Recent content by Keren

  1. K

    Opera cake

    Hi Mila, Welcome and thank you for your reply. I will try the icing sugar next time. I will be making another one in about a week. I bake them in a sheet pan lined with baking parchment and they spring back when they are completely baked. I am a Patisserie student, and this is one of my...
  2. K

    Opera cake

    Hi all, First time poster here. I am making Opera cake, which is a French cake consisting of Joconde (almond sponge) brushed with coffee syrup and layered with alternating layers of sponge French coffee buttetcream, ganache and a chocolate glaze on top. I am having an issue with my Joconde...
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