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 Heather Newton will share techniques and recipes for this seasonal classic. You’ll make a gluten-free chocolate sponge cake filled with chocolate hazelnut buttercream, and frosted with espresso and dark chocolate ganache. You’ll work in teams of two to decorate your cakes with homemade meringue mushrooms, candied rosemary, and sugared cranberries.