Comments on: French Opera Cake Recipe

By: Bernice Baran

Bernice Baran — Mon, 09 Dec 2024 01:40:46 +0000

In reply to Cornelia. Should be fine! It shouldn’t split, I’ve never had any issues with it when freezing!

By: Cornelia

Cornelia — Mon, 09 Dec 2024 00:47:48 +0000

Do they freeze well and will be french buttercream split or break down after thawing?

By: Jay

Jay — Mon, 14 Oct 2024 01:40:52 +0000

I doubled the recipe to make 2 cakes so I think there was a little more room for error, but overall not too shabby. Hard to make it very pretty, but flavor is good. I will say, “brush it generously with coffee soak” was hard for me since I prefer to have a general idea of amounts I’m working with. I had so much coffee left over that I wonder if I should have been more generous?? 🤔 I will say, it was a good bit of work but not unmanageable.

By: Bernice Baran

Bernice Baran — Tue, 10 Sep 2024 13:44:33 +0000

In reply to Lisa. Hi Lisa, yes I would double the recipe. This type of sponge may not rise as much as others though so I would recommend doing the 6 layers or if you're trying to get three thicker layers, maybe add in 2 tsp of baking powder as well to ensure a good rise.

By: Lisa

Lisa — Fri, 06 Sep 2024 22:56:19 +0000

Hello, if I wanted to make this a round 3 layer cake instead (8 inches) would I pretty much just need to double the recipe? Thanks!

By: Bernice Baran

Bernice Baran — Wed, 14 Aug 2024 15:14:16 +0000

In reply to Carla. I don’t see why not!

By: Carla

Carla — Sat, 10 Aug 2024 17:26:55 +0000

Hi, thank you for this recipe! I was wondering if the joconde sponge could be baked in an 11×17 baking tray? Would there be enough batter? I don’t mind if the layers aren’t square, and I’m okay with a rectangular shaped cake in the end. Thank you!

By: Bernice Baran

Bernice Baran — Mon, 10 Apr 2023 23:45:15 +0000

In reply to Sofia Mendez. Hi Sofia, that should work fine :) I would just weigh the batter to make sure it's even in both pans and use the cues to check for doneness a little later, maybe around 10-15 minutes.

By: Sofia Mendez

Sofia Mendez — Sun, 09 Apr 2023 23:05:39 +0000

In reply to Bernice Baran. Hey Bernice! I was wondering if I could make the full recepie and then divide it in two separate cakes. Do you think this could alter the taste?

By: Bernice Baran

Bernice Baran — Tue, 28 Feb 2023 16:54:01 +0000

In reply to Savannah. I use 60-70, I've also just used dark chocolate chips too

By: Elizabeth

Elizabeth — Wed, 08 Feb 2023 12:05:51 +0000

.Made this cake and it turned out exceptional. Used JamaciaMeCrazy coffee for soak and added 1/2 cup Amaretto liquor which enhanced the flavor. Had never made French Butter Cream but it turned out great. Was a little runny but your tip to refrigerate it 40 minutes then rewhip it solved the problem. Now have a new favorite icing! Made the sponge one day, put the layers together on day two and glazed it on day three. Have it wrapped and in the freezer for when guests arrive. Bon Appetite. Now want to try making Macarons.

By: Savannah

Savannah — Sun, 05 Feb 2023 20:04:15 +0000

Hi! I was wondering what percent dark chocolate you use?