Join the brilliant Dan Beasley Harling (GBBO, series 9) live from London who will teach you the skills you need to nail his beautiful Buche De Noel. You can join the class and then make it at your own Christmas Dinner to impress your guests! 


This Bûche de Noël is a traditional French Christmas cake, decorated to look like a fallen log in winter. In this class you’ll learn how to make a decadent caramel sauce, a creamy Swiss meringue buttercream, and these charming meringue mushrooms. The decoration may look impressive, but it’s surprisingly simple to make - let Dan show you how!


The class starts at 8pm UK on Sunday 13th December and all you need is access to Zoom via a computer, an iPad or a phone and you'll be connected!


We’ll start off the class with an introductory welcome and some background from Dan's time on TV, before we ask you to put on your aprons & bake along as you watch Dan demonstrate all the skills required to make his favourite Christmas Treat.


Our class will take around 1h 45 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Dan.


Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. 


Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund.


All guests will be emailed a link to the class following their booking.


Equipment Required:

Digital Scales, Sieve, Spatula, Swiss Roll Tin, Baking Parchment, Foil, Piping Bag, Baking Sheet, Pastry Brush, Large Whisk, Offset Spatula, Fork, Large Saucepan, Small Saucepan, Stand Mixer with Whisk Attachment / Mixing Bowl and Electric Beaters, Mixing Bowl


Ingredients Required


For the Chocolate Cake:

4 Large Eggs separated*, 100g Caster Sugar, 2tbsp Tepid Water, 25g Cocoa Powder, 50g Plain Flour, A Pinch of Salt


For the Meringue:

300g Caster Sugar, 150g Egg Whites (about 5 Eggs)


For the Mushrooms:

150g of the Prepared Meringue (1/3rd)


For the Caramel Sauce:

150g Caster Sugar, 150ml Double Cream/ Heavy Cream, 1tsp Vanilla Extract, ¼ tsp Fine Salt


For the Buttercream:

The Prepared Caramel, 100g Dark Chocolate, 300g of the Prepared Meringue (2/3rd), 300g Unsalted Butter, Softened


For the Decoration:

Icing Sugar, Cocoa Powder


Optional Extra Decoration:

Sprigs of Rosemary, A Little Caster Sugar, Green Food Colouring, Redcurrants, or Cranberries, or Red Fondant Balls, Digestive Biscuits/ Graham Crackers


*1 Large Egg in UK = 1 Extra Large Egg in US


If you have any questions regarding this classs please email us at




To see all our other classes which are currently on sale, please click here. Alternatively we do offer private events, please contact us for more information or click on the Online Classes page for more detail.


It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. 

We will, wherever possible provide alternatives to include gluten & dairy free options.

Dan's Online Buche De Noel (Yule Log) Class - Sun 13th Dec - 8pm UK

  • Join our Wait List here. We'll contact you should a place come up or to be the first to be notified when we run this class again.



0208 202 6766


office Address

2b redbourne avenue


N3 2bs

Opening Hours: Mon-Fri, 9:30-18:00

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