I was coming off a huge baking high from Saturday night when I started thinking of a menu for my Mom’s birthday on Sunday. What made me so happy and humbled Saturday? These beautiful babies making an appearance at my mother in law’s party…
These floral cupcake bouquets are my newest obsession that we bake. I am in love with decorating them and even more in love with the response I get when people see them. I got a fantastic response from everyone, even that they looked like real flowers! If that doesn’t make a girl feel great I don’t know what does! I forsee these bouquets as table arrangements for bridal and baby showers, parties and maybe even weddings. I know I think big, but hey, that’s what got us where we are!
Well, back to where I was going with this, a menu for my mom’s birthday. I knew I needed to make her something beautiful and super tasty to carry on my baking weekend. So, my mom’s love of pistachio combined with its perfect companion, white chocolate, and we were on our way to a delicious dessert.
Now, I went crazy,
as usual, and made this into a two tiered layer cake. You can easily make this as a simple layer cake or as cupcakes instead if you’re not feeling quite so ambitious. The two requirements are you MUST sift your flour and use our whipped egg whites technique. The true beauty of this cake is how super light and airy it is and you don’t want to skip these steps! So, with these strict instructions, go forth and bake!
1 1/2 cups Gluten Free Flour
3/4 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Granulated Sugar
6 tablespoons butter, softened
2 eggs, separated
1/2 cup heavy cream
1/2 teaspoon Vanilla Extract
1/2 teaspoon Pistachio Extract
Green gel food coloring(optional)
2 1/2 sticks Unsalted Butter, softened
2 cups Confectioners Sugar
1/4 cup heavy cream
1/2 teaspoon Vanilla Extract
4oz White Chocolate
2 cups chopped pistachios for garnish
Preheat oven to 325°. In the bowl of a stand mixer, cream together butter and granulated sugar. Add in egg yolks.
Add in vanilla and pistachio extracts followed by cream.
In a separate bowl, sift together dry ingredients. Begin adding dry ingredients to wet mixture 1/2 cup at a time, scraping down bowl between additions as necessary.
Whip egg whites in a separate bowl.
Lightly fold egg whites and a few drops of food coloring into batter to achieve desired light green color.
Pour batter into buttered cake pans(or lined cupcake pans) and bake in preheated oven for 35-40 minutes or until cake tester comes out clean. (Note: baking time may need to be adjusted based on size of pans and/or your choice to make cupcakes instead.)
Cool 5-10 minutes in pan then carefully remove and allow to come to room temperature on cooling rack.
While cake is baking, prepare buttercream by combining butter and confectioners sugar in stand mixer. Add in vanilla extract. While mixing, melt white chocolate in microwave safe dish for 30 second intervals stirring in between, being careful not to burn it. Cool white chocolate for a few minutes so as not to melt the buttercream when you add it. Once slightly cooled, add slowly to the buttercream while mixer is running. Continue to beat buttercream until light and fluffy.
To assemble the cake, slice cooled cakes into layers of desired thickness.
Spread buttercream between layers and stack.
Spread buttercream over outside of cake, garnish with chopped pistachios, and step back and admire your masterpiece!
This cake is absolutely perfect for the beautiful spring weather we are having. Light, fluffy, and just the right shade of green it really put me in a warm weather mood! I hope you all enjoy this recipe as much as I did. Now, get baking!!!