problem cutting buche de noel
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?