How To Roll and Decorate a Bûche de Noël Published Nov 13, 2011 10:00 AM Food SHARE Step-By-Step Photo Instructions for making a Buche de NoelPut green meringue in a piping bag fitted with a ⅜” star tip. Start with a 1 ½”-wide star, then pipe two more stars on top of the first, each ½” smaller than the last, to form a three-tiered Christmas tree. Repeat steps to make additional trees. Todd Coleman Put plain meringue in a piping bag fitted with a ⅜” round tip. Pipe several 1 ½”-wide mounds and ½” x 1 ½” sticks to form mushroom caps and stems. Once the meringue pieces have baked and cooled, fit stems into bottoms of caps. Todd Coleman Place hot cake on a large kitchen towel dusted with confectioners’ sugar; dust cake with more sugar. Starting with one narrow end, roll cake and towel together into a tight cylinder; let cool completely. Gently unroll cake. Todd Coleman Brush rum syrup evenly over the cake with a pastry brush. Using an offset spatula, spread buttercream evenly over the cake, leaving a 1″ border along the top edge so that the roll will close neatly and the buttercream will remain inside. Todd Coleman Starting with the edge nearest you, roll the cake, taking care not to apply too much pressure, so the buttercream stays inside the roll. Transfer the cake roll to a serving platter, seam side down, and chill to set. Todd Coleman Using a serrated knife, cut 3″ off one end of cake at a 30° angle. Trim other end of cake to make it flat. Remove angled end and spread its flat side with buttercream–this will help it stick to the top of the cake. Position the angled “stump” halfway between the center of the cake and the trimmed end so that it sits securely–frosted, flat side down–on top, to suggest the cut branch of a log. Todd Coleman Spread ganache over the surface of the cake and the stump; leave the ends of cake and the top of the stump exposed. Run the tines of a fork along the ganache parallel to the length of cake. Todd Coleman MORE TO READ RELATED How to Make Jamaican Beef Patties at Home Store-bought pastries have nothing on these ultra-flaky hand pies stuffed with spicy, juicy meat. READ NOW RELATED This New Restaurant Takes Locavore Fine Dining to the Ends of the Earth On the west coast of Greenland, Michelin-starred KOKS highlights all that the rugged landscape has to offer—from bowhead whale to beetroot. RELATED This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay A Jello-filled, strawberry studded ode to summer.