December 11, 2017

Pistachio cake with raspberry filling and vanilla bean buttercream

 

if you are a bride/groom to be and you are looking for to make your own wedding cake. keep an eye to this Pistachio cake with raspberry filling. I used some of my favorite colours now, Tiffany Blue and Creamy Peach plus some beautiful fresh flowers to achive the most beautiful wedding cake in the blog so far.

 

 

Pistachio Cake

{ About 20 – 25 slices perfect for a private wedding}
 

Ingredients

  • 600g Cake flour
  • 600g White sugar
  • 6 tsps baking powder
  • 1 tsp Salt
  • 2 tbsp Pistachio paste
  • 450g milk
  • 12 Egg yolks.
  • 1 tsp Real Vanilla extract
  • 345g Butter at room temperature

Instructions

  1. Preheat oven to 325°F / 160°C . Grease and flour two round 4 x 3.5 inch / 10 x 9 cm cake pans and two round 6 x 3.5 inch / 15 x 9 cm cake pans.
  2. In a medium bowl, whisk the yolks, pistachio paste, 1 cup of the milk and the vanilla extract just until lightly combined.
  3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
  4. Starting on medium-low speed, gradually add the egg mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
  5. Pour the batter into the prepared pans and smooth the surfaces evenly.
  6. Bake 40 – 50 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
  7. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.

 

 

 

Vanilla Bean Swiss Meringue Buttercream

 

Ingredients

  • 300 g Egg Whites
  • 400 g Sugar
  • 500 g Butter at room temperature
  • 1 tsp Vanilla bean paste

Instructions

  1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 64°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any egg white lumps.
  2. Using a stand mixer, whisk for about 10 minutes at medium speed or until Swiss meringue is firm and bowl feels cool.
  3. Once meringue is ready start adding soften butter slowly until it is fully incorporated. Whip 10 minutes at medium – high speed.

 

 

Stacking 2 tiered cake

{ Better explained here. }
 
1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 8 evenly layers.
2. Fill with raspberry conserve, crumbcoat and frost each cake separately. To achieve the Tiffany Blue buttercream I used Turquoise Gel food color from Americolor. Also, for the creamy peach, I used some drops of Soft Pink and few drops of Peach from Americolor too.
3. Insert one of the dowels into the tier taking care to go straight and right down to the cake board. Use a knife to mark the exact height at the top of the cake and then pull dowel back out.
4. Cut the dowel the correct length and then cut the remaining dowels for that tier using the first as a measurement.
5. Insert the dowels into the cake tier, spacing them evenly about 1 inch in from the cake board outline. Push the dowels straight down until each one touches the bottom cake board.
6. Stack the second tier onto the first, centering it exactly using a offset spatula to move it without ruining the icing.
7. Wrap the steam of the fresh flowers using cling wrap and stick them in the cake.
 

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