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| Lovely pistachio chiffon cake with honey buttercream |
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| 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.
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| 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.
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| Blackberries are the perfect complement to this cake |
This chiffon cake has a light crumb and the frosting melts in your mouth! The pistachio flavor is subtle, but exotic, and makes a nice change.
this cake looks amazing – i love pistachio!!
Simply fantastic cake Susan!And full of pistachios, can´t believe how good it looks! I only made the chocolate buttercream from the sweet and salty cake, but should try one of their flour frostings.
Beautiful cake (and I love the name!). That honey buttercream sounds incredible!
GORGEOUS !!!!
Wow, I’m in awe of that frosting, Susan! Your cake looks beautiful. I absolutely LOVE LOVE LOVE this cake, but I can’t seem to get the frosting down. *sniff* Thank you for the tips– I’m going try for a third time tomorrow! 🙂
Oh wow yum, your cake looks so delicious!
Amazing cake, and after your description of the frosting I feel I need to have this recipe!!!
Gorgeous! Good for you. You’ve inspired me to tackle the buttercream again.
Absolutely amazing cake, well done!
Your buttercream does look perfect, and I love the berry garnish — it really makes the cake stand out! Fantastic!
i love, love, love the blackberry garnish!
Ooh, so clever with the blackberries! Yummy!
Beautiful cake, Susan!! Loving the blackberry garnish….really makes it pop and look fresh. It was a good cake. Good tip for the cooling down of the buttercream. I put an ice pack under the bowl will I cool down the mixture.
I bet the blackberries were wonderful on this cake. Yours looks great!
Yeah, your buttercream looks dead on! Congratulations! Great looking cake, Susan! Loving the blackberries too!
Susan, I have been staring at the cake on Facebook all week and am just beyond impressed with your talents and the extent you go to for a beautiful presentation. I think you realize how proud you should be of this cake. Love the name. I cannot even imagine my trying to master the concept of ice packs and wet towels and a KitchenAid going at high speed for God-knows-how-long. I would lose a finger for sure so am not even going to THINK about trying. I love the look of the cake’s texture and feel that your picture must be pretty true with its color. And, the frosting……to die for. Way to Go.
Just gorgeous, Susan!
Your cake looks gorgeous, Susan! The blackberries give it just the right pop of color. I am planning to make this for the next family birthday and I hope when I do that it will turn out as lovely as yours and that I will finally master their buttercream recipe. Great idea to use the ice packs to keep the bowl cold!
beautiful layer cake susan!