Strawberry Pistachio Cake

Strawberry Pistachio Cake

The Evil Cake Genius loves this combination of Strawberry and Pistachio, and by using Ready Made
Strawberry Filling and Strawberry Flavor Paste, she doesn’t even have to wait for berry season to
make it!
Weighing the ingredients is the best way to get accurate measurements. If you don’t already have one,
invest in a kitchen scale for best results.

For the Cake:
-20 oz. (1/2 bag) Evil Cake Genius Yummy as Hell Wickedly White Cake Mix
-12 oz. (1-1/2 cups) water (divided)
-2.7 oz. (3/8 cup) vegetable oil
-2.5 oz.(1-1/2 large) eggs
-1.5 oz. (1/3 cup) finely chopped pistachios
-2 oz. (2 TBS +1tsp.) Pistachio Flavor Paste

For the Filling:
-1 Sleeve Ready Made Strawberry Filling (there will be lots left over, you can freeze it)
-2.1 oz. (1/4 cup + 1 TBS) Neutral Mousse Mix
-8.1 oz. (1 cup) heavy cream
-.4 oz. (1-1/2 tsp.) Strawberry Flavor Paste

For the Frosting:
-1 lb. Butter
-2 lbs. Powdered Sugar-2-4 TBS. Milk
-1/2 tsp. Yummy as Hell Flavor

For Pure White Buttercream, add:

2-3 TBS Wickedly White Powder Whitener

Directions: Cake
Combine 8 oz (1 cup) water, vegetable oil, eggs, Pistachio Flavor Paste, Pistachios, and cake mix in a bowl.
Mix on low speed until ingredients come together, then on medium speed for 2 minutes. Reduce speed
to low, and add in 4 oz. (1/2 cup) water. Scrape down the sides of the bowl, and mix on low for 2 more
minutes. Pour into 2-7" round prepared pans (we use PME Release-A-Cake Spray, ‘cause the ECG doesn’t have time
for that Butter/Flour nonsense. Also, for Level tops, wrap the pans with Level Baking Belts.
Bake at 350 F until a toothpick inserted into the middle of the cake comes out clean (35-40 minutes).

Cool cakes in pans on wire racks for 10 minutes, then, turn out and cool completely.
Meanwhile, prepare fillings and frosting.

Mousse:
Combine Mousse Powder, cream, and Strawberry Flavor Paste and whip on low with a whisk attachment
1 minute until powder is dissolved. Scrape down the bowl and whip on medium until peaks form
(2-3 minutes). DO NOT OVER WHIP Refrigerate until ready to fill the cake

Buttercream:
With a flat beater, whip butter and flavoring on medium low for 1 minute. Reduce speed to low, add
sugar until combined. TIP: Fill a pastry bag with a #804 Tip with the buttercream before adding any of
the milk. Use this extra stiff buttercream to make the dam around the cake to hold the filling to avoid
any bulges of filling on the finished frosted cake. Increase speed to Medium low and add milk until
buttercream is desired consistency.

If you are making Pure White Buttercream, sift the Wickedly white Powder in with the powdered sugar.

Assembling the cake:
Level the cooled cakes, and split the tiers horizontally to create 4 layers. Pipe a hard buttercream dam
around the outer edge of the bottom layer. Fill the cake with Strawberry Filling, then top with the
second layer of cake. Pipe another dam, and fill that layer with Strawberry Mousse. Top with the third
cake layer, and repeat the filling process with another layer of Strawberry Filling. Chill the cake
thoroughly before frosting.

NOTES:

If you don't want to use the EGC Wickedly White Cake Mix:

  1. You're seriously missing out
  2. Simply weigh your cake batter, and multiply if by .04 (for mild Pistachio flavor) or .06 (for PISTACHIO flavor) to calculate how much Pistachio Flavor Paste to add to the batter.

You can use 2-8" round pans, but it will produce shorter cake layers.

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