Page 295 - A Literary Holiday Cookbook

fitted with a medium star piping tip and another with a writing tip.

16 Trim the sides from the cake to reveal the layers within. Cut into 9
(1-inch-wide) slices, wiping knife blade clean between slices.

17 Pipe a dollop of frosting onto one end of each slice using the star

tip piping bag. Garnish with strawberries on top. Use the bag with the
writing tip to pipe a treble clef on the other end of each slice.

Serve to the Phantom to congratulate him for finishing his opera!

* If desired, you can trim a piece of wax paper to the size of your
cake layers, with a 1-inch lip on one side. When placed under

the first layer of cake before constructing, this can make it easier

to slide the cake from the rack when cutting.
Note: This recipe has quite a few components, so I recommend

working ahead. The syrup and buttercream can be made and

stored (the syrup in the fridge and the buttercream at room
temp) up to 3 days early. The joconde can be made up to 2 days

early. To store the joconde, you can keep it on the silicone mat

and wrap it tightly with plastic wrap.