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.
Little did I know at the time that the bitterness of the caramel was going to affect the whole flavor of the cake!
Unfortunately that’s what happened, the whole cake had a bitter taste to it, even my Hubby who has a enormous sweet tooth couldn’t even finish his one piece, believe me, he wanted it to be good!!