Every year I make a Bûche de Noël for my almost-Christmas baby's birthday cake. This year we were a day late because this week has been crazy busy. The Enthusiastic Kitchen Elf made all of the marzipan fungi for the decorations. This bûche had at least four different kinds of marzipan mushrooms. I'll have to check with him on what types he actually made. While he created the marzipans, I baked the cake and made the filling and frosting. I use Nick Malgieri's recipe in Perfect Cakes as my starting point. You can also find his recipe on the FoodNetwork website . His chocolate genoise is, well, perfect. Actually his book is aptly named; there is not a recipe in there that I've made that hasn't turned out just divine. I did opt for a chestnut puree-whipped cream filling instead of the traditional coffee filling. Chocolate Genoise Sheet 3 large eggs 3 large egg yolks Pinch of salt 3/4 C organic granulated sugar 1/3 C flour (spoon flour into dry-meas...