"In each step of this You Can Do This series about making a bûche de Noël from scratch, we've walked you through the steps for baking (and then rolling) the perfect vanilla chiffon cake, whipping up the easiest buttercream, and piping cute little decorative meringue mushrooms. And now comes the fun part - putting it all together into a yule log."
"Frosting the outside of the rolled-up cake with buttercream can be done up to one day ahead of serving. Let the frosted cake chill until the buttercream has hardened (about 1 hour) and then you can wrap it tightly with plastic wrap and keep it refrigerated until about an hour before serving. Don't put the meringue mushrooms on the cake until you are almost ready to serve it, otherwise they will lose their crunch."
Start with a rolled, cooled vanilla chiffon cake and a batch of Nutella buttercream. Make the filling by combining 1 cup (200g) of Nutella buttercream with 1/4 cup (75g) Nutella. Carefully unroll the cake, brush away excess confectioner’s sugar, spread the filling leaving a 1/2-inch border, add extra frosting at the short end, and roll into a tight cylinder. Place the cake seam side down, frost the top and sides with remaining buttercream, and texture the frosting to resemble tree bark. Chill until the buttercream hardens (about 1 hour), refrigerate if needed, and add meringue mushrooms and chopped pistachios just before serving to preserve crunch.
Read at Eater
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