01 of 09
Start with the Chocolate Cream on Your Finished Swiss Roll
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 CreamContinue to 2 of 9 below.
02 of 09
Add the Whipped Cream to the Cake
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 CakeContinue to 3 of 9 below.
03 of 09
Using the Paper to Help Re-roll the Cake
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 CakeContinue to 4 of 9 below.
04 of 09
Cut Away the Two Ends of the Cake
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 LogContinue to 5 of 9 below.
05 of 09
Place the Cake Onto Your Serving Plate
Take the piece two-thirds in size and place it onto your serving plate.
Next: Create the BranchContinue to 6 of 9 below.
06 of 09
Create a Branch for Your Log
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 CreamContinue to 7 of 9 below.
07 of 09
Pipe on the Chocolate Ganache
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 BarkContinue to 8 of 9 below.
08 of 09
Fork the Ganache to Create the Bark
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 CakeContinue to 9 of 9 below.
09 of 09
Add Snow and Decorate as You Wish
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