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Ruffled Pistachio Rose Wedding Cake

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  • Yeilds

    1 wedding cake

  • Ease of preparation

    Complex

Ingredients

  • 2 cups (480 ml) butter, room temperature/li>
  • 3 ½ cups (840 ml) sugar
  • 9 eggs
  • 4 cups (960 ml) flour
  • 3 teaspoons (15 ml) baking powder
  • 1 teaspoon (5 ml) salt
  • 1 cup (240 ml) sour cream
  • 1/3 cup (80 ml) finely chopped pistachios
  • 5 tablespoons (75 ml) pistachio butter
  • Green gel food colouring
  • ¾ teaspoon (4 ml) rose water
  • Red gel food colouring

Buttercream frosting

  • 3 cups butter (720 ml), room temperature
  • 8 cups (1.9 L) icing sugar
  • 1 teaspoon (5 ml) vanilla
  • 3 tablespoons (45 ml) milk
  • 4 tablespoons (60 ml) pistachio butter
  • Green gel food colouring

Decoration

  • 2 ¼ pounds (1 kg) fondant
  • Red gel food colouring
  • Fresh rose heads, clipped off stems

Special equipment

  • 1 8-inch cake board
  • 1 6-inch cake board
  • Decorating brush (food-safe paint brush)
  • Foam mat
  • Bulbous or ball tool

Directions

Let’s get baking!

  1. To make the cake, preheat oven to 325 F (160 C).
  2. In a bowl, cream together butter and sugar, incorporating eggs one at a time.
  3. In a separate bowl, combine flour, baking powder, and salt. Sift flour mixture into butter mixture and fold to combine. Add sour cream and incorporate.
  4. Pour half of the batter into a separate bowl. Add pistachios, pistachio butter, and a small amount of green gel food colouring and fold to incorporate into batter in one of the bowls.
  5. Add rose water and small amount of red gel food colouring to the second bowl of batter and fold to incorporate.
  6. Line two 6-inch (15 cm) and three 8-inch (20 cm) cake tins with parchment paper circles. Dollop an equal amount of both colours of batter into each cake tin. Swirl lightly with a butter knife to create a marble effect. Bake for 30-45 minutes, or until a toothpick inserted comes out clean.
  7. Let cool on the counter for a few minutes before placing in refrigerator to cool thoroughly.

Buttercream

  1. To make buttercream, cream together butter and icing sugar. Add vanilla and continue beating. Slowly add milk until buttercream is smooth.
  2. Transfer half of the buttercream icing to a separate bowl and fold in pistachio cream (this will be used as the icing between the cake layers).
  3. Cut off rounded tops of cakes to level. Smear a small amount of icing on the centre of an 8-inch (20 cm) round cake board. Place an 8-inch cake layer on top of the board. Spread pistachio buttercream icing on top.
  4. Set another 8-inch (20 cm) cake on top. Create a crumb coat by frosting the outside of both layers with a thin layer of plain buttercream. This will prepare it for the fondant.
  5. Repeat the above steps with the 6-inch (15 cm) cakes using a 6-inch (15 cm) round cake board.

To decorate

  1. To decorate, divide fondant into 3 equal portions. Cover one portion with plastic wrap and set aside.
  2. Combine 2 portions of fondant and add a small amount of red food colouring and knead into a light pink colour.
  3. Split pink fondant into two pieces and wrap one portion with plastic wrap and set aside.
  4. Roll one portion of pink fondant out into a large circle to fit an 8-inch (20 cm) cake (approximately 2 mm in thickness). Drape over cake, and smooth. With a knife, mark along where the bottom of the fondant reaches the board, then cut away excess.
  5. Roll out portion of white fondant for the 6-inch (15 cm) cake. Drape over cake, repeating the process. Press dowels or straws at equal distances from each other into the centre of the 8-inch (20 cm) cake to support the weight of the smaller cake on top.

Ruffles

  1. To make the ruffles, roll out remaining pink portion of fondant to 1-mm thickness. Using a sharp paring knife, slice strips 4 to 5 inches long. Lay one strip onto a foam pad. Using a bulbous or ball tool, press ball of tool down along edge of strip to thin it out at regular intervals in order to create a ruffle. (Tip: a thinner, frillier edge will create more elegance). Continue with a few more strips, laying plastic wrap on top of the finished strips.
  2. Using a paint brush, brush water over the fondant on the sides of the larger cake. Starting from the top of the side, press the unfrilled edge of the strips to the fondant, with the frilled edge facing outwards.
  3. Continue cutting strips and frilling in the same fashion. Brush fondant with more water if needed as you work. Cover all sides of the bottom cake with strips of ruffles, down to the bottom edge of the cake.
  4. Place the 6-inch (15 cm) cake on top of the ruffled layer. Before serving, adorn the top of the cake with fresh rose heads.
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