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should happen, you can sometimes microwave it briefly to soften. But heating it too long will melt it again.
To assemble yule log: Gently melt jelly or jam. Cool but do not let it set.
Gently unroll cake but maintain the curve of the roll. Do not flatten cake.
Discard parchment paper.
Brush or gently spread melted jum or jelly on inside (curved) surface cake.
Top with butter creme filling and roll up cake firmly. Place seam down onto serving dish. Coat cake with bitter sweet frosting. Refrigerate cake as needed to set frosting to make spreading easier. Once the frosting sets, it will fie firm and will not spread again. If desired, a pastry bag can be used for decorative touches. Finish log with the chocolate leaves and pretzel twigs. Refrigerate until serving time. A knife slightly dampened with hot water makes cutting easier.
To make in advance: Bake the cake and roll up to cool. Spread jelly or jam on cooled cake and fill with butter creme. Roll up. Wrap cake in plastic and freeze. Make chocolate leaves and pretzel twigs. Store chocolate leaves and pretzel twigs at cool room temperature. Do not refrigerate them. When ready to serve, thaw cake overnight in the refrigerator. Next day, prepare bittersweet chocolate frosting and spread on thawed cake. Decorate with chocolate leaves and pretzel twigs. Completed cake may be made up to one day in advance of serving and kept refrigerated.
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