If you underbake a roulade, it will be too sticky and moist to roll and will simply fall apart. If you overbake a roulade, it will be hard and will crack when you attempt to roll it. ... When the roulade comes out of the oven, sift powdered sugar or cocoa powder over it immediately.

How do you keep roulade from cracking?

Go slow. While rolling your chocolate roulade, work slowly and evenly and only squeeze the paper very gently to help the roulade keep its shape. Leave it to cool in the tin. You must let your chocolate roulade cool completely in the tin - it will be far too delicate to handle while hot and may break or deflate.

Why did my Yule log crack?

Bûche de noël are made by baking a thin layer of sponge cake, covering it with creamy frosting, and then rolling them up together into a log shape. The problem is that the cake very often cracks and breaks when you try to roll it.