1.Preheat oven to 350°F. Prepare 2-3″ round cake pans with cooking spray, line pans with parchment rounds, place on baking sheet. Set aside.

2.In bowl of food processor with steel blade, process pistachios until lightly ground. Reserve 1/4 cup for garnish. Place 1/2 cup in mixing bowl.

3.In medium mixing bowl with ground pistachios, add flour, baking powder, baking soda and salt. Whisk to combine. Set aside.

4.In bowl of stand mixer with paddle attachment, cream together  on high speed the sugar and vegetable oil until well mixed about 2 minutes. Add egg whites, sour cream and extracts, beat on medium speed until combined.

5. With mixer on low speed add dry ingredients to wet ingredients, beat until well combined, add whole milk and 1 drop leaf green  food gel. Continue to beat mixture to combine about 1 minute.

6.Pour batter between two-3″ prepared cake pans, (190 grams or 3/4 cup) per pan. Place pans on large baking sheet for stability on oven rack.  Bake in preheated  350° F oven for 17-20 minutes. Cake exterior will bake brown in color. Allow cakes to cool, remove from pans, remove parchment paper. At this point if you want to wrap and freeze for future use, freeze up to 60 days.

White Chocolate Buttercream

1.Chop white chocolate bar in small pieces and place in small microwave safe mixing bowl. Melt chocolate at 20 second intervals until soft enough to stir and completely melt. Allow to cool slightly but keep melted for buttercream.

2. Add room temperature butter to melted white chocolate, creaming together until smooth, gradually add confectioner’s sugar, extracts and salt. Turn mixer on medium speed as not to get air bubbles in buttercream.

Cake Assembly

1.On a 4″ cake board, place dollop of buttercream on center of board. Place the first cake layer on top of the board. Add a layer of buttercream as filling, add second cake layer. Make sure cake is pressed gently together and level.

2.Crumb coat the cake with white chocolate buttercream, place in refrigerator for 30 minutes to let buttercream set until firm. Frost cake with another coat of white chocolate buttercream as desired.

3.Fit disposable piping bag with tip # 4 B or other large shell design. Fill bag with buttercream. Pipe large dollops or swirls of buttercream around outer edge of frosted cake . Garnish cake with reserved ground pistachios on top and sides of cake.  Serve cake day is made for best results.