Monday, 2 September 2013

Opera Cake

It has been a while, quite a long while since my last post.
Maintaining three blogs turned out to be a little too ambitious for me.
However, if I bake something noteworthy, I decided to keep Baking Mad on the Mountain going from time to time.



Every year, towards the end of August, we either buy or I bake an Opera Cake to celebrate our wedding anniversary.
I must say that choosing the opera cake as our wedding cake was an inspired choice.

This is my third attempt at making the cake myself.
It doesn't look as pretty as the store bought ones, but I can honestly say that it tastes better than the ones from the D# or the L#.

The cake consists of Biscuit Joconde, coffee butter cream, coffee syrup, ganache, and tempered chocolate.

It is incredibly rich and just beautiful.

We have a real incentive to keep our marriage in good order so that we can indulge every year till death do us part.

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