|Opera Cake with Edible Candied Pansies|
Today you are inundated with Opera Cakes of all shapes and varieties from all over the world!! It is amazing to see how each Daring Baker adds their own personal touch to the challenge with flavourings and decoration. Each one is unique and different. Way to go ladies and gents!!! Really cool!!!
This classic French dessert was created by Louis Clichy, who called it -what else - the Clichy. However, it was popularized by the Parisian patisserie Dalloyau as the Opera cake and is now mostly known by that name. It is a wonderfully rich and dreamy combination of delicate almond biscuit or joconde, chocolate ganache, usually coffee buttercream, and chocolate glaze.
The Daring Bakers used a combination of a recipe in Doris Greenspan's Paris Sweets (she adapted Dalloyau's own version of it) and of Tish Boyle and Timothy Moriarty's Chocolate Passion.! Lis and Ivonne chose this challenge along with two members they’ve taken under their baker’s wings Fran from Apples Peaches Pumpkin Pie and Shea from Whiskful to help co-host.
Traditionally, a joconde is flavoured with darker flavours such as chocolate or coffee. It was our illustrious leaders decision to tie our post in with Spring and dedicate our posts to Barbara at Winos & Foodies for all her efforts with her event LiveSTRONG with a Taste of Yellow . So... in honour of all cancer survivors we all made Opéra Cakes that are light in both colour and flavour. Many in the food and wine blogging community supported LiveSTRONG Day with the A Taste of Yellow event. Last year 149 bloggers made yellow food to show their support for LiveSTRONG Day 2007 . This year there were 181 yellow recipes over at Wino & Foodies. Some chose to share their own cancer experiences and some told stories of their support for their friends or family experiencing cancer. LiveSTRONG with A Taste Of Yellow has been accepted by the Lance Armstrong Foundation as an official LiveSTRONG Day event on Tuesday May 13.
This cake is made with white chocolate and white chocolate mousse. I opted to add lemon zest to my buttercream and Citron, which is a lemon liqueur from the island of Naxos in Greece to the syrup for the jaconde. This mirrors the Taste of Yellow Event. There will be hundreds more combinations for you to browse through.
There was an egg white left over from making the jaconde so I utilized that to make candied pansies in keeping with the Spring theme.
All in all I had complete success with all aspects of making this cake this time around. The buttercream was light and creamy with a hint of lemon throughout. I even tried my hand at making some small versions of the same recipe. If you would like to complete this challenge look here for the recipe.
Check out the Daring Bakers Blogroll to see what we have all been up to today, imagine you are wandering the streets of Paris and slip into Dalloyau to have a slice of Opera Cake with a cafe au lait. Have a relaxing afternoon, put your feet up and ENJOY!!!
**Easy Edible Candied Pansies**
Candied flowers are an easy and elegant garnish to make. They are especially exquisite when used for wedding cake decorations. Pansy blossoms are ideal for this project because their simple shape and strong structure holds up well under the sugar’s weight.
Rinse and thoroughly dry pesticide-free pansies. Using a small paintbrush, thinly coat the petals with lightly beaten egg whites.
Set pansies on a plate covered with superfine sugar.
Sprinkle the blossoms with more superfine sugar. Gently shake to remove the excess.
Place on waxed paper and allow to dry for several hours.
There are many uses for edible flowers in our every day meals or to make a meal that much more special!
When making ice cubes, drop a few edible flowers in each tray compartment then freeze. “Flower cubes” make an elegant addition to punch bowls, cocktails or other cold beverages.
Alternate layers of rose or geranium petals or lemon balm with layers of regular sugar in small jars, seal and allow two weeks for the scent to permeate the sugar. These colourful, aromatic sugars can be used on the table or in cooking to add a delicate taste to foods and beverages.
You can also use scented geranium petals to scent jelly, ice creams and cakes.
Day lily buds can be frozen for later use in Oriental soups or stir fries.
Spicy nasturtium flowers and leaves add flavour and vibrant colour to salads.Pansies can be candied, used as a garnish or tossed into salads for colour.
Sweet-smelling rose petals add a delicate flavour to sweets. Remember to remove the bitter white base of the petal before eating!
Chrysanthemum petal tips complement ginger in meat dishes.
Dianthus’ clove-like flavour makes a pleasant addition to salads and seafood.
Try using homegrown hibiscus to make a delicious, fragrant tea.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.