I have a love/hate relationship with this month's Daring Baker's Challenge, Opera Cake. Mothers don't make this cake. It will surely result in child neglect. In fact I started making it on a sunday and didn't finish until tuesday. I was pretty annoyed on Tuesday when my kitchen looked like it blew up, the kids were not quite taken care of, and I had what I thought was a disaster of a cake on my hands, too.
Half of the cake stuck to the tinfoil in the bottom of the pan (that's why the recipe calls for parchment paper, I guess) so I made a few mini opera cakes with the bits and peices of cake that I could peel off of the tinfoil. So I was pretty frustrated by the time I finally finished making the cake, but then when I tasted it suddenly it was all okay. It wasn't pretty, but we all agreed that it was tasty.
I came away with my new favorite buttercream, and ideas of how to make the cake simpler and more delicious- by making just the cake, buttercream, and sugar syrup (no mousse or glaze). Oh yeah- and next time I will be buying almond meal at whole foods instead of blanching and processing my own almonds.
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