Yule Logs Recipes

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CLASSIC YULE LOG



Classic Yule Log image

A festive holiday cake. Merry Christmas! You will need cinnamon red hard candies and snowmen candy for decorations.

Provided by AUTUMN/FALL

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 10

Number Of Ingredients 15

½ cup sifted cake flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup white sugar
3 eggs, separated
¼ cup milk
⅛ cup confectioners' sugar
1 ½ cups whipped cream
2 cups heavy whipping cream
8 (1 ounce) squares semisweet chocolate, melted
¼ cup butter, softened
⅛ cup confectioners' sugar
½ teaspoon green food coloring
8 ounces marzipan

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
  • Sift together flour, cocoa, baking powder, and salt.
  • Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
  • Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.
  • Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.
  • Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
  • Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.
  • To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
  • To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!

Nutrition Facts : Calories 539.5 calories, Carbohydrate 49.3 g, Cholesterol 140.5 mg, Fat 37.5 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 19.8 g, Sodium 196.2 mg, Sugar 37.8 g

YULE LOG



Yule Log image

This holiday, pull out all the stops by making a yule log cake recipe. In 19th-century France, people would cut down a tree to burn throughout the Christmas season. Later on, folks sweetened the idea by making cakes that resembled the logs. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

4 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted and cooled
1/3 cup water
1/2 cup all-purpose flour
1/2 teaspoon baking soda
2 tablespoons confectioners' sugar
1 can (16 ounces) coconut-pecan frosting
1 can (16 ounces) milk chocolate frosting, divided
Optional: Large marshmallows, mini marshmallows and baking cocoa

Steps:

  • In a bowl, beat egg yolks, sugar and vanilla on high until thick and lemon-colored, about 5 minutes. Reduce speed to low; beat in chocolate and water until blended. Add flour and baking soda; mix well. , In another bowl, beat egg whites on high until stiff peaks form. Fold in the chocolate mixture. Spread evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. , Meanwhile, sprinkle a kitchen towel with confectioners' sugar. Invert cake onto the towel. Starting from a short end, roll up cake in the towel. Place seam side down on a wire rack to cool completely. , Unroll cake; spread coconut-pecan frosting to within 1 in. of edges; roll up cake without the towel. Cut and reserve a narrow diagonal slice from each end of the cake. Attach diagonal cake slices with a little of the chocolate frosting to opposite sides of cake. With remaining chocolate frosting, frost the top and side of the cake. With the tines of a fork, make strokes in the frosting to resemble bark on a tree trunk. , For the mushrooms, half large marshmallows widthwise for mushroom caps. Attach cut side of caps to mini marshmallows for stems. Dust tops of mushrooms and log with cocoa; place mushrooms around the log.

Nutrition Facts : Calories 610 calories, Fat 30g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 337mg sodium, Carbohydrate 80g carbohydrate (64g sugars, Fiber 2g fiber), Protein 4g protein.

YULE LOG



Yule Log image

Provided by Food Network

Categories     dessert

Time 6h

Yield 1 Yule Log and lots of mushrooms

Number Of Ingredients 18

6 eggs, separated
l/4 cup plus l tablespoon granulated sugar
l/2 cup all-purpose flour, sifted
l l/2 cups heavy cream
5 ounces hazelnuts, toasted
5 ounces milk chocolate, cut into small chunks
l tablespoon hazelnut oil
12 ounces bittersweet chocolate, cut into small pieces
8 ounces unsalted butter, cut into small pieces
l/2 cup powdered sugar
3/4 cup unsweetened cocoa
l/2 cup water or strong coffee
l/4 cup sour cream
4 large egg whites
l cup granulated sugar
l/2 teaspoon vanilla extract
About 5 ounces semisweet chocolate
Sifted unsweetened cocoa

Steps:

  • Butter a jelly roll pan, line with parchment paper, butter the paper and sprinkle with flour, tapping to remove excess flour. Preheat oven to 350 degrees.
  • In a medium bowl, whisk the egg yolks with 2 tablespoons of the sugar. Meanwhile, place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Turn the machine up to high, and beat in the remaining 3 tablespoons of sugar, continue to beat until shiny but not stiff. Add the flour to the yolk/sugar mixture and whisk to combine. Add l/4 of the egg whites to the yolk mixture, whisking to lighten the mixture. Then return the yolk mixture to the egg whites, and fold gently. Scrape into the prepared pan and even the top by running a long offset spatula across the surface. Bake until cake is golden brown and springs back when lightly touched, l2 to l5 minutes. Cool on a rack. Set aside.
  • Place cooled hazelnuts on a kitchen towel and rub together to remove skins. Place the skinned hazelnuts in a food processor fitted with a steel blade. Process for l minute. Add the hazelnut oil through the feeder tube and process until a paste forms.
  • Melt chocolate in a medium bowl placed over simmering water, or melt in a microwave oven. Add the melted chocolate to the hazelnut paste and set aside.
  • Whip the heavy cream until stiff peaks form. Fold in the hazelnut/chocolate mixture. Keep covered in the refrigerator until needed.
  • To assemble the cake roll:
  • Trim the edges of the sponge cake. Place the Hazelnut mousse on the cake layer. Spread the mixture evenly over the cake, leaving a l inch space along the long side. Using the parchment paper to aid you, carefully roll up the cake into a thick log, enclosing the mousse. Leave the wrapped, rolled-up cake on the sheet pan and refrigerate until filling is firm, at least 2 hours.
  • Melt the chocolate. In a small pot, heat the coffee and cocoa. Add the sour cream. In the bowl of a mixer, beat the butter and sugar until light and creamy. Add the chocolate mixture and combine completely. Transfer to a medium bowl and set aside until of spreading consistency.;
  • Preheat oven to 200 degrees. Line l or 2 baking trays with parchment paper and set aside. Fit a large pastry bag with a #4 or #5 plain tip and set aside.
  • Beat the egg whites on medium speed until frothy. Turn speed to high, slowly pour in half the sugar, add vanilla and continue to beat for l minute. Slowly pour in the remaining sugar and beat until the whites are very thick and shiny, about 3 to 4 minutes longer. Immediately spoon half the mixture into the prepared pastry bag. (Meringue will begin to break down if not used soon after it is ready.) Hold the pastry bag upright over the prepared baking trays, squeeze out 26 to 30 mushroom caps, making different sizes, placed about l inch apart. The caps can be different sizes, since real mushroom caps are never identical.
  • Again, holding the bag upright over the other tray, lifting the bag as you squeeze out the meringue, form 26 to 30 stems, each l/2 inch to l inch high, placed about l inch apart.
  • Place the trays in the oven and bake until the meringues are firm to the touch and can be lifted easily from the trays, about l l/2 hours. The meringues should be dry, but should not take on any color. Remove the trays to a cool dry spot. When cool, with a small knife, trim any pointed tips on the caps and stems, if desired.
  • Melt the chocolate in a small bowl, and holding the caps upside down, spread a little chocolate on each one. Attach a stem and leave them upside down until the chocolate hardens. When ready, turn mushroom cap side up, and dust lightly with sifted cocoa.
  • Set aside until ready to use for decoration.
  • To decorate and serve:
  • Remove pan with cake from refrigerator and place wrapped cake on a firm surface. Carefully unwrap cake. Using a serrated knife, from one end cut a 2-inch piece of cake on the diagonal. Set the cut piece aside.
  • Cut out a piece of cardboard the length and width of the cake. Cover the cardboard with foil and place the cake on it. Spread a little frosting on the bottom of the small cut piece and set on top of the cake roll. Using a small spatula, spread the frosting over the entire cake as well as the small piece atop the cake. With a wooden skewer or the point of a small knife, make furrows to simulate bark along the sides and top of the cake.
  • Arrange Christmas greens, plastic holly, and Meringue Mushrooms around the Yule Log. Sift powdered sugar over the whole thing to simulate snow. Fresh cranberries can be scattered around for added color.

YULE LOGS



Yule Logs image

Take Christmas to the next level with this highly detailed Yule log cake, complete with wood-grain pattern and chocolate pinecones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2

Number Of Ingredients 11

Vegetable oil cooking spray
6 large eggs, separated
3/4 cup granulated sugar
1/4 cup best-quality unsweetened cocoa powder
1/4 cup all-purpose flour
Caramel Cream
Cornstarch or confectioners' sugar, for surface
1 pound rolled fondant
Best-quality unsweetened cocoa powder, for dusting
Sugared White Pine Needles, for serving (optional)
Milk-Chocolate Pine Cones, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. Make the cakes: Line two 9-by-13-inch rimmed baking sheets with parchment paper, and lightly coat with spray. Beat egg yolks with a mixer on high speed until pale yellow and thick, 4 to 5 minutes. Transfer to a medium bowl.
  • Beat egg whites in a clean mixer bowl on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high; slowly add sugar, beating until stiff peaks form. Transfer mixture to a large bowl.
  • Fold yolks into egg-white mixture using a rubber spatula, being careful not to deflate whites. Sift cocoa and flour over top; gently fold to combine. Pour into prepared sheets, and gently smooth tops using an offset spatula.
  • Bake until cakes spring back when touched, 9 to 10 minutes. Meanwhile, line 2 wire racks with parchment paper, and lightly coat with spray. Remove cakes from oven, and immediately turn out each onto a prepared rack. Peel parchment from cakes. Let stand until cooled completely.
  • Assemble the cakes: Place 2 clean kitchen towels on work surface, and transfer each cake (with parchment) to a towel. Divide caramel cream evenly between cakes. Spread, using an offset spatula, leaving 1/2-inch border around edges.
  • Tightly roll 1 cake into a log, starting with a short end, removing parchment as you work. Tightly wrap log in kitchen towel. Repeat with remaining cake. Transfer wrapped logs, seam side down, to a baking sheet, and refrigerate until firm, at least 2 hours or up to 2 days.
  • Unwrap each log. Lightly dust work surface with cornstarch or confectioners' sugar. Roll out half the fondant to 1/4-inch thickness. Place an 8-by-12-inch food-safe wood-grain texture mat on fondant, and press hard, using a rolling pin, to make an indentation. Gently remove mat, and generously rub fondant with cocoa. Brush off excess cocoa.
  • Drape 1 cake log with fondant sheet. Shape fondant to fit log using your hands, and trim ends and cut away excess with a paring knife or a pizza cutter. Transfer to a serving platter. Repeat with remaining fondant, cocoa, and cake log. Serve with sugared white pine needles and milk-chocolate pinecones if desired.

YULE LOG CAKE



Yule Log Cake image

A delicious cake made to look like a wooden yule log, this is an old-school holiday dessert that never fails to get some "ooohs" and "ahhhs"-not to mention "mmms!" Also known as Bûche de Noël, our Yule Log Cake is the perfect centerpiece for any holiday table. Made with Betty Crocker™ cake mix and whipped frosting, this yule log cake recipe is more than a delicious dessert, it's a fun activity and may even become your family's new favorite holiday tradition.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 10

6 eggs
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/4 cup vegetable oil
1 tablespoon powdered sugar
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1 tablespoon corn syrup
1/4 teaspoon vanilla
1 container Betty Crocker™ Whipped vanilla frosting

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
  • In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
  • Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
  • Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 120 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 2 g

YULE LOG



Yule Log image

I never made this yule log cake before but thought it would be the perfect dessert to bring for Christmas dinner. It was so easy to make and it looked so real, no kidding! This filled, rolled cake used to make a yule log is very similar to sponge cake and is very easy to roll. You want to roll it from the long end to make a more narrow, longer roll. When I added the powdered sugar, it really brought the log to life!

Provided by Everything Tasty Ki

Categories     Dessert

Time 1h15m

Yield 1 Slice, 12 serving(s)

Number Of Ingredients 18

1/2 cup heavy cream
6 tablespoons confectioners' sugar
2 teaspoons instant espresso or 2 teaspoons instant coffee
1 lb mascarpone cheese, softened
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, room temperature
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
8 ounces chocolate, chopped (bittersweet or semi-sweet)
3/4 cup heavy cream
3 tablespoons light corn syrup
1/8 teaspoon salt
1 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
3/4 cup unsalted butter, cut into chunks and softened

Steps:

  • For the filling: Bring the cream to a ­simmer in a small saucepan over high heat. Off the heat, stir in the confectioners' sugar and espresso and let cool slightly. Gently whisk the cooled cream mixture into the softened mascarpone until combined. Cover with plastic wrap and refrigerate until ready to use.
  • For the frosting: Place the chocolate in a food processor. Bring the cream, corn syrup and salt to a boil in a liquid measuring cup in the microwave. Stir the mixture to combine.
  • Pour the hot cream mixture over the chocolate in the food processor and process until the mixture is smooth, about 1 minute.
  • Add the sugar and vanilla nad continue to process until combined, about 30 seconds. With the machine running, add the softened butter, one piece at at time, through the feed tube. Continue to process until the frosting is smooth and no butter chunks remain, about 2 minutes.
  • Transfer the frosting to a small bowl, cover with plastic wrap and refrigerate until thick and spreadable, about 1 hour.
  • For the cake: Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease an 18 by 13-inch rimmed baking sheet, line the bottom with parchment paper, and grease the paper. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl.
  • In a large bowl, whip the eggs with an ­electric mixer on medium-high speed and gradually add the sugar, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4 to 8 minutes. Whip in the vanilla. Sift the flour mixture over the egg mixture and fold with a rubber spatula until just incorporated.
  • Scrape the batter into the prepared baking sheet and spread out to an even layer. Bake the cake until it feels firm and springs back when touched, 12 to 17 minutes, rotating the pan halfway through baking.
  • Immediately run a knife around the edge of the cake and flip the hot cake out onto a large sheet of greased parchment paper. Peel off and discard the parchment paper baked on the ­bottom of the cake. Starting from a long end, roll the cake snugly around the large sheet of ­parchment into a log and let cool for 15 minutes.
  • Beat the filling until stiff with an electric mixer on medium-high speed, 10 to 30 seconds. Gently unroll the cake. Spread the filling over the cake, leaving a 1/2-inch border at the edges. Reroll the cake gently but snugly around the filling. Following the photos, cut a 2- to 3-inch piece off one end of the cake at an angle and reserve.
  • Line the edges of a cake platter with strips of parchment and arrange the chocolate roll on the platter. Frost the cake evenly with 2 cups of the frosting. Attach the reserved trim piece on top of the cake (to look like a stump) and frost with the remaining frosting. Using a fork, make a wood grain pattern in the frosting all over the cake.
  • To decorate: If desired, lightly dust the entire cake with confectioners' sugar to look like snow. Remove the parchment strips before serving.

Nutrition Facts : Calories 465.3, Fat 32.9, SaturatedFat 19.9, Cholesterol 142, Sodium 152.5, Carbohydrate 44.4, Fiber 3.9, Sugar 28.1, Protein 6.9

YULE LOG



Yule Log image

An Easy, But Delicious Chocolate Christmas Yule Log Recipe! Materials Shallow baking pan, Maximum size: 11" by 17" (27cm by 43cm) Mixer, obviously and electric mixer (stand or hand held) is easiest. Oven Parchment paper, also called baking paper. Waxed paper is NOT the same. Measuring cups and spoons

Provided by hollmum

Categories     Dessert

Time 1h15m

Yield 1 12-14 inch log

Number Of Ingredients 16

5 eggs, separated into yolks and whites
1 cup sugar, divided into two 1/2 cup amounts
1/2 cup cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
4 egg whites
2 cups icing sugar
1/4 cup baking cocoa (powdered cocoa)
1/4 teaspoon vanilla extract
1 1/2 cups icing sugar
2 egg whites
3 tablespoons melted butter
1 teaspoon lemon juice
1/4 teaspoon vanilla
1/4 cup cocoa powder

Steps:

  • Separate the 5 yolks from whites, obviously into two separate bowls. Place egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more.
  • Grease a baking pan, then line the pan with parchment paper. Finally, grease the parchment paper. I use Crisco (a vegetable shortening) as the grease, but you could use butter, margarine or even (yuck) animal lard. This recipe presumes a 15 inch by 10 inch by 1/2 inch deep pan, but you can use a pan that is larger in any dimension(s), and just crimp the parchment paper at the proper dimensions.
  • In a large mixing bowl, beat the egg yolks on high until they are light and fluffy. Gradually add 1/2 cup sugar, beating for a few minutes, until thick and lemon-colored.
  • In a dry bowl, combine the 1/2 cup cake flour, 1/4 cup baking cocoa (powdered cocoa) & 1/4 teaspoon salt with a whisk.
  • Slowly add the flour mixture to the egg yolk mixture and blend on medium, until well mixed.
  • Beat egg whites (in a separate clean bowl) on medium until foamy. Add the 1/2 teaspoon of cream of tartar. Continue to beat until soft peaks form. then, slowly add the remaining 1/2 cup of sugar, beating on high until stiff peaks form.
  • Slowly and gently fold the egg whites into the chocolate flour mixture, until no streaks remain.
  • Gently spread the batter evenly in the prepared pan.
  • Bake in the preheated oven at 350° for about 12 minutes or until cake springs back (do not over bake; certainly not more than 15 minutes. It is better to under bake rather than over bake!).
  • Cool the cake for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar (or another piece of parchment paper, dusted with the powdered sugar). Peel off parchment paper.
  • Roll the cake up in the towel or paper, starting with a short side. Then let it cool on a wire rack. The cake portion is now done! If you need to take a break, put the cake in a sealed container or plastic bag.
  • MAKING THE FILLING. Alternatives: [1] If you are in a hurry or want a white filling, you could instead just use a topping like "Cool Whip"; but it would need to be served within hours, before the Cool Whip melted and went flat. [2] Another white filling can be made by whipping 1 cup of whipping cream until it is light and fluffy, then beating in 1/2 cup powdered sugar. Obviously, this requires the cake to be kept refrigerated, except when serving it. [3] For a white, vanilla buttercream filling, see the "white buttercream filling recipe" at the bottom of this page; [4] For a chocolate buttercream filling, see the "chocolate buttercream filling recipe" at the bottom of this page; [5] For a mocha (coffee) filling, add 1 tablespoon of instant coffee granules to any of these above.
  • Whip 4 egg whites in a clean dry mixing bowl until fluffy peaks form.
  • Add the 1 and a half cups of powdered (icing or confectioner's sugar) to the mixer. Then add 1/4 teaspoon vanilla extract and 1/4 cup powdered baking cocoa. Whip briefly, but to a uniform color.
  • Unroll the cake! If you want to make two shorter cakes, simply cut the cake in half before unrolling it. The advantage of this is, you can make one with chocolate filling, the other with a white filling, or mocha, etc.
  • Spread it about at least 1/4 inch thick, up to a maximum of 1/2 inch thick.
  • Gently and loosely roll the cake, not squeezing! You don't want to squeeze out the filling. Again, the chocolate filling is on the left, the white buttercream (or whipped cream) is on the right. Now, while the white icing looks better, the chocolate tastes much better -- in my opinion.
  • MAKING THE ICING / FROSTING: Alternatives: If you are in a hurry, you can use a pre-made, store-bought can of chocolate frosting / icing, instead.
  • In a mixing bowl add 1.5 cups confectioners' sugar (also called powdered sugar and in the UK, icing sugar) , 2 egg whites, 3 tablespoons melted butter, 1 teaspoon lemon juice & 1/4 teaspoon vanilla, then whip it up in your electric mixer.
  • Add the cocoa, and mix with the mixer until uniform.
  • Gently slurp the icing on the cake (top and ends). Note: the log in the photo appears short because I cut the roll in half to make two short logs, rather than one long log.
  • I use a pastry blending knife to make the lines in the icing to look like a log! I just drag the front of it across the log. Of course, you can buy special decorating tools for this, also.
  • You can also dust it with powdered sugar, to simulate snow!

Nutrition Facts : Calories 3590.6, Fat 69.6, SaturatedFat 35, Cholesterol 1149.1, Sodium 1525.6, Carbohydrate 711.8, Fiber 22.6, Sugar 616.1, Protein 71.7

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2021-12-05 This recipe provides a twist on the classic yule log with a gingerbread flavored sponge that is sure to be the hit of the holiday dessert table. Hero Ingredient: Gingerbread cake infused with fresh ginger root, nutmeg, and cinnamon is the perfect complement to the dark chocolate bark on top. Get the recipe. 3 of 11.
From camillestyles.com


BAILEYS YULE LOG RECIPES | POMERANTZ COOKING
2020-12-18 Stir in the flour, baking powder and cocoa. Mix thoroughly. Pour the mixture into a parchment-lined rectangular baking dish. Bake in the oven for 10 minutes. After removing from the oven, unmold the cookie on a clean and slightly damp cloth. Roll the cookie into a log. Set aside.
From terrypomerantzcooking.com


YULE RECIPES: 13 TRADITIONAL & MODERN WINTER SOLSTICE MEALS
3. Cioppino *Italian Seafood Soup* For Christmas and Yule. If you’re Italian, you know how decadent Cioppino is as a Winter holiday meal. A tomato-based soup jam-packed with shellfish like clams, mussels, oysters, as well as calamari, fish, and basically any seafood you like.
From otherworldlyoracle.com


CHRISTMAS YULE LOG CAKE - THE COUNTRY COOK
2021-12-05 In a large bowl, using an electric hand mixer or a stand mixer, fitted with the whisk attachment, beat the egg yolks and gradually add sugar. Beat until the batter is pale and almost tripled in volume. It takes around 5 to 8 minutes. In a separate large bowl, beat egg whites until soft peaks form, set aside.
From thecountrycook.net


YULE LOG | RICARDO
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 38 x 25-cm (15 x 10-inch) baking sheet with parchment paper and butter. In a bowl, beat the eggs with an electric mixer until foamy. Add the sugar and vanilla extract. Beat until the mixture thickens, about 5 …
From ricardocuisine.com


CLASSIC CHOCOLATE YULE LOG RECIPE - SERIOUS EATS
2020-04-15 Wrapping the hot cake in foil traps moisture, so it remains pliable for rolling. Our classic Yule log starts with a no-fuss chocolate roulade, made with unsweetened chocolate and butter (or a flavorful oil, like roasted hazelnut or pistachio oil). Because the cake itself depends entirely on the quality of the chocolate involved, make sure to ...
From seriouseats.com


YULE LOG WITH CHOCOLATE GANACHE - BON APPéT'EAT
2021-12-01 In a small pot, bring ⅔ of a cup of cream to a boil and pour it on top of the chocolate. Stir until fully melted. Add the rest of the cream (cold) and set aside in the fridge. Once out of the fridge and cooled down, using an electric whisk, whip the ganache until you obtain firm peaks.
From bonappeteat.ca


MARZIPAN YULE LOGS | READER'S DIGEST CANADA
Refrigerate 1 hour or until firm. Crumble almond paste into a large bowl. Knead in drained raisins and candied peel. If mixture is too stiff, add enough reserved rum as necessary to soften. Divide mixture in half; shape each into a 6-in. log. Wrap in plastic. Refrigerate 4 hours or …
From readersdigest.ca


50 BEST YULE LOG RECIPES IDEAS | YULE LOG, YULE LOG RECIPE, CAKE ROLL
Dec 26, 2019 - Explore Confessions of Crafty Witches's board "Yule Log Recipes", followed by 11,047 people on Pinterest. See more ideas about yule log, yule log recipe, cake roll.
From pinterest.ca


YULE LOG | CANADIAN GOODNESS
Preheat oven to 400 °F (200 °C). In bowl with an electric mixer, beat eggs, vanilla and white sugar until light and lemon-coloured. In a separate bowl, sift together flour, baking powder and salt. Beat into egg mixture. Cover a 15 x 10 x 1-in (40 x 25 x 2-cm) jellyroll pan with parchment paper and spread batter evenly in pan.
From dairyfarmersofcanada.ca


HAIRY BIKERS' YULE LOG | BAKING RECIPES | GOODTO
2021-11-12 Method. Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside. Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly.
From goodto.com


BEST EASY YULE LOG RECIPE - HOW TO MAKE A CHOCOLATE YULE LOG CAKE
2021-10-19 Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours. Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch.
From thepioneerwoman.com


YULE LOG (BUCHE DE NOEL) - PREPPY KITCHEN
2021-11-29 2. In a medium bowl, sift together the flour, cocoa powder, and salt and sprinkle into the egg mixture, and beat just until combined. 3. In another large bowl with clean beaters, beat the egg whites on medium speed until light and frothy. With the mixer running, slowly add the remaining ¼ cup of sugar.
From preppykitchen.com


YULE LOG RECIPES | BBC GOOD FOOD
Transform the yule log into a magical Christmas dessert using festive spices, a brandy butter filling and chocolate truffle icing for extra indulgence …
From bbcgoodfood.com


YULE LOG - LOVE FRENCH FOOD DELIVERS DELICIOUS EATING
Decorating your Yule Log · To decorate your Yule log, cut off the ends on a slant to give it a more authentic yule log effect. · Cover with the remainder of the chestnut cream by either piping it with a star tube close to one another on the top and sides to imitate the bark or simply cover and mark with a fork. To complete your Christmas Yule Log recipe, you can scatter some finely …
From lovefrenchfood.com


SWEET TREE-EATS: 10 YULE LOG RECIPES TO MAKE THIS CHRISTMAS
2014-12-15 2. French Yule Log: This modern approach to the classic yuletide dessert is perfect for all those ice cream cake fans out there. (via Lemonpi) 3. Yule Logs: A faux bois pressed fondant wraps around a swirl of chocolate sponge cake and caramel cream to create a whimsical presentation. (via Martha Stewart) 4. Chocolate Yule Log: You’d never ...
From brit.co


CHOCOLATE YULE LOG RECIPE - DINNER, THEN DESSERT
2021-10-22 Preheat oven to 400 degrees and spray a 13×18 baking sheet with baking spray. Line with parchment paper and spray the top of the parchment paper with baking spray. To your stand mixer add the eggs and sugar on medium speed. Beat for …
From dinnerthendessert.com


YULE LOG (EASY AND DELICIOUS) - CHRISTINA'S CUCINA
2020-12-24 Prepare 15x10x1 jelly (Swiss) roll pan by buttering the pan, lining with parchment paper and then lightly butter the paper. In large bowl, beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add 1/4 cup (2 oz) sugar, two tablespoons at a time, beating until stiff peaks form.
From christinascucina.com


YULE LOG | BETTER HOMES & GARDENS - BHG.COM
Recipes and Cooking; Yule Log; Yule Log. Rating: 3 stars. 1 Ratings. 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review; 1 Rating Source: Better Homes and Gardens Save Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Recipe Summary. prep: 40 mins cool: 60 mins bake: 12 mins at 375° …
From bhg.com


ROBINHOOD | YULE LOG
Serving Size: 1 yule log. Preheat oven to 375ºF (190ºC). Grease a 15” x 10” (40cm x 25cm) jellyroll pan. Line with parchment paper and grease the paper. Beat egg yolks, water, sugar and vanilla on medium speed until light, about 5 minutes. Beat in remaining dry ingredients.
From robinhood.ca


YULE LOG USING CAKE MIX - THERESCIPES.INFO
See also : Buche De Noel Recipe Taste Of Home , 98. Visit site . The Yule Log top www.yummly.com. whiskey, eggnog See more result ›› 90. Visit site . Top Results For Yule Log Using Cake Mix Updated 1 hour ago. www.yummly.com. Classic Bûche de Noël (Yule Log Cake) Visit site . www.yummly.com. Yule Log Cake. Visit site . www.yummly.com. Yule Log. Visit …
From therecipes.info


CHOCOLATE YULE LOG | RICARDO
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter and flour paper and sides. Set aside. In a bowl, sift together flour, cocoa, salt and baking soda. Stir and set aside.
From ricardocuisine.com


VANILLA YULE LOG CAKE | BAKING RECIPES | GOODTOKNOW
2021-11-09 Spoon into the tin, smoothing the surface. Bake for 12-15 mins, until golden and slightly springy to the touch. Cover with a tea towel and leave to cool. Whip cream to soft peaks, add melted chocolate, booze and 1tsp vanilla and whisk to combine. In a separate bowl, whisk together the Marshmallow Fluff, cream cheese and rest of vanilla.
From goodto.com


YULE LOG RECIPES - PAINLESSCOOKING.COM
Preheat oven to 350F degrees. Grease, line with parchment, grease and flour jelly roll pan (15x10 inches). FOR CAKE beat egg YOLKS in large bowl until foamy. Gradually add sugar beating until thick and pale yellow in color. Beat in vanilla; sift flour and …
From painlesscooking.com


RECIPE DETAIL PAGE | LCBO
Yule logs sing out “festive season.” Let chocolate shards create “peeling bark” over a satiny rich chocolate frosting. Under the frosting lies a coffee-liqueur-laced feathery cake all rolled up with an espresso buttercream. What could be better than to wind up dinner on a chocolate espresso note? Serves 12. LOG ½ cup (125 mL) all-purpose flour ½ tsp (2 mL) ground cinnamon ½ tsp …
From lcbo.com


BUTTERSCOTCH VINTAGE YULE LOG RECIPE | TASTE OF HOME
2021-11-17 Step 3: Roll and coat. Eric Kleinberg and Kristina Vänni for Taste of Home. Form into a 12-inch roll on waxed paper. Roll tightly in the waxed paper to shape evenly. Unroll and brush the entire surface of the Yule log with maple syrup. Sprinkle with the 1/2 cup chopped pecans and press into the surface to cover.
From tasteofhome.com


CREATIVE YULE LOG RECIPES FROM TIKTOK - YAHOO LIFESTYLE CANADA
2021-12-07 Begin by whisking coconut cream, powdered sugar, vanilla, cacao powder and diluted peanut butter in a bowl. Next, form the base of the Yule log, using a piping bag to spread a layer of the mix on a baking sheet lined with parchment paper. Stack Oreos along the base to create the log’s shape. Then cover them with the rest of the mousse.
From ca.style.yahoo.com


IMPRESSIVE YULE LOG RECIPES FOR CHRISTMAS | ALLRECIPES
2021-10-29 Yule Log Cake. Credit: Allrecipes. View Recipe. Rich chocolate buttercream and a delicate sponge cake create this Christmas Yule log cake. "As delicious to eat as it is pretty to look at!" says Stella, the recipe submitter. "Add optional decorations, such as forest berries, meringue mushrooms, mini evergreen trees, etc." Advertisement.
From allrecipes.com


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