Jaconde Or Genoise For Opera Cake?

Decorating By maimai16 Updated 19 Sep 2008 , 1:56pm by PinkZiab

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maimai16 Posted 18 Sep 2008 , 5:02am
post #1 of 3

hi CCers icon_smile.gif

i need your opinions, suggestions or experiences in making opera cake. which is highly recommended for opera cake, using genoise or jaconde cake? icon_confused.gif

2 replies
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sadiepix Posted 18 Sep 2008 , 6:10am
post #2 of 3

Hmm..I have never used jaconde for an opera cake, only genoise. I always use the jaconde for the thin bands around pastries/bavarian cakes etc.

Not sure I am any help, but I could not imagine how using jaconde would be bad, actually sounds really good!

I think genoise gets used more/recommended more, but I bet another of these smart folk will chime in with more info than I know.

Good luck, sounds tasty! I have not made an opera cake in ages!

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PinkZiab Posted 19 Sep 2008 , 1:56pm
post #3 of 3

I think joconde would be the better of those two choices. I use a hazelnut biscuit (it's the way i was taught to make opera cake at the FCI and I loved it so much I stuck with it). PM me if you'd like the recipe.

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