Sweet Pea Cake Recipes

FABULOUSLY SWEET PEAR CAKE

Steps:

• Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.

SWEET PEA AND PISTACHIO CAKE

Steps:

• PEA AND PISTACHIO CAKE
• Preheat the oven to 350 F. Prepare three 6-inch cake pans. Set aside.
• In a medium size pot, boil the peas for a few minutes until soft. Once the peas are soft, drain the peas and run the peas under cold water until they are no longer hot.
• Transfer peas into a blender. Add buttermilk. Purée mixture until completely smooth. Set aside.
• Combine flour, ground pistachio, baking powder and salt. Set aside.
• In the bowl of a mixer, cream together the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time. Beat in the cooled pea purée. Add vanilla.
• Add dry ingredients into the wet mixture and mix until just combined.
• Divide the mixture evenly into the prepared pans and bake for 25 - 27 minutes or until an inserted skewer comes out clean.
• Cool cakes for 15 minutes in the tins and then turn onto a wire rack to cool completely before icing.
• WHIPPED CREAM CHEESE FROSTING
• Pour whipping cream into bowl of standing mixer.
• With the whisk attachment whisk the whipping cream until it becomes fluffy and forms stiff peaks.
• Transfer whipped cream into a different bowl.
• With a paddle attachment on your mixer, beat cream cheese and powdered sugar until light and fluffy.
• Add vanilla and mix until fully incorporated.
• In the same bowl, gently fold in the whipped cream.
• Keep whipped cream cheese frosting chilled until ready to use.

SWEET PEA CAKE

Steps:

• Tint 5 1/4 cups frosting pale pink (for filling and base coat). With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups pale-pink frosting; carefully slide the second cake layer back on top of the first layer.
• With a serrated knife, trim cake to measure 8 by 11 inches. Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups pale pink frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
• With a large offset spatula, spread about 2 more cups pale-pink frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator, and chill until second coat is firm, about 15 minutes.
• Tint 1 1/2 cups frosting each pale pink and dark pink (for flowers). Tint 3/4 cup each pale peach and peach (for more flowers). Tint 3/4 cup green (for leaves, stems, and calyxes). Set aside.
• Using a toothpick or wooden skewer, mark a pattern on the frosting to serve as a guideline for piping stems.
• Decorate cake: Pipe stems using green frosting and the #2 tip. Then, using pink frosting and the #103 petal tip, form two basic petals, side by side: Hold the bag at a 45 degree angle to the cake, with the tip's wide end down and narrow end pointed away and slightly to the left. Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right. Pipe two smaller petals overlapping each other on top of the first two. Switch to a lighter-color frosting; hold bag at 90 degrees to the flower with wide end facing forward, and pipe a center, pulling down slightly. Switch to green frosting and the #352 leaf tip: Starting at the base of the bloom with the tip's pointed end facing up, pipe small leaves, pulling tip toward flower. For small blooms and buds, make fewer petals. Add curlicues with the #1 tip.
• Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into squares: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.