55 bake from scratch
Step 1: Loosen cake from sides
of pan, if needed. Invert onto
a tea towel dusted with cocoa.
Gently peel off parchment paper.
Starting with one long side, roll up
cake and towel together. Let cool
completely on a wire rack.
Step 2: Carefully unroll cake,
and brush with Cold Brew Simple
Syrup. Spread with Vanilla Bean
Buttercream. Reroll cake without
towel, and place, seam side down,
on a baking sheet, using towel
as a sling. Cover with towel, and
refrigerate until fi rm, about 1 hour.
Step 3: Trim ends of cake fl at. Trim
3 to 4 inches diagonally from one
end. Trim a ¾-inch slice from same
end. Place large cut section at an
angle off side of cake, and attach
with Chocolate Buttercream.
Place small cut piece, angle cut
side up, on top, and attach with
Step 4: Spread remaining
Chocolate Buttercream on
outside of cake. Use an off set
spatula to create detailed bark
ridges. Decorate with Meringue
Mushrooms; garnish with ground
pistachios and confectioners’
sugar, if desired.
For the Classic Bûche de Noël
ASSEMBLE THE CAKE