Buttercreams

1. 1

   Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves.

2. 2

   Continue boiling without stirring until thermometer registers 240F (soft ball stage).

3. 3

   Beat yolks until thickened.

4. 4

   Add liqueur; gradually beat in hot syrup.

5. 5

   Continue beating until cool, about 5 minutes.

6. 6

   Add butter 3 tablespoons at a time, beating after each addition.

7. 7

   Mix in orange juice concentrate.

8. 8

   Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining.

9. 9

   Invert cake onto sheet of plastic wrap.

10. 10

    Carefully remove paper.

11. 11

    Spread orange buttercream over cake, leaving 1 inch boarder on one long side.

12. 12

    Sprinkle with macadamias.

13. 13

    Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border.

14. 14

    Trim to make ends even.

15. 15

    Cut 2 inches off each end of roll at 45 degree angle.

16. 16

    Transfer roll to platter using plastic as aid and arranging seam side down.

17. 17

    Spread some chocolate buttercream on cut ends of 2 inch pieces.

18. 18

    With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps.

19. 19

    Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.

20. 20

    Spread remaining buttercream over cake.

21. 21

    Pipe buttercream in spirals over ends of buche and stumps, starting at center of each.

22. 22

    Run fork tines through buttercream to simulate bark.

23. 23

    Arrange holly and cranberries decoratively on buche.

24. 24

    Garnish with Meringue Mushrooms right before serving.

* Per serving · 4 servings · Values may vary.