
The Daring Bakers' Opera this month is dedicated to Barbara of Winos And Foodies. Over the last couple of years, Barbara and I have become closer than just blogging acquaintances often sharing very private which each other. As Ivonne and Lisa put it "Barbara is the force behind the food blog event called A Taste of Yellow that supports the LiveSTRONG foundation started by Lance Armstrong. This year's LiveStrong Day is in May so we decided that we could show our support by dedicating our respective challenge posts to Barbara." For that matter we were asked to keep our challenges yellow or white...my finished cake turned out both depending on the light but some of the ingredients were definitely yellow to start with. Thank you ladies for a brilliant challenge and idea! To check our wonderful Daring Bakers' creations, head over to the blogroll, you won't be disappointed!
Barbara...I would love to sing you an Opera but if you knew how badly I sing you'd be much happier eating a bite of the one I made! This one is for you my dear dear friend! I am like you: "a cook who cannot sing who married a musician who cannot cook". If only I could give you a hug and thank you for the words of wisdom and comfort you have spoken in my ears since we "met" through Blogging By Mail... Remember I told you your dancing shoes picture was part of my screen saver mosaic? Well...I'd like to think these are the sexy legs that go along with them. You are a true inspiration of strength and compassion, humor and wit. Love you!

I did halve the recipe for the cake base, the Joconde, as there was just the two of us around in the neighborhood that weekend (really strange feeling by the way when you know our street) and added a good dose of orange zest. For the buttercream, I went with a Italian meringue based buttercream I had used in a Swiss Roll and replaced some of the sugar with honey and added some vanilla bean paste (thank you Holly!). I infused the syrup used to soak the cake to keep it moist and flavorful with lavender. We were given the option of adding a light colored mousse to the top of the cake before adding the glaze and here again I used a favorite recipe of mine, a soft and light (although rich) lavender infused mousse. I am a little weary of white chocolate as a glaze as I often find it cloyingly sweet so I made this one very very thin, just to brush the cake off with a nice sheen and slide off the sides.

For the cake (Joconde)
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
2 Tb orange zest
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled
Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven. Preheat the oven to 425◦F. (220◦C). Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside. If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. Add the flour and orange zest and beat on low speed until the flour is just combined. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
For the syrup:
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. food grade lavender buds
Stir all the syrup ingredients together in the saucepan and bring to a boil.Remove from the heat and let cool to room temperature.
For the buttercream:
6 large egg yolks
1/2 cup sugar
1/2 cup honey
1/2 cup water
3 sticks of butter (Butter should be soft but nor mushy, around 65F)
1 Tb vanilla bean paste
In a stand mixer or with a hand held one, whip the egg yolks for a minute.
Boil water, honey and sugar until the temperature reaches 238F on a candy thermometer.
Slowly pour the hot sugar syrup over the egg yolks on a steady stream, continue beating the yolks until pale in color and cooled. Beat in the softened butter until the buttercream is smooth a
and together. Add the vanilla bean paste, beat a few extra seconds until incorporated.
Caramel Lavender Mousse:(makes 5 cups as written)
Note: have the cake cut and ready to be assembled before you make the mousse
6 egg yolks
pinch of salt
1 packet unflavored gelatin
3/4 cup water, divided
1 cup sugar
2 Tb food grade lavender buds
2 cups heavy cream
The day before of a few hours before you start: combine the lavender and heavy cream in a heavy saucepan and bring to a simmer. Remove from the heat and let the lavender infuse the cream. Let sit for 30 minutes. Strain the buds out and refrigerate the cream until completely cold.
In the bowl of a stand mixer, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over 1/4 cup water, and let it sit while you make the caramel.
Combine the sugar and 1/4 cup water in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once boiling, uncover and cook the sugar until deep golden brown. Turn off the heat and carefully pour 1/4 cup water into the hot caramel. The syrup will bubble and spurt,so stand back. Make sure the water incorporates fully to the syrup. Return to the heat if you get caramel bits and stir until it is one smooth liquid.
Pour the caramel in a container with a spout, it will be easier to add the to the yolks. Pour the caramel slowly and into a steady stream into the egg yolks with the machine running on medium high. Melt the gelatin in the microwave for 10 seconds or into the (now empty) saucepan until dissolved. Add it to the yolk mixture and continue to whisk on medium high until it triples in volume and cools to room temperature.
In a separate bowl, whip the heavy cream to soft peaks. Add it to the mousse base and fold the two gently together. Use within 30 minutes or it will be too set to spread.
For the glaze:
10 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth. Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer. Place the cake into the refrigerator for 30 minutes to set.
Assembling the Opéra Cake:
(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).
Line a baking sheet with parchment or wax paper.
Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about three-quarters of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).
Spread the mousse on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

202 comments:
«Oldest ‹Older 1 – 200 of 202 Newer› Newest»whoa!!! i'm coming over.
I can't get over those decorations, they're so delicate and beautiful! As always, amazing job on the challenge, you've put my humble cake to shame yet again!
I really luv the presentation and it looks so yummy!
I just knew yours would knock my socks off.
Really a fantastic Opera! That cake sings beautifully!!
Lovely Lovely!!
I love your take on this! How fun, yet beustiful. This cake sings!
I can't stop singing ZZ Top's "She's Got Legs". Well this month we were so not evil twins. Beautiful job.
I love your Treble Clefs and of course, the legs! What a nice tribute. :)
looks gorgeous! love the decorations!
one word ...STUNNING!!!
You've got a great pair of legs! And the cake's not bad, either. How beautiful! Libby
Honestly, I don't want a bite, I just want to look at these for a loooong time, absolutely stunning!!
What a lovely flavor combination and cute decorations...love the legs :) Now dreaming of lavender mousse.
I love them Tartelette! The flavors sound wonderful as well. You aren't the only one that can't sing a tune.
And thanks for the invite, I would love to get together to bake and photograph! I will make crab cakes for lunch.
You never fail to surprise us with your awesome creations! I love the gorgeous decorations and I bet this cake tastes wonderful! I'm in awe...
Cheers,
Rosa
very sexy legs, indeed (and Madame Butterfly is the only opera i have ever seen, BTW)! this is a stunning version of the cake--the mousse layer is fabulous!
Oh lalala !!
Quelle merveille !
Great legs! ;) And as usual, a stunning presentation.
Very Lovely, as always and such a flavour combination! Orange and lavender, it's almost too pretty to eat.
Helene,
I always look forward to your posts as not only do I think your cakes are the creme de la creme but its always refreshing (and humbling) to see the sheer talent you have! Now not only do you tease me with your cakes but you flash those long legs too.... oh you evil person! *Grin*
OMG! What a beautiful cake... I'll be a new DB in june and I'm as frightened as excited. I hope language is not a handicap cause Mila and me (newies next month) are both spanish.
Man, oh man. Those tuiles are nothing less than stunning. Great job.
Very SEXY version! I just love those legs...
That's what I call creativity! The cake looks, and I am sure, tastes absolutely wonderful!
Okay, now I am in tears. Helene this was such a surprise to me. I had no idea the Daring Bakers had planned this. I am overwhelmed. Thank you for your lovely words. Our friendship is a very special part of my life.
I adore the cake. I wish I had legs like that! Love you too.
I like the piece with the sexy legs most! Wonderful!
Beautiful! Your cake looks fab and the decorations are fabulous, well done.
Stunning! I bet it was delicious.
Your cakes look stunning and I think how you decorated them is fantstic. I'm in awe of your tallents.
Fantastic Helen and I'm a leg man...sold!
Marvelous!! Love the legs and the smooth finishing of the cake's glaze!
I'm just astounded! I shouldn't be, since you are the master. But, I have to look at those incredible pictures again and again. Bravo!
Love your flavours, love your decos, love your sentiment!
xoxo
Gabi
gorgeous, gorgeous cake!
What a wonderful job!
If there's anything more heady & leggy than perfect...THIS IS IT!!! You take the cake. Great great dedication to Barbara too!
Awesome job! You are super talented!
Holly molly! What can I say? You rock!! Awesome job.
It looks absolutely gorgeous in its light coloured summer clothes! I love opera cake but I don't seem to have much luck with layer cakes, since I can't seem to cut straight :P
Helene, I absolutely love the legs!! And the dollop of whipped cream looks its part as an adorable frilly, puffy white skirt! Very positively French and very very naughty!!! Reminds me of the Moulin Rouge dancers! Absolutely fabulous!!!
absolutely stunning!
Your cake is so beautiful, words fail me.
Beautiful!!
Ta recette me plaît beaucoup (lavande-miel, miam!) et je dois dire que visuellement, le résultat est parfait! Digne d'une grand pâtissier :)
Subliminal!
Absolument superbe ! Quel travail § Bravo, je suis pleine d'admiration ^^ ! Bises
Your cakes look beautiful! I love the upside down legs. What a kick!
Those legs really pop! Lovely cake, Helene!
look at those legs! sexy cake and beautiful words Helen.
Wow just beautiful.
Love the music notes one it, it give a original touch
Beautiful!
Eileen
Oh my God! You are amazing!
So adorable and very creative! The legs are a great addition. I cannot wait to make the *real* version, but not for hundreds! Great Job!
Not only is your cake very, VERY beautiful (I especially love the dancer's legs) but the flavors are inspired. Wonderfully done!
What work! Gorgeous. You never get to rest! ;-)
Beautiful and funny! Only you could make tuile dough legs look better than my on legs!
Darn! And here I was hoping I'd be the only one with the honey and lavender theme. Except yours is much prettier - I love all the different decorations!
You've put us all (okay me) to shame with your gorgeous and fun presentations!
Wonderful work!!
WOW!!!! Looks amazing! I also did lavender but mine did not turn out quite so beautiful!
Your opera cakes are so beautiful moreover, I love the way you decorated them.
Your cake looks amazing. I love the musical decorations.
i love your cake!!
I love Peter M s comment that he is a leg man. I am giggling here.
You are an amazing artist! You are the pastry chef extrordinare!
Well, I wish I'd been part of the Daring Bakers this month as it would have given me the perfect excuse to try this cake, I'm too chicken on my own! Yours is fabulous looking, the tuile decorations are beautiful, very creative, as usual! :) And I love the photo with the flute in the background!
perfection.
also, best cake topper ever.
Oh wow! Your cake looks amazing!
I love this!
Your cake looks so beautiful!!!! You are so creative.
You win the "super cute" award. These butterfly and legs are darling. They really make the cake. I wish I had your creative touch!
Absolutely gorgeous (as usual)! So glad my photo and yours are not side by side! lol
Oh my, lovely legs! ;)
Oh my goodness, those cookie legs are *AMAZING*!!! So creative. I love it!
well ...what can I say...WOW. Love the lady's legs kicking in the air...so cute an sexy. We need to play with stuff like this when you come visit!
Helen, I am really speechless. Your photos take my breath away. Really beautiful.
I come here and always expect the unexpected, Helen. :)
What a beautiful dessert and heartfelt post - Barbara and you are so lucky to have each other!
All of these cakes are just so beautiful...I love your musical notes..just perfect!
...
(speechless!)
oh. my. goodness!! you have totally outdone yourself tartelette! these are gorgeous little cake slices. the flavors sound fantastic and i just LOVE the legs!!
Absolutely incredible!
Just one word: breathtaking! Bravissimo!
Those sexy legs are just too much! Incredibly creative and gorgeous, as usual.
gorgeous sliced cakes, Helen.
I can see why you're a professional, Tartelette! Can't be said of my version though..;-)
Your cake made me smile! Loved the legs and the music notes, and the orange honey lavender combination sounds wonderful.
This dessert made me smile instantly! Not only does it look delicious, but the legs sticking out the top just makes you smile from ear to ear...great job!
helen, your creations are simply mind blowing...wonderful :-)
85 comments already? It's only noon! Wow, your cake is great, the decorations are SO fun, and the flavors are heavenly. Another home run! Bravo
Those are not cakes, they're works of art!!
It's amazing!!!
Oh crap, Helen! I want to pull my post after seeing your cake! ;) It is so gorgeous, it should be in a museum! I love the legs! Are you sure you weren't going for a Folies Bergeres cake? ;) Superb job!
Ah Helen, my tune challenged twin sister, as usual you made me gasp at the glory of your opera cake. You may not be able to carry a tune but you out shine us all with your Opera cake skills!
Enjoy your visit with your family!
A delicious combination!
And I LOVE these legs! I need to MAKE these legs!
Yours is a work of art. So jealous!
as usual, another masterpiece from you! i always look forward to your creations and they really are inspired!
as usual, another masterpiece from you! i always look forward to your creations and they really are inspired!
OMG..what an awesome cake. I knew you would beat us all..ahem..black and blue...but this was too much. Yours is the first one I checked and O M G..simply beautiful. You the queen of the Opera Cakes. Now am off to check the others. Take a bow Tartlette !!!!
Per usual, this is just beautiful, Tartlette! I adore all the flavors you put into it and all the whimsical decorations!
your exquisite decorating skill definitely kick the already tempting cake up a few notches! Love the flavor combination you use. :)
i had the good fortune of tasting an opera cake made by one of the other daring bakers, and it was to. die. for.
i love your flavor combo, and the cake is stunning! the leg tuiles are amazing!
Beautiful cake, as usual. I love the legs!
I did a lavender cake too! I love the dancing legs on the top, so creative!
jesus mary and joseph! look at this. amazing. loving it. big time!!
Breathtaking!!! The way it looks, and sounds!
this looks absolutely stunning, and the leg-shaped tuiles are adorable! i made a mini honey lavender wedding cake when i took pastry class, but it just pales in comparison to yours.
beautiful work again, and it's truly an opera cake! :D
Helen, Helen, Helen - HOW do you do it?!?!?! That opera cake is breathtaking, and I LOVE the honey & lavender version that you made - yum!! You were MADE for the opera :0)
So stylish! Such a fab spin on the opera cake! Brava!
stunning. I love how you took inspiration from an actual opera. I am overwhelmed by the number of comments on this. Good for you!
Helene,
You never cease to amaze me, your style, grace, eloquence and talent are profound :)
Carrie
Bravo Bravo .I love the decorations and the cakes look really delicious
Seriously, how do you do it?
Look at those legs!!
And honey and lavender!! fantastic!!
Totally beautiful finishing touches! MMM..lavender
Beautiful cake, I love the legs!!! The butterfly is gorgeous too. You are amazing.
Simply Master Piece!!! Salut Tartellete!!!
One word... FANTABULOUS
Lovely dessert!
Wow that one with the legs...that's real talent! What a cute idea too.
I love the cake - the legs are fantastic!
Wow! As usual :0)
Goodness Gracious!!! I'm speechless, I have absolutely NO WORDS!!
Do you think you can just touch me and pass on some of your skills to me via "Reiki" helen??!!:)
Wow, Tartelette! I didn't know Opera could so very sexy!
Love the decorations and lavender is a wonderful flavour.
always lovely, always perfect :) you've done a wonderful job, as usual !
Those are some hawt legs, Helen. Hilarious! And the caramel lavender mousse sounds very nice. Five cups, huh? What's coming up next? Or did you make a ton of this? Mail me some, kay? ;)
OMG, the legs are awesome!
It would be an understatement for me to say you did a marvelous job; you are a truly talented Daring Baker :)! This looks as pretty as a sculpture, but much more tasty. It's lovely!
Good idea to cut the joconde recipe in half, btw...between my hubby and I, we had a hard time finishing the cake :). Again, lovely job. This cake has rendered me speechless -- that means a lot coming from a wordy gal like myself :P.
Love the can-can legs...I must admit I thought of Bizet's Carmen when I saw them...
j
Wow! I keep expecting the rest of her to pop out of the cake!!
Those look good! Great job decorating them!
looks great!!
jennifer
www.oyecookie.com
These are phucking amazing....some of the best you have posted. BRAVO
Holy Moly! Stunning! I had this up on my computer screen at work (shhhh), planning on commenting, but I was interrupted. Then, I was interrupted again by the oohs and ahh of those looking over my shoulder loving your opera cake. :)
As usual I'm blown away by your take on this challenge! Superb job!!
Wow! This is amazing. I thought I had my fill of Opera Cake until I saw this. Well done.
this is positively stunning! it jut looks creamy and PERFECT. wow what a beautiful desert :):)
Wow, this looks amazing as always! I think that was a good call reducing the amount of chocolate in the glaze (relative to the cream). My glaze was way to thick and gloopy by the time it cooled.
PERFECTION!!!
WOW! As always you have outdone yourself. This is really fantastic!! Love it!
Delicious and stunning...my kind of cake.
to echo all of the other comments... wow!!!
those legs totally took me by surprise.. hehe.
looks incredible, of course. and i love the lavender! :)
I'm blown away by the tuile decorations, especially the one with the ladies legs. Beautiful job!
lovely Helen, you are amazing!
Just lovely! Especially love the butterflies.
Impressive as always :)
That is just beautiful! So perfect as always :) And I love love love those legs :)
I should have place a thinner layer of glaze too...it is very sweet!
Wow, your cake is stunning! I am such a massive fan of lavender in cooking and I've been using it so much lately, I wonder why I didn't think of using it in my opera? I love the idea - your looks a lot better than mine too. I love those cheeky decorations.
I always look forward to your challenges - they are always so stunning! I would love to sit in your head for a weekend and learn all your secrets!
Bravo pour ce superbe gateau digne d'un grand chef ! Mais qui a mange les jambes...... Mille bises à toi
Beautiful, beautiful, beautiful. The write up, the cake, and the tulle decorations. As always, you are a baking inspiration.
Helen - Your Opera Cake is simply divine. I love the dancing legs and the butterflies. They make the cake look so fun. The flavors sounds delightful...caramel and lavender. I'll have to give that a try in another recipe. I ended up using praline and rooibos tea. I was very pleased with how it tasted.
Natalie @ Gluten A Go Go
I love how light the cake came out, and how beautifully even the layers and cuts are. Wonderful job!
u simply blow us away with ur creation..that opera cake is just out of the world!!!!
Oh dear, those legs!!!! This is one whimsical creation! Caramel lavender mousse sounds fantastic too.
p.s. enjoy your time with your family =)
Those legs sticking out - I know you did not want credit for them, but still - nice choice!!!
And I am constantly trying to come up with Lavender ideas so that my husband does not have enough reason to tear down my (tiny) herb garden.
Thanks! Alexandra
WOW! It's very beautiful and I'm sure it tasted great.
WOW!! This is exquisite!! Absolutely gorgeous!!
Beautiful job, as always! I like your use of the leg tuile cookies. It gives the cake such visual interest and flow.
Wow! This calls for applauds! Your l'Opera is tres belle.... I'm speechless. Besides being pretty, it's fun & whimsical! I love it.
xoxox Amy
You did a beautiful job. The cakes are so pretty, and lol at the legs, so creative! I bet they taste amazing, I love lavender.
SImply perfect Helen. I am speechless at the creativity. I wish you were near me to give me a few lessons!
your cakes and decorations look amazing!
gorgeous. gorgeous gorgeous.
that's all i have to say.
now, go play that triangle.
Oh you are just too much! These are absolutely gorgeous!
I'm so impressed with your tuile legs, they are HOT!!! This was a big challenge for me, but oh was it fun!
Oh my that's beautiful.
And those legs, did you have Bill model for them or are they yours? :-)
i'm like comment three hundred and fifty but i just wanted to say WOW that looks amazing..and LOVE the leggies...hawt!
Oh Helen - it is absolutely beautiful!!
This looks great and the leg garnish really makes this an even more impressive sight.
This has been the sexiest cake that I have looked at. The legs are fun and playful and your presentation is flawless. I am proud to be in the same association of Daring Bakers with you.
Wow, you're just so creative Helen! I'm always blown away by your creations. That is one sexy cake! I too find white chocolate too sweet and I would prefer just a thin layer like your cake. :)
oh my gosh those little leg decorations are insanely adorable! this is one of the cutest things I've ever seen!!
Very Whimsical! I love your flavor combos and the italain meringue. Just beautiful!
I am in awe... Your decorations are beyond beautiful... Your cake truly epitomizes the truth that culinary creations are indeed art forms!
A visual symphony! Just gorgeous.
Have you ever cooked anything ugly?! Cause you're kinda freaking me out with all you super beautiful recipes!
I'm impressed.
running to add you to my blogroll!
OMG, that is the MOST uniquely decorated cake I've seen - and the legs? To. Die. For. PERFECT, Helen! I loved all the notes, and the spectacular butterflies. But I have to say, the only thing that could possibly make it better would be THE perfect recipe. Oh... (she scrolls further down.) Methinks you may have THAT, too!
Now. If only you lived anywhere on my side of the country so I could beg you to teach me to how to create these gorgeous works of art! *grin*
Seriously though, absolutely STUNNING - I dream of someday being able to make something that looks HALF this good; this is AMAZING!!! Even the ingredients you chose conjur scents in my olfactory memories that are amazing, but the artistic factor - oh, the artistic factor... Droooooollllll.... *grin*
Honey and lavender sounds perfectly delicious for the cake! Your legs remind me of the leg lamp from the movie A Christmas Story *hee hee*
Wow...yep wow! One day I will master the L'opera cake like that.
Perfect. Whimsical. Amazing. You are very inspiring.
Shari@Whisk: a food blog
very nicely done Tarlette! i love the music symbols, so excellent!
Wow!! I am speechless! This is by far the most creative of the opera cakes I've seen so far!!!! So beautiful! Simply put - you are an amazing talent!
Oh my G-----! That looks out of this world! There's even tuille legs to take it over the top! That's so French, haha!! :) You hit it out of the park, again!
You genius, you! Perfection!
What a stunner! Your cake is beautiful, the flavours sound great and your slices are so perfect :)
That is just incredible ... I'm speechless, McTartelettey.
I especially love the little ballerina legs.
You're brilliant!
What a beautiful cake and beautiful photographs dedicated to your special friend! Wendy
Oh, those legs are SOOOO cheeky!! I love it! Alright, miss cheeky - you put the rest of us to shame, really. That's one of the many things I love about you :) Wonderful job. Perfection.
this is absolutely brilliant.
this is absolutely brilliant.
Wow, wow, WOW! Your cake is AMAZING! Truly terrific work!
Hi, it's my firstime posting a comment here. And O.M.G. how beautiful is that!
Wow, That looks absolutely perfect. WEll done!
wow!! your opera cake looks beautiful! love all the embellishments
Freaking out, here!!! I'VE never SEEN ANYTHING like these! Fantastic!
D.
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