Page 445 - YC Cooking School

2. Instead of using plain dark chocolate, mix it up and experiment with a flavoured

variety.
3. If you don’t have fresh berries, you could use glacé cherries and holly leaves made
from fondant icing for decorating. Have fun and experiment.
4. Use an offset spatula to quickly and easily smooth out a surface - whether it be the
sponge cake batter or the chocolate marquise.
5. A chocolate yule log can be made and iced in advance, so use this time-saving tip to
your advantage.

Tools used in this lesson

Below you will find the list of the tools we used in lesson 3. To see the full Festive Cooking
Collection, head this way.

Saucepan
Pastry brush
Egg stand
Mixer
Salt keeper
Spatula

Offset spatula
Cooling rack
Whisk
Sieve

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