About

“Buche de Noel” or “Yule Log” has its origins in European Christmas traditions. Made of sponge cake shaped into a Swiss Roll, frosted and decorated to resemble a miniature log.  It is a technical recipe with a challenging practice of rolling a sponge, but once you figure out the art to a sponge and Swiss roll, you will be happy to share the beauty of this tradition. 

This class will be taught in two segments. On the first day we will bake the sponge, make the filling and roll it into a roulade. During the second part of this class we will ganache the cake and decorate it with meringue mushrooms, sugar leaves and sugar winterberries. You may also add fresh berries, greenery and other small holiday decorations to this festive treat.

Participants will learn how to bake, fill, and roll a sponge cake, as well as how to make and pipe a crisp french meringue.

All materials for class will provided. Participants will need to bring a platter or baking sheet to transport the cake home on the second day.

Details:

• Registration will close on December 2nd.

• There is a $40 materials fee added to the cost of the class.
• Ages 14 and up are welcome.

• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.

• Please click here for BARN's current COVID-19 health & safety protocols.

• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.
  
  

Instructor Bio:

Christine Chapman has 20 years of cake decorating experience. She is the owner of Crumbs Cakery, a custom cake studio on Bainbridge Island. Christine is a self-taught cake artist and opened her shop 6 years ago on the island. Her work is known for its realistic art projects (dragons, robots, superheroes, etc ) and has been featured in numerous magazines. Check out her Instagram account crumbs.cakery to see her latest work!