This week I had the great pleasure of teaming up with a fellow blogger, the talented Luciana Borges of Lulu’s Sweet Secrets, to create a beautiful Buche de Noel for the holidays. If you’re familiar with Luciana’s blog, you know she is a gifted baker with a penchant for making sugar flowers. Although I’ve been baking cakes for years, sugar flowers are something that I’ve never attempted, so Luciana graciously offered to show me how it’s done.
Our Buche de Noel is a chocolate cake filled with chestnut pastry cream and marzipan, covered with chocolate ganache. The recipe can be found here.
We made Poinsettas out of gum paste to decorate the top of the cake and used fresh pine trimmings to decorate the platter. As an afterthought, edible gold glitter was sprinkled over the chocolate ganache making it sparkle and adding a festive touch. What a fun time we had!