28.10.12

Rose Water and Pistachio Cake to Celebrate!




Lulu’s Sweet Secrets celebrates 2 years this week. To start the commemoration I will share with you my rose dessert table. My intention was to create a romantic table with a lot of sugar roses. Since I started blogging, making sugar flowers has become my passion. Every day I feel more and more motivated to learn about them.



This table consists of one rose water and pistachio cake, white chocolate cupcakes with rose buttercream and rose and pink peppercorn brigadeiros. The cake recipe is from the Jamie Magazine. It is a wonderful Rose Victoria sponge cake filled with pistachio praline and rose buttercream. The flower on top of the cake was my first attempt at making a wired rose. I enjoyed it so much that now I intend to learn more about arrangements.





I will talk about the cupcakes and brigadeiros on my next posts this week. Come back soon to celebrate again with me and to see more about the other recipes!

Have a wonderful and sweet week everyone!







Rose Water and Pistachio Cake
(from Jamie Magazine Issue 29)

Rose Water Victoria Sponge
Serves 14

225g unsalted butter, cubes and softened, plus extra to grease
225g granulated sugar
1 tablespoon rose water (I bought at Whole Foods Market)
4 eggs, beaten
225g self-raising flour, sifted (I used all purpose flour)
1 tsp baking powder
1/4 tsp salt


Preheat the oven to 350F/180c degrees. Grease and line the base of 2 round 7 in/20 cm cake pans. Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Mix in the rose water. 
Gradually mix the beaten eggs into the creamed butter and sugar. Fold in the flour, baking powder and salt with a large metal spoon until just incorporated (don't overmix).
Divide the batter between the 2 cake pans. Bake the cakes in the oven for 22-25 minutes, until golden and cooked through. (To test, insert a skewer into the middle of a cake; it's read when the skewer comes out clean.) leave to cool in the cake pans for 5 minutes, then turn onto a wire rack to cool completely.

Pistachio Filling

Make the filling while the cakes cool. Gently melt 100 g sugar in a nonstick pan over a medium heat, without stirring. When the sugar is a golden caramel, sprinkle in 65g chopped pistachios and quickly pour into a lined baking pan. Leave to cool. Cream 80g softened butter and 115g sifted icing sugar with an electric mixer or spatula until you have a smooth, creamy buttercream. Add a splash of rose water and beat for a further minute. Taste and add more if needed. Bash the pistachio brittle so you have a mix o big chunks and finer bits. You can use a pestle and mortar for this. Place one cake on a board, gently spread with the rose buttercream and sprinkle over the pistachio brittle. Top with the second cake and cover with buttercream.


12 comments:

  1. They look just stunning! I can imagine taste great too! Pistachio filling sounds amazing!

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  2. Belissima receita, belas fotos e essas forminhas de cupcake sao maravilhosas! Pena que nao as encontro aqui na Italia, pelo menos onde moro. Beijos, Lu

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  3. The roses are fantastic!! So beautiful. I wich make something like that in the future ;)

    Congratulations!!

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  4. You have sooooo much talent! The photos, table and especially the roses are all so beautiful. Thanks for sharing, and Happy Birthday! I can't wait to read about the cupcakes.

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  5. Lovely roses and table!!! Thank you, this recipe sound absolute exquisite!!!

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  6. Every single time I come here, I forget to breathe. Absolutely gorgeous and there is no cake that is more beautiful than yours, period!!!! :)

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  7. que lindo!!! apetece viver dentro deste teu post maravilhoso!!!
    um grande beijinho

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  8. Love this! Also, where did you find the tin, platters, plates, etc. to make this lovely table even more special!?

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    Replies
    1. Hi!
      Thank you so much!

      The 2- Tier Cake Stand is from Royal Albert: http://na.wwrd.com/ae/us/gifts-for-her/royal-albert-polka-blue-vintage-formal-2-tier-cake-stand/invt/652383736214/

      The pink cupcake stand I bought on Amazon: http://www.amazon.com/Rosanna-Petit-Treat-Cupcake-Stand/dp/B003E2VEP6/ref=sr_1_43?s=home-garden&ie=UTF8&qid=1362246647&sr=1-43&keywords=cupcake+stand

      The tin, tray, cupcake liners and teal cupcake stand I bought at TJ Maxx.

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  9. did you cover your cake with sugarpaste?

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