilla Buttercream Frosting OR

recipe Chocolate Buttercream Frosting

Preheat the oven to 325°F / 165°C. Line the bottom of two 8 inch pans with parchment paper, and butter and flour the sides. Set aside. (See recipe notes for baking instructions for 9 inch pans, cupcake pans, or 9 x 13 inch pans).

Whisk the butter, oil, salt, and sugar until the mix is creamy and fluffy.

Add the eggs, one at a time, mixing well between each addition.

Mix the milk, vinegar, and vanilla together. Add this milk mixture to the cake batter, and stir it in.

In a separate bowl, sift the flour and baking powder together and whisk to combine.

Fold the flour into the wet ingredients in 2 - 3 additions, and mix until just combined. Do NOT over-mix.

Divide the batter between the two cake pans. You can either do this by weight, or by using an ice cream scoop to divide the cake batter evenly.

Using an offset spatula, spread the cake batter in the cake pan so that it&#39;s evenly spread. Knock the pan on a firm surface 3 - 4 times, to evenly spread out the batter and to remove any air pockets.

Bake in the preheated oven for about 25 - 30 minutes, rotating the pan once, halfway through the baking time. (See recipe notes for baking instructions for 9 inch pans, cupcake pans, or 9 x 13 inch pans).

The cake should be springy to the touch (when you gently touch the middle of the cake, it should spring back up). Remove the cake from the oven and let it cool slightly in the pan. While still warm, turn the cake out onto a wire rack and let it cool down completely.&nbsp;

Vanilla Cake

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Top 19 cake decorating recipes from across the web

The most viewed cake decorating recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buche de Noel (Yule Log Cake)

Korean Bean Paste Buttercream for P...

The Best Chocolate Frosting

Neapolitan Cake

The Best Vanilla Cake

Chocolate icing

Fluffy Vanilla Buttercream (America...

Swiss Meringue Buttercream SMBC

White Chocolate Ganache

Ginger Cardamom Cake with Rose Butt...

Candy Gems as Isomalt Substitute

How to Make Sugared Flowers

Pistachio Raspberry Swiss Roll Cake...

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The most viewed cake decorating recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine