Ingredients

Method

For the pistachio icing:
• 100 g pistachios, shelled
• 200 g icing sugar
• 150 g butter, softened
• 500 g cream cheese, softened
• A pinch of salt
• 2 Woolworths chocolate cream cakes
• 100 g cherry jam
• 1 Woolworths mini chocolate fiesta gift cake
• A pinch of salt

Method

Ingredients

1. To make the pistachio icing, blanch the pistachios in boiling water for 2 minutes. Drain, peel off any loose skin, then blend with the icing sugar until a smooth, bright green paste forms.

2. Beat the butter and cream cheese until light and fluffy, then fold in the pistachio paste and a pinch of salt.

3. Place one of the chocolate cream cakes on a cake stand. Spread the top with cherry jam, then a layer of pistachio icing. Repeat with the second chocolate cream cake.

4. Place the mini chocolate fiesta gift cake on top, trimming the base if necessary so it rests securely. Trim the top at an angle to create a tree shape.

5. Spoon the remaining pistachio icing into a piping bag fitted with a ribbon nozzle. Starting at the top of the cake stack, pipe long vertical ribbons down the cakes, turning the stand as you go until the whole stack is covered. Pipe extra icing around the base to finish. Tie a ribbon around the cakes at the top if you like. Chill until ready to slice.

Cook’s note: For an even brighter green hue, add a little matcha powder to the pistachio paste before mixing it into the icing. The iced cake slices cleanly once well chilled.

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Videographer: Barry de Villiers
Photographer: Shavan Rahim
Food Assistant: Bianca Jones