Every patisserie in France, in the run up to Christmas, has windows full of Buche de Noel or Yule logs — a filled sponge cake, rolled up and frosted to look like a log. It makes the perfect winter dessert that is as good with a cup of morning coffee as it is as the finale to a holiday meal. In this class Vindi Rathnayake will share techniques for creating this seasonal classic. You’ll make a chocolate genoise sponge cake filled with whipped chocolate orange (jaffa) ganache, and frosted with chocolate Swiss meringue buttercream. You’ll work in teams of two to decorate your cakes with homemade meringue mushrooms and sugared cranberries and rosemary.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.