I saw this on a cooking show, and I want to try it for Christmas Eve dinner with my family. The show used a scratch cake recipe, and I don't have time to get out to cake store to find the special stuff. Can this be made with a box mix or will a box mix not be sturdy enough? I was going to use Betty Crocker Devil's Food because that's my favorite chocolate cake! Would this work, or would it be a disaster? Also, what size pan should I use and how many mixes should I make? I'm assuming it'd only require one mix, but I want to make sure I'm right first. Finally, any hints on making it bake so flat in the pan?
Well, I'm certainly no expert, but we've done one before and it was a lot of fun. I used a cake mix - it probably doesn't roll quite as well and perfect, but it will work if you are careful. We use a jelly roll pan - which is like a cookie sheet with steep sides. One mix is enough for our size buche de noel. If you've watched them make one on tv - that will help - it helps to see how they actually roll them. We use a stablized whipped cream filling, but this year we're going to try the Whimsical Bakehouse oreo filling. It's not as hard as it may seem, but don't let it overwhelm you - it just takes patience.
The bouche de noel I make is a simple sponge cake, that is baked in a jelly roll pan. You line the bottom with parchment paper and dont grease the sides, so that the sponge can rise a bit. After baking IMMEDIATELY use a sharp knife to loosen the sides, flip the cake and roll it up and leave it to cool. After it has cooled completely, you unroll, fill and roll up again, cut a thick slice at an angle and arrange it to the side of the log, so that it looks like a branch, then ice the outside and use a fork to get the look of the bark
from Sara's Secrets -- Food TV
basic recipes
gameplan to make it
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