Introduction
Looking for a holiday dessert that’s cute, delicious, and guaranteed to bring a smile to everyone’s face? Look no further than our Yule Log with Puppies and Kittens recipe! This charming dessert features a classic chocolate sponge cake rolled up with a creamy vanilla buttercream filling, then decorated with adorable fondant puppies and kittens. And the best part? You don’t need to be a master baker to pull it off! So put on some holiday tunes, grab your apron, and let’s get baking.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs, separated
- 1 cup granulated sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Fondant in various colors
- Food coloring
- Edible glitter (optional)
Instructions
- Preheat your oven to 350°F (180°C) and grease a 15×10 inch jelly roll pan.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the egg whites until stiff peaks form.
- In another large bowl, beat the egg yolks and granulated sugar together until thick and pale.
- Add the dry ingredients to the egg yolk mixture and stir until just combined.
- Gently fold in the egg whites, a third at a time, until fully incorporated.
- Pour the batter into the prepared pan and spread it out evenly using a spatula.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, lay a clean kitchen towel on top and flip the cake over onto the towel.
- Carefully peel off the parchment paper and roll up the cake, towel and all, starting from the short end.
- Let the cake cool completely while still rolled up.
- In a large bowl, beat the softened butter until light and fluffy.
- Sift in the powdered sugar and beat until smooth.
- Add the vanilla extract and enough milk to make a spreadable consistency.
- Unroll the cake and spread the buttercream evenly over the surface.
- Roll up the cake again, this time without the towel, and place it seam-side down on a serving platter.
- To make the fondant puppies and kittens, roll out the fondant and cut out various shapes using cookie cutters or a knife.
- Use food coloring to tint the fondant as desired.
- Arrange the fondant animals on top of the cake, using a bit of buttercream to help them stick if necessary.
- Sprinkle with edible glitter if desired and serve!
Nutritional Information
- Serving size: 1 slice
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 120mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 29g
- Protein: 3g
Cooking Time
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Equipment
- Jelly roll pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Clean kitchen towel
- Cookie cutters or knife
Serving Suggestions
This Yule Log with Puppies and Kittens is a festive and fun dessert that’s perfect for any holiday party or gathering. Serve it as the centerpiece of your dessert table, accompanied by a cup of hot cocoa or a glass of milk.
Variations
Looking to mix things up? Here are a few ideas for variations on our Yule Log with Puppies and Kittens recipe:
- Try using different colors of fondant to make different animals, like bunnies or reindeer.
- Swap out the vanilla buttercream for a chocolate ganache filling.
- Add some chopped nuts or dried fruit to the cake batter for extra texture.
Substitutions
If you don’t have all the ingredients on hand, don’t worry! Here are a few substitutions you can make:
- Use cake flour instead of all-purpose flour for a lighter texture.
- Substitute almond extract for the vanilla extract in the buttercream.
- Use store-bought fondant instead of making your own.
Storage
This Yule Log with Puppies and Kittens can be stored in an airtight container in the refrigerator for up to 3 days. To serve, let it come to room temperature before slicing.
Tips
Here are a few tips to help you make the perfect Yule Log with Puppies and Kittens:
- Be sure to beat the egg whites until stiff peaks form to give the cake a light, airy texture.
- Roll up the cake while it’s still warm to prevent it from cracking.
- Let the cake cool completely before adding the buttercream to prevent it from melting.
- Use a clean kitchen towel to roll up the cake, but be sure it’s not too thick or it will leave imprints on the cake.
Notes
If you’re new to working with fondant, don’t worry! It can take a bit of practice to get the hang of it, but it’s a fun and versatile medium for decorating cakes and other desserts. Check out some tutorials online or watch some videos for inspiration and tips.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can make the cake and the buttercream up to a day in advance and store them separately in the refrigerator. When you’re ready to assemble the cake, let the cake come to room temperature before adding the buttercream and decorating.
Can I freeze this cake?
Yes! You can freeze the cake, either before or after decorating it. Wrap it tightly in plastic wrap and store it in the freezer for up to 1 month. Let it thaw in the refrigerator overnight before serving.
Can I use store-bought cake mix?
Sure! Just be sure to follow the package instructions and adjust the baking time as needed.
Personal Thoughts
This Yule Log with Puppies and Kittens is a fun and festive dessert that’s sure to delight kids and adults alike. I love how easy it is to make, and how customizable it is – you can use different animal shapes or colors to suit any occasion. Plus, it tastes delicious! The chocolate sponge cake is light and airy, and the vanilla buttercream is the perfect complement. Overall, I highly recommend giving this recipe a try – it’s a real crowd-pleaser!