How to Create and Decorate a Yule Log for Christmas

Yule Log
Elaine Lemm
  • 01 of 09

    Start With Your Swiss Roll

    Swiss Roll Cake
    Elaine Lemm

    For a showstopping cake on your Christmas table, you cannot go wrong with a lovely Chocolate and Cream Yule Log. This stunning cake is much easier to make than you may think with these step by step instructions. 

    Start with the Yule log which is a chocolate Swiss Roll, unrolled, but still on the paper it was cooked ready to be decorated. 

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  • 02 of 09

    Spread With Chocolate

    Yule Log Ganache
    Elaine Lemm

    Using a long palette knife evenly spread the cake roll with the chocolate cream making sure you spread out to all four edges. 

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  • 03 of 09

    Add the Whipped Cream to the Cake

    Yule Log Cream
    Elaine Lemm

    Having whipped your cream to soft peaks, using a large metal spoon, spread a thick, even layer on top of the ganache. Do this gently so as not to disturb the chocolate cream or tear the cake. Again, make sure you reach the edges. 

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  • 04 of 09

    Reroll the Cake

    Reroll the Swiss Roll
    Elaine Lemm

    Once the chocolate and the whipped cream are on the cake, reroll the cake as tightly as you can without squeezing out the creams.

     

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  • 05 of 09

    Cut Away the Two Ends of the Cake

    Neaten the Ends of the Yule Log
    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. 

     

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  • 06 of 09

    Create the Branch

    Create a Branch
    Elaine Lemm

    Cut the cake at an angle into one-third and two thirds each. Place the smaller piece at an angle to the larger to create a branch effect.

     

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  • 07 of 09

    Pipe or Spread the Chocolate Cream

    Pipe or spread the chocolate cream
    Elaine Lemm

    Filling a piping bag 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.  If you are not comfortable with a piping bag, use a palette knife to spread the cream. 

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  • 08 of 09

    Create the Bark

    Create the Bark
    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.

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  • 09 of 09

    Add Snow and Decorate as You Wish

    Decorate the Yule LOg
    Elaine Lemm

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

    Finish the decorating as you wish with leaves, 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 an airtight tin in the fridge.