Firstly, I must apologise for the lateness of this post. The truth is I had made the cake on time, but with all these assignments and exams I've had lately, I forgot to post it on the posting date. So, this month we had to make an opera cake, which is a cake with layers of jaconde, syrup, buttercream, mousse and glaze. Usually these cakes are made with coffee and choc flavours, but seeing as it is spring time in the us, Lisa and Ivonne, decided to opt for light colours to reflect the season. It ain't spring here though! But the light colours made me feel as though it were.
I flavoured my buttercream and syrup with rosewater, which gave it a nice turkish delight flavour. I then added some amaretto to the white choc mousse, which did little to overtake the strength of the white choc and I left the white choc glaze perfectly plain.
I was happy with the way the cake turned out, although if I did it another time I think I would take the time to trim the layers of jaconde cake more evenly. I recommend you remove the cake from the fridge a good hour before serving, as fridge-cold butter-cream is a great disappointment.