1 Half-sheet Classic Genoise, freshly baked
Simple Syrup, as needed
1 quart Buttercream, coffee, chocolate or vanilla
Servings: 10
1. Roll up the warm genoise in a spiral, starting with the long side. Wrap in parchment paper and cool.
2. Carefully unroll the cake. Brush the interior with simple syrup and coat with buttercream, leaving a 1-inch (2.5-centimeter) unfrosted rim around each edge.
3. Reroll the cake tightly and position it with the seam down on a cake cardboard.
4. Cut one end from the cake on a diagonal. Place the cut piece on top of the log, securing with toothpicks.
5. Pipe additional buttercream onto the cake log using a large star tip. Pipe the buttercream on the ends in a spiral pattern. Decorate as desired with buttercream flowers, baked meringue mushrooms or marzipan figures.
Servings: 10
Simple Syrup, as needed
1 quart Buttercream, coffee, chocolate or vanilla
Servings: 10
1. Roll up the warm genoise in a spiral, starting with the long side. Wrap in parchment paper and cool.
2. Carefully unroll the cake. Brush the interior with simple syrup and coat with buttercream, leaving a 1-inch (2.5-centimeter) unfrosted rim around each edge.
3. Reroll the cake tightly and position it with the seam down on a cake cardboard.
4. Cut one end from the cake on a diagonal. Place the cut piece on top of the log, securing with toothpicks.
5. Pipe additional buttercream onto the cake log using a large star tip. Pipe the buttercream on the ends in a spiral pattern. Decorate as desired with buttercream flowers, baked meringue mushrooms or marzipan figures.
Servings: 10
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