I once attempted to make a Buche de Noel. A picture for the uninitiated.
See how it looks effortlessly rolled into a beautiful log shape? Well, I didn't realize that it's crucial to roll the sponge cake while it's still warm. So I let it completely cool down to room temperature, while going about making the ganache and baking little meringue mushrooms to put on top of the cake. When it was time to roll the cake, of course it wasn't still flexible, so it immediately just snapped into layers... and I ended up with a makeshift 4 layer sponge cake. I still frosted and decorated it and it tasted pretty good, a little dry though.
I once attempted to make a Buche de Noel. A picture for the uninitiated.
See how it looks effortlessly rolled into a beautiful log shape? Well, I didn't realize that it's crucial to roll the sponge cake while it's still warm. So I let it completely cool down to room temperature, while going about making the ganache and baking little meringue mushrooms to put on top of the cake. When it was time to roll the cake, of course it wasn't still flexible, so it immediately just snapped into layers... and I ended up with a makeshift 4 layer sponge cake. I still frosted and decorated it and it tasted pretty good, a little dry though.