It's Been Fun
Dyann Bakes
Dear Fellow Bakers, Viewers and Friends, ...
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Buche de Noel!
Dyann Bakes
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble "snow", and crafting "mushrooms" out of meringue or marzipan as a final garnish. It's no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone! ...
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Caramel-Coated Apples, a Halloween Special!
Dyann Bakes
Everything's ready! The pumpkin is carved, the costumes are made, and the yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet. How about gooey-chewy-sweet-n-crunchy caramel apples? ...
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Tip #9 Supreme a Citrus Fruit
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To supreme a citrus fruit is to remove the fruit's fleshy sections from the skin, pith, membranes, and seeds. This creates glittery wedges that are the perfect addition to fruit salads and other delicious desserts. Check out how to prepare these citrus-y segments!
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Chocolate Chip Pumpkin Bread!
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Autumn has finally arrived, and nothing celebrates this colorful season better than our favorite orangey veggie ...the pumpkin! ...
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Tip #8 Vanilla Bean
Dyann Bakes
Vanilla is an integral spice in the pastry kitchen. The fruit of orchids, vanilla pods are filled with thousands of fragrant little black seeds. Tune into this tip and learn the best way to extract these flavorful specks!
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Tip #7 Folding
Dyann Bakes
Folding is a technique used to prevent deflating a light and airy mixture when combining it with a denser mixture. Watch and learn how to master this method of mixing!
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Viewer Question: What is a Springform Pan?
Dyann Bakes
JoAnn from Seattle Washington wants to know, What is a springform pan? and find out what they do and how to use them.
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Super Fudge Brownies!
Dyann Bakes
Here's the perfect recipe for chewy gooey fudge brownies. Perfect with an ice cold glass of milk, you'll want to make these delicious bar treats time and time again! ...
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Tip #6 How to Best Cut a Round Cake
Dyann Bakes
Getting a lot of pieces from a round cake does not need to be difficult. Thick or thin, this simple tip will help you make the exact amount of slices you need!
info_outlineIf you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.
Download the recipe as a PDF file
Preparing the Plain or White Génoise
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup granulated sugar
Pinch of salt
for Chocolate Génoise Substitute 1/3 cup cake flour, 1/3 cup cornstarch, 1/4 cup unsweetened cocoa powder, and a pinch of baking soda for the dry ingredients used in the plain génoise. Continue to use 1/4 granulated sugar, 3 large eggs and 3 large egg yolks, and a pinch of salt
Preparing the Cake
- Cover the cooled layer with a clean piece of parchment paper, and then cover the paper with a clean sheet pan
- Invert the cake between the pans
- Lift off the top pan, and peel off the paper stuck to the bottom of the cake layer
- Replace the just removed parchment with a clean piece of paper covering the cake, and place a sheet pan on top of it
- Invert the pans again; remove the top pan, and parchment paper. The cake layer now rests on a clean piece of parchment
- Spread the filling of your choice (flavored whipped cream, butter cream, ganache) on the layer with a metal spatula
- With the long edge of the layer closest to you, roll the layer by picking up the edge of the paper and easing the layer into a curve
- Continue to use the paper to roll the layer into a tight cylinder
- Wrap the paper tightly around the roll, and twist the ends like a piece of wrapped candy
- Refrigerate for 2 hours (1 hour in the freezer) so cake can "set"
- Remove the rolled cake from the refrigerator and unwrap
- Trim the edges diagonally, cutting one piece to be 2 inches in length from the end of the log
- Place the roll on a platter, and position the uncut end of the 2 inch piece about two thirds along the top side of the roll, making a short "branch" or "knot"
- Cover the bûche with butter cream, ganache, or whipped cream (whipped cream is not the usual choice for the outer covering), making sure to cover the curve up the protruding branch on top of the log
- Leave the branch ends unfrosted, or frost one of the two ends. Always leave the protruding branch end unfrosted
- "Streak" the butter cream with a fork or decorating comb
- Dust plate sparingly with confectioners' sugar to have "snow"
- Cut diagonal slices to serve
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