Robert Smythe, owner of Pastry Pants Bakery, has made the Bûche de Noël a holiday tradition both at his bakery and in his own home. The cake, often called a Yule Log, is a rolled sponge cake frosted to resemble tree bark. But for Smythe, it’s much more than just a dessert.
“My daughter was born on Christmas Eve, and ever since she was little, we’ve celebrated her birthday with a Bûche de Noël,” Smythe shares. “We had a family rule not to put up Christmas decorations until after her birthday to keep the two celebrations separate. Now, she helps me make the cake every year, and it’s become a wonderful time in the kitchen together.”
At home, the Yule Log can be made using Genoise sponge, which is egg-based and folded with flour. “I like chestnut flour for a unique twist,” Robert explains. Once the cake is baked, it’s filled with whipped cream, chocolate chips, and almonds, then rolled and frosted. Decorations can be as simple as powdered sugar for snow. Smythe adds meringue mushrooms and marzipan ivy leaves to evoke the magic of Christmastime.
At Pastry Pants, Smythe offers the Bûche de Noël by pre-order for Christmas. Smythe promises, "It’s meant to be enjoyed, and we make sure it’s as delicious as it looks.”