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Sponge cake batter being spread. Baked at 450* for 7 minutes.

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Turned onto paper and cooled for 15 minutes, then rolled.

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Unrolled and applied filling. Rerolled and assembled.

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These decorations make my wife real happy. :wub:

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The bark as well as powdered sugar will be applied Christmas eve.

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Merry Christmas everyone. :smile:

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What a wonderful Christmas treat! Thanks for sharing Chef Crash! Those decorations on the cake is making me happy too. Merry Christmas to you and your family.

Edited by Domestic Goddess (log)

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

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Here's a buche I thew together for staff dessert at the restaurant on Saturday - we were all as giddy as kids the day before Christmas break (a whole 2 days off!! WHEEEEE!!!) The little gnome poking his head out of a hole was a last minute marzipan addition. Luckily I wasn't too busy that day. It was chocolate cake with peppermint buttercream and crushed candy canes. I had such a sugar stomachache after eating a piece....but it was worth it!

Sorry the image quality is bad - the only camera we had was a phone!

<img src=http://forums.egullet.org/uploads/1166980904/gallery_34203_4044_44380.jpg>

"Never eat more than you can lift." --Miss Piggy
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I finally overcame my fear of making a buche de noel this year. See here for picture and recipe for my chocolate pistachio cherry flavour one.

Edited by ComeUndone (log)

Candy Wong

"With a name like Candy, I think I'm destined to make dessert."

Want to know more? Read all about me in my blog.

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I made one too... a Caramel-Pecan Bûche de Noël served with caramel sauce (inspired by the recipe from Dec 2006's Bon Appetit's version). I think the next time (if there is another time) I'll make sure that I add at least 2 cups of frosting inside the roll vs the 1 cup recommended in the recipe. It would make rolling the cake easier (as I wouldn't have to try and force a tighter roll which leads to potential cracks).

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and something more stylized, for a white chocolate lover:

lingonberry and candied tangerine peel filling, white chocolate tangerine mousseline buttercream, belgian white chocolate and lingonberry poinsettia, and candied tangerine peel tree rings:

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The rings were cut from whole candied tangerine halves. They are kind of sloppy as my kitchen scissors were bulky. It was late at night when I thought of the idea or I would have run out and bought some manicure scissors just for the kitchen.

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i do these every year and my staff eats the meringue mushrooms as fast as i make them

"Chocolate has no calories....

Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence

SWEET KARMA DESSERTS

www.sweetkarmadesserts.com

550 East Meadow Ave. East meadow, NY 11554

516-794-4478

Brian Fishman

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i do these every year and my staff eats the meringue mushrooms as fast as i make them

Next time make some mice to guard the stash:

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Please note the ears on the critters - they are candy-coated pine nuts from Spain - like jordan almonds but with pignolas. I didn't know they existed before finding them at The Spanish Table.

They are delicious.

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here's a better oak, made for a new year's eve party. If you look closely at the acorns, you'll note that the mold designer included the subtle striations that exist on real acorns. It's a minor detail but makes them look that much sweeter when you turn them out:

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