First Log of the Season!

Comment

Comment by Katy Nott on December 1, 2013 at 7:08am

Thank you Denise and Carol.

Carol - go for it.  They are really quick to do as the sponge only takes about 7-8 mins to cook and once you've mastered the rolling, they're easy too.  It doesn't matter if they crack a bit, just stick it back together with butter icing.  Once it's chilled in a roll, you would never know it had happened.

Comment by carol nelson on December 1, 2013 at 6:29am

Looks delicious, will have to try one this year, thanks for the instructions

Comment by Denise Rico on November 30, 2013 at 7:14pm

Very pretty Katy & sounds delicious.

Comment by Katy Nott on November 30, 2013 at 12:58pm

LOL :))

Comment by art deco cakes by galidink on November 30, 2013 at 11:41am

awesome yummy , i could taste it now YUM

Comment by Katy Nott on November 30, 2013 at 11:35am

Yes Gail - one of Mick's favourites is a jam swiss roll made with vanilla sponge and coated in caster sugar.  I am also making a variation on this for a gift for someone this year - chocolate sponge rolled round morello cherry conserve and coated in chocolate ganache, flavoured with a hint a brandy, for a more Christmassy taste.  One for the adults!

Comment by art deco cakes by galidink on November 30, 2013 at 11:18am

cool TFS , I WILL BE trying this one , i love jelly rolls also

Comment by Katy Nott on November 30, 2013 at 11:16am

Thanks Gail!  I roll them.  Cook them flat and thin in a baking tray, then as soon as they come out of the oven, tip them out onto sugared greaseproof paper.  Roll them up tight (still in the greaseproof) until they are cold.  Very carefully and gently unroll them, removing the paper as you go.  Spread with butter icing and roll up tight again.  Then I wrap them tightly in cling film and put them in the fridge overnight (or in the freezer if I'm making in advance), so that they set nice and firm in a tight roll.  Then just spread with butter icing and mark with a fork for the bark effect.  Simples!  The tricky part is unrolling them from the greaseproof.  You need to try not to break them as you unroll.  

Comment by art deco cakes by galidink on November 30, 2013 at 11:05am

? DO YOU ROLL YOUR LOGS OR CARVE THEM ?

Comment by art deco cakes by galidink on November 30, 2013 at 11:03am

BEAUTIFUL JOB , I ALWAYS LOVE YOUR LOGS ; )

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