Pistachio Mûrier Cake

Happy New Year! May your 2026 be full of edible glitter and delicious treats. ✨ 432: Pistachio Mûrier Cake

I had big plans for this tiny cake – it was going to look like a snow globe with a sugar glass dome on top! But you learn something new every day and my fun fact yesterday was that not all plastic wrap is heat resistant and hot sugar does not play nice.

I finally finished the most recent season of GBBO (!!) and got inspired watching the framboisier technical in the semifinal episode. Shaping a sugar glass bubble using a bowl and some plastic wrap – how hard could it be?

Surprisingly easy in concept, as long as you have patience, confidence and the right tools. Aaaand I did not have the right tools… the sugar syrup melted a hole through the plastic wrap instead of sitting on the surface waiting to be shaped. Sigh. In 2026, I’ll find myself some heatproof plastic wrap and have another go.

The real MVP of this bake is the pistachio marzipan! Though the pistachio crème mousseline was a close second. Custard buttercream with ground pistachios? Yes please.

Unfortunately, genoise sponge continues to rank very low on my list of cakes, as it always turns out flatter that intended. I need to either focus on improving my technique (make too many genoise) or simply remember to swap in a regular sponge whenever a recipe calls for it (make none at all.) TBD which way 2026 will take me, but most likely the latter!

Gotta love a quarter-size recipe.

Mini cakes forever!

What desserts are you hoping to tackle next year? No matter what form they take, mine will no doubt be full of pistachio, orange and chocolate. Consistency is comforting, y’all.