Just got confirmation that the Sicilian Pistachio Cake is ON! Making it this weekend! Serving it up next Friday!
Okay, you are all tired, I know, of hearing about this cake from me. Nonetheless, this is my first sort of deocrating experience, so if you don’t mind, I’m going to shoot my thoughts by you in case there are fatal flaws!
> This will be two 9” stacked layers.
> For the cake part, I’m grinding the unskinned, roasted California pistachios in my juicer. Does them really fine, but no oils released.
> I’m grinding add’l roasted pistachios—with skins—into pistachio butter.
> For the frosting, I made the Neoclassic buttercream—which I will give LOTS AND LOTS of time to come to room temp (following Julie’s overnight method). I will add vanilla to it.
> Some of the pistachio butter will have powdered sugar added to it to make it a marzpian. I’m rollilng this out and putting a 1/8” or so disk on top of each layer, buttercreaming each layer, and buttercreaming the sides.
Here’s my questions:
> Do I have to trim the layers to make them flat or can I leave it domed-ish. I think domed-ish is more friendly.
> Does the marzipan idea above sound reasonable?
> I’m also planning on adding pistachio butter with SOME powdered sugar (not as much as marzipan) to the buttercream—or some of the buttercream—to flavor it. Will add however much maintains good texture while making good flavor. Should I (A) do this to ALL the buttercream or (B) put ‘plain (vanilla only)’ buttercream between the layers and the pistachioed on top and sides?
> I have no pistachio extracts and not am getting any. I do have almond extract. Any thoughts on if I should use almond in addition to vanilla?
> If I can, I’m going to pipe some pistachioed buttercream into thingies around the base and mabe the circumference of the top.
> I’m going to use the pistachio marzipan to make little disks about the size of a pencil eraser and press them into the sides of the cake in lieu of pistachios
> On the top, I’m gong to make a big genetic thingy (see the pic for a rough sketch—of course it will be all one color)—the edges will be flat (or thin rope) marzipans, and the cross bars will be flat marzpians OR rows of marzipan disks
> I might make a marzipan candle if I can manage it, but I don’t want to get too tacky.
Am I already to tacky? Too busy? The cake will be sort of monochrome-ish, obviously, between the vanilla buttercream (which might or might not get used), the pistachio buttercream and the pistachio marzipan.
Any ideas would be awesome!
I am totally a newbie!
And I AM PSYCHED!!!!