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Meeska Mooska MICKEY MOUSE!!!

Quite a lonnnnnnnnnng time since I blogged ! Even before I start with my reasons let me , thank every one of you who called or mailed to enquire if everything was fine. To be honest life got very busy and then we had two vicious cycles of cold virus attack in our family to handle.

Anyway I some how dragged myself to the blogging world today.If you are still wondering about the blog post title and seriously thinking if my brains are in the right place after the virus attack, well I assure you yes somehow my brain stands unaffected. Thanks to the Force above. Stop your mind if its wandering off thinking this post is about Chooha fry or paratha..yikes that sounds gross.

Walt Disney, Oh GOD I am big fan of this guy, what a magic he has spread over this world. Any child on this earth who is fortunate enough to enjoy his childhood would have been touched by his magic. ?This magic is kinda overdone in our lil home. For my toddler what matters most in his life are his mickey mouse clubhouse pals and trucks!!!

So when it came to selecting the theme for this little guyz birthday celebrations, we selected “Mickey Mouse Clubhouse”, that was a no-brainer!

This birthday was couple weeks before, but unfortunately both my son and I were sick then… sounds so unfair doesn’t it. Well then life decided to work that way…who am I to change it. Ok now to the birthday story…

Almost a month before I started thinking on what cake to bake and how to decorate it, believe me Google would have gotten DOG -TIRED because of my search queries.

Finally I thought a lot and I decided it has to be the French Opera Cake. I had been longing to bake this since the Daring bakers baked it 2 years back, I just did not find the right?occasion and time.

Opera cake is 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

Thanks to Meeta of “Whats for Lunch honey” fame for her wonderful instructions really helped me get it right at the very first attempt. ?I just could not and did not follow the recipe exactly as

  • I wanted to change the flavour and adapt it to suit ?my lil ones taste buds… After all it was his Big day:D ?I decided on Orange and?Chocolate?as the flavours… a match made in heaven.
  • I was lazy enough to change the buttercream and syrup recipes completely ?to simple ones and not the Daring baker kind …
  • I avoided the glaze as my son is not a very big fan of Chocolate he can manage a little of that flavour but not so much.
  • I reduced the sugar a lot….by a lot I reallllly mean a lot

I think the french would feel offended if I called this Opera Cake ,… probably I should rename it to “KOpera cake ” (Kokiz Opera cake ) hihihi

Here is the recipe:


(35-40 servings)

What’s needed:-

For joconde

  • 12 large egg whites, at room temperature
  • 2 tbsp. granulated sugar
  • 4 cups ground almond meal (blanched almonds)
  • 1 cup icing sugar
  • 12 ?large eggs
  • 1 cup all-purpose flour
  • 6 tbsp.unsalted butter, melted and cooled

For the Orange Syrup

  • About 1.25 cup of Freshly squeezed Orange juice
  • 2 Tbsp of Sugar (add more if you want it sweeter)
  • 1 to 2 tsp of Organic Orange zest

For the Orange buttercream

  • 15 Oz of Cream cheese
  • 4 oz of Butter (Organic)
  • 2 to 3 tbsp of Fresh orange juice
  • 2 to 3 tsp of Organic Orange zest
  • 2 to 3 tbsp of Icing sugar( adjust to your taste)

For Chocolate Mousse

  • 14 Oz Milk chocolate
  • 2 cups of heavy whipping cream

How To’s and How not To’s :-

For Joconde

  1. Preheat the oven to 425?F. (220?C).
  2. The recipe calls for Jelly roll pans, I dint have them so alternatively I used cookie sheets which were 1 inch high :) ?Line two 12? x 15?- inch cookie sheets with parchment paper and brush with melted butter.
  3. 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.
  4. In another bowl using the handheld mixer?beat the almonds, icing sugar and eggs on medium speed until pale and volume increases.
  5. Add the flour and beat on low speed until the flour is just combined.. NO OVERMIXING
  6. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter.
  7. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
  8. Bake the cake layers until they are lightly browned approximately 5 to 9 minutes depending on your oven.
  9. Put the pans on racks and run a sharp knife along the edges and unmold on?parchment?paper.
  10. Cool to room temperature.

For the Syrup

  1. In a saucepan, mix all the ingredients for the syrup and bring to boil and switch off
  2. Cool the syrup

For the buttercream

  1. In a bowl, mix all the ingredients and beat on low to medium speed ?using handheld mixer until light and voluminous

For the Mousse

  1. In a saucepan, melt the chocolate with 1/4 cup of whipping cream
  2. Stir and ensure the chocolate is smooth.
  3. Do not get tensed if the chocolate is grainy instead of smooth. Adding a couple of spoons of water and mixing will save the melted chocolate and make it smooth.
  4. Let this mixture cool completely
  5. In the bowl using a handheld mixer, whip the remaining heavy cream until soft peaks form.
  6. In a bowl add the heavy chocolate first, followed by the whipped cream. Gently fold the whipped cream into the cooled chocolate to form a mousse.
  7. If it?s too thin, refrigerate it for a bit until it?s spreadable.
  8. Refrigerate until you?re ready to use

Assembling the cake

  1. Take a baking sheet and line with parchment paper
  2. Place one sheet of joconde, moisten it with 1/3 of the Orange syrup
  3. Now apply half of the butter cream on this layer.
  4. For the second layer, I cut the smaller cookie sheets layers to fit the size of the bottommost layer
  5. Put the second layer of joconde on top of the first layer, moisten with Orange syrup and coat with the rest of the buttercream
  6. Place the last layer of joconde on top and moisten with the rest of the orange syrup
  7. Stick this in the refrigerator for atleast half an hour to firm up
  8. Next spread the mousse layer on the firmed up cake and ensure its smooth. Refrigerate for 2 to 3 hours.
  9. This cake should be served chill.

I avoided the Chocolate glaze, as said before. Instead just half an hour before the party I added the Rolled Fondant decorations that I had made the day before. Fondant does not like the fridge, so I added them just at the end to ensure mousse and fondant do not end up with a messy fight in front of the guests.

Well it was time well spent (especially with the sickness it was hard for sure). The smile on my Lil ones face was enough to take away all the tiredness.

Everyone who ate the cake loved it… It was a big hit :) Thank GOD for giving me strength to pull through everything and end up with a good cake for the party.

I am sending this to Nupur’s Blog bites #3:Adaptation event.



5 comments to Meeska Mooska MICKEY MOUSE!!!

  • Poornima Chand

    Looks delicious.. Good one..

  • Thank you for a fantastic entry for the adaptation event- you really made the recipe your own and it looks rich, moist and perfect.

    There is nothing like a wonderful homemade birthday cake, and some of my fondest childhood memories come the cakes my parents made for me. Happy Birthday to your little boy!

  • Geetha

    I don’t have words to describe how the cake looks. I don’t even know if I’d have the patience to try this out, but kudos to your effort….

  • keerthana

    hi koki
    thts a very tempting cake and i dnt know from where did u get all tht patience with a toddler running around to make it..congrats, and we missed the cake and shivesh bday. belated wishes for shivesh..

  • Koki

    Nupur Thanks for your wishes and comments. I just wish my son says the same words like what you said abt ur bday cakes (ur parents made u) when he is all grown up :)

    Geetha…You can make it if i can make it …that too its the lazy girl version ;)

    Keethana thanks for your wishes. Come down will make you some cake for sure :)

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