This week's bake-through cake is the Sicilian Pistachio Cake. I love the flavour of pistachios so I was looking forward to making this cake. I made the buttercream on Friday evening and baked the cake on Saturday. By the way, the buttercream is wonderful! I used golden syrup and you can really taste it in the buttercream. I didn't use the pistachio essence because I didn't have it and it wasn't available at any of the stores in my area. The buttercream is a dream to spread and work with. It felt like a buttercream that would be easy to pipe with too. It's also pretty easy to make. I made the 9" cake because we were going to my cousin's for dinner and I brought the cake for dessert. During the evening I didn't see the cake in the kitchen so I figured he had left it in the dining room. After dinner, he brought out the cake and it had been in the fridge all that time. A butter cake frosted with a buttercream that actually has butter in it eaten straight out of the fridge. What a disaster! I could have cried. Everyone ate the cake and said it was really good but I know it didn't taste the way it should have. I ate a piece but to be honest I didn't really taste any flavour in it. Even the buttercream that tasted heavenly at room temperature was one solid stick of butter in my mouth. About 1/4 of the cake was left. Since I hadn't taken any pictures of the cut cake, I called my cousin's wife the next day and asked if she could take a picture of it for me. There was no cake left! It was left on the counter top overnight and of course it was the perfect temperature. So she and my cousin had eaten it for breakfast because it was so good. I guess I'll have to make it again some time so that I could really taste it.
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Oh you poor thing! What a bummer what happened at your cousins. Yes Rozanne, more reason to make this again :). Your cake looks great. I love how you decorate it. What did you use to make the swirls on top?
ReplyDeletebeautiful! It sounds like the end was a success. I am sad for your fridge misfortune.
ReplyDeleteThank you Jenn and Toni.
ReplyDeleteJenn, I used a small offset spatula for the top of the cake.
Oh my gosh what a beautiful looking cake!
ReplyDeleteLovely cake, sad story ! :( You really will have to make it again!
ReplyDeleteLove the swirls on top. I hear ya... butter cake straight from the fridge, not so good... You'll just have to make it again :o)
ReplyDeleteI'm going to agree with everyone and you must have a second round on this one.
ReplyDeleteAnd like everyone else, those swirls are so nice!
i love the swirls! i think you should bake another one to try it! It's really very good! :)
ReplyDeleteRozanne, glorious cake, I love your presentation!
ReplyDeleteSo, so sorry about the cold cake. I'm surprised they put the cake in the 'fridge, most of the time when I go to someone's house they never have enough room in there for a cake!
Oh no... I had that happen once. What a bummer. I'm so sorry everyone didn't get to enjoy the cake at room temperature.
ReplyDeleteGlad to hear you really liked the buttercream though. I have the golden syrup and the pistachio essence, and now that I have a few hours to myself, I might just go ahead and make this cake. Don't have the fancy pistachios, but after reading Matthew's description of their flavor, I think I'll stick with my very flavorful domestic variety.
:)
ButterYum
Your cake looks beautiful, and the clean platter the next morning is a testimonial to how good it really was!
ReplyDeleteThank you everybody! I'm glad I was able to provide a delicious breakfast for my cousin and his wife :)
ReplyDeleteHappily the breakfast went well, but the cake looks so fabulous. I am getting ready to tackle it and will benefit from your tips on the golden syrup and pistachios. Thanks. joan
ReplyDeleteThis looks delicious and with the pistachios, I know my sister in law would love it also. Love that buttercream too! Your lucky cousin for getting to enjoy your cake!
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