I was in quite a hurry to get this log cake done and was rushing off to my first Christmas dinner of the month. Pardon me for the shabbily-taken pictures. Next time, I will take more pictures of the process if time permits and perhaps add some decorations to my plain looking log cake.
As I mentioned in my earlier post, making log cake is easier than you would imagine. Choose your favourite swiss roll recipe. It need not be a chocolate swiss roll. Blackforest, strawberry, matcha and coffee swiss rolls will also do the job. Roll the sheet cake tightly into a log as you would for a swiss roll. Nevermind if it breaks. Simply cover it with whipped cream or buttercream according to your preference and use the tines of a fork to 'scratch' the surface of the frosting along the length to get the 'tree bark' effect. There you have, a rustic homemade log cake.
For this log cake, I chose my chocolate swiss roll recipe and increased the amount of buttercream (reduced sugar as well) so that there is enough frosting to cover the swiss roll. The log cake may be glazed with ganache instead of buttercream.