Tuesday, December 24, 2013

15 minutes Yule Log Cake (the short cut way!)

I have always love the Yule Log cake since I first saw it in the hotel's Christmas  display when I was a kid. Kind of like a love at first sight :) And of course, gingerbread house too. They were my childhood dream for Christmas celebration.

Yule log cake is a traditional dessert near  Christmas originated from the European countries. It's basically a sponge cake rolled into Swiss roll with buttercream filling and decorated to look like a wood log (hence the name), and with powdered sugar as snow.
For this year, I decided to make a simple Yule Log cake using the cheat way; I admit I was too lazy to bake now that I have resumed work and this month was a month of Christmas crafting. You may head over to Fun With Little Ones to see what I have been busy crafting at night. :)

Anyway, back to the Yule Log Cake. I took a short cut by using store made marble Swiss roll and the left over royal icing that I made for Christmas cookies deco last week. I kept them sealed in the fridge so still taste good and fresh after a week.

Little one helped to put on the naughty santas and snow.

1 foot long swill roll cake, any flavor if your choice
1/2 cup of royal icing (approximately 120gram). Use store made or wipe up your own with this recipe from Bake at 350.
2 table spoon of icing sugar / Powdered sugar 

The Making:

1. Get ready the cake, fill the  piping gun / piping bag with white royal icing.

2. Squeeze straight rows of the royal icing horizontally across the cake in a slow and steady motion, make sure the cake is fully covered. For the side, use a spatula to help spread the icing evenly.

3. Using a fork, lightly drag lines on top of the royal icing to create wood like texture. Let the log rest in the fridge for about 30 minutes before start decorating. 

4. Decorate the cake with snowman, Santa clause, mistletoes, meringue mushrooms etc, then sprinkle some icing sugar on top with a sieve to create the snow effect.

That's it, you have a nice winter Yule log cake ready for your party! Isn't it simple? ;)

I would recommend to keep it refrigerated for at least an hour before serving, to help the royal icing settles.

After decorating the cake, I used the remaining royal icing to make more Christmas cookies. I did much better this time with the outlining, didn't I?

The freshly baked sugar cookies. Tasted good on its own.

My favorite Christmas trees

The classic gingerbread man

And some colorful stars and hearts.

This shall make a very merry Christmas party for us. 

Fancy to make some Christmas cookies too? Read on more on my earlier post here.

Or the tutorial for the royal icing by Bake at 350 who shared so many recipes and tutorials!

Merry Christmas to you & your family!

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