Spot Dessert Bar Yuletide Log (makes 2):
1. Bake a sheet cake in a 9″x13″ pan (we used green tea flavor).
2. Turn out cake onto a piece of parchment paper (make sure you have a flat work surface).
3. Spread your filling (we used hazlenut ganache) over the cake in a thin layer (about 1/3″).
4. Roll cake tightly. Once rolled, move cake to center of paper and roll the paper around it snugly.
5. Refrigerate cake about 40 minutes.
6. When cake is set, cut diagonally through the middle using a serrated knife. Transfer each cake onto a plate or cake stand.
7. Frost each cake generously with buttercream (we used mocha buttercream), preferably in a shade of brown to simulate wood. Run a fork over the frosting to give it a textural log effect, and then decorate with candied cranberries, mushroom-shaped meringues, silver glitter spray, and powdered sugar.
8. Eat! Yum.
