My First Birthday Cake

Pistachio Cake - Prep

Step 1

If you haven't yet taken your ingredients out, do that now. Firstly, everything will come together better if it doesn't have to go through temperature changes & secondly, it's easier to have everything in front of you (also reassuring because I'm constantly caught not having an ingredient).

Do not include ingredients for the frosting, that stuff needs. to stay cold.

Step 2

My suggestion for the order in which you make all of these components is as follows:

• plum compote filling

• pistachio butter

• pistachio cake

• honey mascarpone frosting

• garnishes

The plum compote will take the longest to cool, so as soon as that's done, throw her in the fridge. Once the cake comes out of the oven, put the pans on cooling racks (still right-side up & in the pan). While that's cooling, make the frosting so it can stiffen up in the fridge too. Sometimes a frosting is just too room temperature for it to hold any structure at all.

Plum Compote

Step 1

Cut up your washed plums, leaving the skins on for color (can remove if you can't handle flavor).

Step 2

Combine your plums and sugar in a sauce pan over low-medium heat & stir until boiling. While these are cooking, use your wooden spoon to smash them and continue to stir as the plums reduce on simmer. Take off the heat and use an immersion blender to smooth out any lumps.

Step 3

Make a slurry in a separate container of water and cornstarch. Pour it into the plum mixture and let simmer until it starts to thicken.

Remove from heat and stir in the lemon juice.

Step 4

Once your compote has cooled a bit, transfer it to a new container and put in the fridge, making sure it's covered so a film doesn't form. Cool the plum compote filling entirely before using it.

Store any leftovers in the fridge for up to a week or in the freezer for up to 6 months.

Pistachio Butter

Step 1

To make the pistachio butter, you'll need a food processor and, well, pistachios. If you don't know where this is going then I'm not convinced you should be making this cake...

Step 2

Add your pistachios to the food processor and let it run for a few minutes. The nuts will come together once they're small enough, but be sure to pause to scrape the sides. Once it reaches peanut butter consistency, put it in a separate container and set aside for later.

Pistachio Cake

Step 1

Preheat your oven to 335°F and coat your baking pans.

Step 2

In a bowl, combine the dry ingredients. This includes flour, sugar, brown sugar, salt, baking soda, & baking powder. Mix them to combine and set aside.

Step 3

In another bowl, combine the room temperature eggs, buttermilk (or substitute), & vanilla. Whisk gently to combine and set aside.

Step 4 Use a liquid measuring cup to combine the oil and pistachio butter. It's going to look like it's not coming together, just trust.

Step 5

In the bowl of your stand mixer, add in all of the dry ingredients. Slowly pour in the buttermilk/egg mix to the dry ingredients while mixing on low speed.

Scrape the sides of the bowl periodically to ensure everything is being included.

Step 6 After that's combined, mix in the pistachio butter to the stand mixer. Let this mix on low-medium speed until everything is well combined. Try not to leave it running for too long and over mix it, you'll lose all the air bubbles & will be left with a dense cake.

Step 7 Divide the batter evenly between your pans, it will be useful to have your kitchen scale handy for this part.

Bake my amazing birthday cake for 30-35 minutes at 335 degrees.

Step 8 We’re all familiar with the toothpick test, which is a reliable method, but let’s try something different—listen to your cake. They tend to chatter away in the oven, but when she's done, they'll start to quiet down. When that happens, gently press the top of the cake with your palm. It should have a slight bounce back. If you're still unsure, trust your instincts and give her a quick poke check with a toothpick.

Now is a good time to start the whipped honey & mascarpone frosting!

Whipped Honey & Mascarpone Frosting

Step 1  Whip the honey in a stand mixer for 5 minutes, or until it turns white and doubles in size (it does that when you put air in it).

Step 2 

In a separate bowl, whip up the mascarpone until it forms small peaks --be careful not to over mix, your frosting will be runny.

Step 3 Again! In a third bowl, whip up the cold heavy whipping cream. Once this forms stiff peaks, add in the powdered sugar (preferably sifted), vanilla, & salt.

Step 4 Fold the bowl of whipped honey into the mascarpone, do not fully mix. When it is half combined, fold in the whipped cream in increments. This is the most delicate part of the frosting and needs to hold as much air in it as possible.

Once fully combined, let chill in the fridge until the cakes are completely cool.

The best way to frost cakes is after they have been sitting in the freezer for an hour. This helps with crumbs and stability while you're working with it.

Step 5 Garnish your beautiful cake with the pistachio crumbs, honey, sliced fruit, & thyme any way you please. I can't wait to try all of these birthday cakes you're making me!