Comments on: daring bakers: opera cake

By: Daring Bakers February 2011|Panna Cotta and Florentines! | Bake Like A Ninja

Sun, 27 Feb 2011 17:03:04 +0000

[...] I first joined the Daring Bakers*, it was because of this post – this is a step by step, beautifully photographed and gorgeously detailed account of making [...]

By: jenyu

jenyu — Fri, 06 Jun 2008 18:20:47 +0000

Christine – I like the jaconde, but it was a little finicky since I baked two pans in the oven at once. My oven is not so cooperative that way. I think the jaconde would have baked more evenly with one pan at a time. it’s definitely easier than using chiffon cake like i did last time.

By: Christine

Christine — Wed, 04 Jun 2008 05:14:47 +0000

Jen – this version of your opera is so nice. I love hazelnut too. I’ve been looking for a good recipe for biscuit joconde. I’m sorry if I missed this in your post, but would you say about this recipe for the joconde – a keeper?
Oh, and you know I’ve got to love the orange zest garnish :)

By: kellypea

kellypea — Tue, 03 Jun 2008 18:40:15 +0000

You’ve got me bawlin’ ovah heah…counting my blessings and shaking my head with amazement at your energy and spirit. Over the opera cake? Well, it’s beautiful, but I started two entries or so before it and kept reading. Now I’m headed to Bri’s…

By: jenyu

jenyu — Tue, 03 Jun 2008 15:28:23 +0000

Thanks all for the good wishes. They worked! I’m much better now and feeling pretty spankin’ good as well. xxoo