Comments on: pistachio petit-four cake http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/ Wed, 17 Mar 2010 03:56:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-343826 deb Thu, 21 Jan 2010 02:43:47 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-343826 Thanks Bethany. And grr, websites should never break links! Even nice ones like Leite's. Thanks Bethany. And grr, websites should never break links! Even nice ones like Leite’s.

]]> By: Bethany http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-343795 Bethany Wed, 20 Jan 2010 23:20:46 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-343795 Hi Deb! I checked out Leite's website just for fun and it's been reorganized, fyi. The page I found asked surfers to let referring websites know so they could update their links. I'm hugely enjoying reading your archives and have resolved to make a wedding cake (I know, everyone says that). For practice, though, I think I'm going to be coming here a lot for warm-up cakes! Thanks for a fantastic site!!! Hi Deb! I checked out Leite’s website just for fun and it’s been reorganized, fyi. The page I found asked surfers to let referring websites know so they could update their links. I’m hugely enjoying reading your archives and have resolved to make a wedding cake (I know, everyone says that). For practice, though, I think I’m going to be coming here a lot for warm-up cakes! Thanks for a fantastic site!!!

]]> By: ATinyMorsel http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-336629 ATinyMorsel Thu, 10 Dec 2009 16:19:06 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-336629 Holy moly. This cake looks absolutely amazing. My only reservation is dealing with the marzipan. It looks messy. Is it? My husband would LOVE this for his birthday. Holy moly. This cake looks absolutely amazing. My only reservation is dealing with the marzipan. It looks messy. Is it? My husband would LOVE this for his birthday.

]]> By: Hoda http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-330641 Hoda Tue, 10 Nov 2009 02:03:42 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-330641 Hi Deb! I'm planning on making this cake for a friends birthday and was wondering how you think a chocolate marzipan top would hold up. I'm thinking of replacing the chocolate ganache with a marzipan or chocolate marzipan coating and was curious if you think the cakes are dense enough to hold it. Also do you have a good chocolate marzipan recipe? Hi Deb! I’m planning on making this cake for a friends birthday and was wondering how you think a chocolate marzipan top would hold up. I’m thinking of replacing the chocolate ganache with a marzipan or chocolate marzipan coating and was curious if you think the cakes are dense enough to hold it. Also do you have a good chocolate marzipan recipe?

]]> By: sarah http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-316931 sarah Fri, 04 Sep 2009 03:57:29 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-316931 Hi Deb! I just finished making this cake into cupcakes for a coworker's birthday tomorrow (no need for plates and utensils that way!), and WOW, that is one delicious batter! I haven't tasted one yet, but I'm optimistic. I halved your recipe to make only 12 cupcakes, filled the cupcakes with apricot preserves (a la your method with the irish whiskey/cream cupcakes), and then glazed. I skipped the marzipan, b/c I have never worked with it before and was nervous enough about the cupcake conversion, but if I make the cupcake version again, I'm definitely going to try a marzipan rose or two. Thanks Deb! Hi Deb! I just finished making this cake into cupcakes for a coworker’s birthday tomorrow (no need for plates and utensils that way!), and WOW, that is one delicious batter! I haven’t tasted one yet, but I’m optimistic. I halved your recipe to make only 12 cupcakes, filled the cupcakes with apricot preserves (a la your method with the irish whiskey/cream cupcakes), and then glazed. I skipped the marzipan, b/c I have never worked with it before and was nervous enough about the cupcake conversion, but if I make the cupcake version again, I’m definitely going to try a marzipan rose or two. Thanks Deb!

]]> By: Laura http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-315870 Laura Sat, 29 Aug 2009 18:55:21 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-315870 thanks for the recipe!! my friends and i loved this cake and i will definitely make it again! here's how it turned out... http://thechaoticcupcake.blogspot.com/2009/08/pistachio-petit-four-cake.html thanks for the recipe!! my friends and i loved this cake and i will definitely make it again! here’s how it turned out… http://thechaoticcupcake.blogspot.com/2009/08/pistachio-petit-four-cake.html

]]> By: Debs http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-314128 Debs Wed, 19 Aug 2009 21:01:44 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-314128 Elisa, I just made this cake (literally; it's chilling in the fridge) and I needed 2 tubes of marzipan (they were 7 oz. each). That was enough for the three circles and a few roses. I did require a pretty good sprinkling of powdered sugar on both my countertop and my rolling pin -- straight from the packaging, the marzipan was sticky (and Houston is humid). Also, I used Susan's tip about making the roses -- rolling marzipan into small balls and flattening with the bottom of a glass. Agree with J and Lisa, above -- the cake was fun to make and came together quicker than I thought it would. It's going into the repertoire! Elisa, I just made this cake (literally; it’s chilling in the fridge) and I needed 2 tubes of marzipan (they were 7 oz. each). That was enough for the three circles and a few roses. I did require a pretty good sprinkling of powdered sugar on both my countertop and my rolling pin — straight from the packaging, the marzipan was sticky (and Houston is humid). Also, I used Susan’s tip about making the roses — rolling marzipan into small balls and flattening with the bottom of a glass.

Agree with J and Lisa, above — the cake was fun to make and came together quicker than I thought it would. It’s going into the repertoire!

]]> By: Elisa http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-313076 Elisa Thu, 13 Aug 2009 16:34:55 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-313076 Hi, Deb! This looks ridiculously fantastic, and I'm thinking of making it for my next birthday. I just wanted to know, that if I buy my marzipan ready from a shop, how much would I need? Thanks for the recipe! Hi, Deb!

This looks ridiculously fantastic, and I’m thinking of making it for my next birthday. I just wanted to know, that if I buy my marzipan ready from a shop, how much would I need?

Thanks for the recipe!

]]> By: Rachel http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-297977 Rachel Sat, 27 Jun 2009 23:22:58 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-297977 Just made this for a friend's birthday in Baltimore this Friday. A smashing success. Thanks!! Some photos of how ours turned out: http://redprairiepress.blogspot.com/2009/06/birthday-cake.html Just made this for a friend’s birthday in Baltimore this Friday.
A smashing success. Thanks!!
Some photos of how ours turned out:
http://redprairiepress.blogspot.com/2009/06/birthday-cake.html

]]> By: Yael http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-296582 Yael Mon, 22 Jun 2009 12:10:31 +0000 http://smittenkitchen.com/2008/06/pistachio-petit-four-cake/#comment-296582 Ran into this, and was thinking of perhaps making it for some occasion (I'll find a reason!), because we bought some pistachio puree last Passover and I've been wanting to use what we have left. Then read through the instructions and realised you don't use puree, you use actual pistachios. How would you suggest to make the switch? I guess there might be different types of those purees, what we have is non-brand (through a local baking shop), and it is made from ground pistachios and oil (I asked them), so is not sweet, but rather oily, so I can't used it straight instead of the pistachios-ground-with-sugar, in the recipe... maybe drop some of the butter? Any ideas? Ran into this, and was thinking of perhaps making it for some occasion (I’ll find a reason!), because we bought some pistachio puree last Passover and I’ve been wanting to use what we have left.
Then read through the instructions and realised you don’t use puree, you use actual pistachios. How would you suggest to make the switch?
I guess there might be different types of those purees, what we have is non-brand (through a local baking shop), and it is made from ground pistachios and oil (I asked them), so is not sweet, but rather oily, so I can’t used it straight instead of the pistachios-ground-with-sugar, in the recipe… maybe drop some of the butter? Any ideas?

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