welcome back for the final part of our Christmas you luck in this part we can assemble our cake so first thing you need to do is to take your buttercream the one with medallion and left in the fridge you'll find it quite hard now then we're gonna whisk it again we're gonna add much more air to the product we'll make it as it should be very very Airy so widely triskin you'd have you brush your van yes you are you caramel sauce Doki sauce if it's hardened microwave it for one minute if it's really hard it's still hard add a bit of water we have some flagged almonds some 14 our spatulas and of course of chocolate alert if you want to put something else in your Christmas Yule Log don't hesitate to put some cherries through some it's up to you taste my Cressona like it like this are we keeping it simple we're going to brush all our syrup all over us Europe into the Swiss Hall this will give it an extra flavour an extra kick then the second tink will add is the caramel and you will not have a lot of caramel so don't worry just put everything put it in land so when you roll it you'll have every single slice we'll get some caramel sauce again you can make your camera mellow in many different ways some people used even condensed milk and make a kind of dulce de leche this is up to you taste so after the caramel you see I didn't put it everywhere that's all right no one complains we'll take our chocolate buttercream and you have a real idea of how it need to look like we can see hard peaks that we're gonna put it and we're gonna add a layer of this chocolate buttercream do not put everything leave some for the final decoration we'd spread it all over the cake as I said earlier on you have the full choice of adding whatever you feel is better for you it's winter some nice cherries some anything anything just don't add bananas please okay once it's done we can add our roasted flaked almonds I choose the almonds to give this extra crunch to the log I crush it with my hands with it all over the place and for the 14 meets the same it gives this extra crunch if you don't have 14 you can you can use whatever you want actually not at the base think as the khaki so when you a bit sweet he is a heavy blood you know get the butter so something naughty might break up another better balance concerning the levels we roll it the old school try to get try to have the beginning very tight if it's to lose it will it will roll we're not perfectly there is many different technique to roll it this is one of the easiest one the fastest one and get the bottom the end of use you gyro lat need to be the bottom you tighten the log with a tray with whatever you have in hand here is a lid we tighten it and you clean film it really tight and that goes straight in the fridge until it set completely so if you can give it an overnight perfect if you can give a couple of hours it's good as well but it need to rest a bit so I put it in the fridge for a couple of hours then get back to it here is a small decoration I like to do which is very simple and give an extra touch to any kind of your cake you just need to have some chocolate some protein and a rolling pin so what you'll need to do is melt your chocolate and add new for your team this will give you some chocolate pieces very thin and very crunchy it's a very nice sensation to have normally you should have you should add some praline a Pauline paste and that makes it even better unfortunately I didn't get any more praline paste or has a nut paste or any kind of heavy and wintery paste you put it on a baking paper and roll it then freeze it you choose how how take you on it for this force especially for this cockeyed trying to show you a couple of things normally you don't use and it's obviously up to you to to decorate it as much as you want or keep it as sinful as you'd like then you roll it not into difficult this is world very very thinly next thing in the freezer okay we have our decoration our pearls our 14 a cardboard the left spatulas paper the leftover of buttercream and the nozzle these kind of no sir a knife sharp and our big boy we unwrap it we're gonna need to cut the age so the edge gonna help us to make the branch over the log in in this particular week ache for me I need I have a some waste some pieces I really can't use as it need to fit the box I'm using for my customers so normally I eat and enjoy the leftover you can add them on the side or on the top actually wherever you feel checking with the cardboard as this one is going straight for the clients as I was saying earlier on all these you can read from home there is no big issue on doing this no difficulty seems quite easy it is easy not seems quite easy sorry sometimes I'm saying some holy but you know I'm making this video and it's a bit late tonight so okay here is my part as soon as you have the idea how you want it if just gonna start piping your buttercream and puttin everything together always try ukx even if at this point if something gets wrong there is no risk you know other choice Piper bit of that remainder what's going to become your branch just you stick it and then it's pipe in time very simple and traditional pipe in and style but that's the best that's what people like and that's why I'm making you this video as I didn't find a lot of them on internet on YouTube especially for the decoration I'm using just some plastic some tans and yeah you will have the total choice of making your own or buying some sugar ones this is up to you try to make it a bit messy that we look really like a real log and a beautiful branch after that I had to forgive this yellow color on E make it look more real and any kind of decoration you have on hands will be always but especially for Christmas dinner at home we're outside with family or friends some Nestico which is different from icing sugar so if you can get some nice dacoits always better than the icing sugar it's the one who was not gonna dissolve or or melt in the fridge and stay white even the high humidity so that giveth is no effect small deco is more bad mr. Santa always happy my daddy Merry Christmas you can see whatever you want actually that's more for the kids than for the parents we all as kids konnected this keep them for couple of weeks and we break them and bender can add some pearls you can add this one is supercharging decorations you do not need to add that much the final product is highly appreciated by customers if you have an afternoon there is no difficulty on achieving that let's see we transfer it on the cardboard if one I really hope that some of you will we'll do it at home and let me know what they really think about it what they think about the taste if they change something if they add any kind of fruit or and perhaps even send me the photos that's the small Tico we've done earlier on the chocolate and Phaeton as you see when it's frozen it will not stick to the paper you just break a couple of piece and decorate it as you feel hope to hear from you very soon and that you enjoy the cake