Daring Baker's Opera Cake

It's my first Daring Baker's challenge. When I printed out all eight pages of this recipe, I was impressed by the sheer scope of the challenge. None of the individual components looked difficult but the project management (combined with the TWD sticky buns) aspects would take juggling.

I ruminated on possible flavor combinations for several weeks. With one week left to go, I took a hint from the grocery store and picked up a pound of strawberries. Strawberry and orange are one of my favorite flavor combinations. My sister, who bakes at a cupcake bakery in Charlotte, swears that fresh strawberry buttercream is one of her all time favorite frosting.

My layers included:
Joconde -- as written in the recipe
Syrup -- with orange oil
Buttercream-- fresh pureed strawberries mixed in at the final step
Mousse-- white chocolate with orange zest and Cointreau
Ganache--white chocolate, powdered sugar, melted butter, cream and pureed strawberry

I found my buttercream to be very stiff after its stay in the fridge, but it softened up nicely when I spread it across the joconde with my fingertips. I was worried that the yield might be a little low, do feel that more buttercream might have made a better cake, but overall it worked well.

Saturday night: Had one of A.'s colleagues over for dinner. I cut my opera cake a delivered tall, multi layered confections, which were enjoyed by all. So much so, that A. offered to send a large portion of my remaining cake (which did serve 20) home with our guest. I muttered under my breath; I was planning to serve the second half of this cake at a potluck Sunday night. Fortunately it's quite rich, right?

Sunday night: My 10 very small, almost petit four like squares were dusted with pink sprinkles. Frustrated when the less-than-tasty Whole Foods fruit tart was more popular on the dessert table, I felt no shame in sneaking the last two slices for myself!