The Opera Cake

Daring Bakers Challenge May 2008
Opera Cake (01) by MeetaK

Oh the woes of an eager beaver Daring Baker. This month's challenge was rather messed up for me. The funny thing was, I actually found each component of the challenge simple enough and did not even know I was messing up until it was too late.

I decided to tackle the challenge this month very early on in the month. I had the weekend to myself and thought it would be the perfect opportunity to come face to face with the Opera Cake. However, what I did not know, that very weekend I decided to make the cake, a slight error in the ingredients would be discovered in the all new Daring Bakers forum and corrected. How I wish it was possible to sound alarms for the over 1000 Daring Bakers - I am imagining something along the lines of a fire alarm. When a fire breaks out the firemen and women are alerted by a shrill alarm. Something like that should be given to each DB - just in case.

This month's challenge was selected by our gorgeous founders Ivonne and Lis with co-hosts and DB newbies Fran and Shea. They wanted something melodic and challenged us with the grand Opera Cake. As I read the ever so long instructions my knees began to go weak. The four ladies decided to honor Barbara's LiveSTRONG efforts and dedicate the challenge to the cause. As LiveSTRONG is in May this year the fantastic girls decided to keep the Opera cake in simple whites and yellows calling it A Taste of Light!

Traditionally the Opera cake is flavored with the the darker colors of chocolate and coffee. It's how I always enjoyed the cake. I admit I was a bit disappointed that these flavors were to be substituted for other lighter colored flavors. But I liked the idea and soon decided on my flavors and colors.

What is an Opera cake?

It's an elegant French dessert made up of five elements:

  • a jaconde - which is the cake layer
  • a syrup to be drizzled over the cake
  • a buttercream that fills the cake layers adding additional layers to the cake
  • a ganache or a mousse
  • a glaze to cover the top layer

It did not take long for me to settle with my flavors. I wanted to keep the cake in different shades of white and decided on a coconut and lime combination.

I added coconut cream to the syrup, lime zest to the buttercream and a splash of Batida de Coco. Yummy I can tell you! So where did I go wrong. It was the buttercream. I had never made buttercream quite in this fashion before. I also made the buttercream according to the ingredient amounts given initially. Then someone discovered a typo and after that things got very confusing. It was too late for me though because my buttercream was completed and in the refrigerator waiting to thicken. But it did not - not even after 4 hours in the fridge! I was running out of time and had to finish the cake.

Let's cut the long story short. As my buttercream was in the fridge I took a break and visited the DB forum. By then the news of typos and changing ingredient amounts was full blown. Well I had to laugh when I pulled out the buttercream and tried to spread it - nope it was more like pouring it. No surprise that it soon ran down the sides.

Well I quickly assembled the cake relieved to get it over and done with. In the end there was a very thin layer of buttercream, the rest I scooped off the pan. Shame! It was not as knee rattling as I expected it to be. Each component was quite easy to follow. It also tasted fantastic. I loved the white mousse and the harmony of lime and coconut.


The Opera Cake
from Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion 

Printable version of recipe here.

For the joconde
(Note:  The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

  • 2  12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note:  If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
  • a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
  • parchment paper
  • a whisk and a paddle attachment for a stand mixer or for a handheld mixer
  • two mixing bowls (you can make do with one but it’s preferable to have two)
Opera Cake (05) by MeetaK

Ingredients:
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds
(Note:  If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

Preparation

Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
Preheat the oven to 425◦F. (220◦C). 
Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup
(Note:  The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

  • a small saucepan

Ingredients:
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

Stir all the syrup ingredients together in the saucepan and bring to a boil.
Remove from the heat and let cool to room temperature.

 

Opera Cake (06) by MeetaK


For the buttercream
(Note:  The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

  • a small saucepan
  • a candy or instant-read thermometer
  • a stand mixer or handheld mixer
  • a bowl and a whisk attachment
  • rubber spatula

Ingredients:
1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note:  If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
[*Note:  Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe it was found that this was too high so it was heated to 225◦F and it worked fine]

While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

At this point add in your flavouring and beat for an additional minute or so.

Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional)
(Note:  The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

  • a small saucepan
  • a mixer or handheld mixer


Ingredients:
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled chocolate to form a mousse. If it’s too thin, refrigerate it for a bit until it’s spreadable.

If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note:  It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

  • a small saucepan or double boiler

Ingredients:
14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth. Let cool for 10 minutes and then pour over the chilled cake.  Using a long metal cake spatula, smooth out into an even layer.

Place the cake into the refrigerator for 30 minutes to set.

Opera Cake (02) by MeetaK



Assembling the Opéra Cake
(Note:  The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper. Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total):  one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup. Spread about one-third of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup. Spread about three-quarters of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.


Verdict

Although it did not go right for me, the cake still tasted fabulous. I took some of it to work for my new colleagues and told them about the Daring Bakers. They loved the cake and I was quite happy to bring back an empty cake box. Now they are looking forward to the challenges each month - just as much as I do. Lime and coconut was completely a gorgeous flavor combination. It added the perfect touch of tropical zest. My favorite element was the white chocolate mousse. I was happy that I had a bit leftover and made another dessert creation out of it. I'll share that with you in a few days.

Would I make this again?

Yes definitely - this time I will be going with the original flavors of chocolate and coffee. I will also be making the buttercream differently. LOL!

What did I learn from this challenge?

The method for the butterceam was totally new to me. I have never actually worked with adding a heated syrup into the butter, but it was interesting. I might give the method another go, but it was too much work, while other methods of making buttercream give better results.

Thank you to Ivonne, Lis, Fran and Shea. I liked this challenge - confusing and all! Hugs to you four.

I'd also like to send special birthday wishes to Mansi with this cake. From one Gemini to another ;-)



All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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91 comments:

  1. I love the way you combine colours! How you always find the appropiate napkin and kitchen plates and shapes... all is in harmony! Really beautiful :D

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  2. Your cake is still looking pretty good, Meeta.
    And I agree. I'm definitely trying this cake in its darker flavoured version.

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  3. That is always my worry when thinking of doing the challenge right away. Well, you cake didn't suffer much in the long run - it still looks delicious. What lucky co-workers you have!

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  4. i'm so impressed that you managed to rescue your cake meeta - i didn't even get that far!

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  5. I have know idea how you DB girls do always the job so good, every month it is perfect.
    Looks delicious .

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  6. I have never heard of Opera cake before, looks gorgeous! Just saw a excellent Strawberry one in the other blog too. Mmm..!! Time to try!:)

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  7. Oh, so sad about the buttercream! But your cake turned out lovely anyway. P.S. I love you new header with the cute ladybugs!

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  8. Yum, lime and coconut sounds like a great combination! Sorry to hear that the buttercream didn't quite work out, but it still looks really good. And I'm totally with you on trying a chocolate version. :)

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  9. Despite your woes...it looks lovely..lime and coconut sounds wonderful..am definitely making the cake again but with darker colours..

    Lovely presentation...

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  10. Well, you know, from the pictures of your cake, you can't really tell that something went wrong with the buttercream, and I think your cake was all the better for it anyway. I can't tell you how much buttercream I've consumed during the making of this challenge!

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  11. Oh, Meeta, these are absolutely adorable!

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  12. A great cake! I love the flavors you chose! Wonderful!

    Cheers,

    Rosa

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  13. This is my first time visiting! I am a new Daring Baker. I am very impressed with your food styling and photos. Gorgeous!

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  14. Meeta, that opera cake looks PERFECT - I would never have guessed that it caused trouble for you at first; and I'm glad that you WOULD make it again, since it looks divine :0)

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  15. Your cake looks so great! That is too bad about the buttercream. I guess being a huge slacker has it's advantages...I got to learn from everyone else's mistakes!

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  16. I would love to be one of your coworkers! I think the flavors and the cake look and sound delicious. I bet no one would have known you had troubles if you didn't mention it as it looks perfect!

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  17. You have just the right attitude Meeta. Part of the challenge is that unexpected happening. And life just does that to us all.
    And heck your cake is beautiful! Everybody liked it. Life is good. Lime and coconut - YES!

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  18. Thats lovely Meeta.I still donno what was the typo and what was the solution :(. I felt there was so much confusion going on(may be i am just too dumb). My buttercream was way too runny :(

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  19. Fortunately for me, I didn't have any problems with the buttercream, but I agree with you that the other method is easier and gives better results. Your choice of flavors is amazing. My mouth is watering just reading about it. And you are a Gemini, too? There are a lot of us on the food blogosphere :-p

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  20. Well, in spite of all your woes, t turned out perfect! I love your choice of flavors Meeta..coconut...yum!

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  21. Your cake is beautiful (even with the problems with the buttercream) and the coconut lime flavour combination sounds delicious!

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  22. it's a beautiful cake! love the lime and coconut combo.

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  23. Coconut and lime are great flavors to choose. Job well done...beautiful as always.

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  24. man, I'm in culinary heaven reading your post right now Meeta! the flavors sound refreshing, and it sure looks like A taste of light!:)

    nicely done "Ms. Dessert Chef"!:)

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  25. Happy Birthday !You did great.I love all that we learned with this challenge.

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  26. Great flavours! Beautiful photos.

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  27. Even with tricky buttercream, it's still gorgeous! Lime and coconut are wonderful together. I'm also looking forward to making this again with the traditional chocolate and coffee.

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  28. Your Opera Cake is simply gorgeous Meeta. And your colleagues must really love habing a talented baker among them. :) I am thinking of making a chocolate + coffee Opera Cake too, when I recover from my fallen Opera Cake. :)

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  29. Meeta,

    I'm so glad I went to the forum before making the buttercream otherwise I too would have been surprised! Aren't co-workers who will eat the challenges just the best!! Great job.

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  30. The coconut and lime sounds delicious. Your cake turned out lovely in spite of the runny buttercream. (been there too!)

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  31. I think it looks superb Meeta! What a beautiful job! I love the flavor combinations that you used as well!

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  32. Nice cake at the end love the flavours you used, It was my first time and was terrified initially, but it came out ok.

    I love your pictures.

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  33. It sounds like the daring baking was all a bit dramatic this month!

    Meeta your cake doesn't *look* like there could be anything wrong with it at all! It looks really professional

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  34. wow!!!this is the 3rd opera cake i am seeing today...all 3 were mind blowing...and different..looks delcious and tempting:)

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  35. Lime and coconut do go well together, so I can see why those flavors appealed to you. Your cake still looks lovely, even if it didn't turn out quite how you wanted.

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  36. Fabulous as always! Your opera cake looks divine!

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  37. I'm with Gretchen with worrying about trying to get the challenges done sooner rather than later. I guess it's part of the dare.

    Your cake looks so lovely and light...

    j

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  38. Your opera cake looks good! I was confused by the buttercream recipe as well and I just decided to use the one from the Perfect party cake instead.

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  39. Before today I'd never heard of an opera cake! I'm having such fun checking out the DBers' efforts. Your cake looks lovely and light. Any leftovers?

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  40. Don't be silly! Your cake looks very elegant =)

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  41. One would never know that this was an extra challenge...the slices look perfect and elegant. Lime and coconut are a great combo, too. You certinaly did the Daring Baker thing.

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  42. Meeta, your cake looks just lovely - even with the buttercream mishap! I too am amazed at how you manage to find matching napkins and plates to make your pictures so lovely. Great Job - as usual!! :)

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  43. Your cake looks fabulous Meeta. It was certainly a challenge wasn't it!? Well done!

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  44. your cake looks super, Meeta - and the colors are lovely - definitely a feeling of Light! :)

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  45. Your cake looks great even with the little buttercream mishap...really patisserie perfect! And as long as the taste is good...which I think was proven be that empty cake box! :)

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  46. Hi Meeta, Your pictures are beautiful! The opera cake looks good. As a first timer, I had to make it twice to get a decent pic :)

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  47. hi Meeta- your cake loves lovely too. i like the coconut and lime and your photos are gorgeous as always!

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  48. That looks so elegant! My buttercream also went slightly awry but still tasted delicious. Great photos!

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  49. I guess there is a benefit to waiting until the last minute like I did!! Your cake looks lovely - yay for coconut and lime!

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  50. Coconut and lime sounds like a great set of flavors. Sorry to hear about the butter cream ordeal--it still looks pretty amazing to me!

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  51. I messed up my first buttercream too. Your cake still looks fabulous and taste is what matters right? :) Great job Meeta!

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  52. Sorry you had a few problems with this one, but it looks like it came together well in the end. Beautifully presented as always!

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  53. I like your choice of flavors. My buttercream turned out rather sweet as far as I am concerned, but I used the full cup of sugar the recipe calls for - and that would be 220 g instead of the given 100 g...
    Oh well, one only learns from these experiences. I had to smile when I read your post about the "heavy" American cheesecake, nothing in comparison to a German one made with Quark, I can tell you ;-).

    Beautiful pictures!

    Alexandra

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  54. Well if that's messing up then sign me up! If you did have any problems it's all my fault ... but the end result is GORGEOUS (as you are!).

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  55. Considering the troublesome butter cream, your opera cake couldn't look any better!
    Looking forward to your white choc mousse dessert! I could have eaten both fillings by the spoon-full...

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  56. Dear Meeta,

    I have to find new words to describe your food!!!!!!seriously!

    Too good! always look fwd to ur new posts!

    Veda

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  57. I was a procrastinator. Waited until 2 days before the post date to make it. good thing!
    Your cake is beautiful, and pictures are fabulous!
    I would have liked the darker chocolate and coffee flavors better as well, but I love the reason behind the light version of this cake.

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  58. Beautiful, no one would ever know about the buttercream. The coconut and lime sound fantastic!

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  59. White mousse, lime and coconut sounds wonderful Meeta.

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  60. So pretty! I love to see the coconut on top and your plates are so darling!

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  61. White mousse and lime that souns delicious and your cake turned out great.

    Greets Ulrike from Küchenlatein

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  62. Incredible! You folks are just fantastic. Thanks for all your comments - The cake was great and easy to make. The next time I really want it to look like one of those cakes in a fine Patisserie!!

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  63. Fantastic looking cake and photographs!

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  64. So pretty. Your photos are lovely. I had to laugh when I read your post. I made the cake in stages, reading everyone’s helpful hints (disasters)on the forum first. Even so, I still had a few mishaps! It was definitely a challenge, and I was proud of myself just for getting through the recipe! Great job.

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  65. Lime and coconut sound delicious! I admire all your photographs too. Very inspiring.
    Shari@Whisk: a food blog

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  66. lovely, absolutely lovely :) and your photos are fantastic !

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  67. You did a beautiful job on your cake. I love your picture too. I really enjoyed this cake in the lighter version, but since I love chocolate I need to make it again with chocolate.

    Natalie @ Gluten a Go Go

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  68. Great combination of flavours. Even though your cake didn't work out quite the way you had hoped, it looks just lovely! I wouldn't turn down a piece!

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  69. Lovely flavour combo :) and your cake and pictures are as great as always!

    I'd like to try a darker one as well, a shot of dark chocolate would have been good :)

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  70. What beautiful photos! They are simply stunning!

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  71. Da lime in the coconut makes me feel better...

    So you're saying that there are benefits to my procrastination?- I knew if I just waited long enough that would happen :)

    Your work is beautiful as always!
    xoxo

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  72. despite the mishaps, it is beautiful!

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  73. Hi Meeta, sorry your cake didn't turn out as you hoped. But if it's any consolation. It looks gorgeous. And I'm sure it tasted fantastic - lime and coconut - yum!!

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  74. Meeta- it looks beautiful as always

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  75. Absolutely beautiful! But I knew it would be. I'm so jealous of your perfect mousse! :-)

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  76. lovely cake. you know i messed some things up with this challenge, too. there was half a kilo of white chocolate that ended up in the bin... good job, well done on the opera cake!

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  77. I knew there'd come a challenge when my penchant for procrastination would pay off... :)

    Even with ingredient changes, your cake looks splendid. Great job!

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  78. Your cake looks delicious! Coconut and lime sound like a delicious flavor combination! Too bad about the buttercream recipe.Your photos are beautiful. Wendy

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  79. Thanx everyone for all the feedback! Even with the bit of buttercream trouble the cake was a winner. Thanks to the lovely hostesses!

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  80. Meeta u say u messed up... but yet its such an awesome mess... hehehe beautiful cake and no need to say but.. amazing photography... Ur blog is so nice... i always get glued to it..:)

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  81. This looks absolutely amazing. And your photography is cookbook quality!

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  82. Dear Meetai ;love your cakes very much ,it looks very nice ```
    so glad to seem them ```
    i come from china `i want make friend with you ``could me ? send e-mail to me if you would `
    000l.r000@163.com

    And your cake looks so delicious`

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  83. Meeta Thanks for your wonderful step by step instructions... I am no Daring baker but I managed to bake a decent cake with your recipe :) I being lazy simplified the cake a lot :P
    You can find my post on this cake in my blog.

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  84. One thing i just want to say that it is fantastic.Really the article is about making opera cake is awesome .For me it is the right time to visit here because my younger brother'birthday is coming so making this delicious cake for my brother on his birthday is the biggest challenge for me and it will be the best gift for him on his birthday.Thanks for sharing it here

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  85. The coconut and lime sounds delicious. Your cake turned out lovely in spite of the runny buttercream.

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  86. Thanks for sharing this incredible preparation of a delicious product, it is easy and and delicious.

    Regards
    Sharon baker, NY

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta