How To Make An Opera Cake. Tips & Experiences. Anyone?
Decorating By maimai16 Updated 31 Aug 2008 , 2:38pm by maimai16
Opera cake is not hard, but there are a lot of components to it, do you have recipes for everything? Maybe it would help if we knew exactly what kind of help you were looking for?
I make these all the time. My best advice would be not to rush But here are some other tips...make sure to refridgerate between each step. Bake the cake in the thin layers already so you don't have to try and cut them yourself. All the layers are supposed to be the same size so make you think about that when spreading ganache and buttercream. Lastly if you make the glaze a thinner than the one pictured you wont have to spread it as much and it will keep its sheen more.
Let me know if you have any questions, I just made one last week
@thecakebox
actually i've been searching for a recipe that i think is simple and the ingredients are not that hard to find here in our place. or if someone is willing to share and would swear that they got rave reviews on their recipe 
and, sorry for not being specific on what i needed hehe anyway, here are the links of the recipes that i've been reading...
1. http://splendidtable.publicradio.org/recipes/dessert_opera.shtml
2. http://www.taste.com.au/recipes/5746/gateau+opera
hmmm... what do you think?
@bekahzzz
thanks for your response... expect a pm from me these days hehe would you mind sharing the recipe you used?
I'll check when i get home...I know the only recipe I used was for the almond jaconde cake. I can get you that one though.
Then I just made ganache and italian buttercream (flavored with coffee extract). As for the coffee syrup, I used a simple syrup and while it was still hot added instant coffee and kaluha to it....worked well for me. Feel free to contact me!
@bekahzzz
anything would be fine hehehe actually i'm thinking to make SMBC because i tried SMBC before though i think IMBC is much stable than SMBC... i guess i'll just wait for your recipe... i'm so excited hihihi
@holoien003
according to the first link i have posted the classic opera cake is a work in six acts. there are three thin layers of almond cake, each soaked in a potent coffee syrup; a layer of espresso-flavored buttercream; one layer of bittersweet chocolate ganache; and a topping of chocolate glaze. traditionally, the cake is decorated with its name written in glaze across the top and finished with a piece of shimmering gold leaf. it is obviously a rich cake, but it is surprisingly not a filling cake, and I'm convinced this is because Maestro Niau has orchestrated the cake's elements so perfectly.
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