Desserts & Baking
Christmas Yule log
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Fairview Sweet Red
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 x 300 g Woolworths chocolate icing kit
- 200 g butter
- 1 x 560 g Woolworths caramel Swiss roll
- 100 g dark chocolate, roughly chopped
- Edible gold glitter, to decorate
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Prepare the chocolate icing according to package instructions. Generously ice the cake and top with chocolate shards.
2. To make the chocolate shards, gently melt the chocolate over a medium heat. Spread the chocolate onto a sheet of wax paper or a silicone baking mat. Carefully roll into a thick tube, secure with string and freeze to set. Remove from the freezer and unroll to break into shards.
3. Mix the edible gold glitter with a little alcoholic spirit (try gin or vodka). Use a paintbrush or teaspoon to brush it onto the cake.
Comments