Do you make these? When I learned to make them, we were taught to roll the sponge up while still warm with a clean towel, let it cool, then unroll, fill, roll back up and proceed with your recipe. While watching a baking show this past weekend, 1 of the bakers let it cool flat, then had a bit of trouble getting it to roll up in a nice tight roll without cracking and breaking. What do you do? P.s., I am planning on finally making a buche de noel with meringue mushrooms and marzipan holly this year for Christmas, which is something I've wanted to do for years.