Serves: ~16
Approx cost: ~€5
Approx calories (per serving): ~290
Approx preparation and cooking time: ~40 minutes + time to wait for ganache to cool
[dropcap style=”font-size: 60px; color: #0B0B61;”]From England, to France – this time I’m posting another festive cake! With all the cake that’s running through my blog these days you’d be forgiven for thinking that I was enormously rotund. I may not be as svelte as I would like… but who is? Besides – Christmas comes but once a year! I can continue my diet in the new year – that’s what New Years’ resolutions are for 🙂 Before we launch into the recipe though, I got tagged in a rather fun little game called “Bloggers Unplugged”. I was hoping someone might do this because I do enjoy things like this, and luckily Sissi at WithAGlass.com picked me among her 5 people to nominate to do the game next! Ten questions, ten answers – what fun 🙂 Without further ado, let’s jump straight in:
1. What, or who, inspired you to start a blog?
Hmm – I’ve had a website in various forms for a long time but I’ve never actually tried any blogging platforms. I wanted a creative outlet to write about food, cooking and my floundering photographic skills a bit more, and I wanted something to fill my time with, and thus my blog was born.
2. Who is your foodie inspiration?
I watch a lot of cooking shows – most recently I’ve been watching a Swedish TV show, called Halv åtta hos mig – I can’t believe there’s an English wikipedia article about this show 😀 I don’t think it’s possible to attribute inspiration to a particular person. The most inspirational thing I think is seeing what “normal” people can cook. Sure, it’s fun watching Mr Celebrity Chef cooking up his Cornish gamehen in truffle sauce on national TV, but seeing the sort of things that ordinary people come up with, be it in their blogs or on TV… that’s what I find really interesting.
3. Your greasiest, batter-splattered food/drink book is?
Eep – I’d probably say my cellphone. I have a few cookery books but by and large they don’t make it into the kitchen. They’re usually by the bed, providing me with some night-time reading, When I’m in the kitchen I’m usually either peering around the corner to my computer monitor or looking at my cellphone screen :p
4. Tell us about the best thing you have eaten in another country, where was it, what was it?
Oh oh, where to start? Can it only be one thing? Well, I think if I absolutely had to choose it would be Braised Elk on a bed of mashed potato, roasted root vegetables, watercress and brown sauce with sourdough bread in a restaurant at Skansen, Stockholm, Sweden – One of the best meals I’ve had in a long time at a restaurant and only about €11 per person if I remember correctly.
5. Another food blogger’s table you’d like to eat at?
Kristy, from Eat, Play Love – I have a suspicion that their meal times are a whole load of fun – especially when Miss A. upturns her plate 😉 Plus I’d probably be able to try Nicaraguan food, or something, thanks to their culinary world tour!
6. What is the one kitchen gadget you would ask Santa for this year (money no object of course)?
A pan like this
7. Who taught you how to cook?
Well – I guess my mother. I mean, I didn’t really have in-depth teaching lessons from her, but I expressed an interest in cooking one day (I think the first thing I made was macaroni cheese for the family!) and she guided me through it, helping me follow the recipe. Aside from that? Well, I guess I just kind of picked it up.
8. I’m coming to you for dinner, what is your signature dish?
Starter: Diced beetroot, mixed with mint, diced feta cheese, olive oil, balsamic vinegar, shaped into a round or quenelle, with freshly baked bread.
Main Course: Seared pork tenderloin, gratin dauphinois, grilled aubergine, kiwi sauce.
Dessert: Cheesecake (the uncooked variety)
9. What is your guilty food pleasure?
Haha – chocolate I think, or hummus. I can go through a bowl of hummus in mere minutes! Ah, I just thought of something, and this is really trashy. Pickled cucumbers, wrapped in a slice of wafer-thin ham, then re-wrapped in a slice of hamburger cheese. I do not know why I love this so much, but it’s amazing!
10. Reveal something about yourself that others would be surprised to learn?
Ehm – well, I guess the fact that I have a replica long-swords in my wardrobe might be surprising. It was a length of service awards from the company I work for. Much to my dismay, my wife was firmly against my plans of re-enacting epic battles over the sofa, Sparta-style. I’m not even allowed to use it to cut cheese with! 🙁
Now all the remains is for me to pick five people myself, so – if you haven’t already done it before, and you feel like playing along, I choo-choo-choose you:
- Kristy, from Eat, Play, Love
- Stefanie, from A Dash of Sugar and Spice
- Priya, from Priya’s Now Serving
- Ping, from Ping’s Pickings
- Kelly, from Inspired Edibles
Again, apologies if you’ve already done it and I’ve just forgotten about it! Thanks all 🙂
Onto today’s post however. To contrast against the heaviness of the Christmas Cake I thought a Yule Log would be nice as well. I’m not the most skilled person in the world at making these, and as far as French tradition goes, mine are probably a fair bit different, but I like mine a lot. They have all the things a good chocolate should have, and the whole giant thing is about a quarter of the price of the tiny, filthy things which my local bakery sells with frosting that tastes like margarine. Of course, you can get delicious chocolate logs in France, but this place isn’t one such purveyor alas. My baking tray is much too small for the mixture, meaning the cake was too thick and insead of being a neat roll, was more of a folded over flop, which cracked on the fold, but as you can see, that’s nothing that a liberal application of ganache won’t fix 😉 The taste was unaffected and it was positively delicious, so if you’ve never made one before, I’d strongly recommend this!
Ingredients
For the cake
- 140g Sugar
- 100g Self-Raising Flour
- 25g Cocoa Powder
- 5 Eggs
For the filling
- 250g Icing Sugar
- 100g Butter, softened
- 2 tbsps Cocoa Powder
- ~2 tbsps Milk
- 2-3 tbsps finely chopped Cherries, or Cherry Jam
For the icing
- 150g Cream
- 200g Milk Chocolate
- Icing Sugar to dust on
Instructions
- A few hours before, you need to make the ganache for the icing. It takes a long time to set, so allow at least 5 hours or so. Start by heating the cream in a pan. Bring it to just before boiling point and then add in the chocolate, broken into chunks. Remove from the heat and stir until all the chocolate has melted, returning to the heat briefly if you find that the temperature comes down too much to prevent efficient melting. Once you have a well blended, smooth ganache, transfer to a jug, cover and leave in a cool place for some hours, until it starts to take on a “spreadable” consistency. If you find it takes an inordinate amount of time, don’t worry – it will set eventually. I’ve made ganache before which didn’t set for 24 hours – you just need to be patient.
- Next we’ll make the cake. Start by pre-heating your oven to 190 degrees Celsius. Next, crack open and separate the 5 eggs. Place the whites into a large bowl and set aside. Put the yolks into another bowl with the sugar and whisk, using a balloon whisk, or an electric whisk for a couple of minutes, until the mixture has increased in volume and turned a pale yellow colour. Fold the flour and cocoa powder into the yolks.
- Clean the blades of the electric whisk and the whisk the egg whites until you can form soft peaks in them.
- Combine the yolk mixture with the whites – folding in slowly, so as to conserve as much air in the mixture as possible. Once you’ve done this, grease a baking tray, and line it with baking paper. Ideally, the tin should be at roughly 32cms x 32cms – a little taller and narrower is fine. Pour the mixture into the baking paper and smooth out to fill the corners and edges. Place into the pre-heated oven and bake for about 12 minutes.
- By the time the 12 minutes is up, the cake should feel firm on top. Remove from the oven and allow to cool while you prepare the filling. Place the icing sugar and cocoa powder in a large bowl and add in the softened butter. If the butter is not soft enough, place it on a small plate and give it a blast on full power in the microwave for a few seconds (like 4 or 5). Mix the sugar, cocoa and butter well, and then add in the milk, a little bit at a time, until you can blend to a paste.
- Turn out the cool cake onto a flat, clean surface and carefully remove the baking paper from the bottomg. Spread the buttercream filling over the cake, going right up to the edges. Spread the jam or chopped cherries on top of the butter cream and then roll up loosely.
- Spoon the cooled ganache over the top of the roll and spread out, not forgetting to cover the sides and ends. When done, run a fork up and down the “log” to make the ganache look a bit like bark. Sift icing sugar over the top (for the snow!) and try not to eat it all at once! Enjoy! 🙂
Looks so so good! You have to relocate to Ireland I think. Yes, for sure.
Too bad I can't repeat the recipe, but I hope to taste it one day anyway )
Bah – excuses, excuses! You can try it yourself if you put your mind to it! You just need to have confidence in yourself 🙂
Gorgeous bûche de Noël! I adore this French cake. The more chocolate cream it has, the better! And cherries are here "la cerise sur le gâteau" 😉 I have never dared making it… but yours looks delicious and, most of all, feasible! It must be telepathy: yesterday I went to buy 1 kg frozen sour cherries and have already eaten half of them. Now I'm wondering which chocolate cake I will fit the other half into…
Thank you for playing the unplugged game (and thank you for the link!). I have enjoyed a lot reading your secrets 😉 How come I have forgotten your kiwi sauce??? Pickled cucumbers with ham and cheese sound fantastic!. I love ham sandwich with pickles so why not?
I love the brand. I was also dreaming about such kind of pans (but first a huge freezer, preferably bigger than me!). I have (very cheap) two steel pans by Debuyer and I love them. They make the best fried eggs in the world and actually everything comes out juicy and full of flavours. Then, I'm having lots of fun because they get darker and darker and I have to grease them after each use 😉 It's a great feeling in our over-hygienic times.
I would love to see you cutting food with one of your swords 😉
Mmm… "perfectly cooked" fried eggs… making me hungry 😀 I'm surprised you think the pickled cucumber/cheese monstrosity sounds tasty! Normally people look at me as if I'm insane when I mention this 😀 I made another chocolate log for a small party I had today – I was so sad… it turned out perfectly. Way better than this one, which cracked when rolling. I even cut the end off at an angle and put it against one side, covered it with ganache, creating a smooth "join" so it looked like a real log! Worst of all… I didn't take a single photo! Ohhhhh :'(
Charles, you have just reminded me that when I was at school I often had a pickled cucumber, cheese and ham sandwiches for lunch! (My mum made them of course). (In certain "ethnic" circles a hard cheese and pickled cucumber sandwich is an everyday thing 😉 )
I know what you mean about perfect looking food which disappears too quickly. By the way, I have made the millionaire's shortbread. Unfortunately, only half a portion and it was once again not photogenic at all, but the taste was heavenly!
I hope to make a roll like this, though not necessarily a chocolate one, maybe … matcha, one of these days. Yours looks very tasty although the slice is a bit dark to see the details of the lovely jam and buttercream filling though the other photos make up for it with their clarity. 🙂
Haha, you and your matcha 😀 I guess it would be delicious though! To be honest, next time I try this, I might make a regular cake (not chocolate) and then do a chocolate filling/frosting as normal. It's nice to have a bit of variation in colour I think 🙂
I'm going to be throwing matcha powder into everything until it's all gone and then probably never buying it again. 🙂 So be prepared to hear more about the matcha and white chocolate chip cookies and the matcha ice cream that I'm going to be making between now and … whenever.
Of the 2 truffle varieties I made, my nephew prefers the matcha to the rum and raisin. I bribed him heavily (with beer, fish and chips and pizza) today to do some picture taking so be prepared to take a look at them as soon as I can figure out how to include the pictures in my LJ posts.
I also brought home small (375 ml) bottles of Bacardi Gold rum, Kahlua and Malibu (caribbean rum with coconut flavoured liquor), for cooking purposes, of course. I was going for a cherry brandy or whiskey but shot down.
And, we're going to be shopping the Boxing Day sales for an inexpensive digital camera if I'm not broke by then.
Yay photos! Can't wait 🙂 Hope you're able to find a good one on Boxing day too 🙂
oooohhh… what a deliciously naughty cake this one is! I so want to give it a go! I love how it looks..the icing I mean.. very different from what I normally see 🙂
Congrats on being tagged. Your sword thing reminds me of the one my uncle( or grandpa?) got years ago .. I think it's a real sword but it wasn't sharpened. It's gold plated ..the case.. I think, and loaded with Arabic calligraphy.. A beauty that one.. Still up on the wall back in my grandma's house in Syria 🙂
Thanks Fati – It was really delicious! I think I got a notice with my sword saying that I should not "engage in combat" with it as it was for decorative purposes only! LOL! Your grandfather/uncle's one sounds beautiful… I'd love to see a photo if you ever could find one.
Oh thank you Charles! You know you'd always be welcome for dinner. 🙂 And Nicaragua. I hadn't thought of that one…you know it's my pick next. 😉 What a fun game! I'll definitely play along in the next post or two. Thank you for the shout-out and the tag. What fun! I'm glad you posted the recipe for a yule log too. I've heard of them, but never really knew what they were before now. Mr. N and Miss A would certainly love it. I have no doubt they could devour it themselves. 😉 (And there wouldn't be any up-turned plates if it involved chocolate. LOL)
Thanks Kristy 🙂 I remember speaking to someone… I think a Spanish colleague from the south of Spain and I vaguely remember her telling me that at Christmas at her place they would decorate a "real" log in the same way and I remember thinking how strange that bit sounded. The rest of the "Log-o-sphere" (hurr hurr) is tucking into delicious chocolate cake logs, while these people are having a decorated chunk of wood on their table and dreaming about cake! 🙂 Hehe… maybe I just misunderstoof the tradition :p
Looks gorgeous, Charles! It's been too long since I made a rolled cake – must get on that. Though I'm not a huge chocolate fan, I'm right there with you on the hummus – if you were going to go through the whole bowl, you'd have to get there before me!
Thanks Jean – hope you'll post your own rolled cake if/when you do it! Looking forward to seeing it!! Here's a hummus tip for you… I was making some the other day and realised I didn't have enough chick peas for a good batch (only one can, OH NO!) so in the end I used 50% chick peas, and 50% red kidney beans. Still added the rest of the stuff the same – garlic, lemon juice, tahini paste… It was absolutely delicious. If you never tried it, I really recommend it!
May I just say how much I love your blog! The food looks amazing and I swear I did not know how much saliva my mouth was capable of producing
Haha, thanks Loveforfood! Hope you have a chance to try one this year 🙂
Bûche de Noël is a tradition in my family dating back to the early 70's when my Mom picked one up at a local bakery; we had never had one before and she wanted to see what it was. Fortunately Mom decided that she could make a better one and did so every year (we kept the silly little plastic decorations from the bakery cake and applied it to our home made version!). Mom's cake started with a typical Génoise batter, but she kept her's white. Instead of ganauche and chopped fruit she just flavoured whipping cream with chocolate. We also made little meringue mushrooms to decorate the cake. I made one a few years ago http://kitcheninspirations.wordpress.com/2007/12/…. I love that your Bûche de Noël sounds very very tasty; I may have to change mine up a bit this year!
My mom has also made such a roll, filled just with a cooked walnut filling, in the past, though, other than colouring the outside whipped cream with cocoa powder she has never 'decorated' it. I remember seeing the icing sugar sprinkled towel rolled up with the sponge roll inside but have never participated in the cooking process.
I have a baking sheet with a rolled edge just waiting for the perfect recipe … preferably a genoise type one where I don't have to fold in the whipped egg white but that hasn't happened yet. Would you have YOUR recipe available somewhere for consideration? 🙂 I'm afraid Charles' is too demanding of my cake baking abilities.
Hi Maria,
I'll be making my mom's yule log sometime next week for Christmas eve, I'll post it then. Her recipe had the folding egg whites as well. It's really not that difficult, you should try it. The tricky part is the rolling of the warm cake so it doesn't break!
I had hoped to avoid the two-step 'folding in egg whites' method. That's why my cheese souffle recipe is the version that Jacques Pépin's mother made. I still remember my mom's pouffy roll being squished during the rolling process so it would cool in a rolled form before being filled.
http://www.foodandwine.com/recipes/aspen-2003-mam…
Hey A_Boleyn, if you have an electric whisk, or even a balloon whisk, you can easily fold in the egg white by gentle folding motions using the whisk – Super easy 😉
I have both electric and balloon whisks and I know I'm going to have to do the egg white folding thing when I finally make the chocolate souffle that is on my list of 'things to bake/cook before I kick the bucket'.
Oooh, yeah – soufflée! I so need to make one of those myself sometime… so yummy!
Truffle pictures are HERE at last (she says bragging immodestly). 🙂
http://a-boleyn.livejournal.com/74463.html
Thanks Eva – I've avoided buying them from my local bakery – they literally charge €15 for a small one and the taste is just… disgusting. It's not a real bakery (french law is particular about that! If a shop doesn't perform baking on the premises then it is not allowed to call itself a bakery, even if it sells nothing except baked goods!) This place has everything delivered from a central bakery company and the quality in general is just horrible, but it's the closest place there is to me so I usually end up going there. The yule logs taste like chemical and margarine. Not a good experience! I think it's lovely that you've been keeping on this tradition that I read about in your linked post, and I love your meringue mushrooms – how do you make those? I wanted to put whipped cream in the centre, but wanted to try and avoid having to put yet another thing in the fridge, so went for something a bit more stable at ambient temperatures!
The meringue mushrooms are a simple meringue recipe with a little cocoa added to impart that mushroomy colour. I use a large nossle piping bag; make the cap first by piping a circle about 2.5-3cm in diameter (the inside if the circle should not touch). Then take a wet pastry knife and smooth out the top, repeat. Then make an equal number of stems. The hole in the underside of the mushroom cap is where the stem fits! Use a little melted chocolate to 'glue' the cap to the stem.
Note to self – buy a piping bag in the new year! I love the mushrooms – they're so cute! 🙂
Charles, you can use a simple zip-lock baggy. Fill with the meringue, and slice a small bit off one corner, start small because you can always go bigger. For the mushrooms I would do a hole about 1-1.5cm.
Thanks for the tip Eva – I've used a sandwich bag before, but I would like an icing bag anyway, because of course, you can get a lot more creative with them, and use different shaped nozzles and so forth 🙂
Hi Charles, I've actually cheated my piping bag and used a disposable sandwich bag with various nozzles (too lazy to clean the bag!)
Hi Charles, I remembered I had these and found them online: http://m.wilton.com/store/site/product.cfm?id=3E3…
I had a clothe bag years ago and felt I could not get it clean enough! Merry Christmas!
This looks fabulous! I've been thinking about making one of these lovelies for Christmas this year. If I do, I will definitely use your recipe!
Best,
Melissa
http://www.ChinDeep.com
Thanks Melissa – Remember I mentioned I was making another? It was so good… turned out perfectly, no cracking, I cut the end off at an angle and put it on the side, applied ganache and smoother it over to make it look like a seamless "branch" from a tree… looked so good, and I didn't take a single photo! Boohoo :'(
I'm coming over to your place for dinner!! Yum!! Everyday!
And, oh gosh, I'm sooo excited!!! … I also eat my pickled gherkins the same way! I can't believe after all these years, somebody's as weird as I am 😀 (I sometimes put a dollop of peanut butter in between .. ok, so I'm weirder).
That Yule Log looks amazing! I doubt I could roll that without breaking it. I've tried doing a swiss roll that didn't want to roll. Will just drool over this. Btw, what time's dinner?
Oh my God – I can't believe you eat your gherkins the same way! I really thought I was the only one… but seriously? Peanut butter? That's just plain wrong! 😀
Dinner time? It's whenever you decide to get here 😉
Oh hey, I just noticed my name on the tag list. I've also been tagged by Sissi. Thank you both. But as I've told her this is a crazy time of year so perhaps I might do this at a later date when I surface for some air. No time limit, right?
None at all – it's not obligatory of course – though I hope you do. Will be fun to read your answers 🙂
I'll be making one for my in-laws in Wales…I hope they like it! My husband is asking me to keep it down and not to go crazy..So I hope they'll like the classic version of a french Yule log…I think I might use your recipe.
"My husband is asking me to keep it down and not to go crazy"
Hahahaha, this made me laugh 😀 What did you think you were going to do it? 😀 Hope you make a post about it when you've finished it – I'd love to see your version!
The yule log is one of my favourite Christmas treats but I've never made one myself. Must rectify that. It's great to know more about you. Can I please come over for dinner? Your menu sounds amazing. I love gratin dauphinois. No pickled cucumbers please 🙂
Hi Bakingaddict – sure you can come to dinner any time 😉 Thought I might sneak some pickled cucumbers into the menu somewhere simply because they're so good. My friends used to pick their pickle slices out from their burgers and I used to be there hoovering them up – they're just so darn good 😀
Good to know that I'm not the only person who reads cookbooks at bedtime! We have a yule log every new year's eve at a friend's cottage, but it is always store bought by another family. Now I know that I haven't truly tasted a yule log…so I'll have to try my hand at it next year. Thanks for sharing this recipe!
Thanks Barb. Most recently I've been reading this book, about food photography and styling. I've been slacking off a bit recently because the light in winter is just terrible and I don't have the equipment right now to set up really great shots, but it gives fantastic tips and advice!
Charles, your bûche is not only beautiful, it brings back a whole slew of memories from my childhood. We celebrated the French tradition of Réveillon at home – midnight mass, opening presents and a feast (usually around 2 am…) – at the table following dinner was always a Bûche de Noël (though not always homemade nor nearly as accomplished as yours…). Thanks for thinking of me for the unplugged game Charles; I enjoyed reading your answers particularly the cell phone – too funny! – I can completely relate to that one 🙂
Thanks Kelly! Glad I could bring back some memories 🙂 I'm so sad I didn't take a picture of the second yule log I made. It looked just incredible (even if I do say so myself). I made it a bit smaller to fit my tin better, it rolled really well – … sigh… Ate it all without taking a shot 🙁 🙁
oooh so fun reading your answers! i especially love the fact that you wrote up a whole menu for dinner, that kind of generosity is totally you! I went to see the pot you're looking at and it does look like a brilliant brilliant pot! I really hope you get to finish your collection soon, and as for me, just an update, I've received the pot but haven't done anythign it it yet except admire it in awe and gratefulness! It's the same one you recommended, but in white instead, just because 😉 thanks once again!
oh btw that yule log is the best one I've seen so far among all te recipes floating around on the net recently!!
Thanks so much Shuhan! I got a frying pan from that range of pots for my birthday, and I haven't dared to use it yet myself – It's hard to not just look at it each time I open the cupboard and think "oooh, shiny". I know as soon as I use it, it will change colour slightly, so I'm enjoying it while I can. I think it will take some years to get a full set, but I know that hopefully they will last a life-time. Maybe one day I can even pass them onto my children 🙂
Glad you'd received the pot – Looking forward to seeing what kind of things you do in it because it'll give me some ideas as I'm always a bit stuck for recipes for my own pot!
Glad you like the log – it wasn't as pretty as the other one I made on this weekend just gone… no photos of that one alas though 🙁 Have a great day! 🙂
I can't tell that you're not experience with this cake. It looks amazing. And I am definitely getting hungry looking at it. And I thought I was the only one that wanted to eat at Kristy's table 🙂
Hehe, thanks Kay! I got some good tips for rolling the cake from my mother (after making this one though) so next time I'll hopefully have a perfectly shaped cake too!
How fun to learn a bit more about you!! I had to quickly check out your pan! I think I'm going to add one of those onto my wish list too!! How funny your guilty pleasure food…I think I'd only like those wrapped pickles when I was pregnant!! Now for this cake…this is the Christmas holiday cake!! I've made in many years ago and now seeing yours I'm so tempted to sqeeze this in to my baking schedule!!
Thanks Linda – they're awesome pans 🙂 Really solid and well made! As for the pickles – lol, yeah – I'm a weird one 😀 Hope you get a chance to try the cake!
Charles, your Buche looks lovely and I trust the recipe to work properly but I'd have to convert the amounts to volume rather than weight measurement (my inexpensive non-digital scales aren't accurate enough to use) and then I'd have to MAKE self-rising flour. I HAVE The proportions/recipe to make enough for the recipe without any trouble, by the way, so that shouldn't be issue, it's just not a recipe I can just pick up and whip off on impulse cause I'm a lazy cook on the whole. (sigh!)
Excuses! I have another site I made with a piece of software which you can install and run (Sporkable.com is the site). If you have a computer with Windows XP or higher you can install it and it will very easily convert common ingredients from weight to volume in a few clicks 😉 As for Self-raising flour? Just toss half a teaspoon of baking powder 😀
See, Charles, you don't understand the concept of "lazy cook". 🙂 We use EVERY excuse not to try a recipe until we have no choice or are so bored that we want/need a challenge. And, now it's time for more coffee before I catch up will all my email.
lol 😀
This was a fun one to read. I especially like that you would find it amusing to watch a child overturn her plate! I know it has more to do with Kristy's recipes of course, but I still chuckled.
Cheers Greg! I'm all for meal-time destruction! I like the Greek restaurants in Paris which smash all the crockery on the floor at the end of the meal 😀
Hello Charles – I had to come over and visit after reading Eva’s (kitcheninspirations) delightful post about her yule log and she mentioned how you inspired her to make one. Yours is delicious and I hope your Christmas was Merry and Bright! Best Regards for the New Year ~ Ann
Thanks so much Ann! I really wanted to put whipped cream in the middle (yum!!) but unfortunately had none on hand! Next time perhaps! Mwahaha 🙂
Thanks for coming by… have a great new year too!