We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Pistachio Pound Cake
Rhubarb and Pink Peppercorn Compote
Honey Whipped Cream

Shopping List:


unsalted butter
large eggs
sour cream
milk (water will also work – this is for our glaze)
heavy whipping cream

Dry Goods / Pantry:
all purpose flour
kosher salt
baking soda
granulated sugar
shelled, raw unsalted pistachios
powdered sugar

pink peppercorns

Equipment List:
Stand mixer with paddle and whisk attachments or a hand mixer
Rubber spatula
Measuring cups and spoons
Kitchen scale
Kitchen timer
One 10-cup bundt pan or two 8 1/2 x 4 1/2 loaf pans
Cake tester (a wood toothpick or bamboo skewer works well)
Medium bowl (for glaze)
Small bowl or pitcher (for the eggs)
Small saucepan (to melt butter)
Medium saucepan (for rhubarb compote)
Chef’s knife
Cutting board
Microplane or zester
Citrus press or reamer
Pastry brush
Cooling rack
Strainer or sifter
Heavy skillet, spice grinder, or mortar and pestle ( to smash the peppercorns)
Small offset spatula (optional – for smoothing top of the cake)