Keep the kids occupied this festive season by creating these Christmassy, chocolatey treats
On a large board very gently and carefully unroll the Swiss roll. Slice the cake into 4, parallel with the unrolled edge.
Spread a thin layer of caramel over each piece then carefully and gently roll back up. Slice each thin log into 3 to make smaller logs.
Place on a board, cover with cling film and refrigerate while you make the buttercream.
Place the butter in a bowl and beat well to soften. Sieve in the icing sugar and cocoa, and mix well. Add a drop of milk or water if needs be to get a smooth, spreadable paste.
Using a butter knife spread the buttercream over each log and use a fork to scrape the icing, making a bark effect.
Decorate with a dusting of icing sugar and return to the fridge until needed. Allow to reach room temperature before serving.
The best chefs on TV and over 6,000 recipes