hello food tubers is me cupcake Gemma
and it’s Christmas and I love Christmas
when I was a kid my mom always used to
get me a Yule Log because I was really
fussy and I didn’t like Christmas
pudding I’m going to show you how to
make something better than a Yule Log
and that is middie your logs they taste
amazing and because of all that booze
and spices and they’re a really really
Christmassy the first thing we need to
do is to make the sponge I’m just going
to use three large free-range eggs which
I am separating whisk these guys up the
egg whites first get them to a point at
which the peaks are kind of just about
forming and then you need to add 25
grams of caster sugar and then mix it
until they’re really holding I’m just
going to check them again just to see if
they’re ready and they are yeah so I’m
just going to pop that to one side until
I’m ready to use it and now I need to
whip my egg yolks up with another 50
grams of caster sugar until it’s gone
really pale light and fluffy
okay so what you’re aiming for is this
lovely pale yellow buttery kind of color
and it’s all gone a bit moosie and this
is just right for the next stage which
is putting the cocoa powder and a
Christmassy spices in so but a little
sip here and I’ve got 25 grams of cocoa
powder and then I’m going to get
Christmassy so I’ve got a teaspoon of
cinnamon and half a teaspoon of ground
ginger and then a good pinch of ground
cloves and just sift that through as
well because we don’t want to lose any
air because this is all lovely and
moosie and light now under needs a metal
spoon to fold all that through scrape
around the sides and bring it back into
the middle I like to turn the bowl at
the same time for maximum foliage so
that’s all nicely folded through I’m
going to grab just a tablespoon of my
egg whites to loosen up this mix because
this is quite sticky still fold that in
quite vigorously and then you need to
fold the rest of the egg whites in in
three stages and be quite gentle with
this because you don’t want to knock
more air out
mmm-hmm this is starting to lit really
fluffy and voluptuous
now it’s time to bake it so I’ve got a
baking tray greased and lined pour that
in don’t worry too much if you think it
looks a bit thin
these are minis and then I’m going to
use a cranked pallet knife then you
don’t have to like drag your knuckles
through your nice sponge and I’m just
going to spread it out a little bit so
that it reaches all the corners just be
really gentle right I think that’s nice
and level now so we bake it at 180
degrees C which is 350 Fahrenheit or 10
to 12 minutes check it at 10 if it needs
more add more mm-hmm
mmm smells really Christmassy and it’s
already got some bouncing back quite
nicely I’m just going to pop it down for
a couple of minutes to cool down and
then I’m going to turn it I’ve got a
board lined with baking parchment here
I’m just going to pop that on top of it
and it’s still pretty hot so I’m gonna
use these we should just drop out if
you’ve lined it right yes and I did and
because we don’t it dry out because it
is really thin I’m just gonna cover that
with a tea towel and get on with making
my buttercream buttercream is really
really easy and chocolate buttercream is
the best ever and I have got 60 grams of
dark chocolate use it chocolate with at
least 70% cocoa solids
I’ve got banner e in front of me and I’m
just going to break that up and pop it
into me bowl melt that over a really low
heat and if this won’t take very long at
all because there’s not much chocolate
in there
I’m going to take it off the heat to
cool down a bit so it’s just still
liquidy but nice and cool and I’ve got a
hundred grams of unsalted butter make
sure it’s nice and soft beat that really
well until it’s gone really pale and
fluffy right
that’s all nicely whipped up I’ve got
180 grams of icing sugar and I’m going
to sift that into the bowl in two stages
and mix really well in between each one
so start on a low speed and then
increase it
now it’s time for the next bit
right that’s gone really nice and pale
so I’m gonna get some brandy just add
two tablespoons and mix it for a couple
of minutes until it’s really pale and
fluffy smelling really Christmassy I’m
gonna put the chocolate in now just mix
that together with a blender as well
easy-peasy
and that is already mmm so it’s really
light and fluffy really mousse like so
I’ve got my delicious brandy chocolate
buttercream and my loveless sponge use
your crank pallet knife to spread it to
all corners of your sponge so it’s just
quite a thin layer but make sure the
whole thing is covered using a sharp
knife trim off those ragged edges so
once you’ve trimmed your sides off you
just need to cut it into rectangles I
reckon I can get 8 out of this and we’re
going to get rolling so roll away from
you hmm look at that guy that’s why I
don’t want to fill it too much because
you don’t want it to all smush out the
sides needs to be nice and neat and then
just carry on doing that with the rest
of them
but that’s what my little Yule logs
rolled up and raring to go so we’re
going to cover them in chocolate ganache
make them look like logs
I’ve got 115 milliliters of double cream
and I’m just gonna heat that but now I
just need to break up my chocolate so
100 grams here so with the cream you
don’t want to bring it completely to the
boil you just want to wait for it to
start getting little bubbles on the top
so once it’s ready just pour it straight
on to the chocolate and just leave it
for 1 minute and then stir it okay so
once that’s all nicely mixed and yummy
just grab a little spoonful of it and
drizzle it over each Yule Log okay
they’ve set for a couple of minutes and
nearly there but they don’t look very
lucky so you can use a skewer or a fork
but I like using toothpicks and I’m just
gonna drag but walk into the surface of
the ganache and then don’t forget the
end bit alright so they look a lot more
lucky now but they’ve still got a little
way to go so I’m just going to put the
EF de resistance
on top and I’ve made some little sugar
paste holly leaves and berries now you
use a little tiny circle cutter to make
my basic circle and then I cut out the
Holly leaf shapes using that and then
for the berries I just rolled them
together with my fingers okay there’s
just one more thing that’s gonna make
this extra extra Christmassy make it
flow on top so I’m gonna use some icing
sugar take the dorbz look at those
little bundles of joy
that’s so Christmassy they smell amazing
I can’t wait to eat them and hopefully
you can’t wait to make them and if you
like this video and you want to see more
yummy Christmas Eve videos and don’t
forget to subscribe to foodtube by
clicking on the link down there and if
you want more sweet stuff then you can
definitely subscribe to my channel which
is down here click on that and I hope
you have a wonderful Christmas and get
lots of chocolate all over your face Oh
and it’s Christmas and I love Christmas
when I was a kid my mom always used to
get me a Yule Log because I was really
fussy and I didn’t like Christmas
pudding I’m going to show you how to
make something better than a Yule Log
and that is middie your logs they taste
amazing and because of all that booze
and spices and they’re a really really
Christmassy the first thing we need to
do is to make the sponge I’m just going
to use three large free-range eggs which
I am separating whisk these guys up the
egg whites first get them to a point at
which the peaks are kind of just about
forming and then you need to add 25
grams of caster sugar and then mix it
until they’re really holding I’m just
going to check them again just to see if
they’re ready and they are yeah so I’m
just going to pop that to one side until
I’m ready to use it and now I need to
whip my egg yolks up with another 50
grams of caster sugar until it’s gone
really pale light and fluffy
okay so what you’re aiming for is this
lovely pale yellow buttery kind of color
and it’s all gone a bit moosie and this
is just right for the next stage which
is putting the cocoa powder and a
Christmassy spices in so but a little
sip here and I’ve got 25 grams of cocoa
powder and then I’m going to get
Christmassy so I’ve got a teaspoon of
cinnamon and half a teaspoon of ground
ginger and then a good pinch of ground
cloves and just sift that through as
well because we don’t want to lose any
air because this is all lovely and
moosie and light now under needs a metal
spoon to fold all that through scrape
around the sides and bring it back into
the middle I like to turn the bowl at
the same time for maximum foliage so
that’s all nicely folded through I’m
going to grab just a tablespoon of my
egg whites to loosen up this mix because
this is quite sticky still fold that in
quite vigorously and then you need to
fold the rest of the egg whites in in
three stages and be quite gentle with
this because you don’t want to knock
more air out
mmm-hmm this is starting to lit really
fluffy and voluptuous
now it’s time to bake it so I’ve got a
baking tray greased and lined pour that
in don’t worry too much if you think it
looks a bit thin
these are minis and then I’m going to
use a cranked pallet knife then you
don’t have to like drag your knuckles
through your nice sponge and I’m just
going to spread it out a little bit so
that it reaches all the corners just be
really gentle right I think that’s nice
and level now so we bake it at 180
degrees C which is 350 Fahrenheit or 10
to 12 minutes check it at 10 if it needs
more add more mm-hmm
mmm smells really Christmassy and it’s
already got some bouncing back quite
nicely I’m just going to pop it down for
a couple of minutes to cool down and
then I’m going to turn it I’ve got a
board lined with baking parchment here
I’m just going to pop that on top of it
and it’s still pretty hot so I’m gonna
use these we should just drop out if
you’ve lined it right yes and I did and
because we don’t it dry out because it
is really thin I’m just gonna cover that
with a tea towel and get on with making
my buttercream buttercream is really
really easy and chocolate buttercream is
the best ever and I have got 60 grams of
dark chocolate use it chocolate with at
least 70% cocoa solids
I’ve got banner e in front of me and I’m
just going to break that up and pop it
into me bowl melt that over a really low
heat and if this won’t take very long at
all because there’s not much chocolate
in there
I’m going to take it off the heat to
cool down a bit so it’s just still
liquidy but nice and cool and I’ve got a
hundred grams of unsalted butter make
sure it’s nice and soft beat that really
well until it’s gone really pale and
fluffy right
that’s all nicely whipped up I’ve got
180 grams of icing sugar and I’m going
to sift that into the bowl in two stages
and mix really well in between each one
so start on a low speed and then
increase it
now it’s time for the next bit
right that’s gone really nice and pale
so I’m gonna get some brandy just add
two tablespoons and mix it for a couple
of minutes until it’s really pale and
fluffy smelling really Christmassy I’m
gonna put the chocolate in now just mix
that together with a blender as well
easy-peasy
and that is already mmm so it’s really
light and fluffy really mousse like so
I’ve got my delicious brandy chocolate
buttercream and my loveless sponge use
your crank pallet knife to spread it to
all corners of your sponge so it’s just
quite a thin layer but make sure the
whole thing is covered using a sharp
knife trim off those ragged edges so
once you’ve trimmed your sides off you
just need to cut it into rectangles I
reckon I can get 8 out of this and we’re
going to get rolling so roll away from
you hmm look at that guy that’s why I
don’t want to fill it too much because
you don’t want it to all smush out the
sides needs to be nice and neat and then
just carry on doing that with the rest
of them
but that’s what my little Yule logs
rolled up and raring to go so we’re
going to cover them in chocolate ganache
make them look like logs
I’ve got 115 milliliters of double cream
and I’m just gonna heat that but now I
just need to break up my chocolate so
100 grams here so with the cream you
don’t want to bring it completely to the
boil you just want to wait for it to
start getting little bubbles on the top
so once it’s ready just pour it straight
on to the chocolate and just leave it
for 1 minute and then stir it okay so
once that’s all nicely mixed and yummy
just grab a little spoonful of it and
drizzle it over each Yule Log okay
they’ve set for a couple of minutes and
nearly there but they don’t look very
lucky so you can use a skewer or a fork
but I like using toothpicks and I’m just
gonna drag but walk into the surface of
the ganache and then don’t forget the
end bit alright so they look a lot more
lucky now but they’ve still got a little
way to go so I’m just going to put the
EF de resistance
on top and I’ve made some little sugar
paste holly leaves and berries now you
use a little tiny circle cutter to make
my basic circle and then I cut out the
Holly leaf shapes using that and then
for the berries I just rolled them
together with my fingers okay there’s
just one more thing that’s gonna make
this extra extra Christmassy make it
flow on top so I’m gonna use some icing
sugar take the dorbz look at those
little bundles of joy
that’s so Christmassy they smell amazing
I can’t wait to eat them and hopefully
you can’t wait to make them and if you
like this video and you want to see more
yummy Christmas Eve videos and don’t
forget to subscribe to foodtube by
clicking on the link down there and if
you want more sweet stuff then you can
definitely subscribe to my channel which
is down here click on that and I hope
you have a wonderful Christmas and get
lots of chocolate all over your face Oh
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