Buche de Noel
A modification to the traditional. This is a swiss roll sponge soaked in grand marnier simple syrup and filled with a chocolate mousse lightly flavored with more grand marnier, topped with a french buttercream (again, lightly flavored with grand marnier) and decorated with marzipan paste holly leaves, berries and a piglet head (I was going for a squirrel, but it's a tree pig. You've heard of those elusive red-skinned, green-eyed tree pigs, right?). Meringue mushrooms grow on the far side of the cake board, and the whole thing is dusted with powdered sugar "snow". Not so great of a decorating effort, but I had five minutes and the kitchen was hot.