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1
Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves.
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2
Continue boiling without stirring until thermometer registers 240F (soft ball stage).
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3
Beat yolks until thickened.
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4
Add liqueur; gradually beat in hot syrup.
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5
Continue beating until cool, about 5 minutes.
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6
Add butter 3 tablespoons at a time, beating after each addition.
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7
Mix in orange juice concentrate.
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8
Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining.
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9
Invert cake onto sheet of plastic wrap.
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10
Carefully remove paper.
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11
Spread orange buttercream over cake, leaving 1 inch boarder on one long side.
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12
Sprinkle with macadamias.
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13
Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border.
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14
Trim to make ends even.
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15
Cut 2 inches off each end of roll at 45 degree angle.
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16
Transfer roll to platter using plastic as aid and arranging seam side down.
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17
Spread some chocolate buttercream on cut ends of 2 inch pieces.
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18
With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps.
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19
Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.
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20
Spread remaining buttercream over cake.
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21
Pipe buttercream in spirals over ends of buche and stumps, starting at center of each.
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22
Run fork tines through buttercream to simulate bark.
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23
Arrange holly and cranberries decoratively on buche.
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24
Garnish with Meringue Mushrooms right before serving.
