Rosewater and Pistachio Wedding Cake
This exquisite wedding cake features layers of delicate rosewater-infused sponge, complemented by a rich pistachio buttercream. Adorned with edible flowers and a sprinkle of crushed pistachios, it offers a unique flavor profile that is both aromatic and nutty, perfect for celebrating love.
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup unsalted butter
- 6 large Eggs
- 2 tablespoons rosewater
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1 cup Milk
- 1 cup pistachio paste
- 4 cups powdered sugar
- 1/2 cup heavy cream
- for decoration edible flowers
- for decoration crushed pistachios
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
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Step 2:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk and rosewater until just combined.
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Step 3:
Divide the batter evenly between prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks.
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Step 4:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and pistachio paste, mixing until smooth. Add heavy cream to reach desired consistency.
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Step 5:
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of pistachio buttercream on top, then add the second layer. Frost the top and sides of the cake with the remaining buttercream.
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Step 6:
Garnish the top of the cake with edible flowers and a sprinkle of crushed pistachios for a beautiful finish.