The Daring Bakers Do X-Mas
This month was Round 3 for me in the Daring Bakers challenge, and it was by far the hardest one yet, involving not one but multiple snafus and do-overs. The Daring Bakers are a group of over 300 food bloggers who prepare the same elaborate recipe each month and post about it on the same day. This month, our recipe was holiday-themed: a beautiful Bûche de Noël, or Yule Log. A Yule Log is a genoise sheet cake rolled up with a buttercream frosting filling into the shape of a log. I baked mine this afternoon in preparation for a little holiday gathering I'm hosting later tonight.
The Yule Log involves three steps. First, you bake a thin sheet genoise cake, whose batter has lots of eggs and is made fluffy by beating air into it. Second, you make a coffee buttercream frosting (potentially the most difficult step - at least for me). Third, after assembling the cake, you make little "mushrooms" out of marzipan to decorate the log.
The cake was easy (dare I say - it was a piece of cake). The hard part was the frosting. This frosting is not the healthiest thing in the world. I'll be straight with you and tell you that it involves three sticks of butter. The first time I attempted to make it, I got a little overzealous with the "softening" of the butter that the recipe calls for. I wasn't thinking, and I didn't realize that if I softened it too much, the frosting would be too liquidy. That first batch had to go down the drain. The second batch I didn't soften the butter at all, and it was solid enough, but it kind of ... curdled. Like, the butter just was kind of lumpy and not incorporating fully into the frosting. Fortunately, I kept beating it until it started to look like normal frosting, and all was well. The marzipan mushrooms were a breeze to make.
To see hundreds of other takes on this Buche de Noel, mosey on over to the Daring Bakers Blog Roll starting today. Some of them probably have the recipe posted, which I'm too lazy to do ;) Happy holidays, everybody!