Caramel-orange buche de noel2

Yield: 2 Servings FOR

Ingredients:

1/4 cup at a time

Instructions:

beating after each addition until just blended. Spread half of buttercream over cake leaving 1/2-inch border. Starting at 1 long side roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake cutting on diagonal. Transfer cake to platter. Attach ends to top of cake forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.) Arrange pine twigs on cake and on platter. Garnish with cranberries. Uploaded 29 December 1991 by Lon Hall Posted on Compuserve MM by Cathy Svitek