Daring Bakers: Opera Cake

This Month's Hosts:   Ivonne, Lis, Fran, and Shea 

Another Daring Baker Challenge, and it introduced me to a famous cake I never knew existed!  The Opera Cake was first introduced to the world in 1903 and has been quite popular since then.  But, I've never heard of it until now.  Maybe our noble founders of Daring Bakers, Ivonne of CreamPuffs In Venice, and Lis of La Mia Cucina, assisted by Fran at Apples Peaches Pumpkin Pie and Shea at Whiskful, knew there were people like me, and wanted to enlighten us.  Well, I'm very happy that they chose this recipe. I admit that my first glance at the recipe made me groan. It was so long and I immediately thought...too complicated. Then I remembered that a long recipe can actually be easy to make, because everything is spelled out clearly. And so it was.  I made this cake over a period of several days and easily assembled it on Mother's Day, for a party I attended.

This lovely recipe is dedicated to Barbara of Winos And Foodies, the driving force behind LiveStrong Day.  If you haven't already done so, stop by her blog and see beautiful, funny, and inspiring photos and stories.

Everything about this cake was easy, with the only problem occurring when I forgot to put the butter in the cake batter.  The cakes, which are made with almond flour, still tasted delicious.  But, they were a little flat, due to that omission, no doubt. I was particularly happy with the white chocolate glaze and white chocolate mousse, both a snap to make and apply to the cake.  Just make sure you don't tarry as you pour the glaze on the cake. I did, and one section wasn't as smooth as the rest of the cake.  The glaze sets up quickly.  Here is the cake after it was trimmed.

I've seen some of the other Daring Baker's Opera Cakes, and they are incredibly beautiful.  I decorated my cake about 20 minutes before I left for the party. So, it's not imaginative or pretty. But, it was delicious, and that's the most important thing to me.  Everyone loved it.  If I had more time, I would have made raspberry sauce to serve with it.

Now, please go visit the The Daring Bakers Blogroll and see pictures of cakes that will astound you. The recipe should be on our co-hosts site. It's long, but easy. Really, it is!

 

Comments

[Kristi]

I must stop visiting here when I am hungry. Sher-all your cakes look like I should be able to stick a fork through my laptop screen and eat them. Butter or no butter-it looks amazing.

[Mrs. L]

I think your opera cake looks lovely.

[Kevin]

Your cake looks really good!

[Lydia]

Beautiful, and I love the raspberries!

[Jen]

fantastic! I love berries.

[Glenna]

What a pretty cake and so different. I love cakes like this particularly since I'm not a huge chocolate fan. It's really beautiful cake, Sher!

[gattina]

Sher, you are so right about long recipe being better actually. Hey, you are excellent baker, but didn't see you do it that often?

[Kelly Cat's favorite human]

I'll take your word on the ease or difficulty, and I believe you without reservations when you say it's delicious, because it looks yummy...

[Maggie]

I love the raspberries on top and the pretty yellow cake stand.

[Meeta]

lovely looking cake. nice one!

[Deborah]

I've actually read a few where people forgot to add the butter, but beautiful cakes still! Yours is gorgeous!

[Sue (coffeepot)]

Wow I never heard of it either. Looks good sher

[Ivonne]

You should be very proud of your cake, Sher! And your glaze is indeed gorgeous!

[Candace]

Beautiful job... your glaze is perfectly done! Ohh... I also forgot the butter. It was sitting on the counter, and I realized it when the cakes were already in the oven! Oh well!

[Shari]

The raspberries look gorgeous on top.

[Sheltie Girl]

You did a wonderful job on your cake. It's beautiful and very elegant.

Natalie @ Gluten a Go Go

[Jaime]

beautiful cake!

[marye]

very elegant!

[Dolores]

I don't know... your decorative choices are simpler than some, but they're absolutely stunning. Great job!