BûCHE DE NOëL (YULE LOG)
The meringue mushrooms and sugared cranberries & rosemary are completely optional garnishes. The recipe below includes both. For all make-ahead instructions, see recipe notes. I recommend watching the video tutorial above and reading the full recipe below before beginning. There's a lot of cooling down, chilling, and other moving parts here!
Provided by Sally
Categories Dessert
Time 10h
Number Of Ingredients 26
Steps:
- If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and rosemary and stir to combine. Let the cranberries and rosemary sit at room temperature or in the refrigerator (lightly covered) for 6 hours or overnight. You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries and rosemary from the syrup and pour 1 cup of sugar on top. Toss to coat. Pour the sugared cranberries and rosemary on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
- Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
- Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.
- Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. Bake for 18-19 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it's done. That's ok. Avoid over-baking cake because it will crack if over-baked. As the cake bakes, get started on the next step.
- As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 3 Tablespoons (15g) of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.
- Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg white, cream of tartar, and salt together on high speed until foamy, about 2 minutes- this is a small amount and the whisk on a stand mixer might not reach it, so whisk by hand until foamy if needed. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Snip off the end of a plastic bag or fit a round piping tip in a piping bag. I use and recommend Wilton 2A piping tip or any tip with around a 1/2 inch opening. Pipe quarter-sized circles (these will be the round mushroom tops) and 1-inch tall cones (these will be the stems). You will have enough meringue batter for about 16 mushrooms. I usually only make 8-12 and discard leftovers, but feel free to make all 16. Using a moistened finger (just a dab of water is fine), smooth down any peaks. If desired, lightly dust mushroom tops with cocoa powder using a fine mesh sieve. Bake for 2 hours. Do not open the oven as the meringues bake. Turn off the oven after 2 hours and let the meringues sit inside the cooling oven for 20 minutes. Remove meringues from the oven and cool completely. When they're just about cool, melt the 1 ounce of chocolate in a double boiler or use the microwave. If using the microwave, melt in 15 second increments, stopping and stirring between each until melted and smooth. Cool for 5-10 minutes. (Easier to adhere mushrooms if the melted chocolate is a bit cool.) Once meringues have cooled, use a flat spatula to remove them from the baking sheets. Dot a bit of chocolate onto the center of the bottom of a mushroom top. Adhere a mushroom stem to it. Place back on the baking sheet to set. If stems or tops still have a little peak, scrape off with a knife or your spatula, as you see me do in the video above. Leaning them against the rim is helpful if they keep toppling over. Repeat with remaining tops and stems to form mushrooms. Let chocolate cool and harden, about 1 hour.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, Frangelico, confectioners' sugar, and cocoa powder on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
- Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. I like using a large or small offset spatula to spread. Sprinkle chopped hazelnuts on top. Gently roll the cake back up, without the parchment/towel this time. Roll it slowly. This part is messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.
- Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Ganache will be thin, so it has to thicken before using. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to thicken.
- Remove rolled cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. At this point, I usually place the cake on a serving platter. Place the angled side against a side of the roll, forming a branch. Slowly pour and spread thickened ganache all over the top and sides of cake. Feel free to leave the cut ends exposed (as you see in these photos) or spread ganache over the ends- there should be plenty of ganache to use. Use a fork to make textured lines resembling tree bark. Feel free to wipe the serving plate if ganache dripped all over.
- Decorate with meringue mushrooms, sugared cranberries and rosemary, and a dusting of confectioners' sugar just before serving.
- Cover leftover cake and store in the refrigerator for up to 3 days.
FLAMING YULE LOG CAKE
This sensational holiday dessert has elements of baked Alaska -- cake encased in a toasted marshmallow frosting -- but is formed into Yule logs, complete with a festive candy fire and graham cracker ashes. Your guests will be amazed when you add real flames to the mix, with a brandy flambe tableside.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray two 11-by-10-by-1-inch jelly roll pans with nonstick spray. Line each with parchment, then spray the parchment.
- In a large heatproof glass bowl, whisk together the granulated sugar, vanilla, salt and eggs. Place the bowl over a saucepan with 1 inch of simmering water. Cook, whisking constantly, until the mixture is warmed through, about 2 minutes. Pour the mixture into the bowl of a stand mixer (or use a hand mixer) and beat until tripled in volume, about 12 minutes.
- Meanwhile, add the chocolate and butter to a small microwave-safe bowl and microwave in 15-second intervals, stirring in between each, until melted. Set aside to cool slightly.
- Add the flour and 1/2 cup of the cocoa powder to a sifter or fine-mesh sieve and sift into the egg mixture, then fold to combine. Pour the chocolate mixture into the batter and fold until it is completely combined, being careful not to overmix.
- Divide the batter between the prepared pans (about 5 1/2 cups per pan). Use an offset or rubber spatula to smooth the tops. Bake until the cakes are set and a tester comes out clean, 15 to 18 minutes.
- While the cakes are baking, sift the confectioners' sugar and remaining 2 tablespoons cocoa powder onto 2 clean kitchen towels that are as least as large as the cake pans.
- For the filling: To make the ganache, add the chocolate to a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it comes to a simmer. Pour the cream over the chocolate and let sit for 5 minutes. Stir together until completely smooth.
- Transfer the ganache to the bowl of a stand mixer fitted with a whip attachment. Whip on medium-high until lighter in color and slightly aerated, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl and reserve.
- When the cakes are done, immediately run a butter knife around the edges to loosen them from the pans. Invert each cake onto a prepared towel. Remove the pans and peel off the parchment. Roll up each cake starting with one long side and using the towel as an aid. Transfer the cakes in the towels to a wire rack until mostly cool, 20 to 30 minutes.
- When cool, unroll one of the cakes. Spread half of the ganache over the cake. Reroll the cake, using the towel to help. Remove the towel, place the cake on a parchment-lined baking sheet and freeze. Repeat with the remaining cake and ganache, adding it to the same baking sheet in the freezer. Freeze for at least 2 hours and up to overnight.
- For the topping: Stir together the gelatin and 1/3 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
- Combine the granulated sugar, corn syrup, salt and 2/3 cup water in a small saucepan over medium-low heat. Cook, stirring occasionally, until the sugar is completely dissolved. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium high. Cook until the mixture reaches 240 degrees F, about 5 minutes.
- With the mixer on low, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and whisk until the mixture is very thick and holds stiff peaks, about 20 minutes. Stir in the vanilla.
- Remove the cakes from the freezer. Cut a 2- to 3-inch diagonal piece from the top end of one of the logs and place it on top of the log at an angle, using the reserved ganache to attach it; this will be a branch.
- Transfer the topping to a piping bag with a long flat tip and pipe the topping onto each cake in lengthwise lines, covering the entire cake. Smooth out the lines with a small offset spatula. (You can also spread the icing straight on the cake instead of piping.) Use the back side of a fork to make small patches of lines and swirls across the length of each log, mimicking the pattern of bark. Return to the freezer for at least 2 hours and up to 4 hours.
- For the decorations: Meanwhile, prepare your fireplace. Place a roasting rack on a cast-iron griddle or large metal serving platter. Sprinkle the chocolate graham cracker crumbs underneath the rack and add a little confectioners' sugar to make the crumbs look like ash. Arrange the candy coal in the ash and add the gummies to resemble hot coals.
- When ready to serve: Remove the logs from the freezer and trim the ends to reveal the swirls. Place one frozen log in the roasting rack with the un-frosted bottom hidden. Use a kitchen blowtorch to char the marshmallow topping until it is deep brown. Place the second log on top of the first at an angle to look like logs in a fireplace and char with the kitchen blowtorch.
- Heat the brandy in a small saucepan over high heat until warm, about 30 seconds. Carefully carry the saucepan over to the Yule logs and light the brandy on fire using a long stick lighter. Pour the flaming brandy over the Yule logs and watch them burn. Slice and serve immediately.
FESTIVE YULE LOG 'CAKE' RECIPE
Get ready for the holiday festivities with our Festive Yule Log 'Cake' Recipe! You'll be the talk of the party with this decorative yule log 'cake' recipe.
Provided by My Food and Family
Categories Home
Time 12h30m
Yield 14 servings
Number Of Ingredients 11
Steps:
- Pipe small amount of semi-sweet chocolate into spiral design on wafers; refrigerate until ready to use. Beat cream cheese and butter in large bowl with mixer until well blended. Add remaining melted chocolate; mix well. Gradually beat in sugar until light and fluffy.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread 1 rounded Tbsp. pudding mixture onto 1 graham square; cover with second graham square. Spread top with 1 rounded Tbsp. pudding mixture. Repeat with remaining graham squares and pudding mixture to form 12-inch loaf. Stand on edge on platter; frost with cream cheese mixture to resemble log.
- Run tines of fork over dessert to resemble tree bark. Refrigerate overnight. Meanwhile, make curls from white chocolate (see Tip); refrigerate until ready to use. Decorate with wafers, chocolate curls and raspberries. Cut into diagonal slices to serve.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
FESTIVE YULE LOG CAKE
I used to order these from an overpriced company around the holidays but since I found this recipe I will NEVER order them again! AKA Kris Kringle Bûche de Noël
Provided by Chris T.
Categories Other Desserts
Time 35m
Number Of Ingredients 15
Steps:
- 1. PREHEAT oven to 375° F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; line with parchment or wax paper. Grease and flour wax paper. Sprinkle thin, cotton kitchen towel with powdered sugar.
- 2. BEAT egg whites in small mixer bowl until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat 1/3 cup granulated sugar until stiff, shiny peaks form. Set aside.
- 3. BEAT egg yolks and vanilla extract in large mixer bowl for about 5 minutes or until thick and pale. Gradually beat in remaining 1/3 cup granulated sugar. Fold in flour and baking cocoa.
- 4. FOLD about one-third of the whipped egg whites into the chocolate mixture to lighten, then turn the chocolate mixture into the whites and fold it in gently but thoroughly. Spread evenly into prepared pan.
- 5. BAKE for 12 minutes or until cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely, seam-side-down, on wire rack.P.S. this is a great technique for almost any rolled cake
- 6. FOR CHOCOLATE CREAM: BEAT whipping cream, granulated sugar, baking cocoa and liqueur in large mixer bowl until firm. If desired, fold in ground nuts. Carefully unroll cake. Spread cream mixture evenly over cake, reserving 2 tablespoons. Re-roll cake carefully.
- 7. CUT a 1-inch-thick diagonal slice from one end of the cake roll. Place cake roll on serving platter, seam-side-down. Use the reserved cream mixture to attach the cut piece against the side of the cake roll to resemble a knot. Cover with plastic wrap and refrigerate until serving time.
- 8. AT SERVING TIME, dust the cake with 1/4 cup powdered sugar to resemble snow.
- 9. TIP: The filled cake can be kept in the refrigerator overnight or wrapped airtight and frozen for 2 weeks. Keep wrapped and thaw in the refrigerator
FESTIVE YULE LOG CAKE
Impress dinner guests young and old with a delicious and beautiful Festive Yule Log Cake. With our step-by-step video, you'll find this yule log cake isn't as tricky to make as you might've imagined-but just as dazzling once it's prepared!
Provided by My Food and Family
Categories Dairy
Time 3h40m
Yield Makes 20 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line greased 15x10x1-inch pan with parchment or waxed paper. Grease and flour paper; set aside. Beat first 4 ingredients in large bowl with mixer until well blended. Spread 3 cups batter into pan; tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.
- Meanwhile, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with 3 Tbsp. powdered sugar. Invert cake onto towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use.
- Grate enough chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted. Stir until completely melted. Beat 1/2 cup powdered sugar and cream cheese spread in small bowl with mixer until well blended. Stir in melted chocolate.
- Unroll cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into COOL WHIP; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.7442 g, Sugar 0 g, Protein 3 g
More about "festive yule log cake food"
CHRISTMAS YULE LOG RECIPE - DEVILS FOOD CAKE CHESTNUT ...
From london-unattached.com
4.8/5 (4)Category DessertCuisine BritishTotal Time 55 mins
- Heat the oven to 170c. Line a large swiss roll pan (at least 15x10 inches) with silicone baking paper.
- When the cake is cool whisk the remaining cream until stiff, fold in the chestnut jam and brandy.
EASY YULE LOG RECIPE USING CAKE MIX - MIGHTY MRS | SUPER ...
From mightymrs.com
Ratings 18Calories 550 per servingCategory Desserts
- In a large bowl, beat eggs with an electric mixer for 5 minutes until frothy and pale yellow in color.
- Line a baking pan then coat liner with baking spray. Make sure to grease sides of the baking sheet as well.
19 LOG CAKES THAT LOOK GOOD AND TASTE EVEN ... - AVENUE ONE
From avenueone.sg
Estimated Reading Time 8 mins
- Red and Green Velvet Cream Cheese Yule Log with Brandied Fruits and Nuts. This beautiful cake is inspired by the colours of holly trees and foliage leaves, which definitely evokes festive cheer at your party.
- Yakult Soju Log Cake. The “yogurt soju” cocktail is probably one of the popular Korean cocktails loved by the younger crowd. Not only does it make the strong taste of soju milder, the addition of the probiotics drink also make you feel less “guilty” about consuming an alcoholic drink.
- Hojicha Mochi Log (Reduced Sugar) Hojicha and mochi during Christmas? Who would have thought! You’d be surprised at how well the roasted, smoky taste of Hojicha and the soft chewy texture of mochi go together in this delicious log cake that’s just so reminiscent of Japan.
- Scottish-Ale Chocolate Log Cake. Made with Sunbird Brewing Company’s best-selling beer, this cake carries malty caramel and roasted malt notes that perfectly complement the decadent chocolate cake!
- Rum & Raisin Log Cake. For a crowd-pleasing option, consider the Rum & Raisin Log Cake from W Singapore. This looks gorgeous and has a boozy touch that will sure add to the festivities at your house party.
- Classic Log Cake. We have introduced a number of creative log cakes, but honestly, nobody can resist a good ol’ classic log cake. Especially one that’s as decadent as the one from Coffee Bean & Tea Leaf.
- Raspberry Yogurt Lychee Log Cake. Prefer something lighter? A delicious blend of raspberry and lychee complemented with a hint of yogurt, this log cake combines a raspberry yoghurt mousse, lychee Chantilly cream and raspberry crispy balls for an indulgent festive dessert.
- King Durian “Mao Shan Wang” Log Cake. A must-try for durian lovers,The King Durian “Mao Shan Wang” Log Cake is based on a secret recipe, with the durian variant that is well known for its creamy texture and bitter aftertaste.
- Coco Pineapple Log Cake. Pan Pacific puts a twist on the classic log cake by switching up the flavours. Instead of the traditional chocolate, you’ll find pineapple cremeux, slow caramelised pineapple compote, roasted coconut feuilletine base and coconut dacquoise sponge in this log cake – refreshing!
- Dulcey Yuzu Log Cake. Love citrus fruits and want something different from a traditional log cake? You’ll love this combination of Dulcey cremeux and tangy Yuzu mousse.
HOW TO MAKE NEXT LEVEL YULE LOG | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
EGGNOG-SPICED YULE LOG - RICARDO CUISINE
From ricardocuisine.com
5/5 (1)
18 ENCHANTING YULE LOG RECIPES TO GRACE YOUR CHRISTMAS …
From morningchores.com
Estimated Reading Time 8 mins
1 CAKE VACHON FESTIVE LOG 400G - IMPORTED FROM QUEBEC ...
From amazon.ca
3.1/5 (10)Package weight 400 GramsBrand VACHONWeight 400 Grams
FESTIVE YULE LOG CAKE FROM 72 HOTEL FOR AED 75 ONLY ...
From cobone.com
Brand 72 HotelAvailability Discontinued
BUY YULE LOG RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4/5 Category Desserts, Cakes, Sponge Cake RecipesServings 10Calories 540 per serving
HOLIDAY DESSERT RECIPE: CHRISTMAS CHOCOLATE YULE LOG | 12 ...
From 12tomatoes.com
Estimated Reading Time 3 mins
GLUTEN-FREE YULE LOG RECIPE - HEALTHDIGEST.COM
From healthdigest.com
5/5 (8)Calories 616 per servingCategory Dessert
FESTIVE YULE LOG | YULE LOG CAKE, YULE LOG RECIPE, YULE LOG
From pinterest.com
Estimated Reading Time 4 mins
HOW TO MAKE A FESTIVE CHRISTMAS YULE LOG CAKE - HISPANA GLOBAL
From hispanaglobal.net
Servings 6Total Time 2 hrs 28 mins
HOLIDAY YULE LOG CAKE FROM SAFEWAY BAKERY - FOOD NEWS
From foodnews.cc
MUSLIMSG | YULE LOG CAKE & CHRISTMAS | SINGAPORE FOOD ...
From muslim.sg
JUST LOVE FOOD COMPANY FESTIVE YULE LOG
From myvegankitchen.com
14 FESTIVE YULE LOG CAKES THAT WILL INSTANTLY UP THE ...
From gamer.getmyip.com
FOOD NETWORK - WATCH CHELSWEETS MAKE A FESTIVE YULE LOG...
FESTIVE YULE LOG | EPICURE.COM
From epicure.com
YULE LOG RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
FESTIVE YULE LOG | EPICURE.COM
From epicure.com
YULE LOG FROM CAKE MIX - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FESTIVE YULETIDE LOG | VEGAN YULE LOG RECIPE | VEGANUARY
From veganuary.com
6 FESTIVE YULE LOGS TO TRY THIS CHRISTMAS - BAKING TIME CLUB
From bakingtimeclub.com
THESE LOG CAKES ARE THE PERFECT WAY TO END A CHRISTMAS ...
From avenueone.sg
FESTIVE YULE LOG | IRELAND AM - VIRGIN MEDIA ONE
From virginmediatelevision.ie
CHOCOLATE ANGEL FOOD "YULE LOG" | GENERAL MILLS ...
From generalmillscf.com
YULE LOG CAKE RECIPE: A CHRISTMAS CLASSIC & SHOWSTOPPER ...
From foodnewsnews.com
4 HONG KONG PASTRY CHEFS ON THE CLASSIC CHRISTMAS YULE LOG
From lifestyleasia.com
YULE LOG CAKES FOR SALE : DETAILED LOGIN INSTRUCTIONS ...
From reathr.reklamabil.com
CHRISTMAS CAKES, YULE LOGS & FESTIVE SWEET TREATS 2021 ...
From ordinarypatrons.com
FESTIVE YULE LOG ~750G - M&M FOOD MARKET, TORONTO/GTA ...
From inabuggy.com
JUST LOVE FOOD COMPANY - FESTIVE CHOCOLATE YULE LOG (481G ...
From thevegankind.com
YULE LOG CAKE | FOOD AND COOKING RECIPES
From foodrecipescafe.com
THE BEST LOG CAKES IN SINGAPORE TO INDULGE IN THIS ...
From augustman.com
FESTIVE YULE LOG | YULE LOG CAKE, YULE LOG RECIPE ...
From pinterest.ca
FESTIVE YULE LOG | YULE LOG RECIPE, CHOCOLATE ROLL CAKE ...
From pinterest.com
FESTIVE YULE LOG - LOCAL PARENT
From localparent.ca
JUST LOVE FOOD COMPANY :: JUST LOVE FOOD FESTIVE YULE LOG
From justlovefoodcompany.com
YULE LOG RECIPES : FOOD NETWORK | FOOD NETWORK
CHRISTMAS YULE LOG CAKE DELIVERY - ALL INFORMATION ABOUT ...
From therecipes.info
FESTIVE YULE LOG 'CAKE'
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love