Every year I make a Bûche de Noël for my almost-Christmas baby's birthday. This year Dylan asked if I could add an eggnog glaze on top. Okay. And he was also in charge of the decorations this year. Let's just say 'less is more' is not his motto. This bûche had marzipan grubs, worms, holly leaves and berries, mushrooms, and gingerbread hearts! 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 marscarpone filling instead of the traditional coffee filling. Chocolate Genoise Sheet: 3 large eggs 3 large egg yolks Pinch of salt 3/4 cup sugar 1/3 cup cake flour (spoon flour into dry-measure cup and level off) 1/3 cup cornstarch 1/4 cup alkalized (Dutch process) cocoa Butter and line a 10" x 15...