Making the perfect chocolate (yule) log cake

Master the perfect chocolate log cake  - light, fluffy sponge, rich ganache and delicate Chantilly cream filling finished with piped chocolate Swiss meringue buttercream.  A truly yummy addition to so many celebrations.  Although traditionally associated with Christmas you can adapt the decorations for Easter, any woodland scene, a teddy bear picnic theme, autumn/ Halloween - the possibilities are endless!  Learn step by step - everything you need to know from lining the tin, mixing the sponge, baking, filling and piping the buttercream. 

How to line the swiss roll tin

How to make the whisked sponge

How to bake

What happens next - all the top tips so your log won't crack or split; achieve that perfect roll

How to make chantilly cream

Note - the log is also filled with ganache, the recipe is on the yule log card and if you need help making ganache there is a ganache video class

How to slice and prepare the log shape

How to fill a piping bag

How to coat and pipe your cake with chocolate swiss meringue buttercream, the recipe is on the yule log card and if you need help making swiss meringue buttercream (SMB) there is a SMB video class
Lots of top tips

The recipe is from our yule log recipe card (not included in the video purchase).

When you buy your demonstration, you will be sent the link to Annabelle’s recording along with a list and picture of equipment used.   You can then download the recording and save it to watch and re-watch as many times as you like.

Each technique is fully explained and broken down into simple steps.