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Hello all. I joined the Daring Bakers this month. In case you don’t know, the Daring Bakers are a group of amazingly talented men and women. Each month, a new baking challenge is released and the DBs all help each other to complete the challenge and then reveal the challenge and the results on the same day (which would be today: May 28).

This month’s challenge was… an Opera Cake! To be honest, I had never even heard of this cake before, but after googling a few images of it, I was better able to figure out a way to attack and veganize the recipe.

This challenge is dedicated to Barbara at http://winosandfoodies.typepad.com/. Barbara is the driving force behind A Taste of Yellow, which is a food blogging event that supports Lance Armstrong’s livestrong foundation. If you are unfamiliar, I strongly encourage you to check out her blog and see what she and A Taste of Yellow are all about!

My Vanilla and Raspberry Opera Cake:

Opera cake

 

 

 

 

 

 

 

 

 

 

As you can see, I had some issues with the buttercream and syrup. Normally, I would be disappointed. But, as I have just started baking vegan, I am going to forgive myself these little mishaps. I think I should have chilled everything longer… Anyway, the cake (despite appearances) was fantastic! I managed to successfully substitute the massive amounts of egg and still have a delightfully spongy joconde. For that, I was very proud. I’m not going to post a recipe, because if followed it will most likely produce a similar result. The original (non-vegan) recipe, along with some very beautiful pictures, can be found here: http://www.sugarlaws.com/opera-cake/#more-503.

side cake

Congratulations to every Daring Baker out there for completing this challenge and good luck to any non-Daring Baker that wants to try the recipe out as a self-challenge.

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To all you Daring Bakers out there: if anyone has advice on how to put the logo on this page, I would very much appreciate it.

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