I want to make a buche de noel this weekend, but I'd love to make it using a modified version of this Bon Appetit recipe for gingerbread cake.
Baking experts, can you tell me if I'd be able to play with the volume, bake it in a sheet pan, and then be able to roll it? Or is this a horrible idea?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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