Very pretty! I love the modern touch, much better than the 'old-fashioned' one...
It looks beautiful.
Linda, i liked the modern look, too. Thanks,
Thank you, Patricia.
I've been dying to make one of these. Yours looks excellent-- I love the idea of chocolate pastry cream. Much less expensive than the proposed mascarpone filling of the one I'm looking at here 
Manggy, this may very well be the first time i used pastry cream as a filling, too. In addition to being inexpensive, it is also very versatile; one can flavor it in a myriad of ways, thanks to the cooked milk base. i'll definitely try other variations.
The look lovely! I too, make yule logs every year but its always the same recipe. I'll have to try the pastry cream filling this year.
Megan, i will use pastry cream more often from now on, too. It is easy to make, inexpensive and a versatile base for different flavors.
lovely log cake ...was thinking of baking my first log cake but could not find a desiable recipe ..so i'm really happy to see yr lovely log cake here...Wonder if i still have time to bake one? May i know how many days in advance can i bake the full cake without giving away of the taste of the cake?
May i also know if the measurement cups we used are the same? Is yours (1 cups= 250 gm which is written on the cup)The reason is i rarely use cups measurement mostly grams.
Btw how do u make the meringue mushroom? Is there a link i can learn?
thanks again and have a fun holiday!
Sue, i baked and filled this cake and let it refrigerate overnight. The next day, i glazed and served it. This is what i usually do with filled cakes, as i think that the taste and texture improve by next day. Although i did not personally try it, i believe that keeping a cake in the refrigerator for up to 3 days should not cause any noticeable deterioration in taste.
Yes, i do use the kind of cup you are talking about. Using weights is definitely a better idea, but most recipes in American cookbooks, as you know, use the cup standart. If you'd like, i can provide the g measurements as well.
Check this link for a meringue mushroom recipe.
thank you so much for reply..i think i 'll make time to get the ingrendients to make my first log cake..yippee..hope i succedd on the first time. If i'm having during dessert time..do i need to place the cake in the fridge before serving Or can i leaave the glazed cake out side room temp for 4 hour at least?Will the chocolate glaze melt?
thnks
Sue, refrigeration somewhat dulls the glaze, so if you want to keep the shiny look, it is a good idea to let the cake sit at room temperature after you glazed it. Unless you are in a very hot climate, the glaze will still harden as it waits. Four hours at room temp for the glazed cake should be OK.
Happy holidays to you.
Lovely! I've hardly seen more elegant yule logs. They look delicious.
Gorgeous! And very very tasty too, I must say. I was wishing I had brought some of the cake home after the party for some midnight munching! Keep up with the delicious blogging; you set a wonderful example
OMG, they look so good.
I wish i can do that, sometimes i just lack of the patience in baking.
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