Welp, I’ve crossed over to the other side, chitlins. I am officially not getting any younger. I’ll have to start worrying about crows-feet and grey hairs.
That’s right, on Sunday I turned 30 (gasp!).
So how do you celebrate the death of your 20s? With a triple-decker monstrosity filled with raspberries, chunks of pistachio, and a honey-mascarpone frosting.
And because The Fiancé won’t let me have a naked cake for the wedding, I thought I’d at least to make one for my birthday. Fun fact: the pistachio cake layers are the same ones we will have at our wedding.
Go big or go home I say. If the last two years of my 20s are any indication I imagine my 30s to be filled with 9:30pm bedtimes and granny crafts. I’m surprised AARP hasn’t contacted me yet for a membership. Lord knows I can’t wait for all those discounts.
I nicked the cake recipe off of Eats Well With Others, though please note that the ingredient list leaves off 1 1/2 cups ice water, but it is included in the instructions (this recipe doesn’t use milk or buttermilk, it’s very interesting). Below is a recipe for the frosting I used and instructions on assembly. Because of the mascarpone in the frosting keep the cake in the fridge before and after serving. It should keep for a few days, if you don’t gobble it all up at once. Also, because the layers are so big I cut each slice in half before serving, for a slightly saner slice.
We had to prop the last half of the cake with a fork so it wouldn’t fall over
Of course, on my birthday I ate a whole slice myself. Like I said, go big or go home.
- 16 oz mascarpone cheese, softened
- 8 oz (1 stick) butter, softened
- 3 tbsp honey
- powdered sugar
- 1 recipe pistachio cake baked in three 6 inch tins
- 1 recipe honey mascarpone frosting
- 2 pints fresh raspberries
- chopped raw pistachios
- Cream together the mascarpone and butter until smooth and fluffy.
- Drizzle in honey and beat until combined, mixture may look slightly curdled, don't worry.
- Add 1 cup powdered sugar and beat until incorporated, about 30 seconds. Add another cup of powdered sugar, mix on low until just incorporated, then beat on high for 2 minutes. If frosting doesn't come together add another ½ cup of powdered sugar and beat for another 2 minutes on high.
- Keep adding powdered sugar in ¼ cup increments until a thick, silky frosting comes together.
- Level the fully cooled cakes so each has a uniformly flat top.
- Place one round on the cake plate and cover with ⅓ cup frosting. Smooth to the edges.
- Layer raspberries on the frosting leaving ½ inch gap around the edge.
- Dollop 1/ 4 cup of frosting on top of the berries and smooth just to the edges of the berries.
- Place the second layer on top of the berries and repeat with the frosting and raspberries.
- Place the final layer on top and smooth ½ cup of frosting on top.
- Using the remaining frosting fill in the gaps between the two layers, spreading smooth. Some frosting will creep up the sides of the layers, to create the naked look.
- Decorate the top with raspberries and crushed pistachios. (I coated my raspberries in non-toxic disco dust).
