Served at Christmas time, Yule log cakes, also called buche de noel, resemble logs garnished with almond paste mushrooms and, sometimes, tiny woodland creatures made from sugar. Freezing decorated cakes keeps them fresh longer, but "The Cake Bible" author Rose Levy Bernabaum warns that the cakes and icing can pick up odours from the freezer unless tightly wrapped.
- Skill level:
Things you need
- Decorated yule log cake
- Cling film
- Aluminium foil
- Cake box
- Airtight container
Set the decorated cake into the freezer without covering for one hour to harden the icing.
Drape a piece of cling film over the frozen cake, and gently press it against the top and sides of the cake to create an airtight seal against the frosting without breaking any of the decorations.
Place the plastic wrapped cake in the middle of a sheet of aluminium foil twice the length and width of the cake.
Bring the two long sides of the foil up the sides of the cake until they meet at a peak over the top of the cake. Holding the ends of the foil together, fold or roll them down until the foil lies flat against the cake.
Roll in the sides of the cake on each of the ends until the foil on all sides lies against the cake.
Store the wrapped cake inside a cake box, kept in the freezer until the night before you will serve the cake.
Remove the cake from the box and unwrap while still frozen, and keep the unwrapped cake in the refrigerator overnight. Transfer the cake to a counter for one hour to come to room temperature and serve. Store leftovers in an airtight container in the refrigerator.
Tips and warnings
- Store your frosted cake for eight to 12 months in the freezer.
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