Our contributor, Tessa Huff, is back with another fabulous new cake recipe….

After last month’s Blueberry Breakfast Cake, I wanted to create something a little more delicate and refined.  Although there are certainly times where rustic mounds of whipped cream are appropriate, classic flavors and simple, chic finishes can also be appreciated amongst all the sweet treats.  I was inspired by mint, spring greens and fresh red berries to create this Pistachio Cake with White Chocolate and Raspberry fillings.

Almond, chestnut, and pistachio have always been some of my favorite flavors. When I stumbled upon a can of pistachio paste at a local gourmet food shop, I knew I had to turn it into cake.

I wanted to make a moist, delicate crumb with wonderfully balanced fillings and a classic finish.  Now I am not a trained pastry chef, but I am always inspired by and in awe of classic Parisian desserts and dainty French treats.  This Pistachio Cake with a simple Raspberry Filling is something I imagine would be made into little petit fours at local patisseries around France.  This daydream might not be completely accurate, but the recipe turned out delicious anyways.  It is light enough to be served at brunch and even better with afternoon tea.  The smooth finish with curlicue piping does not take away from the flavor but only adds a touch of whimsy.

PISTACHIO CAKE WITH WHITE CHOCOLATE AND RASPBERRY
a recipe by Tessa Huff

8 ounces unsalted butter, room temperature
1 2/3 cups sugar
3/4 cup pistachio paste
4 eggs
2 teaspoon pure vanilla extract
2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees.  SIft dry ingredients and set aside.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy- about 5 minutes on medium speed.  Add in the pistachio paste to combine.  With the mixer on medium-low, gradually add in the eggs and vanilla.  Scrape down the sides and bottom of the mixing bowl before adding the dry ingredients.

Starting and ending with the dry ingredients, alternate the dry ingredients and milk in 2-3 additions until just combined.  Scrape down the batter, but do not over mix.

Divide the batter into prepared baking pans and bake until done.  Check doneness by inserting a wooden skewer into the center of the cake.  When it comes out clean or with a few crumbs, baking is complete.  Cool on a wire rack.

WHITE CHOCOLATE BUTTERCREAM FILLING

3 ounces egg whites
4 ounces white chocolate
1 cup sugar
1/4 cup water
12 ounces unsalted butter

Combine the water and sugar in a medium saucepan and start to heat on high.  Using a candy thermometer, heat sugar until 238 degrees.  Meanwhile, melt the chocolate over a double-boiler.  Let stand to cool once melted.  In addition, place egg whites in the bowl of an electric mixer.  Beat on high with a whisk attachment until stiff peaks form.

Once your sugar reaches the appropriate temperature, carefully pour the sugar into the whipped egg whites, while the mixer is still running.  Continue to beat until the mixing bowl is room temperature.  At this point, stop the mixer and switch to the paddle attachment.  With the mixer on medium speed, gradually add in the butter.  Continue mixing until until the meringue and butter come together to form a silky, smooth buttercream.  Pour in the melted chocolate and mix until combined.

ITALIAN MERINGUE BUTTERCREAM FROSTING

6 ounces egg whites
2 cups sugar
6 sticks unsalted butter, room temperature

To make, follow the same method as the WHITE CHOCOLATE BUTTERCREAM FILLING, minus the white chocolate.

TO ASSEMBLE THE CAKE

To assemble, layer pistachio cake with white chocolate buttercream and a thin layer of raspberry preserves.  Frost with Italian meringue buttercream.  Top with fresh raspberries and chopped pistachios, if desired.

	Tessa Lindow Huff Tessa Huff is a professional cake designer and lover of all things art and design.  She particularly enjoys creating edible decorations, sugar flowers, and unique flavor pairings with fresh, seasonal flavors. Read more about Tessa on her bio page.

I am just too excited about today’s post!  Over the last two years, I’ve had the pleasure of becoming friends with Lauren Kapeluck of Crave. Indulge. Satisfy.  Lauren is one of our talented contributors and she inspires us each month with her incredible cupcake recipes (Did you spot  her Creamsicle Cupcake recipe yesterday?  Oh my deliciousness!)  I was over the moon for Lauren when she was expecting her first child… and I can hardly believe an entire year has flown by already.  Now Lauren’s sweet little Sam has turned one.  And knowing Lauren, there was no doubt that Sam’s 1st birthday party would be utterly adorable.  With a cheerful color scheme mixed with oodles of bowties and mustaches, this first birthday bash was beyond perfect for Lauren’s little guy.  Prepare to be charmed by this Little Man 1st Birthday Party!

Oh my goodness!  How darling is this dessert table?!  With everything from mustache-topped cupcakes to mustache-shaped brownies, bow tie cookies and a polka dot cake.  Plus the most gorgeous color swirl cake, created especially for the birthday boy to smash!  All baked with love and styled to perfection by Lauren.  Seriously, the cuteness factor is just off the charts!  Not to mention the precious bow tie garland and chalkboard backdrop.  It’s a dessert table created with a mother’s love and an incredible attention to detail.  And I am in awe!  Let’s see more…

Lauren of Crave. Indulge. Satisfy. gives us the scoop on this party:

“For Sam’s 1st birthday party I decided to go with the “Tie/Bow Tie & Mustache Bash” theme.  I wanted the decorations to be cheery and full of bright colors.  I found a fabric swatch early in the planning stages that was chocolate brown with shades of blue, yellow and green polka dots that I used for inspiration when gathering items for the party and decorating the sweets.

Since I love to bake I decided to do an assortment of goodies from mustache brownies, bow tie cookies, and cupcakes with mustache and fabric bow tie toppers.  Sam’s smash cake was my favorite part of the dessert table.  I used the pastel swirl technique which I first discovered from Sweetapolita’s blog and incorporated Sam’s party colors into the icing.  I made custom mustache and tie/bow tie garlands that were used as the back drop for the dessert table and throughout the party to carry on the theme.  Guests even got in on the fun with a photo booth area we created in the backyard where they could be silly with mustache, lips and tie props.

I hit the jackpot when I ran into Target one afternoon and came across the most adorable yellow and blue plaid ties & bow ties in the $1 bin!  Let’s just say I did a happy dance the moment I found these because they just added that extra something special to the theme.  In addition to using the ties as decorations we also gave them out as party favors.

We had a wonderful day celebrating Sam’s 1st year with family and friends.  I hope you enjoy his party!”

VENDORS & CREDITS
Cakes, Cupcakes, Brownies, Cookies & Dessert Styling:  Crave. Indulge. Satisfy.
Photography:  Crave. Indulge. Satisfy. & Auntie Em
Invitation:  Shutterfly
Twine, Wood Clothespins & Paper Medallions:  The TomKat Studio Shop
Tie Onesie:  Chic Couture Boutique
Wooden Spoons:  Sucre Shop
Ties, Bow Ties & Cake Pedestals:  Target
Age Blocks:  Montana Vintage Greens
Vintage Wood Photo Frame:  Coastal Charm
Lollipops, Favor Bags, Balloons – Party City
Stripe Straws, Chevron Bags:  Michael’s
Garlands, Cupcake Toppers, #1 Photo Collage:  DIY
Chalkboard Frame, 8 Pane Antique Window:  DIY compliments of Sam’s daddy!

Our contributor, Lauren of Crave. Indulge. Satisfy., is back with a delicious new recipe….

It might only be May but the ice cream man has been driving down my street for well over a month now.  Every time I hear his musical truck all I can think about are drumsticks, ice cream sandwiches and popsicles.  It reminds me that the warm weather is here to stay and it’s time to start stocking my freezer full of cool summer treats!  So thank you Mr. Ice Cream Man for inspiring me to create these Creamsicle Cupcakes based off of one of my all time favorite popsicle treats.

I took a shortcut with this recipe and used a vanilla box mix as the base, but don’t worry it is packed full of all kinds of orange citrus goodness that you won’t be able to tell once you take a bite.  Orange juice and orange zest are used in both the cake and cream cheese icing which really creates a lovely refreshing citrus taste.  These cupcakes are really moist and super light, so don’t be surprised if you find yourself eating more than one at a time.

To decorate I wanted to mimic the traditional Creamsicle popsicle so I used an apple corer to remove the center of the cupcake and added a white cream cheese filling. Orange cream cheese frosting was swirled on top and then one more dollop of white cream cheese icing was added to the center.

These cupcakes would be perfect for a summer pool party or a citrus theme birthday bash.  Add a scoop of vanilla ice cream along side and you’ve got one yummy treat!

CREAMSICLE CUPCAKES
recipe by Lauren Kapeluck
(makes 24)

For the cake:

1 box white cake mix (prepared as package directs, substitute 1/4 cup orange juice in place of water)
1 3oz box Orange gelatin
1 tsp orange extract
1 tsp orange zest

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. In bowl of stand mixer combine all ingredients.
3. Beat on medium speed for 2 minutes until well combined. Scrape sides of bowl as necessary.
4. Fill cupcake liners 2/3 full with batter.
5. Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
6. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
7. Once cupcakes are completely cool, hollow out the center using an apple corer.
8. Fill centers with white cream cheese filling.
9. Frost cupcakes with Orange Cream Cheese Frosting.

For the icing:

2 sticks unsalted butter, room temperature
1 8oz block of cream cheese, softened
5 cups confectioner’s sugar
1 tsp orange extract
1/2 tsp vanilla
1 Tbsp orange zest
orange food coloring

1. In bowl of stand mixer beat butter and cream cheese until smooth and creamy.
2. Gradually add in confectioner’s sugar 1 cup at a time and beat well, scraping down sides of bowl.
3. Add extracts and mix well for about 2 minutes.
4. Reserve 1 cup of icing to be used as white cream center filling for cupcakes.
5. Add orange zest and tint remaining icing with orange food coloring until you reach desired color.
6. Place white and orange cream cheese icings into piping bags fitted with large round tips.
7. Use orange cream cheese frosting and swirl around the center of the cupcake two times. Fill the inside of the swirl with a dollop of white cream cheese frosting.

I hope you all enjoy these Creamsicle cupcakes!

	Lauren Kapeluck Lauren is a monthly contributor for The Cake Blog. She is a self-taught baker and lover of all things sugar. Read more about Lauren on her bio page.