Top tips on avoiding a Yule log disaster please...

[deaconblue]

Am going to make a chocolate log and ice it with a choc ganache. Last time I made a Swiss roll was in 3rd yr seniors though and I want to avoid a disaster. Tips for rolling, cooling, lining tin etc much appreciated.

Anyone?

Check out mary berry book- I am no great cook but managed a good one from her instructions on how to bake/roll

Can someone tell me what a swiss roll tin actually is?

It's like an ordinary baking tray but has sides about 2cm high - I must admit mine doubles as a tray when not being used as Swiss roll .

I think also that you must think of bark. Embrace the cracks.

See here [http://www.cakescookiesandcraftsshop.co.uk/acatalog/Swiss-Roll-Tray.html Swiss roll tray]

Oh definitely midnight express-no way can you do it without some cracks

I was thinking of trying Nigellas.
Gigondas, how big is the tin? I have one about 25cm x 15cm

Chocolate swis roll from the supermarket, hidden under lots of artistic chocolate icing

When you are ready to roll, take a blunt knife (cutlery rather than chopping) and press in a crease 2cm in. Start to roll from there! Thats my only swiss roll tip!

My two top tips to avoid the sponge breaking when you roll it:

*don't overcook it. Take it out of the oven when it is just pale golden, otherwise it will be too dry at the edges.

*turn it out onto a wet tea towel sprinkled with sugar and roll it in the towel while still hot. Unroll and fill when cool, then re-roll. (I have never seen this in a recipe but Yule logs have been successfully made in this way in my family for 4 generations now)

thanks all. Shall attempt on Saturday and leave feedback

Nigella's recipe in her Christmas book works fine. I just put baking paper in a roasting tin. It makes quite a thin layer but long enough when rolled to cut some bits off to make subsidiary branches. When it's cooked turn it out onto some more baking paper, wait till it is cold, spread cream or choc ganache and roll it up. Any small crIcks will be hidden by more ganache forked to look like bark. I don't muck about with tea towels and sugar, no need.