Most Instagram-worthy log cakes for your Christmas 2019 parties
The Fullerton Hotel Singapore
The real showstopper at The Fullerton Cake Boutique is The Ondeh Ondeh Lamington Yule Log ($69) which showcases the well-loved trinity of local flavours– Gula Melaka, pandan and coconut.
This unique creation is a combination of Gula Melaka mousse and coconut crème with shredded coconut layered between pandan chiffon sponge cake. Apart from the Ondeh Ondeh, the other locally inspired yule logs are also equally delicious.
Bandung fans will rejoice to see their favourite rose syrup beverage take the form of the Strawberry Lychee Bandung Yule Log ($69), an elegant twist on this local drink. Here, raspberry chiffon sponge cake is paired with lychee mousse and strawberry jelly, gently infused with rose essence.
For a lighter taste, try the Tropical Swing Yule Log ($69), with tangy mango pineapple compote jelly, mango passion mousse and vanilla chiffon sponge. Traditionalists will appreciate the signature Fullerton Black Forest Yule Log ($69) with its rich valrhona chocolate mousse, Morello cherry compote and dark chocolate ganache with chocolate sponge.
For the parties where a regular yule log just won’t do, the Limited Edition Christmas Signature Carousel Cake from Shangri-La Hotel Singapore, in all of its elaborate splendour, will dazzle and impress.
A motley crew of festive characters, handcrafted from fondant and chocolate, sit on a carousel made with pain d’epices (French spice cake), orange marmalade and jivara bavaroise chocolate for a truly Instagram-worthy piece.
The cherry on the icing: there are just 50 pieces available and each comes packaged in a crimson box with a unique serial number, which means you get bragging rights too if you manage to snag one.
The weather outside might be frightful, but pastry chef and Le Cordon Bleu graduate Audrey Yee’s tropical take on the yule log, the Coconut Mousse with Calypso Mango Yule Log will keep the feasting mood bright and summery. Otherwise, you can never misstep with the classic and luscious Manjari Chocolate with Amarena Cherry Yule Log.
Singaporeans love durians – and we want them in everything.
Pan Pacific’s new log cake, the Mao Shan Wang and Gula Melaka log cake ($70 for 1kg) is a marriage between two perennial favourite local flavours – and this is one marriage made in heaven.
Golden streaks of gula melaka elevate the sweet durian filling within the sponge cake. The two flavours accentuate each other perfectly, none overpowering the other.
Purists may want to opt for the Black Forest Log Cake, which is a rich cake generously filled with cream and fruit. The Jivara Milk Chocolate Log Cake with pear curd and caramelised hazelnuts is also a great alternative for those who may prefer something more subtle than durian.
With a long-standing reputation of producing the best durian cakes in Singapore, it is no wonder that each year, Goodwood ‘Mao Shan Wang’ Durian Christmas Log Cakes ($78 for 500g) fly off the shelves quicker than one can say ‘durian’. Renowned for its delectable durian pastries, the hotel continues to offer this decadent treat that is plump with fresh ‘Mao Shan Wang’ durian pulp folded within fluffy layers of vanilla sponge, promising a treat for every durian lover.
The dazzling Crystal Glacier Log Cake ($82 for 1kg) is one for the ‘gram. This regal log cake, inspired by the splendor of winter, will enchant the most discerning festive gourmands with its stunning structure. This masterpiece is made of white chocolate. It is intricately crowned with pastel milk chocolate shards. Within the layers, it is a delicate almond sponge layer encasing creamy mascarpone, apple mousse and lingon berries, sitting on a base of milk chocolate hazelnut fudge.
Resorts World Sentosa executive pastry chef Kenny Kong introduces a new edition of his petit log cakes this year with the RWS Celebrity Festive Tree Cakes ($86 for five mini cakes). This collection comprises five charming mini cakes; each shaped as a Christmas tree in five distinct flavours and textures, each one embodying the cuisine style of five RWS celebrity chef restaurants.
From Osia Steak and Seafood Grill comes a delightful cake made from chocolate bark, macadamia nuts and coriander, chocolate truffle and passion curd. Fratelli presents Ivory, a cake made with chestnut sponge, candied clementine, zesty tiramisu cream and petit macarons. Chinese restaurant Forest gives us Santa, a fusion of honeyed peach compote, roasted coconut sponge, wild wolfberries and milk chocolate. Ocean Restaurant’s cake is a mini sculpture made of flourless chocolate biscuit, lemon coriander mousse, hazelnut praline and caramel curd. Above all, we love the oriental flavours from Syun; their version is an intriguing combination- black sesame ladyfinger biscuit coated with kumquat jam and filled with yuzu custard.
Why opt for a regular yule log, when you can amuse your guests with a mushroom-shaped cake complete with a shiny red-glazed cap? The Valrhona Azelia Mushroom Cake comprises distinct layers of Azelia milk chocolate mousse, chocolate sponge cake and apricot jam, studded with milk chocolate almond nibs.
Deviating from the usual logcake creations, Antoinette instead takes inspiration from nature.
The Le Papillon cake is not just good to eat, but it is a marvellous work of art, with a touch of whimsical romance. If Shakespeare’s Midsummer Night’s Dream was distilled into cake form – this would be it. A gorgeous Grand Cru dark chocolate mousse sees layers of cocoa finger cake, brightened with slathers of citrusy orange marmalade, salted caramel, caramel parfait and showers of hazelnut crispy for texture. Delicate butterflies, made of rice paper, rest atop the dark chocolate shards, completing the ethereal beauty of the cake. This is the one that looks so good…you won’t even bear to eat it.
Le Papillon retails for $50 for the small size (good for up to seven people) and $95 for the large size (good for up to 14 people).
This holiday season indulge in Proofer’s newly launched Double Chocolate Christmas Log Cakes. Smooth and rich, they come in four delectable flavours; Double Chocolate, Oreo, Milo and Nutella.
These log cakes are made with light chocolate sponge cake filled with the respective cream fillings. Chocolate lovers will adore the classic Double Chocolate log cake, with its thick outer layer of chocolate and generous cream filling. The Oreo cake sees a splash of gold dust with oreo sprinkles atop the cake for added visual appeal. The oreo-filled cream is a unique twist on the traditional chocolate logcake. The Nutella log cake is moist and the roasted hazelnuts within give it a crunchy texture.
Take a nostalgic trip down memory lane with the Milo cake, a malty delight which is fast becoming a favourite among customers. These log cakes which serve up to six people, retail for $35 each.
Cakes are available for purchase from 17th Nov until 27th Dec at all Proofer Bakeries island-wide except Changi City Point.