I admit I was a little concerned when I first decided to join the Daring Bakers. Opera cake, danish braids...wayyy over my head. Could I really hang with these crafty culinary ninjas? Throwing caution to the wind I gave myself a pep talk (you can bake, yes you can), signed up and held my breath in anticipation of my first challenge. And then knock, knock...who's there?...Filbert Gateau...who? What's a filbert? Better yet, what's a genoise? Help me wikipedia! Thanks in part to my fellow DB's, and google I pulled myself up by my apron strings and faced this cake head on. 2 days, and many dirty dishes later, my cake was finally done. All in all I was happy with the end result.
The flavors were great and look at how much I learned:
1) Don't try to substitute hazelnut flour for real hazelnuts if you stink at math. I was a wee bit off in my calculations resulting in a much drier cake than I had hoped for.
2) Swiss butter cream is possible, even for a novice like me. That being said, if you're going to make it ahead of time, you need to re-blend it before piping, otherwise it separates (duh).
3) I will never use store bought whipped cream again. There is great satisfaction in making it yourself.
4) Ganache, while delicious, is not lunch.
5) Daring Bakers Rock!!!