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.
We dish up more neat food posts at the Neatolicious blog
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It's strange. I had never heard of the word "fondant" before this thread, and all of a sudden I'm seeing it everywhere.
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