The Flower Yule Log

Let's start the recipe!

1. Preparing the work work surface

   Read the whole record. Weigh the sponge, garnish and decor separately. Cover a baking tray with a 30 x 40 cm edge of baking paper. Make a second paper and a clean cloth. Preheat the oven to 180 °C, traditional heat.

2. Whisk the eggs to the ribbon stage

   Break each egg in a small bowl to remove any shell, then put the four eggs together in the bowl. Add 120 g of sugar and a pinch of salt. Whisk with an electric mixer for 7 to 8 minutes: the mixture should whiten, triple in volume and form a ribbon that remains visible for a few seconds.

3. Stir in the dry ingredients and cook

   Mix 100 g of flour and 10 g of raspberry powder over the bowl in two. Gently lift the dough with a spatula, from the bottom to the top, turning the bowl. Add a hint of the pink dye provided to get the raspberry rose from the video, then blends gently. Spread regularly on the plate, without crushing the foam. Bake 10 to 12 minutes: the top should return under a slight pressure of the finger without becoming dry.

4. Pre-roll the still warm sponge

   Turn the sponge on the second paper on the cloth. Gently peel off the baking paper. Roll the sponge with the clean paper, starting from a small side: you get a log of about 30 cm. Let cool in this position for 25 to 30 minutes. The paper prevents the faces from sticking; it will be removed before filling.

5. Prepare the cold filling

   Pour 125 g of mascarpone, 100 g of whole cream, 20 g of icing sugar and 5 g of vanilla in a cold bowl. Whisk first slowly, then at medium speed, until you get a cream that fits on the whisk. Stop as soon as it forms a soft peak.

6. Garnish, roll and firm

   Gently unroll the cooled genoise sponge and removes the inner paper. Spread the 250 g of cream on the sponge, leaving 2 cm free at the edge that will close the roll. Roll without paper inside, without too tight not to chase the cream. Place the joint underneath and refrigerate for at least 1 hour.

7. Prepare the butter cream

   Let the 160 g of butter become soft without melting them. Whisk 3 minutes, then add the 230 g of icing sugar in three additions, at low speed. Pour the 10 g of milk and fouette for another 3 to 4 minutes: the cream must be smooth and firm enough to keep a groove. If it is too soft, place it for 10 minutes in a cool place and then stir.

8. Spread and color the 400 g of cream

   Weigh 170 g of cream for green, 100 g for pink, 80 g to leave ivory and 50 g for red. Add dyes in small spikes, according to the manufacturer's doses. Reserve 30 g of green for the leaves and 10 g to fix the flowers; use the remaining 130 g for coating. Plan roses and ivory, ivory flowers with black hearts, pink dahlias and a red poinsettia.

9. Wrap the log in green

   On the very cold log, spread the 130 g of green cream in a thin and regular layer, with a small spatula. Leave visible the two pink ends. Place in the refrigerator 15 minutes so that this base can carry the flowers.

10. Pipe roses with petals

    Glue a square of baking paper on a flower nail with a hint of cream. With a piping bag and a petal sleeve n° 104, forms a small central cone. Place the thick part of the piping tip against its base and the thin part upwards. Rotate the nail by piping a ribbon around the center, then three overlapping petals and finally five more open petals. Turn off the pressure before removing the piping tip. Make 3 to 4 cm roses with about 70 g of pink cream and 40 g of ivory cream; keep the rest for the other flowers.

11. Form the other flowers of the bouquet

    On other squares of paper placed on the nail, piping bag five to six ivory petals around an empty center with the remaining 40 g of ivory cream; add some black beads in the middle for the anemones. For dahlias, piping bag with the remaining 30 g of pink cream two crowns of small petals tight, from the outside to the center. With a leaf holder No. 352 and 50 g of red cream, forms a poinsettia: six pointed star petals and four shorter ones in the center. Use the cream in thin layers to preserve the relief.

12. Strengthen and lay the flowers

    Refrigerate flowers for 20 to 30 minutes, until you can lift them without deforming their petals. Take off the paper with a small flat spatula. Fix each flower with a little of the reserved 10 g of green cream. Composes the bouquet on the top and sides: alternates pink and ivory roses, black-hearted anemones, small dahlias and red poinsettia. Leave the pink and white spiral visible in the front, as in the video.

13. Pipe leaves and filling spaces

    Put the reserved 30 g of green cream in a piping bag with the clean leaf holder No. 352. Press at the foot of a flower, advance slightly and then release by pulling to finish each leaf in tip. Orients the leaves to the outside of the bouquet. Complete the small gaps with the 20 g of edible sugar flowers, in the same pink, ivory and red tones. Remove all backing papers before installation.

14. Refresh and cut

    Place the cake in the cool for 30 minutes to stabilize the decor. For cutting, heat the blade of a knife in hot water, wipe it, then cut the parts by cleaning the blade between two slices. Sugar flowers can be added just to the service to stay dry.