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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Does your mouth water at the mention of banana cake?

Does your mouth water at the mention of  banana cake?
Well, Edna De La Cruz shares her delicious recipe! Scroll down for Edna's Video Tutorial!


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Monday, August 9, 2010

Pistachio Cake


Pistachio-Cardamom-Caramel Cake

Ingredients:

1 box of white cake mix (I used DH)
1 cup of cake flour
1/2 cup of white granulated sugar (*I cut down the sugar because the coffee
   creamer and ice cream topping have lots of it)
2 teaspoons baking power
1 envelope dry pistachio pudding mix
1 teaspoon of salt (*If using salted pistachios omit salt).
1 teaspoon of ground cardamom.
****Sift dry ingredients twice and set aside.


1 cup of sour cream
1 stick of butter (at room temp.)
1/4 cup of veg. oil
1/3 cup of cream cheese at room temp.
   (*I always add cream cheese to my WASC recipe, you can omit
   this if you want, I just love the richness that it adds to the cake)
1/4 cup of brown sugar
**Cream these ingredients in the mixer for about 3 mins
  or until completely blended together.


4 large eggs
1 tablespoon vanilla extract
Lorann pistachio oil flavor
*Add these ingredients to mixer until blended with the other ingredients.



1/2 cup of vanilla caramel coffee creamer
1/2 cup of caramel ice cream topping
3/4 cup of buttermilk
*Mix together all liquids and alternate with dry ingredients into the mixer.


1 cup of chopped pistachios (*don’t forget the pistachios! –fold into the
   the mix at the very end)


I baked it in a 325 degree oven. Fits 2, 8 inch pans. I cooked it for almost
60 minutes, but that can change. from oven to oven, or the size pan that
you are using.

For the filling:
Bettercream non-dairy whipped topping with Lorann Pistachio oil.
You can add some crushed pistachios to it, if you want for added
crunch.

I think the creator of the recipe was Macsmom, but not sure. I can
say that I loved it. The cake was moist till the last bite!

Hope you enjoy!!
Edna :)

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This Tutorial was generously contributed by

Edna De La Cruz
JellyMuffin.com graphics & Images

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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