I made the genoise next. I must have either cooked it too long or cooled it for too long, because I had a hard time rolling the cake. It started to crack in some places. Overall though, the cake came out well. It was really fun putting the log together!!
This is a picture of my naked log. After I frosted the log with the coffee buttercream, I felt like the cake looked really naked and it didn't really look like a yule log. So I put a chocolate bark on it. All I did was melted some chocolate, spread it thin on a piece of parchment paper. I left it in the fridge for 10 minutes to let it harden, then broke it off into little pieces.
The last part was the mushrooms. The original recipe makes 48 mushrooms!!! I didn't think I could fill my yule log with so many mushrooms, so I only made a third of the recipe. I still ended up with about 12 mushrooms. This was really fun to make. They are just so darn cute!!! I had a hard time piping the stems and making them straight. They were kinda crooked, but I'm going to call them natural. heehee =P
Overall I'm happy with the end product. I ended up giving the yule log to my friend for her family christmas party. It was kinda hard to part with it. I don't think I've ever spent so much time decorating a cake before. To tell the truth, I thought about chickening out of this challenge, but I'm so glad I didn't. I don't think I would've made a yule log otherwise, and it was really fun to make!! Here are the recipes:
2 large egg whites
1/2 cup sugar
12 tbsp of unsalted butter, softened (168 g)
1 tbsp instant espresso powder
1 tbsp of warm water
Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot (approximately 160 degrees).
Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
1. Set a rack in the middle of the oven and preheat to 400 degrees F.
3. Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).
5. While the eggs are whipping, stir together the flour and cornstarch.
7. Scrape the batter into the prepared pan and smooth the top.
9. While the cake is baking, begin making the buttercream.
1 egg white
1/8 tsp cream of tartar35 g sugar
14g icing sugar
3. Bake until dry and firm enough to lift off the paper, 35-40 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.