|Lovely pistachio chiffon cake with honey buttercream|
|Just from the oven|
This week’s Baked Sunday Mornings challenge is for this lovely, 3-tiered Aunt Sassy Cake that’s studded with pistachios and draped with honey buttercream! It’s a testament to how far I’ve come as a baker, through participation in this group, that I am no longer intimidated by making such a fancy cake. In fact, I didn’t hesitate to make it. And, I’ve finally mastered the Baked cooked buttercream. I added a little flourish of my own and some fresh blackberries.
|Only the best will do!|
The cake came together easily with the most difficult part being folding in whipped egg whites. The frosting, however, is a different story. Making it is a multi-step process that includes cooking, whipping, and cooling. What works for me is to push ice packs up against the mixer bowl with towels and whip the buttercream on high for far longer than the 7 – 9 minutes suggested in the recipe. The buttercream eventually doubles in volume and starts to look like whipped cream. It’s delicious & worth the effort.
|Blackberries are the perfect complement to this cake|