Comments on: Pistachio Marzipan Petit-Four Cake

By: Hoda

Hoda — Tue, 10 Nov 2009 02:05:14 +0000

Hi! 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: allie

allie — Mon, 04 May 2009 01:10:01 +0000

has anyone tried the pistachio/marzapan cupcake pastry at bouley bakery? i wonder how it compares. would lovveeee a recipe for that!

By: UglyMuglyCowHead

UglyMuglyCowHead — Thu, 22 Jan 2009 05:39:39 +0000

I just made this for my birthday last week! It was definitely one of the best cakes I’ve had. I made mine into four layers, to compensate for one of them coming out twice as big as the other two. I also used home made apricot preserves that my mother and I made last summer, with apricots from our own tree too! The cake itself was very flavorful and dense, I almost want to make it again just as a pound cake. I had some trouble with the roses too and just gave up in the end and stuck candles on it!

By: Martin

Martin — Thu, 11 Sep 2008 05:05:49 +0000

Well, I just attempted to bake this cake for a friend that is about to embark to Hawai’i. Haven’t tasted it yet to actually see how well I’ve succeeded, though. Working with marzipan is a lot harder than it would seem. It sticks to everything. It didn’t help than my hand mixer doesn’t have a slow setting. I can’t wait to dig in, however, because the recipe is absolutely fabulous!

By: Rebekah

Rebekah — Thu, 21 Aug 2008 21:27:44 +0000

Honestly one of the most beautiful cakes I’ve seen – perfect, simple decoration -