Practical #6 - Opera Cake
There were quite a few steps involved in making this cake.
Make, bake, and cut the joconde. Make the syrup, ganache, and butter cream. Assemble. Then the hardest part starts; Glazing and decorating. Seems easy, but it isn’t. Getting a nice, thin, even, and bubble free slick layer of chocolate glaze in one swift move can be challenging. Once you jump that hurdle, hopefully successfully, you wait for the glaze to set a little, then you cut the edges while praying hard to the Cake Gods that your glaze doesn’t crack. Then after that you can roll your paper cone, fill it with chocolate, and pipe “Opéra” with a very steady hand and whatever else you like on your cake.
By the time I was ready to show off my chocolate calligraphy my hands were quite shaky, I blame nerves. Chef Walter said I should take a deep breath and find my inner “Zen”. My inner zen and I came up with what you see here. :)