Maybe you think my New Year's resolution should be to learn how to do this better, become a master at rolling cakes so my next related post might be an actual tutorial to help others who want to success at tree stump cakes. But no. I don't believe in rolled cakes anymore. I'm also not going to improve my food photography, in case you were going to ask. Ain't nobody got time for that.
For the cake
For the chestnut cream
For the buttercream (to cover the rolled log)
This is where it got even funnier. I was planning to make a tofu mousse to top it with, but when I went to add my soft tofu to the bowl of whipped butter, shortening, and icing sugar, I saw that my tofu expired. Normally I'd be like eh whatevs, but it expired 3 months ago. I think it's safer not to risk a 3 month incubation period. So my buttercream base for mousse became just over-liquefied buttercream. Here's the recipe but with less cream than I used because liquid.
Whip until smooth: