Cakes ♡, Christmas ♡, Desserts ♡, Winter ♡

Pink Glitter and Snowflake Yule Log ♡

Hello my frosted fairies! I hope you’ve had a delightful Christmas complete with sugar plum treats, gifts wrapped with satin bows and glistening snow flurries.I had a joy-filled day with my family and I was so grateful to receive some whimsical gifts which I will treasure forever.

This included the dreamiest pink and rose gold bow detail suitcase and pink ruffle backpack from Ted Baker, and the ‘Under the Christmas Tree’ palette & ‘Pink Swan Christmas Dreams’ brush set from Too Faced. If you’d like to see a ‘What I got for Christmas’ post just let me know in the comments section below!

IMG_2528

I’m very pleased to say that I uploaded my first YouTube video today which features my bedrooms transformation into a pink winter wonderland. I worked so hard on it and it would mean so much if you checked it out and left a little sprinkling of fairy dust in the comments section…

Today’s recipe is a festive classic with a twist. The Bûche de Noël or yule log is traditional Christmas dessert which is usually made with a genoise sponge and  chocolate buttercream. Nevertheless, I decided that I would adapt my raspberry and lemon swiss rose recipe by creating a pink glittery yule log.

IMG_2513

With a lemon and vanilla sponge, sweet raspberry sauce, dreamy vanilla buttercream & a white chocolate and pink ganache, this cake is a princesses pink dreams come to life.

IMG_2540

IMG_2515

I have adorned mine with an array of sugar snowflakes, gingerbread men and flowers. Make sure to serve yours with fresh cream and a cosy drink!

IMG_2522

IMG_2517

Ingredients:

For the lemon and vanilla sponge:

6 eggs

175g golden caster sugar

175g self-raising flour

1 tsp of Sicilian Lemon extract

50g butter (melted)

For the raspberry sauce:

100g raspberries

50g caster sugar

For the vanilla buttercream:

150g unsalted butter (softened)

2-3 tbsps of whole milk

300g icing sugar

1 tsp vanilla bean extract

For the white chocolate ganache: 

CupcakeJemma recipe

300g white chocolate

100g double cream

pink food colouring

Method:

For the lemon and vanilla sponge:

  1. Pre-heat the oven to 200˚C. Line a 27 x 40 cm Swiss roll tin with non-stick baking parchment.
  2. Using an electric whisk, mix the eggs and sugar together until light and fluffy (this can take 5 minutes.)
  3. Fold in the flour and lemon extract. Once this is complete, gradually fold in the melted butter.
  4. Pour the mixture into the tin (I only needed to use half of my mixture) and bake for 12-15 minutes until pale, but cooked and springy in the middle.
  5. Leave to cool down, then turn out onto a sheet of non-stick baking parchment dusted with sugar. Roll up into a Swiss roll and cool.

For the raspberry sauce:

  1. In a small saucepan, add the raspberries with the caster sugar.
  2. Over a moderate heat, cook the raspberries until the sauce starts to become a syrup. This will take a few minutes (Mash the raspberries with a potato masher to break them down quickly.)
  3. Take off the heat and strain through a sieve to remove the seeds.
  4.  Then pour into a small jug and set aside.

For the vanilla buttercream:

  1. Once you have measured out the butter, place it in a mixing bowl and mix with an electric whisk for five minutes. Don’t stop mixing until it reaches a white, fluffy consistency.
  2. Gradually add in the sifted icing sugar, one heap at a time and combine both ingredients at 2-3 minute intervals.
  3. Once they have been well mixed, (they should form a light, whippy texture) add in a couple of tbsps of milk and the Sicilian lemon extract – you may not need to use all of the milk, just use as much as you think you need.
  4. To test the consistency of the buttercream, grab a spatula and see whether the mixture is easily spreadable.

For the white chocolate ganache:

  1. Pour the double cream directly on top of the white chocolate and place in a microwave for one minute.
  2. Stir everything so that it melts thoroughly, combine them well and re-heat if not completely melted.
  3. Leave to chill for 5-10 minutes.
  4. Whip the mixture up with a hand whisk until its white, fluffy and a spreadable consistency
  5. Gradually add in the pink food colouring until it reaches your desired colour.

The Assembly:

  1. When the sponge is completely cool, unravel and spread with the raspberry sauce.
  2. Add a layer of the lemon buttercream overtop with a spatula and roll up into a swiss roll again.
  3. Spread the white chocolate ganache over the sponge, and sprinkle with snowflakes, glitter, sugar flowers and gingerbread men!

Here are a few more pictures of the end result! ♡

IMG_2529

IMG_2526

IMG_2521

IMG_2516

I hope you enjoyed this post fairy cakes! Please let me know in the comments section what your favourite Christmas dessert is and I’d also love to know what beautiful gifts you received this year ☁️🌸☁️

IMG_2524

If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)

Lots of love from

Sophie

xoxo

Advertisements

4 thoughts on “Pink Glitter and Snowflake Yule Log ♡”

  1. This is such a lovely post Sophie! I adore your blog & the pink Christmas yule log you made looks delicious! I love the little snowflakes and gingerbread men you added! It’s so adorable! Everything you got for Christmas sounds a dream! I can’t wait to read your ”What I got for Christmas” post and see the beautiful pictures of the lovely gifts you received! Have a wonderful rest of your day princess! 🎄🎀

    Liked by 1 person

    1. Thank you Kayla! I just adore Christmas baking, what is your favourite sweet treat to make? ☁️💕🍬🍥 & I can’t wait to share the items with you (I’m currently writing up the post tonight and I took all the pictures today) I hope your last few days of 2018 are magical 🌸🕊🌸

      Liked by 1 person

      1. You’re welcome Sophie! so do I! I absolutely love making my own Christmas cupcakes, I always try to do something different each time. Next Christmas, I’ll be sure to do a blog post! But I also adore sugar cookies and gingerbread cookies! they are delicious! I can’t wait to see the beautiful photos you took! I hope your last few days of 2018 are magical too! 🎄🎀🍰🍬🌸🍪

        Liked by 1 person

      2. I love to make Christmas cupcakes too! I don’t know if you saw my marshmallow and snowman gingerbread cupcakes which I made earlier this month? They were inspired by Peggy Porschen’s ‘Cosy Christmas’ range 🌸⛸❄️🍰& I’m going to be uploading a Snowflake sugar cookie recipe in the New Year! 🌨🎀☃️🍪

        Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s