I’ve had the pleasure of knowing Amy since elementary school, and her husband Tim since they began dating in college. I think I speak for all of their friends when I say, I can’t wait for mini-Amy to arrive in November!!
To celebrate their upcoming baby girl, I made cake pops (a first for me) and cupcakes as party favors for guests to take home.
The cake pops are a browned butter pistachio financier, made with ground pistachios, flour, egg whites, and browned butter.
I brushed the cake with raspberry simple syrup and coated with white chocolate coating chocolate. It turns out you can make the spherical shapes of cake pops either by baking in a spherical mode, or pressing cake pieces into that shape. The latter results in a fudgier texture, and I might have gone that route if I had such a pressing mold. For these, I figured the financier would have sufficient density and texture.
It’s a bit tricky to put the right amount of batter in the mold to make sure it fills the full sphere when baking but not push the molds apart. Fortunately I had enough successful pieces to meet the guest count 🙂
The cupcakes are a play off of the Beau Soleil cake I made recently.
For the cake, I made a cinnamon swirl sour cream cake, brushed with orange simple syrup, filled with peach curd, and topped with mascarpone mousse.
Then I drizzled with honey and sprinkled with some praline. Although it used many of the same ingredients as the cake, it was delicious in its own way.