I’ve often said guests may not recall the menu, but they should always remember the dessert.
Spectacular desserts that wow family and guests have long been my trademark and never is that truer than at Christmas.
I’ve aways delighted in my guests’ joy elicited by a glorious, sweet grande finale, whether it’s a snowball cake with spun sugar, a selection of mouthwatering pies and tarts, or a tray overflowing with decorated cookies.
The key to memorable desserts is unlocking guests’ childlike wonder. It’s like a child in a sweets shop. The sight of walls lined with bins of candy, barrels full of wrapped saltwater taffy, and huge lollipop trees is enough to make anyone smile as the child dashes in amazement from one to the next.
I like my guests to feel like that, especially at Christmastime.
Nevertheless, I want folks to be able to successfully recreate my desserts. Whether in a cooking class, television show, one of my cookbooks, or in this column, my desserts must dazzle the eye and taste divine, but they must be easy enough for you to make and serve with pride.
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That’s why I love the Buche de Noel, commonly called a yule log cake.
This impressive, but easy Dutch mocha cake is baked in a jellyroll pan, rolled in a towel while warm so it holds its shape while cooling, re-rolled into a log after filling with Dutch chocolate mocha buttercream, then frosted.
As with most desserts, it’s the garnish that takes this cake from lovely to spectacular. A fork pulled through the frosting imitates tree bark, tinted frosting creates holly leaves and berries, fragrant greens accent the platter, and meringue mushrooms add a final touch.
You’ll find the meringue mushroom recipe on my website. Merry Christmas!
Christy Rost is a cookbook author, host of Celebrating Home cooking videos, and longtime Park Cities and Preston Hollow resident. Her ‘At Home with Christy Rost’ cooking series for Eat This TV Network airs on AmazonFire, AppleTV+, Roku, Samsung TV, and YouTube. Visit christyrost.com for details and recipes.
