Summer is birthday season. At least that’s the way it’s played out in our household. From April through the end of August, we knock out all the major birthdays and some. As much as I love to experiment with cakes and coming up with these extravgant decorating ideas, the follow-through doesn’t always live up to my expectations. Something about me frosting cakes just doesn’t add up. I was going for the Naked Cake look — that is, only frosting the top and layers in between. Well, you can see what really happened with that experiment.
I considered getting raw pistachios and grinding them up then turning them into some sort of paste or powder for this cake recipe. But I’m not all about that life. I could be, if I had more time. But quiet frankly, sometimes when there are shortcuts when cooking, I’m all about taking them (within reason, obviously). So how did I get an intense pistachio flavor in my cake? Pistachio pudding mix. Yes, it exists and it’s pretty amazing.
As I was browsing the baking aisle, I found pistachio pudding mix. I picked up a box and almost walked away when I doubled back to get two more boxes – just incase I decided I wanted to experiment with more pistachio-flavored goodies. So be prepared, my loyal followers, for more pistachio recipes to come!
If you really want to be lazy, you could pick up a box of white cake mix, add the pudding mix and call it a day. But why wouldn’t you just make cake from scratch? It always tastes so much better.