Baileys and white chocolate opera cakes

Individual opera petits fours.
Individual opera petits fours. Photo: Murdoch Books

A recipe from the Good Food collection.


two 14cm × 20cm ready-made sponge cakes

1 egg white

24 blueberries

115g (½ cup) castor sugar

100g white chocolate, melted

Baileys buttercream

250g white chocolate, chopped

185g (¾ cup) unsalted butter, softened

30g (¼ cup) icing sugar

2½ tbsp Baileys Irish Cream


1. Line two baking trays with baking paper. To make the Baileys buttercream, place the chocolate in a heatproof bowl. Half-fill a saucepan with water and bring to the boil. Sit the bowl over the saucepan, making sure the base of the bowl does not touch the water. Stir occasionally until melted. Cream the butter and sugar in a small bowl until light and fluffy. Add the Baileys and chocolate and beat until smooth.

2. Trim the sponges to 3cm in thickness. Slice each sponge into three horizontal layers. Place the first layer on one side of a prepared tray and spread with one-quarter of the butter cream. Repeat with the second layer and another quarter of the butter cream. Top with the last layer of cake. Repeat on the other side of the tray with the other cake and butter cream, reserving enough cream for the tops, and place both cakes in the freezer for 20 minutes, or until firm. Cut each cake into 12 squares.

3. Lightly beat the egg white in a small bowl. Pierce a blueberry with a skewer, dip into the egg white and sprinkle with the sugar. Transfer to a plate. Repeat with the remaining blueberries and set aside.

4. Pour the melted chocolate onto the remaining prepared tray. Spread to a thickness of 2mm. Allow to set before cutting into 24 squares the same size as the petits fours. Spread a small amount of the buttercream on top of each petit four and top with the chocolate. Place buttercream in the centre of each and top with a blueberry.