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The traditional dessert of La Reveillon ( the French Christmas meal traditionally served after midnight mass) is a buche de noel (yule log), a rolled sponge cake filled with flavored buttercream and decorated to look like a fallen log, finished with powdered sugar (for snow) and meringue mushrooms.
This buche de Noel, the French Yule log cake, is richly detailed with a wood-grain pattern. It's made by pressing a plastic mat into rolled fondant and then rubbing the imprint with cocoa powder. Inside, there's chocolate cake with caramel cream. Molded milk-chocolate pinecones and real pine needles coated in sugar (decorative only) make enchanting garnishes.Find fondant at sugarcraft.com.