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Before starting this Pistachio Mini Wedding Cake recipe, make sure you have organised all the necessary ingredients.
For the batter: Pour the almond meal in the stand mixer recipient.
Add the icing sugar...
... and the softened butter.
Knead the ingredients using the flat beater.
Add the whole eggs...
.. and the pistachio paste.
... until homogeneous.
You will need two wonder cake silicone moulds for this recipe. Transfer the batter into a piping bag. Fill the cavities up to 0.5cm from the top.
You do not need to grease the mould beforehand.
Bake in a preheated oven at 200°C (gas 6) between 15 and 20 minutes. Insert the blade of a knife to check whether the cakes are cooked. The blade should be dry when you take it out.
When cooked, take out of the oven...
... and leave to cool.
If the cakes have risen a lot during baking, slice the top part with a serrated knife to create a flat surface.
Release the cakes from the mould while they are still warm, then store in the fridge.
For the white icing: Organise all the necessary ingredients.
Place the gelatine in 50 grams of water. Combine well.
Pour the water and sugar in a saucepan.
Add the glucose syrup. (It can be melted in the microwave for a few seconds to give it a liquid consistency that will be easier to work.)
Heat the preparation until the temperature reaches 103°C. This should not take long at all. Basically, the temperature is right after 2 or 3 minutes of boiling.
Pour the unsweetened condensed milk in the boiling syrup.
Add the rehydrated gelatine...
... and stir with a spatula until dissolved.
Add the white chocolate pistoles to the hot preparation.
Mix with a hand blender for a homogeneous consistency.
Add a teaspoon of white colouring, also called titanium dioxide.
It will incorporate progressively while mixing with the hand blender. The amount of colouring varies according to the colour intensity you like. It is best to start with a small quantity, then add some more if needed.
Icing the cakes: Using a ladle, pour the white icing over the cold mini tiered cakes (straight out of the fridge). Beforehand, make sure you transfer the cakes on a cooling rack placed on top of a deep tray.
Let the icing slowly drip off until the whole surface of the cake is coated with icing. Let set in the fridge.
For the royal icing: Organise all the necessary ingredients.
Pour the icing sugar in a recipient.
Add a small amount of egg white.
Combine vigorously until homogeneous.
For the finish: Using a decorating bag, pipe the royal icing on the surface of the cake and create the pattern of your choice.
Repeat the operation for all the cakes.
Finish the decoration with a few sugar pearls and sugar roses.
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