A few months ago, I asked members of the Martha Moments Facebook group if anyone was thinking of making any of the cakes from the May issue of Martha Stewart Living. I was so impressed by the feature in that issue ("Cakes for Any Occasion") that I was hoping someone from the group would be interested in sharing the process of making one of them.
Bernie Wong, a longtime reader of Martha Moments and fan of the Martha Stewart brand, recently took on the challenge. The occasion was a special meeting with a fellow Martha Moments member, Dennis Landon. Below are Bernie's photos of the process with some of his notes.
I'm hoping to regularly feature some readers here who take on some of the recipes in the magazine in a new series I'll call "Test Kitchen." If you are interested in taking part, just email me.
PISTACHIO CANNOLI CAKE
Active time: 35 minutes
Total Time: 4 hrs. 10 minutes
Serves: 10 to 16
Find the recipe by clicking here.
The magazine describes this cake as an "Italian pastry-inspired treat." The batter is flavoured with orange-flower water and crushed pistachios and the ricotta filling is laced with candied orange and semisweet chocolate.