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- Prepare sponge cake as for a jelly roll.
- Fill roll cake with pastry cream and re-roll.
- Place cake on a serving platter. Cut off a few inches of both ends. Stand one of the end on top of the cake, cut side up, to represent a protruding branch. The other end is cook's treat.
- Ice cake with the ganache frosting, but leave all cut ends exposed to represent wood. Run tines of a fork along the frosting to represent tree bark.
- Decorate as desired with marzipan or meringue mushrooms, leaves, pine cones, etc.
Just before serving, sift a fine dusting of powdered sugar over the cake to represent snow.
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