Okay, here it is. I’m kind of happy with it. All of the decorating is freehand and with pistachio buttercream (1/2 c. pistachio butter mixed with 2c. neoclassic buttercream). I wish I’d known I’d have enough, as I’d have frosted between layers with it, becuase it’s really amazing, and it’s better than the buttercream alone, I think. The pistachio buttercream is more green than it looks here—it looks a bit brown here. Of course, having read cake wrecks, one worries about such things…....
The genome didn’t come out pefectly—the right side of it where it’s the widest should have been curved.
I literally threw pistachios at the side of the cake, and they stuck like noodles to a wall!
I’ve also added a pic of the single layer with frosting only on top sprinkled with pistachios. It’s actually prettier, I think!
Friday’s the day we’re eating it, so it’s in the freezer for now.
I am happies that I didn’t have to use any marzipan or other extra sweetened items on the top—no extra ingredients than the recipe clalled for.