I have always been so drawn to pistachio flavored bakes and it’s a little ridiculous how long I’ve been dreaming about making a pistachio layer cake recipe. To be honest, I think I’d been hesitant to start testing recipes because pistachios can be so expensive. I didn’t want to go through a ton of pistachios trying to make the perfect cake. Lucky for me, this pistachio cake recipe did not take long to perfect – it’s everything I hoped it would be! 

These pistachio cake layers are super moist, packed with flavor, and pair so perfectly with raspberry buttercream filling and mascarpone frosting. All together it tastes like a Spring-inspired dream – ideal for a tea party, baby shower, mother’s day, or any day you feel like pistachio raspberry mascarpone goodness. 

The Best Pistachios for Pistachio Layer Cake

Finely ground pistachios are responsible for both flavoring the cake and adding structure to the crumb. The best kind of pistachios to use in this recipe are raw, unsalted pistachios that have been de-shelled. They will give this cake much better pistachio flavor than your average snacking pistachios, which tend to be roasted and salted. 

You should be able to find raw, unsalted pistachios either in the snack section or bulk section of your local grocery store. Natural grocery stores tend to carry the most options, but they can be on the spendy side. The best deals I’ve found are at Trader Joe’s ($5.99 for 8 Oz) and these pistachios on Amazon being a close second ($5.00 for 5 Oz). Here’s what they look like ground into crumbs for the cake batter and garnish:

If you can’t find raw, unsalted pistachios and instead can only find ones that have been roasted and/or salted, just know that 1) you’ll need to omit the salt in this recipe to make sure it doesn’t end up too salty and 2) the cake will take on a slight roasted flavor. If you’re okay with that, go ahead and try it! I still highly recommend searching out raw, unsalted pistachios for the best flavor.  

Pistachio Raspberry Mascarpone Heaven

This pistachio cake pairs so well with so many flavors that I plan on making many more layer cake variations. Raspberry and mascarpone are the perfect flavor pairings to kick it all off with. Between each pistachio cake layer is my favorite freeze-dried raspberry buttercream filling, which is so packed with natural raspberry flavor and just delightful with the rest of these cake elements. Freeze dried raspberries are my favorite way to flavor buttercream because they add the richest flavor and yield the best buttercream consistency (since they don’t contain any liquid to water things down), but I recently found a way to make raspberry buttercream with fresh berries that would be wonderful in this recipe as an alternative. 

I wanted a light and creamy frosting to tie everything together and after polling my Instagram followers, mascarpone buttercream won out. Y’all were RIGHT! This mascarpone buttercream is a wonderful choice. I honestly could not stop stealing spoonfuls of it during the decorating process. It’s creamy and light, not too sweet, and has a rich quality to it – almost like a cream cheese frosting. It’s super easy to work with and holds its shape when frosted and piped. You could easily use it to create a smooth buttercream finish, but I opted for a textured finish with the rounded cake comb from this set to give some extra intrigue. Topping it with pistachio crumbs and fresh raspberries gave this cake just the right amount of color and elegance. 

Tips for Perfect Mascarpone Buttercream

In all honesty, it took me a few tries to figure out the best (and most fail proof) way to make mascarpone buttercream. Mascarpone is a sensitive ingredient. It really doesn’t like to be over-whipped and will quickly curdle if it’s mixed for too long. At first, I tried making a whipped mascarpone frosting (basically like a whipped cream frosting with a slight mascarpone flavor) but I found it too subtle. It was lovely, but just not right for the rest of the flavors and textures going on in this cake. Instead, I ended up with a mascarpone buttercream recipe that’s a bit richer in flavor, super creamy, and perfectly complementary to this cake. Still, mascarpone can be finicky to work with, so here are my best tips for mascarpone buttercream success:

• Make sure the butter and mascarpone are at room temperature before starting. Take them out of the refrigerator for about 1-1.5 hours before starting the recipe. 
• If your mascarpone has any liquid separating from the cheese in the container, drain the liquid beforehand. 
• Use the paddle attachment on your stand mixer for the smoothest consistency. 
• When it comes time to add the mascarpone at the end, mix it in on low speed for only about 30 seconds total. Any longer and you run the risk of curdling, which unfortunately cannot be fixed.
• Make the mascarpone buttercream right before you’re ready to frost the cake. 

Does the Decorated Cake Need to Be Refrigerated?

Since mascarpone is a soft cheese (like cream cheese), this cake does need to be stored in the refrigerator. However, it tastes the best at room temperature, so be sure to remove it from the refrigerator for 1-2 hours before serving the cake. It can be left out for about 3 hours total before needing to be refrigerated again. 

However you decorate, I hope you end up loving this cake as much as my friends and family did. My husband took most of this cake to his work and the cake was gone before lunch time with rave reviews all around! And I’m just so excited to keep pairing this pistachio cake with more flavor combinations – I’m thinking orange, lemon, white chocolate, strawberry, rose, the list goes on and on! 

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Raspberry Pistachio Cake with Mascarpone Buttercream

Layers of deliciously moist and flavorful pistachio cake paired beautifully with raspberry buttercream filling and mascarpone buttercream frosting. The perfect cake for Spring!

Prep Time 50 minutes

Cook Time 30 minutes

Servings 15 slices

Ingredients

Pistachio Cake

• 1 1/2 Cups (190g) raw, unsalted pistachios (de-shelled)
• 1 3/4 Cups (184g) sifted cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 Cup (113g) unsalted butter, room temperature
• 1/4 Cup vegetable oil
• 1 1/3 Cups (267g) granulated sugar
• 4 large egg whites, room temperature
• 1/4 Cup (60g) sour cream, room temperature
• 1 1/2 tsp pure vanilla extract
• 3/4 tsp almond extract
• 3/4 Cup (180ml) whole milk, room temperature
• 1-2 drops green food coloring (optional)

Raspberry Buttercream

• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (18g) freeze-dried raspberries
• 3 Tbsp (45ml) whole milk, room temperature
• 1 tsp pure vanilla extract
• 3 Cups (360g) powdered sugar
• pinch of salt

Mascarpone Buttercream

• 3/4 Cup (170g) unsalted butter, room temperature
• 3 Cups (360g) powdered sugar
• 1 tsp pure vanilla extract
• pinch of salt
• 3/4 Cup (180g) mascarpone, room temperature

Instructions

Make the Pistachio Cake

• Preheat the oven to 350°F/177ºC. Prepare three 6-inch (15cm) or two 8-inch (20cm) cake pans by spraying the sides with cooking spray and fitting a parchment paper circle to the bottom of the pan.
• Using a food processor, grind the pistachios into fine crumbs (see the photo above for a visual). You’ll still have about 1 and 1/2 cups of crumbs. Place 1 ¼ Cups (160g) of the pistachio crumbs into a medium bowl and set the rest of the crumbs aside in a smaller bowl to use as garnish on the decorated cake.
• In the medium bowl with the pistachio crumbs, add the sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high for two minutes until it’s light and creamy. Add the sugar and vegetable oil, then continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Turn the mixer to low speed and add the egg whites one at a time, mixing until well combined. Add the sour cream, vanilla extract, and almond extract and mix for two minutes on high speed. Scrape down the bowl and paddle once more.
• Turn the mixer to low and add in the dry ingredients all at once. When they’re just beginning to combine, add the green food coloring (if using) and the whole milk in a slow, steady stream. Continue to mix on low until incorporated, about 1 minute.
• Pour the batter evenly into the prepared cake pans and bake for 28-32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling.

Make the Raspberry Buttercream

• With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
• Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color (5 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.
• Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.

Make the Mascarpone Buttercream

• Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and almost white in color (7 minutes). Turn the mixer to low speed and add the powdered sugar a cup at a time, scraping down the bowl and paddle as needed. Add the vanilla extract and mix on low speed until full combined.
• Add the mascarpone and a pinch of salt. Mix on low speed until just incorporated, about 30 seconds. Give the buttercream a few stirs with your rubber spatula by hand to make sure it's all mixed in without over mixing.

Assembly

• Once the pistachio cakes are completely cooled, level them to your desired height. Add a swipe of raspberry buttercream onto a cardboard cake circle and place the first cake layer on top. Add a layer of raspberry buttercream as filling, then repeat the filling and stacking process with the final cake layer. Crumb coat the cake with raspberry buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the design pictured, frost the cake with mascarpone frosting and use a cake comb to create rounded texture on the sides. Keep the top edges raw. While the frosting is still tacky, gently press the reserved pistachio crumbs around the bottom third of the cake. Finish by garnishing the top of the cake with fresh raspberries and more pistachio crumbs.

Notes

Make Ahead Tips: 

1. The pistachio cake can be baked ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively you can store the cakes in the freezer for up to two months.  
2. The raspberry buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency. 
3. The mascarpone buttercream can not be made ahead. Instead, make it right before you’re ready to frost the cake. 

Did you make this pistachio cake? I want to know how it went! Leave a comment below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!

The post Raspberry Pistachio Cake with Mascarpone Buttercream appeared first on Sugar & Sparrow.

If you’ve been following me for awhile, you know I LOVE using freeze dried fruit in my buttercream recipes. The process of freeze drying removes all the liquid from the fruit and maintains the integrity of the flavor and nutrients. In other words, you can add powerful flavor without ruining the consistency of the buttercream by adding too much liquid content. That said, not everyone has easy access to freeze dried fruit and I get tons of questions about how to make buttercream using fresh or frozen fruit as an alternative. All of it sparked me on a journey to figuring out how to make beautiful fruit-flavored buttercream with fresh fruit, starting with this luscious raspberry buttercream. 

While I still prefer using freeze dried berries because they pack the most flavor and yield a flawlessly smooth buttercream consistency, I DID find a way to use fresh or frozen berries and end up with great raspberry buttercream. It’s flavorful, easy to work with for filling, frosting, and decorating cakes, and it’s such a naturally pretty color! Just look at this fresh raspberry buttercream:

How to Use Fresh or Frozen Raspberries for Buttercream

In my experimenting with fresh raspberries, I found that the secret to creating the best flavor + consistency is to first purèe the berries and then reduce them into a jam-like consistency over the stove. Like many berries, fresh (and especially frozen) raspberries contain a lot of extra liquid content. You’ll notice this when you purèe the berries and release all of those juices. I chose to leave the seeds in because they’re so subtle in the final buttercream, but you can also use a metal sieve or strainer set over a bowl to separate them from the rest of the purèe if you want. 

After purèeing the raspberries, transfer them to a small saucepan set over medium heat and bring them to a boil, then turn the heat down to low and simmer. Over the course of 10-15 minutes, two magical things happen: 1) the majority of the liquid content will evaporate from the rest of the purèe and 2) the raspberry flavor will intensify. This leaves you with a jam-like consistency that you can add right into the buttercream to flavor it. 

Here’s a quick video that shows the process for making this fresh raspberry buttercream from start to finish:

If you want more videos like this one, you’ll find more on my YouTube page! Be sure to hit the Subscribe button while you’re there so you never miss a new one.

Why is the Reduction of the Purèe Important?

In case you’re tempted to skip the reduction step, let me explain why it’s extra important: if you add too much liquid into your buttercream, the consistency will become too runny and will split, meaning it will look curdled. Not exactly the most appetizing look, and completely impossible to work with. By reducing the purèe, you will remove as much liquid from the raspberries as possible and end up with a much smoother, more flavorful buttercream in the end. 

Best Cake Pairings for Raspberry Buttercream

I initially whipped up this raspberry buttercream for a pistachio cake recipe I’m working on (coming soon!) but you can pair it with the following cakes for a stunning flavor combination:

• One-Bowl Chocolate Cake
• Favorite Vanilla Cake
• Matcha Cake
• Lemon Cake
• Coconut Cake

Whatever you end up pairing it with, I hope you love this fresh raspberry buttercream as much as I do!

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Fresh Raspberry Buttercream

A silky smooth raspberry buttercream made with fresh or frozen berries. Perfect for pairing with layer cakes, cupcakes, macarons, and more!

Prep Time 20 minutes

Cook Time 15 minutes

Servings 3 Cups

Ingredients

• 5 Oz (1 Cup) fresh raspberries see notes for using frozen raspberries
• 1 Cup (226g) unsalted butter, room temperature
• 3 1/2 Cups (420g) powdered sugar
• pinch of salt

Instructions

Make the Reduced Raspberry Purèe

• Using a food processor, purèe the raspberries (you’ll end up with about ½ Cup after this). Add the raspberry purèe into a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature (either in the refrigerator or on the counter) before moving on in the recipe.

Make the Raspberry Buttercream

• With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. 
• Add the powdered sugar about a cup at a time and mix on low speed, making sure each addition is fully incorporated before adding the next. Scrape down the bowl and paddle as needed.
• Add the (room temperature!) reduced raspberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth, scraping down the bowl and paddle as needed, 1-2 minutes.

Notes

*Frozen Berries: if using frozen berries, thaw and dry them completely before purèeing in a food processor. Because of the extra liquid content the ice adds, you may need to cook the purèe for slightly longer than 10-15 minutes to get it to a jam-like consistency. 

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to one week. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer on low speed to bring back to smooth buttercream consistency. 

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake
• To have enough for frosting and decorating as well, double the recipe. 

Did you make this fresh raspberry buttercream? I want to know what you paired it with and what you think! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!

The post Fresh Raspberry Buttercream Recipe appeared first on Sugar & Sparrow.

The other day I had an epiphany while I was perusing the aisles at Trader Joe’s. I stumbled upon their selection of freeze dried fruits and when I saw the raspberries I knew I had to try them in a buttercream recipe. The results? Absolutely flawless flavor, not too sweet (like when you use raspberry jam or preserves), not watery (like when you use fresh raspberries), and so easy to work with!

What are Freeze Dried Raspberries?

The process of freeze drying simply removes the moisture from the raspberries while keeping them packed with flavor. They’re perfect for baking in your favorite scone recipe, throwing into pancake batter, or in this case, grinding into a fine powder with a food processor and tossing into a buttercream recipe. And just look at the color! 

I’ve used this raspberry buttercream recipe to fill and frost cakes, decorate cupcakes, and have even gotten a bit crazy and mixed it with vanilla buttercream to make a flavor ombre as a cake finish. It pipes like a dream and is so easy to work with. A great pairing for pretty much any cake flavor you could think of!  

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Freeze-Dried Raspberry Buttercream

A light, balanced raspberry buttercream that’s packed with flavor. The perfect addition to any cake! 

Prep Time 15 minutes

Total Time 15 minutes

Servings 3 cups

Ingredients

• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (18g) freeze-dried raspberries
• 3 Tbsp (45ml) whole milk, room temperature
• 1 tsp pure vanilla extract
• 3 Cups (360g) powdered sugar
• pinch of salt

Instructions

• With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
• Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color (5 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.
• Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes. 

Notes

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Just bring back to room temperature and re-mix with your mixer! 

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Here’s how I’ve used this raspberry buttercream in the past:

As a filling and frosting in my raspberry chocolate cake recipe. So delicious!

As a filling for my matcha cake recipe. It would also pair perfectly with a chocolate, vanilla, or lemon cake.

What will you do with your raspberry buttercream? Let me know in the comments or tag me on Instagram if you make this recipe!

The post Freeze Dried Raspberry Buttercream Recipe appeared first on Sugar & Sparrow.

I’ve got a major business crush on Tea Bar for a few reasons: their tea is organic and ethically sourced, the drinks they make with it are innovative (and delicious!), and their entire team is made up of strong, inspiring women. They’ve made a mark on the Portland tea market but I can easily see them taking over the world. After all, who doesn’t love a good cup of golden milk or a matcha latte? If you’re a Portlander and have never been, give them a try next time you want to meet up with a friend!

In addition to selling their fabulous teas online for drinking at home, Tea Bar offers Culinary Grade Matcha for baking that’s organic, hand picked, stone ground, and sourced from a tiny family farm in Uji, Japan. I was so intrigued that I had to try it in a cake recipe. I am so glad I did, because the results were mind-blowing! The cake itself is light and fluffy, and the Matcha powder makes it flavorful and aromatic without being over the top. Oh, and it’s pretty to look at. 

I chose to pair the Matcha cake with this raspberry buttercream as filling, then topped it with an eye catching vanilla-matcha buttercream ombre and white chocolate geometric shapes. These flavors ended up being very complimentary. It was a hit with the Tea Bar ladies, and I’m sure this cake will impress all of your Matcha-loving friends!

You can use any Culinary Grade Matcha in this recipe, but I can say from experience that not all Matcha powders are made (or taste) alike. If you want try using Tea Bar’s, you can purchase it on their website and they’ll ship it right to your door. It’s so worth it. PS: This is not a sponsored post, Tea Bar really is my favorite Culinary Grade Matcha! 

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Favorite Matcha Cake

A light and airy matcha cake filled with raspberry buttercream and topped with a vanilla-matcha buttercream ombre.

Prep Time 45 minutes

Cook Time 40 minutes

Total Time 1 hour 25 minutes

Ingredients

Matcha Cake Recipe

• 2 1/2 Cups (265g) sifted cake flour
• 2 Tbsp culinary grade Matcha powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 Cup (170g) unsalted butter, room temperature
• 1 2/3 Cups (330g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120g) sour cream, room temperature
• 2 tsp vanilla extract
• 1 Cups (240ml) whole milk, room temperature

Raspberry Buttercream Filling

• 1/2 cup (113g) unsalted butter, room temperature
• 1/2 tsp vanilla extract
• 1/2 cup (5-6g) freeze dried raspberries
• 1 1/2 Tbsp (22ml) whole milk, room temperature
• 2 cups (240g) powdered sugar
• 1/8 tsp kosher salt

Vanilla-Matcha Buttercream

• 1 1/2 cups (339g) unsalted butter, room temperature
• 5 cups (600g) powdered sugar
• 1 Tbsp vanilla extract
• 3 Tbsp (45ml) whole milk, room temperature
• 1/4 tsp salt
• 1 Tbsp culinary grade Matcha powder

Instructions

Make The Matcha Cake

• Preheat oven to 350º and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and placing a pre-cut wax or parchment paper circle to fit the bottom.
• Whisk together sifted cake flour, Matcha powder, baking powder, baking soda, and salt. Set aside.
• Cream butter on med-high for one minute. Scrape down bowl and paddle. Add sugar and beat on high for 2-3 minutes, until light and fluffy, scraping down bowl and paddle as needed. 
• Turn the mixer down to low and add the eggs one by one. Scrape down bowl, turn the mixer on med-high and beat for about 2 minutes. Add the sour cream and vanilla, continue beating for 1 minute.
• Add all of the dry ingredients at once with the mixer on low speed until just combined, then add the milk all at once with the mixer still on low. Scrape down the bowl and paddle and mix on low until it all just comes together. You might need to hand whisk at the end to get rid of some lumps, but be careful not to overmix.
• Fill prepared cake pans ⅔ full and bake for 30-35 minutes or until a toothpick inserted comes out clean.

Make The Raspberry Buttercream Filling

• With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
• Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium for 3 minutes.
• Add powdered sugar one cup at a time, scraping down the bowl and paddle after each addition. Add a pinch of salt (I like about an eighth of a teaspoon) and mix on low for another 30 seconds.

Make The Vanilla-Matcha Buttercream

• With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes. 
• Add the sifted powdered sugar, one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. 
• Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated. Hold off on adding the Matcha powder until you get to the assembly instructions. 

Assembly

• Starting with your first cake layer, pipe a ring of vanilla buttercream around each layer’s edge to create a buttercream dam. Fill the middle of your vanilla buttercream ring with raspberry buttercream until it’s the same height as the vanilla ring. Level the filling with an offset spatula and place the next layer of cake on top. Repeat the vanilla ring and raspberry filling before placing the third and final cake layer on top. 
• Divide vanilla buttercream evenly into two bowls. In one bowl, add the matcha powder to the buttercream and mix until combined. Grab a third bowl and mix together a third of the matcha buttercream and a third of the vanilla buttercream until you get a nice in-between shade.
• Starting at the bottom of the cake, frost with the darkest matcha buttercream until you get a third of the way up the side of the cake. Continue frosting with the lighter colored matcha buttercream mixture until you get to two thirds up the side of the cake. Frost the vanilla buttercream on the top third of the cake, including the top. Smooth the cake until you achieve the perfect finish.
• To decorate, I’ve chosen to stick some white chocolate geometric shapes (made by melting white chocolate onto parchment, sprinkling with matcha powder, and cutting out shapes with a hot knife) into the top of the buttercream cake in any pattern you desire. I also piped a few open stars using leftover matcha buttercream. Feel free to let your creativity flow with this!

Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

Make ahead tips: These cakes can be baked, cooled, wrapped in plastic wrap, and left out at room temperature up to two days ahead of decorating. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to two months before thawing and frosting. 

The buttercream recipes can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use, bring back to room temperature and re-whip with your stand mixer. Add whole milk, 1 tsp at a time, if it needs to be thinned to the right consistency.

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