This year, I decided to try my hand at a beautiful cake for Christmas. When I was young, I used to stare in awe of beautiful cakes in bakeries and cookbooks. In fact, when my parents used to take me to the library, I would head straight to the baking section and borrow books on cake decorating! So, what better Christmas cake than a traditional bûche de noel? Because of my time constraints, what with school exams and all, I decided to take the easy route and buy a ready-made swiss roll. (You can buy them at your local Metro, or Asian grocery stores.) I think it turned out pretty well, don't you? :)
Merry Christmas to all, and may all your bellies be full!!
Bûche de Noel
Ingredients:
1 large store-bought chocolate swiss roll
1 small store-bought chocolate swiss roll
Chocolate Ganache:
1/4 cup whipping cream
100g semi-sweet chocolate chips
Candy Mushrooms:
4 vanilla-flavoured tootsie rolls
Cocoa powder, if desired
Shredded coconut
Icing sugar
1. Place the large swiss roll on a platter or serving board. Cut one end of the small swiss roll diagonally, then place the cut side anywhere against the large roll.
2. To make ganache, microwave whipping cream for 15 to 30 sec until cream is hot. Pour over chocolate chips in a bowl. Stir until chocolate is melted. Let the chocolate cool slightly.
3. Spread chocolate all over top and sides of cake. You can be a little bit messy so it looks like tree bark.
4. To make candy mushrooms, microwave tootsie rolls for 5 to 7 seconds, just to make them pliable. Flatten 3 candies into flat discs to resemble mushroom tops. Divide the last candy into 3 pieces and roll into a stem. Using a bit of water as the glue, stick discs on top of stems. You can also dust the tops with a bit of cocoa powder to give them some colour.
5. Pour some shredded coconut around the cake to resemble some snow. Sift a little icing sugar over the cake. Arrange mushrooms around the cake.
6. Slice and enjoy!
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