And by “cake,” I don’t mean, “giant pile of fondant.” Too often, artistic cakes are just that. Eating a fondant cake is like eating a bag of refined sugar with a spoon. This one is actually a proper cake.
Stella Parks, the resident chef at BraveTart, made this stunning Eggnog Yule Log cake. It’s a sheet cake, which means that it’s rolled up carefully. That’s hard to do without making cracks in the batter. Stella filled hers with an eggnog-flavored custard. The bark is a mix of buttercream, dark chocolate and liquor. The mushrooms are edible, too. But unlike real mushrooms, these taste good. They’re made of meringue.