The pistachio sponge turned out really soft, and I filled the layers with raspberry jam and frosted the whole cake with raspberry buttercream. I followed the recipe from Teak & Thyme.
The frosting was the trickiest part since it was my first time piping, and getting the borders and ribbon details even took a lot of trial and error. Definitely learned a lot from this one!
Here’s the recipe I followed: https://teakandthyme.com/raspberry-pistachio-cake/
by Crafty_Wrongdoer_946
3 Comments
Looks yummy. I do not think the ribbons add anything and detract from your fine work.
Well this looks delicious! I have a Costco bag of pistachios nad a bunch of garden raspberries so I may have to try this recipe
I’ve never liked ribbons on cake unless it’s frosting only