Bûche de Noël is one of my favorite traditional Christmas cakes to make because it is equal parts delicious and beautiful. It's a holiday centerpiece you can eat! I've made a few different versions over the years including 2015's Mulled Wine Stump de Noël, a Mint Chocolate Cheesecake Yule Log in 2013, and as far back as 2009 (my first year blogging!) with a step-by-step version that still sees a lot of traffic each December.
I'm happy to add another flavor to the list with this Black Forest Swiss roll. Tart black cherry plays well with dark chocolate sponge cake, and whipped vanilla buttercream tips to lighter side and gives the cake balance.
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