DESSERT STAND SET RECIPES

Steps:

• Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
• Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 1 minute more.
• Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel. Cool completely, 45 minutes to 1 hour.
• Meanwhile, pour chocolate chips, heavy cream and corn syrup into a medium microwave safe bowl. Microwave on high 30 seconds, stir and microwave an additional 30 seconds; whisk until smooth. Let stand at room temperature until thickened but spreadable, about 2 hours.
• Once cake has cooled, pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
• Gently unroll cake and spread whipped cream evenly over cake. Use the towel to help roll the cake back up. Place on serving plate. Refrigerate about 1 hour.
• Frost chilled cake with ganache and use fork to create bark texture. Decorate yule log with rosemary, pomegranate seeds and confectioners' sugar as desired.