How to Create and Decorate a Yule Log for Christmas

  • 01 of 09

    Start with the Chocolate Cream on Your Finished Swiss Roll

    Chocolate Log
    Chocolate Log. Elaine Lemm

    Once you have made your chocolate Swiss Roll, roll it tightly with the paper you lined the tin. Do this while the cake is warm. Leave to cool and before it becomes completely cold, unroll onto a board. This rolling and unrolling will result in a much neater and tighter finished cake without too many cracks (fingers crossed).

    The unrolled cake should still be on the paper while you cover with a thick layer of the chocolate ganache cream.

    Up Next: Add the Cream

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  • 02 of 09

    Add the Whipped Cream to the Cake

    chocolate-log- cream
    Chocolate Log Cream. Elaine Lemm

    Having whipped your cream to soft peaks, using a spatula, spread a thick layer on top of the ganache. Do this gently so as not to disturb the chocolate cream not tear the cake.

    Reroll the Cake

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  • 03 of 09

    Using the Paper to Help Re-roll the Cake

    Chocolate Log Rolling
    Chocolate Log Rolling. Elaine Lemm

    Once the cream and ganache are on the cake, using the paper underneath to help you, reroll the cake as tightly as you can without squeezing out the creams.

    Coming Up: Cut the Ends of the Cake

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  • 04 of 09

    Cut Away the Two Ends of the Cake

    Chocolate Log Cut the Ends
    Chocolate Log Cut the Ends. Elaine Lemm

    Using a sharp knife, cut away the two ends of the cake to both neaten it and to reveal the soft sponge and the rolls of cream. Finish by cutting the cake into two-thirds and one one-third pieces, cutting on the diagonal.

    Coming Up: Create the Log

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  • 05 of 09

    Place the Cake Onto Your Serving Plate

    Chocolate Log Cut a Diagonal
    Chocolate Log Cut a Diagonal. Elaine Lemm

    Take the piece two-thirds in size and place it onto your serving plate.

    Next: Create the Branch

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  • 06 of 09

    Create a Branch for Your Log

    Chocolate Log Create a Branch
    Chocolate Log Create a Branch. Elaine Lemm

    Place the other piece of cake adjacent to your log  with the straight-cut end against the large cake. This will create a branch-like effect on your cake. 

    Coming Next: Pipe the Cream

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  • 07 of 09

    Pipe on the Chocolate Ganache

    Chocolate Log Pipe the Chocolate
    Chocolate Log Pipe the Chocolate. Elaine Lemm

    Filling a piping bag fitted with a large, ridged nozzle with chocolate ganache. working quickly (the ganache will melt if left in the warmth for too long) pipe a thick, generous layer of the chocolate cream over the cake in long sweeping lines. Don't forget to cover the ends too with a couple of swirls of cream.

    Up coming: Create the Bark

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  • 08 of 09

    Fork the Ganache to Create the Bark

    lightly-fork-the-chocolate
    Lightly Fork the Chocolate Log. Elaine Lemm

    Using a fork, gently fluff up the ganache to create a bark-like effect of the cake. By now, your cake will be starting to look like a 'proper' chocolate log. If the chocolate has become too soft then pop the cake into the fridge for ten minutes to harden it up again.

    Finally: Decorate the Cake

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  • 09 of 09

    Add Snow and Decorate as You Wish

    Decorate the Chocolate Log
    Decortae the Chocolate Log. Elaine Lemm

    Now it is time to add the finishing touches to your log. Snow is one of the mosorating as you wish t immediate effects you can make. Place icing sugar into a fine sifter or use a sieve and shake gently over the cake moving the sifter from side to side to prevent the icing sugar from clumping. 

    Finish the decorating as you wish with green fondant leaves, icing berries, maybe you have a santa or other tiny figures, how you finish it is up to you. 

    The cake should be eaten within 24 hours and keep stored in the tin and in the fridge.

     

    Many Thanks to Julia Cranston for the cake making and her lovely recipe