This month's daring baker challenge was to make an Opera Cake. The challenge (other than having to put together this complicated cake) was to make it with light flavorings, invoking thoughts of summer and dedicated to Barbara of Winos and foodies dot com and her sponsorship of A Taste of Yellow a way of celebrating LIVEStrong Day.
An Opera Cake consists of layers of syrup-soaked joconde (almond sponge cake), separated by buttercream and covered by a thin glaze (generally chocolate). I understand that a ganache can be involved as well but I did not make ganache, mainly because I am running late in the completion of the challenge.
I wish that I had given the flavorings more thought because I made everything almond flavored. It is a bit overpowering. I loved reading of everyone else's flavor concoctions. If I made it again, I might make lemon & raspberry or peanut butter and jelly (weird, but it could be cool, right?) They all sounded yummy! To see the other Daring Bakers Opera cakes, see the Daring Baker blogroll.
I wasn't pleased with the way my cake rose. Otherwise, it was pretty easy. I lined my jellyroll pans with parchment paper sprayed with Baker's Joy spray, so that they wouldn't stick. It was pretty, but next time I'll get extra chocolate to make shapes to decorate the cake. That would have been the icing on the cake!
If you would like the recipe, check the blogroll or send me a comment and I'll be happy to send it to you. It is rather long, so be prepared! Don't worry. It isn't too difficult!