This season’s first bûche had to be spectacular—and it certainly became a labor of love! Despite a few mishaps along the way, I learned that with a clear vision and a bit of creative decorating, anything is possible. No one will ever know what happened behind the scenes! This showstopper features: A delicate almond macaron base A creamy white chocolate mousse A hidden insert of hazelnut cream, strawberry-cassis mousse, and red velvet cake A stunning tri-color mirror glaze topped with dried rose petals I was inspired by a gorgeous cake book gifted to me last year, which led me to experiment with this elegant mirror glaze finish. My top tips for success: Plan ahead: this is a two-day project with several chilling stages. Don’t rush it. Gelatin alternative: I used agar agar instead of gelatin for the mousse with great results. Specialty ingredients: you may need to order a few items like glucose syrup (essential for th...