Dining and Cooking
Inverted Red Velvet Bûche de Noël with a Toasted Swiss Meringue Case and Edible Pinecones
In Baking

Inverted Red Velvet Bûche de Noël with a Toasted Swiss Meringue Case and Edible Pinecones


I made the 'moss' by smooshing and baking meringue discs and dipping them in cocoa powder. The pinecones are sliced almonds dipped in cocoa powder and stuck into a marzipan cone. I used thyme and cranberries coated in silver sprinkles to simulate holly. Toasted with a handheld kitchen blowtorch. It was as delicious as it was gorgeous!

by rackex

33 Comments

  4. sorrrr

    AMAZING. I thought I was over the bûche but this brought me right back in

  8. JewelerExtra5130

    Wow it looks so fancy! Gives me total “Carrie Bradshaw’s wedding” vibes 🥹

  9. Pale-Musician-7331

    OMG… this literally stopped me in my tracks! Not only does this sound delightful, it’s a masterpiece!! 😍 seriously! Bravo! 👏

  13. Apprehensive_Gap1055

    I have never heard of an inverted cake. What does that mean?

  15. baco_wonkey

    I’ll come back to upvote when the recipe is posted!

  20. Forward-Bank8412

    The pinecone execution is so clever and beautiful! I love this.

  21. purposeful-hubris

    The toasted meringue as bark is a clever idea.

  25. Sad_Hot_Dog

    Wow I love it. Some many little lines, it’s so fun to stare at.

  31. ngarjuna

    This is one of the most beautiful Bûche de Noel I have ever seen!

  33. FeeWeak1138

    absolutely one of the best looking ever posted here…now of course I want to see the yummy inside!