Stump De Noel Cake Recipes

THE BEST TREE STUMP CAKE

Steps:

• Preheat the oven to 350 F. Grease and line a 16x22 inch baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, baking powder, and sea salt.
• Beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color. Reduce the mixing speed to medium/low and add vanilla extract and buttermilk. Mix for a minute for the ingredients to blend well. The batter will be a little thin and that's what you actually want.
• Remove the bowl from the mixer stand and add in the prepped dry ingredients (flour, baking soda, baking powder, and sea salt) into the egg mixture, 1/2 cup at a time. Using a hand whisk, gently mix in the dry ingredients with each addition, trying not to deflate air pockets as much as possible.
• Transfer the batter into the earlier greased 16x22 inch baking sheet lined with parchment paper.
• Bake in a preheated oven at 350 F (180 C) for 15 minutes.
• Remove from the oven. Allow the cake sponge to cool on the baking sheet for about 10 minutes before transferring it from the baking sheet onto a cooling rack.
• Make another batch of this sheet cake sponge using the same ingredients for this cake.
• Cool both sheet cake sponges completely before frosting.
• While the cake sponges are cooling, make the frosting.
• First, you will need to make the chocolate ganache (my favorite NO FAIL recipe) and cool completely before proceeding with the rest of the frosting instructions.
• Start by beating softened butter until creamy and smooth. Add softened cream cheese and beat again until both are well combined.
• Then add cooled chocolate ganache and mix until well combined, for a minute or so. Scrape down the cream off the sides of the mixer bowl halfway through.
• Mix in cocoa powder and then add powdered sugar, half a cup at a time. Once the powdered sugar is well blended in, increase the mixing speed to high and beat for a minute.
• NOTE: This entire batch of frosting is for the inside of the cake only. You will need to make another batch of this frosting recipe to decorate the top and the sides of the cake later on after the cake sets for at least 4 hours, or overnight.
• You should have your 2 sheets of 16x22 cake sponges cooled completely before frosting them.
• Split each sheet cake sponge in half vertically to have four 7x20 inch cake sponges (even though the photo below is showing just one sheet).
• Using a half-cup ice cream scoop, add 4 scoops of frosting to each of the 4 strips of sponge cake.
• Using a cake spatula spread out the frosting evenly over all 4 strips of cake sponges. (The image below shows only one sheet cake sponge, repeat the same frosting steps with the second sheet).
• This is a tricky and very important step. Start rolling the first strip like you would roll a regular cake roll. Firmly roll the sponge while at the same time focusing on preventing the cake sponges from breaking. Add the next strip by lining it up the short sides next to each other as soon after the previous one ends.
• Use the parchment paper for stability to help hold the roll together during the rolling process so that it does not unroll. Use all 4 strips of sheet cake sponges as one continuous long roll. When rolling up the last strip leave the parchment paper on and wrap additional strips of parchment paper (the ones you baked the cakes on) around the entire perimeter to hold this cake in place.
• Flip the cake log upright. You will need an assistant to hold both ends of the parchment paper snug around the cake, while you secure the parchment papers together by taping a long strip of 2" wide clear scotch tape over the parchment paper all the way around the cake.
• If you have some frosting left (usually a cup or so), use it up by spread it over the top of the cake. Then refrigerate the cake for 4 hours or overnight (my preference).
• Make the Frosted Cranberries the night before to give them time to dry and be ready for decorating the cake the next day.
• The next day I start by making another batch of the frosting. Once the frosting is done, cut the clear tape and peel the parchment paper off the cake. The cake should be set, firm, and stable at this point. It is ready to be decorated.
• Add about one and a half cup more of the frosting on top of the cake. Spread it out evenly. Then using a cake spatula, make the swirl design.
• Then fit a piping bag with a Wilton 1M attachment and fill with chocolate buttercream. First, pipe rose shape spread out randomly all around the cake. Then pipe vertical strips of cream in between the rose-shaped design starting from the base of the case to the top around the perimeter to represent the bark of the tree.
• Decorate the cake with fresh pine tree stems and frosted cranberries. You may also decorate the cake with meringue mushrooms (using this meringue cookies recipe) or however you like.
• Place the cake into the fridge for a couple more hours.
• Just before serving the cake sprinkle some powdered sugar to resemble the snow.
• If you like to see nice and clean slices of cake as I do, it is important to know a few tips that will deliver that satisfying look for you. Slicing the cake with a warmed clean knife will turn out each and every slice of the cake clean and beautiful.
• Place a long knife into a tall cup filled with hot water for 15 seconds or so. Remove the knife from the water and dry it using a paper towel. The hot knife will melt away stickiness and cleanly slice through the layers if you cut only in one downward direction, and pull the knife out at the base of the cake.
• Repeat the same instruction each time you make a slice and you've got a drool-worthy presentation with each slice of this deliciousness you worked so hard on. Happy slicing and eating!
• Enjoy with a cup of hot tea or latte!

WOODLAND STUMP CAKE

Steps:

• Chiffon Cake: Preheat oven to 350 degrees. Brush two rimmed baking sheets with butter. Line with parchment; butter parchment.
• In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Divide batter evenly between prepared sheets and spread to edges with a spatula. Bake until tops spring back when lightly touched, about 18 minutes. Dust two kitchen towels with confectioners' sugar. Invert one cake onto a towel; remove parchment. Dust with more confectioners' sugar. Starting at one short side, roll into a log, incorporating towel. Repeat with remaining cake. Let cool completely.
• White Modeling Chocolate: Stir together white chocolate and 3 tablespoons corn syrup until mixture has consistency of thick batter or very soft dough. If mixture is too thick, add remaining 1 tablespoon corn syrup. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with confectioners' sugar; knead until smooth and pliable.
• Semisweet Modeling Chocolate: Stir together semisweet chocolate and corn syrup until mixture has consistency of thick batter or very soft dough. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with cocoa; knead until smooth and pliable.
• Chocolate-Hazelnut Filling: In a small bowl, whisk together chocolate-hazelnut spread and 1/4 cup cream until thickened. In a large bowl, whisk together remaining 3 cups cream and confectioners' sugar until soft peaks form. Add chocolate mixture and continue whisking until stiff peaks form.
• Assembly: Unroll cooled cakes, remove kitchen towels, and reroll. Cut each cake crosswise into thirds. Unroll one piece of cake and spread with about 1 cup filling. Roll into a tight spiral and place, cut-side up, in center of a large serving platter. Unroll a second piece of cake, spread with another 1 cup filling, and wrap around perimeter of first piece. Repeat with remaining 4 pieces of cake. Spread remaining filling over top and sides of cake.
• Roll white modeling chocolate into a 1/4-inch-thick round, about 11 inches in diameter. Place on top of cake and fold overhanging edges down sides of cake. Lightly brush overhanging edges with water. Roll 1 1/2 cups semisweet modeling chocolate into a 6-by-8-inch rectangle. Use the handle of a wooden spoon to press a pattern crosswise on semisweet chocolate to resemble bark. Use a pizza wheel to cut a straight edge along one long side of semisweet chocolate. Affix bark to perimeter of cake, cut-side up, and gather bottom to resemble roots, placing small balls of semisweet chocolate in between bark and cake to create more dimension. Continue in this manner, working around sides of cake. Repeat process with remaining semisweet chocolate, then seam pieces of semisweet chocolate together by pinching and folding over each other to create a gnarled appearance.
• Using a paring knife, score lines onto surface of tree stump, radiating out from center, to resemble cracks. Use a soft bristled brush to dust white chocolate with cocoa. Mix a small amount of cocoa with water, one drop at a time, until it has consistency of thick paint. Dip the tip of a 2-inch-wide coarse brush into cocoa mixture; dry-brush tree rings onto surface of tree stump. Brush sides and roots of stump in some spots with corn syrup; sprinkle pistachios over brushed spots to create appearance of patches of moss. Place a few candy mushrooms on sides of cake. Decorated cake can be stored in refrigerator, covered, up to 1 day.

WINTER TREE STUMP CAKE

Steps:

• For the tree stump cake: Put about 1/2 cup of the buttercream frosting into a bowl and dye it to look like the inside of a tree stump (a few drops of yellow and brown food dye). Spread a thin layer of the colored buttercream onto the top of your prepared 6-inch cake and smooth out into a flat layer. Using a cake comb in a clockwise motion, create concentric circles on the top of the cake to represent the rings of a tree.
• Dust the bench with cornstarch and roll out the dark chocolate modeling chocolate so it is approximately 1/2 inch taller than the height of your cake and at least 20 inches long. The modeling chocolate should be kept fairly thick, approximately 1/2-inch.
• Using the sculpting tools, start texturing the modeling chocolate with scrapes, lines, divets, etc.
• After it is textured, trim the bottom edge so that you have a straight line. Wrap the modeling chocolate around the outside of the iced cake.
• For the cardinal: Roll some of the red modeling chocolate into a ball a little larger than a golf ball. Rolling one end between two hands, taper the ball to a teardrop shape. The pointed end of the teardrop will be the head. Pinch the top of the head and pull backward to make the tuft of feathers on the cardinal's head. With a rolling pin, flatten the remaining red modeling chocolate to 1/8-to-1/4-inch thick. Cut out 3 teardrop shapes about 2 inches long using either a craft knife or a teardrop-shaped cookie cutter. These will be the wings and tail.
• Dampen one side of each wing with a drop of water and stick them to the sides of the body. Do the same with the tail and stick it to the back. Use a tool to add feather details to the wings and tail if desired.
• Using a rolling pin, roll out a small amount of black modeling chocolate to about 1/8-inch thick. Cut it into a diamond shape to make the black part of the cardinal's face. Dampen one side of the black chocolate and stick it to the face area of the cardinal. Use the dragees for eyes. (If you don't have dragees roll 2 small balls of black modeling chocolate with your hands to about 1/4-inch diameter. Stick them to the cardinal's head.)
• Using ivory modeling chocolate, make a teardrop shape about 1/2-inch long. Stick it to the cardinal between its eyes to form a beak. Use a sculpting tool or a butter knife to add the mouth detail to the beak.
• For the mouse: Choose a modeling chocolate color for your mouse - white, tan, grey, brown or a more fanciful color. Roll some of the mouse color modeling chocolate into 2 balls; 1 about the size of a golf ball, the other a little smaller. Dampen a small area of each ball with water and stick them together. These will form the head and body of the mouse. The larger ball is the body.
• Roll 2 balls of mouse color modeling chocolate about the size of peas and stick them to the front of the mouse's head. Roll a small tube, 1/4-to-1/2-inch long and lay it between and on top of the 2 small balls. This will be the nose part of the mouse's muzzle.
• Roll 2 tubes of the mouse color modeling chocolate about 1-inch long each for the mouse's forelegs. Attach them to the side of the body and head.
• Roll 2 small balls of the mouse color modeling chocolate about the size of grapes and partially flatten them. These will be the haunches of the mouse's back legs. Attach them to the rear of the body on either side.
• Make the mouse's 4 paws by rolling 4 balls out of pink modeling chocolate about 1/2-inch in diameter. Attach them to the ends of the forelegs and the front of the haunches. Use a sculpting tool or knife to add toe details to the paws.
• Roll a very small ball of pink modeling chocolate and apply it to the tip of the nose.
• Roll a "snake" of pink modeling chocolate between your hands for the tail and attach it to the mouse's behind.
• Using a rolling pin, flatten out some pink modeling chocolate and some mouse color modeling chocolate. Using a 3/4-inch cookie cutter, cut 2 circles of each color. Dampen the backs of each pink circle and attach them to the mouse colored chocolate circles. These will be the mouse's ears. Attach them to the mouse's head.
• Attach a very small piece of white or ivory modeling chocolate to the underside of the mouse's muzzle to make the protruding incisors.
• For the mouse's eyes, use the dragees. (If you don't have dragees roll 2 small balls of black modeling chocolate with your hands to about 1/4-inch diameter. Stick them to the mouse's head.)
• Add your sculptures to the cake.
• Use the extra buttercream to add a snow effect to the top of the trunk and the board or plate your cake is on. Accent the snow with some clear crystal sugar.

BUCHE DE NOEL

Steps:

• Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
• To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.
• Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
• Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45-degree angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.
• In the top of a double boiler or in a heatproof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
• When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.

STUMP DE NOEL CAKE

Steps:

• Cake: Whisk together in a bowl: Flour Cocoa Powder Baking Powder Baking Soda Salt Set aside In the bowl of an electric mixer fitted with a flat beater: Butter on medium speed until smooth, 30-45 seconds. Reduce to low and add sugar,until blended. Increase speed to med. high until light & fluffy. Stop occasionally to scrape the sides. Add eggs, beating after each addition, until the batter is thick and creamy. Stop to scrape the sides. Add vanilla Reduce speed to low and add flour in 3 additions, adding sour cream alternately, beginning and ending with flour. Remove bowl and gently fold in melted chocolate. Pour into pan, tap to release air. Bake 60-70 minutes. Transfer to a wire rack to cool about 10 minutes. Invert onto a cooling rack and cool for 1 hour. Glaze: Place chopped chocolate in a bowl. In a small saucepan(medium heat) bring cream to a simmer. Pour the cream over the chocolate and stir until melted and smooth. Set the rack with the cake over a cookie sheet covered with parchment paper and pour the glaze over it. Let it cool to room temperature, then dust with powdered sugar just before serving. Garnish the top and sides with fresh Holly Leaves.