57 bake from scratch
3 DAYS AHEAD: Make buttercream and simple syrup. Cover and refrigerate.
2 DAYS AHEAD: Make White Chocolate Birch Bark, if using.
1 DAY AHEAD: Bake cake. Frost and assemble. Decorate with White Chocolate Birch Bark, if using. Cover and refrigerate.
DAY OF: Bake and assemble Meringue Mushrooms, if using. Decorate with Meringue Mushrooms, pistachio moss, and confectioners’
sugar, if using. Let stand at room temperature for 1 hour before serving.THIS DETAILED TIMELINE WILL HELP YOU TACKLE THIS CAKE WITH ORGANIZED GUSTO
Timeline for Bûche de Noël
Using a permanent marker, draw a 14x5-inch
rectangle on each of 2 sheets of parchment
paper. Turn parchment over, and place on
rimmed baking sheets. Using a fi ne-point,
food-safe brush, brush melted dark chocolate
inside each rectangle, forming the dark knots
and slashes you might see on a real birch tree.
Refrigerate until set, about 5 minutes.Pour half of melted white chocolate onto a
rectangle. Using an off set spatula, spread
white chocolate evenly, using the rectangle
as a guide. Repeat procedure with remaining
white chocolate. Refrigerate until set, 10 to
15 minutes.Break into small rectangles, about 5x1½ inches.
These shards do not have to be perfect. They
should resemble the rough ridges of tree bark.
This is a rustic log, so keep it natural.DECORATION DEEP DIVE
LEARN HOW A FEW BRUSHES OF DARK AND WHITE CHOCOLATE RECREATE THE BEAUTY OF BIRCH BARK
Bring on the Bark