This happened.

This weekend, a few coworkers and I gathered to ring in the holiday season with a Yule log. There’s even a squirrel made of marzipan. He’s looking out the window, probably at his real-life squirrel friends.

I don’t have much capacity for writing more about this, but as you can see, I’m pretty ecstatic that this happened. Oh, and rolling a yule log is surprisingly difficult. I left that task to the expert.

Bûche de Noël


8 eggs
1 and 1/3 cup sugar
2 cups cake flour
2 Tablespoons vanilla extract
Marzipan (for garnishing)

Buttercream frosting:
1 cup butter, room temperature
3-4 cups powdered sugar
1/4 Tablespoon vanilla extract
4 Tablespoons heavy cream

Chocolate frosting: 
1 cup butter, room temperature
3-4 cups powdered sugar
1/4 cup cocoa powder
1/4 Tablespoon vanilla extract
4 Tablespoons heavy cream


Preheat your oven to 350 degrees. Line a 13×18 inch jelly roll baking sheet with parchment paper, and then butter the parchment paper. Set aside.

In a stand mixer, beat all 8 eggs on high until frothy — this should take about 7 minutes. Slowly add the sugar in with the mixer still running, until all sugar is incorporated. Also combine the vanilla. To mix in the flour, first remove the bowl from the stand mixer. Then, sift the flour directly into the bowl — do so in small batches, of about 1/4-cup each. Using a spatula, gently fold in the flour, making sure each increment is fully incorporated before adding the next.

When the batter is complete, pour it into your baking sheet, ensuring that the batter reaches all corners and is spread evenly. Bake until the cake is cooked thoroughly — this should take about 13 minutes. Do NOT try to do this with an uncooked cake. Trust me. It won’t work.

As the cake cools, make your buttercream frostings. In your stand mixer, whip the softened butter on high, and gradually add the powdered sugar, vanilla, and cream. Once the frosting is light and airy, you’re ready. Repeat for the chocolate frosting, which you’ll use to frost the outside of the log.

Once the cake is completely cool, remove from your baking sheet, and place on a clean sheet of parchment paper. spread the regular buttercream frosting evenly over the entire cake, and gently begin rolling the cake — make sure not to simply fold it, or your cake will crack.

Use a frosting spatula to cover the cake in chocolate frosting, and then use a fork to draw your bark lines.

Decorate with marzipan mushrooms and squirrels, pomegranate seeds, and rosemary.