Log Cake Tutorial

• Bake and cool your cakes. I usually make sure I have at least two layers each 2 inches tall so the finished cake is a minimum of 4 inches tall.
• If you like to trim the caramelization off your cakes make sure to bake more cake or taller layers so you have 2-inch after trimmings
• Sometimes I even freeze the cake for half an hour so it's firmer to work with.
• Two cake drums the same size as the cake. For example, if you baked a 6-inch cake then use two 6-inch cake drums.
• Keep one drum for the bottom of the cake. Wrap the top drum in a sheet of ziplock plastic bag as shown in the video (read notes above) - Set aside for now

Level, torte and fill cake

• Level the cake layers - cut the domes off the cake using a bread knife or cake leveller
• Torte each layer into two horizontally
• I like to use a turntable with a non-slip mat. The non-slip mat under my cake drum prevents it from moving around.
• Place one cake board on the cake drum with a little ganache to help keep it in place.
• Simple syrup each layer with a pastry brush
• Add a big dollop of buttercream or ganache on each layer.
• Spread with a straight-edged spatula
• Place the next layer on top followed by more frosting until you have stacked all four layers
• Use a cake level to ensure the cake is leveled. You may need to press down on the side that is higher to help shimmy the frosting around.
• Then use two bench scrapers on either side of the cake to ensure the sides are straight. (just so the layers are not peaking out)
• Place the cake in the fridge for 10 minutes - the frosting will set and the layers won't move when you are frosting the outside.
• Trim the outside edge if necessary - you can see me do this in my video - This ensures the sides are straight.

Frost the top

• Put a large dollop of ganache on top of the cake. Spread it evenly with an offset spatula.
• Place the plastic-lined cake drum on top. Use a leveler to ensure it is leveled. Use two bench scrapers to ensure the top and bottom boards are lined as well.
• Place in the fridge to chill for 20 to 30 minutes.

  Tip- Chilling it now is important, so the top won't move while we frost the sides.

Frost the sides

• Crumb coat the cake - Use a straight-edge spatula to frost the sides. I like to first add a thin layer all around so the crumbs set in.
• Then continue to add more ganache all around the cake with a straight-edge spatula.
• Use a bench scrapers and smooth the sides.
• Continue to add and smooth the sides first using a bench scraper.
• Place the cake in the fridge for at least 4 hours. It is important that the cake be very chilled before the next step. You want the ganache to be hard!

Remove the top board

• Use an exact-O knife to cut the plastic on the top of the cake board. Then remove the board and carefully peel the plastic away.

  If done correctly you will have a straight unchipped edge. A few craters on the top are normal
• Now, add a big dollop of ganache on the top and smooth with a spatula. Use the bench scraper again to smooth the top and sides.

  Tip - Because the cake is chilled it is now easy to smooth the sides and top easily.
• You may have a little extra ganache lip on the top edges which can be removed with a knife.
• Chill the cake again until ready to decorate.

Cover the cake in fondant

• Brush the ganache cake with water making sure to get every inch of the cake to prevent air pockets
• Roll the fondant on a lightly dusted work surface dusted (cornstarch and powdered sugar)
• Drape on the cake, secure the edges first. Then smooth the sides. Cut off excess at the bottom with a pizza wheel.
• Use a fondant smoother to smooth the sides. Prick any air pockets with a needle or acupuncture needle. For this cake, you do not need sharp edges.

Impress the cake

• Use a woodgrain impression mat and press it on the side of the cake.

  Tip - I like to place the mat against the cake and use my fondant smoother to press firmly
• Next, mark the circular wood marks on the top of the cake
• Use a sugar shaper, Dresden tool or back of a paintbrush to deepen some of the lines on the woodgrain impression
• Make a few cuts or dents on the top edge (wood is not smooth on the top) see video

Paint

• Add ivory, Coppertone, and brown gel food colors on a large plate. Pour some vodka or Everclear. Use a large paintbrush ( 2-inch).
• First, brush the entire cake with ivory mixed in alcohol. You want a light shade. Do this on the top and side.
• Next, use a little darker shade by adding a little Coppertone to the ivory. Pain the sides of the cake. This time do not cover the whole surface. Leave a few places with the lighter color showing.
• Then, use a darker shade adding with a little brown to the ivory. Again do not cover the entire surface. Try to create shades of the three colors
• Let the pain dry for a few hours before you continue so you don't get finger impressions on it.

Finish the cake

• Next, marble the green with a little white to create the grass and moss.
• I used light green fondant for the moss and painted it with green.

mushrooms

• I used white fondant to make the mushrooms and dusted them with a little brown to create dirt