It’s been pointed out that for a guy who calls himself Joe Pastry, I really don’t do that much pastry. Like real French pastry shop pastry. That’s fair criticism, since it happens to be true. So this week I thought I’d bust out my frilliest recipe book and make a little Opera cake. What’s that you say? For now suffice to say it’s a fancy-looking cake that’s really not very difficult to pull off. I’ll be putting up a small flurry of recipes for the components the next day or so, but be not alarmed. It’s almost all stuff we’ve gone over before.