Wednesday, May 28, 2008

Daring Bakers get some Kultcha...

with the May 2008 challenge, Opera Cake...

Joey Biscotti's Opera Cake


Joey, here...

So, I was concerned with this challenge (from Lis, Fran, Shea and Ivonne of Daring Baker's fame) and more than a little intimidated by the length and construction of the cake, BUT, i took their advice and read through it first before embarking on the challenge... and that made all the difference...

I started the process at the beginning of the month by making the syrup and buttercream well in advance... I was also concerned about the size of the pans suggested, but when the day came to make the cake, I just used the closest-sized pan available to me, which was a 12x17 sheet pan... It made for a thinner cake, but I didn't leave myself any alternative...

I luckily discovered bagged blanched almonds at Food Emporium and proceeded to make my own almond meal, although I don't think I ground them enough, but the sure smelled good...

I didn't have any issues with the layers, either making or cutting them... I got the center layers to the correct size, and everything seemed to come together beautifully, UNTIL.......

I don't like working with white chocolate... I find it difficult to melt completely and often end up with several partially melted chips, and that's what happened in both the mousse and the glaze... I flicked out as many as I could from the mousse before refrigerating the cake again...

When it came time to glaze, I had the same problem that other DBers apparently had... I let the chocolate cool for 10 minutes, but it wasn't enough time, and when I poured it over the cake, the mousse meted slightly and the glaze wouldn't adhere correctly, and actually slid off in some areas...

But as you can see by the above photo, it still came out okay... I would have liked the glaze to be smoother, but I think Steven's addition of our name in our signature blue helps distract the eye from those tasty imperfections...

This Opera Cake is flavored with Grand Marnier in the buttercream, the syrup and the mousse... When all was said and done, it came out quite nicely... I'd definitely make this cake again if asked!

Here are more photos...

Opera Cake 1

Opera Cake Slice

Opera Cake Slice with Fork


That's all for today... Look for our next post when Steven talks about our adventures with fondant!

16 comments:

Dolores said...

You know, I never would have noticed the imperfections if you hadn't pointed them out; you did a *great* job with this one.

Samira said...

Your L'opera cake looks super moist, tasty, and mouth watering.

Aparna said...

Your cake looks pretty good. Well, all's well that ends very well.:)

~Amber~ said...

Great looking cake! Job well done.

Jacque said...

Mmmm, I like the nice ivory and white colors. It's a very pretty cake. I couldn't tell from the pics that you had problems with the glaze.

Great job!

Virginia said...

looks fantastic and I'm sure it tasted even better!

PAT A BAKE said...

Gr8 looking cake. Well done.

Christine said...

Um I didn't see any imperfections. I saw a beautiful cake, even layers and my favorite color...blue!! Great job!

Jenny said...

No complaints here, looks like a lovely cake.

madcapcupcake said...

I'm really loving the light coloured cakes...it looks like a yummy cloud :)

Jen said...

I used a 12x17 pan for my cake too but only baked one sheet (since I halved the recipe) I think I liked the really thin layers... but I wasn't brave enough to try the ganache.

Barbara said...

Looks great no matter what you say. Great job.

Rebecca said...

Grand Marnier in every component? Oh, yeah. Save me a slice!

Shari said...

Your cake looks great, and Grand Marnier would be perfect!
Shari@Whisk: a food blog

Amy J. said...

Mercy, that looks great! Y'all did a great job - as always. :)

Debyi said...

Your opera cake looks scrumptious. I would love to pick up that fork and take a bite!