Retro Cake Decorating
Who doesn’t love retro!
Mish Pattinson of VS Cakes shows Cake Life how to create a bit of nostalgia this Christmas.
Please send your retro designs to [email protected], we would love to feature them!
The festive season is well and truly upon us. Time to start thinking about the family Christmas cake design. This meant I needed to pop into my local cake shop for some last minute supplies.
I was shocked to see that they still stock and sell cake frill, plastic robins and holly leaves. Talk about a step back in time. I quizzed Tracey the owner about it and she advised me that they still sell loads of it in the run up to Christmas. I bought a set to take home.
This got me feeling all nostalgic remembering making Christmas cakes and Chocolate logs from the Bero book with my mum – using royal icing to make peaked “snow” and adding cake frill and the plastic decorations that has lovingly been kept from the year before. I reckon if I looked I would find a set safely stored at mums in a kitchen drawer! In fact I bet there are quite a few sets stored in kitchen drawers.
I decided to make a Chocolate Log for old times sake. I loved doing it as it made me feel 12 again and you know what, when I showed it to my husband his face lit up into a big smile and he said oh I used to love them. The only difference is this time I used chocolate bailey buttercream.
So whilst you are thinking on your designs for your family Christmas cakes you might want to take yourself back and make a quick chocolate log. Your children will love it.
Wishing you all a Merry Christmas and a Happy New year.
Quick Chocolate Festive Log
You will need..
1 x Chocolate Swiss roll – home made or shop bought
Festive cake card
Flour dredger filled with icing sugar
Chocolate Baileys Butter Cream
500g of Icing Sugar
250g unsalted buttercream
2 x generous tbsp. of sifted coco powder
Splash of bailey or Mil
Small amount of soft Chocolate ganache
- Cream the butter in a stand mixer until it is soft and fluffy.
- Add the icing sugar and mix. I like to do this a third at a time
- Add the Cocoa power and mix again
- Finally add a splash of milk or baileys and for extra yumminess some soft Chocolate ganache.
Making the Chocolate log
- Cut the Swiss roll to size and secure it to the festive cake card with a little butter cream.
- Using a pallet knife roughly cover the Swiss roll with butter cream. Remember the ends.
- Make a bark effect in the buttercream using the palette knife
- Use a fork to mark trunk rings on the ends,
- Add the plastic robin and holly
- Use the flour dredger to lightly sprinkle snow on your chocolate log.