Reviewed: Feb. 1, 2012

Great recipe for a traditional holiday dessert that's sure to impress. Try it--you'll surprise yourself.

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Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 3, 2012

WOW!!! Thank you so much for leading me to Kitchen Success with a jelly-roll cake!!! I have tried for years unsuccessfully and this time it actually came out perfect!!! I will hold on to this recipe as my base and have fun experimenting with new flavors and fillings! Thank you so much--it was a Christmas Kitchen Miracle!!!! :)

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Reviewer:

MMMICHELLE

Reviewed: Dec. 31, 2011

I thought this was a great "first timer" recipe. I have never made this before and felt that it was pretty easy. There is no recipe for the "icing" or the Meringue Mushrooms so I had to go on a search for that, but honestly this was a very light and yummy dessert. I omitted the cocoa from the whipped cream and left it subtly sweet. Thank you!

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Reviewer:

katrinangel2

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Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Dec. 29, 2011

Great recipe, very chocolatey cake. Followed the recipe exactly, pretty easy to prepare. And very close to the "real" buche de noel in France. Will definitely make this recipe again... Thanks for sharing.

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Reviewer:

klove radio

Reviewed: Dec. 28, 2011

This was incredibly good. Could some one tell me if I could use round cake pans to make this a year round confection. My family is in love with this recipe.

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Reviewer:

pat m.

Reviewed: Dec. 28, 2011

Delicious and quite easy to make. I made this for Christmas Eve and everyone loved it. It takes like a mousse cake. I took another reviewers advice and beat the hell out of the yolks-until it looked liked melted butter. I used the whipped cream for filling and had plenty to frost the cake. I decorated with fresh cranberries and mint leaves to resemble holly. Turned out delicious and very pretty!

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Reviewer:

Mamita

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 28, 2011

My family was stunned when they saw the Buche. Not only were they shocked at how pretty it was but they were amazed at how great it tasted. I made a cocoa buttercream frosting to go with it. The cake is so rich that it probably doesn't need it, although it does help with the looks. Perfect luxury for the gluten free folks in your life.

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Reviewer:

susanbryg

Reviewed: Dec. 28, 2011

I've always wanted to make one of these. It came out great. Very tasty - no leftovers.

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mharrold2

Reviewed: Dec. 28, 2011

This recipe is absolutely delicious. I agree with those who suggested spraying the parchment paper. It does help. That said, the product was extremely difficult to roll -- it kept cracking. The refrigeration helped keep it all together...and my family raved about it. While I swore I'd never make it again due to dealing with the cracking, I may change my mind after the family feedback and tasting it myself. It truly is a fine holiday treat.

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Reviewer:

Sazzy1

Reviewed: Dec. 26, 2011

This cake was a little extra work, but really fabulous and everyone loved it. I didn't frost mine, and I feel like it would have been too sweet if I had. I dusted the towel with confectioner's sugar (very generously) before turning the cake onto it AND dusted the cake before rolling. It kind of looked like a birch log when I finished, so I cut a piece of copy paper into narrow triangular strips, laid them across the cake and gave it an extra dusting of confectioner's sugar. I also added some extra striations with a vegetable peeler. I've uploaded the picture to share. This one might become a yearly tradition!

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