RecipeMuncher

Filbert genoise, praline paste, praline butter cream frosting, sugar syrup, apricot glaze, and a ganache! Phew!! Those were all the components to this months Daring Baker challenge. I must say It all got off to a pretty good start, I mean my cake itself (the genoise), came together perfectly, it rose nice and I was able to get 3 layers evenly cut. I think the problem started here, although it doesn’t look that bad, I think I overcooked the sugar which turned into a bitter t… (...)