I wasn’t sure if I would be able to participate in this month’s challenge. For me, May meant a busy month consisting of finishing grad school, moving, and getting married. I knew that the challenge had to sound really good for me to make time to participate, but I knew that with Ivonne and Lis as the hostesses (also the co-founders of the Daring Bakers), it would probably be a good one. I was really excited to find out what the challenge would be and was very interested when I found out it was an Opera Cake. I had never heard of an Opera Cake, but after reading the recipe, I knew that I had to find the time to make it.
The recipe looks complicated at first, but once you read through it, you’ll find that it’s manageable. The recipe consists of five components: the jaconde, a syrup, buttercream, a white chocolate ganache/mousse, and a glaze. The opera cake is time consuming, but I just focused on one component at a time and it all came together and made one delicious cake. The only thing I was disappointed with was that my glaze didn’t set as beautifully as some of the other Daring Bakers’ cakes did. It just kind of dripped down the sides. It’s okay though, because I am more than happy with the taste. We were given freedom in the flavorings we used. I used almond extract for the buttercream, and for the ganache, I used Amaretto liqueur. The Amaretto goes very well with the almond extract, and I knew I could use it for my favorite drink, the Amaretto Sour🙂
So by the time you read this, I will finally be a Mrs.! David and I were married on May 24 in our hometown (we are high school sweethearts) after 6 years together and are taking our honeymoon cruise to the Bahamas. I will have to wait and visit the Daring Bakers’ blogs when we return. I can’t wait to see how the Opera Cakes turned out! Thanks to Ivonne and Lis for hosting this month’s challenge, as well as Fran and Shea for co-hosting! You can find the recipe on their blogs. Be sure to check out the Daring Bakers Blogroll for more Opera Cakes.