1950's Cake

For my 1950's cake I wanted to try something different. While I was researching I quickly came across many variations of rolled cakes. During the 50's cakes were kept very simple, but had realistic touches such as sugar roses, meringue mushrooms, and elegant buttercream work. I finally decided that I would do a yule log cake. The timing of this cake also worked out as it is traditionally made around Christmas/News Years.

The recipe I used for this cake, and all of the decoration is from Sally's Baking Addiction linked here: https://sallysbakingaddiction.com/buche-de-noel-yule-log/. This cake was relatively easy to make, and would definitely make it again. The only challenge I had was with the unrolling of the cake. When making this cake, as soon as it comes out of the oven it must be rolled up tightly and then left to cool. The recipe also stated however that it could be placed in the fridge to speed up the process. I don't think this method was the right one to use, as I believe this is what caused the cake to crack a bit when unrolled. Therefore, in future this is the only change I would make.

Other than this issue the cake was very simple to make. I made the meringue mushrooms the night before to save time, and also made the whipped cream. The next day I baked the cake, assembled it, and decorated it. Making the cake, meringue mushrooms, whipped cream, and chocolate ganache were all very simple. A tip for the meringue mushrooms is to ensure they are kept in a very dry place, as exposure to any moisture will cause them to deflate. For the chocolate ganache it is important to make it right before the cake is ready to be decorated. Enjoy!