Buche de Noel, Part III

And then, finally, there was the filling and frosting.  These are, of course, the most important parts.  And I made them on 4 hours of sleep.  For me, that is a feat.

The whole towel thing worked really well.  It was pretty cool.  It was just ready to roll back up with filling inside.   No cracking cake.

And I've been told the coffee-flavored whipped cream made the cake.

Coffee Whipped Cream
from Betty Crocker's Christmas Cookbook


1 cup whipping cream
2 Tbsp sugar
1 1/2 tsp powdered instant coffee

Beat all ingredients together in a chilled bowl until stiff.

Unroll the cake and towel and remove the towel.  Spread whipped cream on the cake and roll back up.



The frosting wasn't too shabby either.

The frosting was pretty interesting to make.  It started out with equal parts of cocoa and butter -- chocolate butter, if you will.

Then, there was so much powdered sugar to go in that it went beyond frosting consistency to what looked like chocolate powdered sugar.

Then just a  few tablespoons of liquid brought it back to spreading consistency.  It was pretty crazy.

Cocoa Frosting
from Betty Crocker's Christmas Cookbook


1/3 cup cocoa
1/3 cup softened butter
2 cups powdered sugar
1 1/2 tsp vanilla
1 to 2 tablespoons hot water

Mix cocoa and margarine.

Add powdered sugar.

Beat in vanilla and water until frosting consistency and ready to spread.



I think decorating it was the best part.  Traditionally, I think people drag a fork over it, but I thought it looked so natural with the frosting as it was.

I added some holly too, along with the mushrooms.

Yum.