This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand

My camera is lurking in the depths of Christmas mayhem and the pictures sucked anyway.

This has been the most futzy recipe yet, which is why I joined DB in the first place so it's all good. I had to make a daquoise cake (I am learning some great terminology with this group), a mousse filling (I chose milk chocolate), a crisp filling (I chose coconut), a ganache filling (dark choc), a creme brulee filling and a frosting (I chose white chocolate). The link to the recipe is 20 pages long but once you choose your flavors it's more like seven.

I decided to use my springform pan and ended up with not enough room for the creme brulee filling. As my springform leaks anyway, it was probably good that I didn't make a creme brulee in it. I also experimented with agar for my frosting (as opposed to the gelatin) and learned I need more practice with agar--the frosting was more like a glaze, with bits floating in it--Very nice.

Luckily, I decided not to make this for any special event (less pressure) and simply spent a Saturday puttering around the kitchen, cleaning a TON of dishes and making my challenge. It tasted really good, but it looked sloppy. When it was done, I sliced it into 16 pieces and froze them individually. I still have several left.

Overall, I was disappointed with myself. I knew my frosting was a disaster but I still poured it on and I would have learned more from making the creme brulee (which I have never done).

I look forward to seeing January's challenge. Maybe I'll have my mojo back.

Recipe here.