| This was made from one yellow cake mix. Portion
off the cup cakes first, then fill the large papered and greased 10" x
15" pan with the remainder of the batter. After baking thin sheet
cakes, I sprinkle it lightly with granulated sugar and cover
it while slightly warm with plastic wrap. This helps it retain a fresh
moist crust. Allow the cake to cool. |
| Remove the paper from the bottom of the cake and
place it on a sheet of plastic or paper suitable for the rolling/wrapping.
Level the cake if needed and brush with half the syrup. Spread out
the mousse filling evenly from edge to edge. Lay the cup cakes across
the far edge of the cake (see the photo
album) , spreading a small
amount of filling between each cup cake. Brush some coffee syrup onto
each cup cake. |
| Lift the plastic and roll the cake towards you,
keeping it tightly rolled. Press it tight. Un-wrap and brush any remaining
syrup onto the outside of the log. Now wrap and roll the log in the
sheet. Tuck the ends in tight. This log should then be frozen solid
before processing further. |
| Prepare your second batch of Coffee Bavarian Cream.
Un-wrap the frozen log and trim the ends slightly, discarding the
trimmed edge. Transfer the frozen cake to the serving plate. Next
apply the "Bark" covering with the cake icing tip in a large pastry
bag. Start at the plate and make long continuous passes with the Bavarian
cream, lengthwise from end to end. Work up from both sides and
finish on top by over lapping with a final pass of the pastry bag. |
| With a clean knife dipped in hot water, slice the
cake into the desired portions portions. Re-dip and dry the blade after
each cut. |
| This log was decorated with chocolate curled shavings
and individual Christmas "pick" decorations, pressed into the
top of each serving. |
| Happy Holidays.! |
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