By skyforbes 
it was a learning lesson for sure. i used this recipe from Pastry Living and it was moist but still cracked when rolling after it cooled down so i went back and used the same recipe but with the old method of rolling it with a clean kitchen towel in between while still hot and let it cooled down and it worked.
the mushrooms were so difficult and most of the recipes out there i could not get the meringue firm enough for piping a stem that stands up straight until i stumbled on Serious Eats recipe. hers tastes as good as they looked and came out so realistic looking.
the log is from pastry living :
https://youtu.be/bcpqApQn0O4?si=mndrX5NdbNJ9QWuM
the mushrooms are using serious eats:
https://www.seriouseats.com/meringue-mushrooms-recipe