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Dec 20, 2004 12:24 AM

problem cutting buche de noel

  • t

So I made the buche de noel from The Cake Bible. Followed the recipe exactly, flourless chocolate cake for the roll, whipped cream for the filling, ganache for the frosting. It was delicious to eat but a mess to cut. The ganache frosting hardened, making it hard to cut into the cake cleanly, especially because it is so light and airy. How did the rest of you avoid this problem?

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  1. I've heard you can use dentil floss for cutting difficult baked goods.

    1. t

      Two possible solutions: Cut it when it is very cold, or use an electric knife.

      1. f

        Electric knife is the way to go.

        1. I've made a buche de noel before w/ a fairly hardened ganache. I believe I used a serrated knife dipped into tepid water before each slice, which worked well.