Good Tidings Yule Log Food

YUMMY CHOCOLATE LOG

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
• Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

MINIATURE YULE LOG YODELS

Steps:

• Heat a medium nonstick skillet over medium-high heat. Put the mini marshmallows in the skillet with a flat side down. Cook, undisturbed, until golden brown on the bottom, about 2 minutes. Let cool in the skillet.
• Slice a thin piece off both ends of 6 of the Swiss roll cakes to reveal the swirls (discard the end pieces). These will be the logs. Next, slice off the end of one of the remaining cakes on a 30-degree angle, then slice the cake into thirds, making parallel cuts to the end angle and finishing by cutting the second end on the same angle. If the chocolate coating falls off, that's okay; discard it. Discard the ends. Repeat with another cake. These angled pieces will be the branches. (Note that you will have 2 unused cakes, in case you mess up; if you don't mess up, you can just eat them.)
• Cut out six 3-inch parchment squares. Flip a water glass upside down and place one of the parchment squares on the flat bottom. Place a cake log on the parchment. With a butter knife or small offset spatula, spread a thin layer of frosting over the chocolate coating. Run the tip of the knife or spatula down the length of the log to create wide ridges. Stick the end of one branch onto the side of the log and spread frosting over the chocolate coating (or where the chocolate coating would be). Stick 3 of the marshmallows, browned-side up, onto the side of the yule log. Carefully slide the parchment with the yule log off of the glass; set aside. Repeat with the remaining logs, branches, frosting and marshmallows to create 5 additional yule logs.
• Freeze the yule logs on their parchment squares until the frosting is set, at least 30 minutes and up to 3 days (in an airtight container). To serve, transfer each log to a plate, remove the parchment and arrange 2 sprigs of rosemary under each one. Dust with confectioners' sugar.

GOOD TIDINGS YULE LOG

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease foil with shortening. In small bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1 cup granulated sugar. On low speed, beat in 1/3 cup water and 1 teaspoon vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Meanwhile, generously sprinkle clean towel with powdered sugar. Immediately loosen cake from edges of pan; turn upside down onto sugared towel. Carefully remove foil; trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end; place on cooling rack. Cool at least 30 minutes.
• Meanwhile, in medium bowl, mix butter and baking cocoa until well blended. Stir in 2 cups powdered sugar. Beat in 1 1/2 teaspoons vanilla and 1 to 2 tablespoons hot water until frosting is smooth and spreadable. Cover; set aside.
• In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and the coffee granules with electric mixer on high speed until stiff. Unroll cake; remove towel. Spread whipped cream mixture over cake. Roll up cake. For stump, cut off 2-inch diagonal slice from one end. Attach stump to one side of cake using 1 tablespoon frosting. Frost cake with frosting. Make strokes in frosting with tines of fork to resemble bark. Loosely cover cake; refrigerate while making Chocolate Leaves and Chocolate Decorations.
• To make Chocolate Leaves, wash and dry leaves. In 1-quart saucepan, melt 1/2 cup chips and 1 teaspoon shortening over low heat, stirring until smooth. With small brush, brush melted chocolate about 1/8 inch thick over backside of leaves (leave small amount of stem uncovered so it is easier to peel off leaf). Refrigerate at least 1 hour or until firm. Peel off leaves, handling as little as possible so chocolate leaves do not become dull or melt. Refrigerate chocolate leaves until ready to use.
• To make Chocolate Decorations, in 1-quart saucepan, melt 1/2 cup chips and 1 teaspoon shortening over low heat, stirring until smooth. Pour chocolate mixture into small plastic bag, large envelope, squeeze bottle or pastry bag fitted with small pastry tip; cut off small corner of bag or envelope to pipe out chocolate. Draw desired designs, such as twigs, on plain paper using dark pen or pencil. Place paper with designs on cookie sheet; cover paper with waxed paper. Pipe chocolate over outline of designs. If desired, sprinkle with granulated sugar. Refrigerate 30 minutes or until firm. Carefully remove designs from waxed paper, handling as little as possible.
• Decorate cake with Chocolate Leaves, Chocolate Decorations and cranberries. Store cake covered in refrigerator.

YULE LOG

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.

NEXT LEVEL YULE LOG

Steps:

• Line a 35 x 25cm Swiss roll tin with baking parchment and heat the oven to 180C/160C fan/gas 4. Beat the egg whites with an electric whisk until just holding peaks, then add half the sugar, 1 tbsp at a time, until the peaks hold. Set aside. Beat the yolks with the remaining sugar until pale and fluffy in a clean bowl. Sift in the cocoa, spices and a pinch of salt and gently fold them through. Beat in a third of the egg whites, then gently fold through the rest until you have an airy mousse. Pour into the tin and spread evenly. Bake for 12-15 mins until springy.
• Sprinkle caster sugar over a large sheet of baking parchment. Turn the cake out onto the sugared parchment, then peel off the sheet you used to line the tin. Cover with a clean tea towel, then leave to cool completely. Trim the edges, then score along the inside edge of one of the short sides and roll it up from there, using the parchment to help.
• To make the filling, beat the butter, icing sugar, brandy and vanilla together with an electric whisk for 10 mins until light and fluffy. Unroll the sponge, then turn it so that one long edge is facing you. Spread the buttercream over the sponge using a palette knife, keeping the end furthest from you clean. Using the parchment, roll the sponge up again into a roulade.
• For the frosting, tip the chocolate into a large bowl. Put the cream and butter in a saucepan and heat gently until the butter melts and the cream reaches simmering point, then pour over the chocolate. Stir to create a smooth mixture, then leave to cool, stirring occasionally, until you can spread it over the sponge. Make bark lines using a fork, then chill in the fridge for at least 30 mins.
• To decorate with chocolate leaves, melt the white chocolate in a bowl over simmering water and paint the underside of the bay leaves with it. Put in the fridge to set for 30 mins, then gently peel away the bay leaves. Arrange over the log, then lightly dust with the icing sugar and lustre.

YULE CHOCOLATE LOG

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
• Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
• Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
• Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
• To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
• Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.
• Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

YULE LOG CAKE

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.