I guess there was a dust up on the GBB show this week over an opera cake. I can feel their pain. I tried to make one once that was a copy of something i tried in Singapore at Raffles. Ginger cookie base, then chocolate mousse, then genoise, then baked custard, vanilla pear slices with caramel sauce, dusted with cocoa and topped with tempered chocolates with transfer sheet patterns. Problem i had was with the custard. Should have done that first, or is their an easier way to do it?
