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 beat eggs |  ready to bake |  prepare towel |  flip cake onto towel |  roll up cake in towel |  unroll cake |
 start buttercream |  DELICIOUS! |  spread buttercream |  smooth ends |  measure against platter |  smooth cut ends |
 set knot at angle |  wax paper strips |  ganache over everything |  unroll bark |  attach bark first |  poinsettias |
An elegant snowy white BUCHE de NOEL for your Christmas or New Year's dinner. Accents of EDIBLE GOLD and SILVER GLITTER ** Vanilla genoise cake roll with a cookie buttercream filling (Biscoff) ~ white chocolate ganache, white chocolate bark ~ meringue mushrooms ~ and beautiful decorations. Not difficult to make, but is a little labor intensive. ** Links to the decorations at the end of the recipe (since I use them on all of my Buche de Noels)
SNOWY WHITE BUCHE de NOEL with COOKIE BUTTERCREAM
Cake:
3 large Eggs……………………………………….…3/4 cup granulated sugar
1 TB vegetable oil……………………………..…..1 tsp. baking powder
1/4 tsp. salt…………………………………………..1 tsp. pure vanilla extract (clear is best)
3/4 cup all-purpose flour……………..…...….Powdered sugar
WHITE CHOCOLATE GANACHE:
1/2 cup Heavy Cream……………………….…...1 cup White Chocolate Chips
COOKIE BUTTERCREAM:
1 cup unsalted butter, softened...…………..1 tsp. cinnamon
3/4 cup Biscoff spread...………………………...1 TB pure vanilla extract (clear is best)
3-4 cups powdered sugar
3-4 TB milk (I like unsweetened vanilla almond or cashew milk) ~or~ flavored liquid coffee creamer (sugar cookie, vanilla caramel, Italian sweet crème, Crème Brulee are all good)
DECORATIONS (choose as many as you want)
Divinity fudge "rocks"
Meringue marshmallows
Piped poinsettias
Peanut butter fudge pinecones
White chocolate bark
edible gold & silver glitter
***
COOKIE BUTTERCREAM:
Cream the butter, Biscoff & cinnamon. Gradually beat in the sugar on low; then increase the speed to high. Continue beating until it’s nice and fluffy (5-7 minutes). If you need it thicker, add more powdered sugar. If you need it thinner, add more milk.
***
Preheat oven to 350°F. Line 15” jelly roll pan with parchment and spray with floured nonstick cooking spray. Set aside.
Put eggs in bowl of an electric mixer & beat at medium speed for 3-5 minutes until thick & foamy. Add sugar and mix for 1 more minute. Take the bowl off the mixer, and very gently fold in oil, baking powder, salt, and vanilla (by hand) with a rubber scraper, then gradually fold in flour until just combined. Remember that mixer bowls have a deep bottom, so tilt the bowl so that your rubber scraper gets all the flour that's settled to the bottom ~ but be very gentle so that you don't deflate the airiness that you worked so hard to get into the batter!
Spread in prepared pan. Bake for 8-12 minutes, or until the top is lightly browned and the cake springs back when touched lightly.
While the cake is baking, spread a clean dish towel (thin ones are best ~ not thick fluffy ones) on the counter and liberally sprinkle it with powdered sugar. When cake is done, turn it immediately over onto prepared towel. Carefully peel off the parchment paper. Flip the short edge of the towel over the short edge of the cake. Then roll the cake and towel together tightly (lengthwise ~ long and thin), starting with narrow end and rolling away from your body. (I put the rolled cake against the back of the counter & backsplash to cool completely (so that it doesn’t roll open while it’s cooling). Most recipes have you rolling it up the width, so that it's a shorter fatter log ~ but I always make it a longer, thinner log so that I have enough to cut to make a knot.
WHITE CHOCOLATE GANACHE:
Add white chocolate chips to a heat resistant bowl and set aside.
In a small pot, heat cream over low heat, stirring occasionally. Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot.
Remove the cream from the heat and pour over the chocolate chips. Let stand for 2-3 minutes and then stir until completely smooth.
Let the white chocolate ganache cool to room temperature. Cover then refrigerate until completely cooled. Use as desired or store in the refrigerator for up to two weeks
***
ASSEMBLE:
When the cake is cooled completely, carefully unroll it from the towel (if it cracks, don't worry. It won't show when it's filled and rolled back up). Spread the buttercream frosting evenly over the entire cake. Carefully roll the cake roll back up. FOR THE KNOT: I put the platter next to the full log ~ and then cut the log so that it will fit onto the platter, leaving the remainder for the knot (which is usually 3-6"). (TIP: If you will be transporting your log somewhere, I put a stripe of frosting on the platter, under the log, so it won't slide on the platter during the car ride.) Set the big log on the platter (seam side down) and the knot at an angle. Fill in & smooth any spaces on the ends of the log & knot with any of the filling that's oozed out when you cut the log.
Put pieces of waxed paper under all sides and edges of both logs (to catch any drips when you put the melting chocolate on top). Spread the ganache all over the logs, including the sides. I put on the white chocolate bark first, then the rest of the decorations. (Use the extra ganache as "glue" )
SNOWY WHITE BUCHE de NOEL with COOKIE BUTTERCREAM
Cake:
3 large Eggs……………………………………….…3/4 cup granulated sugar
1 TB vegetable oil……………………………..…..1 tsp. baking powder
1/4 tsp. salt…………………………………………..1 tsp. pure vanilla extract (clear is best)
3/4 cup all-purpose flour……………..…...….Powdered sugar
WHITE CHOCOLATE GANACHE:
1/2 cup Heavy Cream……………………….…...1 cup White Chocolate Chips
COOKIE BUTTERCREAM:
1 cup unsalted butter, softened...…………..1 tsp. cinnamon
3/4 cup Biscoff spread...………………………...1 TB pure vanilla extract (clear is best)
3-4 cups powdered sugar
3-4 TB milk (I like unsweetened vanilla almond or cashew milk) ~or~ flavored liquid coffee creamer (sugar cookie, vanilla caramel, Italian sweet crème, Crème Brulee are all good)
DECORATIONS (choose as many as you want)
Divinity fudge "rocks"
Meringue marshmallows
Piped poinsettias
Peanut butter fudge pinecones
White chocolate bark
edible gold & silver glitter
***
COOKIE BUTTERCREAM:
Cream the butter, Biscoff & cinnamon. Gradually beat in the sugar on low; then increase the speed to high. Continue beating until it’s nice and fluffy (5-7 minutes). If you need it thicker, add more powdered sugar. If you need it thinner, add more milk.
***
Preheat oven to 350°F. Line 15” jelly roll pan with parchment and spray with floured nonstick cooking spray. Set aside.
Put eggs in bowl of an electric mixer & beat at medium speed for 3-5 minutes until thick & foamy. Add sugar and mix for 1 more minute. Take the bowl off the mixer, and very gently fold in oil, baking powder, salt, and vanilla (by hand) with a rubber scraper, then gradually fold in flour until just combined. Remember that mixer bowls have a deep bottom, so tilt the bowl so that your rubber scraper gets all the flour that's settled to the bottom ~ but be very gentle so that you don't deflate the airiness that you worked so hard to get into the batter!
Spread in prepared pan. Bake for 8-12 minutes, or until the top is lightly browned and the cake springs back when touched lightly.
While the cake is baking, spread a clean dish towel (thin ones are best ~ not thick fluffy ones) on the counter and liberally sprinkle it with powdered sugar. When cake is done, turn it immediately over onto prepared towel. Carefully peel off the parchment paper. Flip the short edge of the towel over the short edge of the cake. Then roll the cake and towel together tightly (lengthwise ~ long and thin), starting with narrow end and rolling away from your body. (I put the rolled cake against the back of the counter & backsplash to cool completely (so that it doesn’t roll open while it’s cooling). Most recipes have you rolling it up the width, so that it's a shorter fatter log ~ but I always make it a longer, thinner log so that I have enough to cut to make a knot.
WHITE CHOCOLATE GANACHE:
Add white chocolate chips to a heat resistant bowl and set aside.
In a small pot, heat cream over low heat, stirring occasionally. Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot.
Remove the cream from the heat and pour over the chocolate chips. Let stand for 2-3 minutes and then stir until completely smooth.
Let the white chocolate ganache cool to room temperature. Cover then refrigerate until completely cooled. Use as desired or store in the refrigerator for up to two weeks
***
ASSEMBLE:
When the cake is cooled completely, carefully unroll it from the towel (if it cracks, don't worry. It won't show when it's filled and rolled back up). Spread the buttercream frosting evenly over the entire cake. Carefully roll the cake roll back up. FOR THE KNOT: I put the platter next to the full log ~ and then cut the log so that it will fit onto the platter, leaving the remainder for the knot (which is usually 3-6"). (TIP: If you will be transporting your log somewhere, I put a stripe of frosting on the platter, under the log, so it won't slide on the platter during the car ride.) Set the big log on the platter (seam side down) and the knot at an angle. Fill in & smooth any spaces on the ends of the log & knot with any of the filling that's oozed out when you cut the log.
Put pieces of waxed paper under all sides and edges of both logs (to catch any drips when you put the melting chocolate on top). Spread the ganache all over the logs, including the sides. I put on the white chocolate bark first, then the rest of the decorations. (Use the extra ganache as "glue" )
 mushroom tops |  mushroom bottoms |  bark |  poinsettias |
| I used some (no cook) peanut butter fudge and rolled into small cone shapes, then stuck sliced almonds into them to form pinecones. ** or you could make marzipan pinecones from the link above (see photo of mushroom tops above) |  |  my oldest grandson's favorite candy * fast & easy w/marshmallow fluff (no cook) |
| easy Divinity Fudge, that doesn't require a candy thermometer. I made little mounds dusted with edible gold and silver glitter. |  |  |
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