🎄 I made a 1950s Christmas Yule Log… and I think I failed 🎄

It has arrived! The festive season is upon us! 🎅 This week I attempted to bake a classic 1950s-style Christmas Yule Log (Bûche de Noël) using a vintage-inspired recipe—and let’s just say… everything did not go according to plan. From cracked sponge to a true vintage recipe workout, you’ll see all the behind-the-scenes chaos of trying to recreate a mid-century holiday dessert in my tiny vintage kitchen. Was it a total disaster, or did it still taste like Christmas magic? You’ll have to watch to find out! If you love vintage baking, cosy Christmas vibes, or realistic kitchen experiments (including the fails), you’re in the right place. Don’t forget to like, comment, and subscribe for more retro-inspired dollhouse cooking and holiday fun! ✨ 🎂 1950s-Style Christmas Yule Log Recipe Ingredients: 3 eggs 2½ oz flour ½ oz cocoa or chocolate powder 3 oz sugar ½ teaspoon baking powder 1 tablespoon hot water Chocolate buttercream (for filling and coating) Tin Preparation Grease and line an 8 x 12 inch Swiss roll tin with grease proof paper. Method (As for Swiss Roll) 🍰 Whisk the eggs and sugar together over gentle heat until thick, creamy, and well combined — about 15 minutes. Remove from the heat and continue beating until the mixture is so thick that it falls from the whisk in a ribbon and leaves a coil on the surface for a few seconds. Sieve the flour, baking powder, and cocoa powder together, then gradually fold into the mixture very lightly using a metal spoon. Gently fold in the hot water. Pour the mixture into the prepared tin, allowing it to run evenly across the surface. Bake immediately in a hot oven for 9–12 minutes (I only baked mine for about 7 minutes). Rolling & Filling (Swiss Roll Method) When the cake is spongy and bounces back when touched, carefully take it out of the oven, turn it onto grease proof paper well sprinkled with caster sugar (I used icing sugar) and gently roll it into a log shape, using the grease proof paper to help keep its shape and leave to cool for at least one hour until completely cool. The Chocolate Butter Cream 🍫 4oz Butter 2oz melted chocolate left to cool or 1 tablespoon of chocolate/ cocoa powder with 1 tablespoon of warm water Whisk together until light, creamy and spreadable! Turning It Into a Yule Log 🪵 Remove the paper from the cake. Trim the edge neatly with a sharp knife. Gently unroll the sponge, spread with chocolate buttercream and roll up again as tightly as possible. Coat the outside of the roll with chocolate buttercream. Mark the buttercream lengthwise with a fork to create a bark effect. Cut the ends off at a slanting angle to resemble a real log. Decorate the top with a robin and a sprig of holly. 🐦🌿 ================================= If you'd like to support me further, then check out my membership website: www.realvintagedollshouse.com 🫖 ================================= 🔥 Stay Connected: Subscribe for more content:    / @realvintagedollshouse   Follow me on Instagram: https://www.instagram.com/real_vintag... Tik-Tok: https://www.tiktok.com/@realvintagedo... Pigeon Tok: https://www.tiktok.com/@comeonlittlep... ================================= ☎️ Contact for inquiries: sh196624@gmail.com ================================= 📢 Engage With Me: Comment below with your thoughts or questions! Like and share this video if you found it helpful! ================================= 🎥 Credits: Intro music: By Caine Laskowski ================================= 📅 Schedule New videos every Mondays and Wednesdays, 7pm GMT– don’t forget to hit the notification bell! =================================