Cherry Blossom Cake Recipe
The magic trick of cake decorating was revealed to me 16 years ago when I attended a week long class at the Wilton School of Cake Decorating and Confectionery Art outside of Chicago. Anyone who loves cake and piping icing knows the Wilton name and reaches for their products to get the job done. I was beyond thrilled and honored when they asked me to try out their new line of products, Texturra Performance Bakeware and Versa-Tools , and create a signature dessert using them. This Cherry Blossom Cake came to me instantly, because I wanted to utilize the piping skills I learned from their classes all those years ago. I had just been on a trip to NYC and the cherry trees were in full bloom with their sweet, delicate blossoms. The inside of the cake is a spiral of sponge cake, which I baked in the new Texturra Performance baking sheet . Since they claim it is truly non-stick, I tested it by skipping the parchment paper. This is not something I would usually do, since parchment is the insurance policy, I rely on to make sure my cakes don’t glue themselves to the pan. The Wilton promise was spot on, the cake released from the unlined Texturra pan with ease, rendering the extra parchment unnecessary. For avid bakers, you know how exciting this is.
I filled the sponge cake with a simple whipped cream and cherry sauce. This is where the new multi-functional Versa-Tools came in handy. I used them to make the filling, spread it, roll the cake and even decorate the sides. They are flexible, useful and multipurpose, which is everything you want in a kitchen tool.
For the flowers I piped a simple cherry blossom with lemon royal icing and stuck them to the buttercream covered cake. There are a few steps to this Cherry Blossom Cake, but it is such a fun project and the results are stunning.
Cherry Blossom Cheesecake Sakura Cake
This cherry blossom cake is filled with a simple and delicious whipped cream and cherry sauce. It's adorned with some beautiful cherry blossom flowers piped with royal icing.
This post is sponsored by the folks at Wilton and they sent me all of these products to try, but the opinions are mine all mine!
I'm Zoë François and I love to bake. This is where I play with sugar and take the mystery out of baking everything from cookies to wedding cakes. I studied pastry at the CIA, worked in restaurants, write cookbooks and you can also find my creations in national magazines, my BluePrint baking classes and my instagram videos. More...A wonderfully tender white cake flavored with sakura extract. This cake is incredibly special due to it’s inside which is designed to emulate Japanese cherry blossom tree branches swaying and full of pretty pink blossoms.
Hello Kitty Cherry Blossom Cake
The perfect cake to welcome spring: sakura flavored white cake is laced with chocolate batter and pink sprinkles to give the look of cherry blossom branches. This is a subtly sweet, slightly floral cake that is an absolute stunner.
I make this cake every year and it’s how I both welcome the spring season but also how I mark the decent of my favorite trees in DC. The idea came before buttermilk was a thing (the photo below is the first version of the cake from 2017).
Way back then, I had gotten the idea to make a cake that looked like a cherry blossom tree from the inside. I think it stemmed from making too many funfetti cakes in 2017, and focusing on how the sprinkles distributed within the batter. My idea was to combine a funfetti like cake with a marbled cake look – but the marbling would be very thin so that it would look like branches:
Cherry Blossom Cake Recipe
The very special part of this cake, the inside is breathtaking (I was amazed the first time it turned out, and am amazed every year lol) but also, crazy easy. You make a white cake batter, add pink sprinkles. Then (or before) make a chocolate batter, just a bit – this is going to be our ‘branches’.
The layering here is key: first some pink specked white batter then some chocolate squiggles. Then again – and repeat until the cake tin is about half full. When the cake bakes, the batter rises on the sides first and in the middle last so you’ll get some lift on the sides and sometimes, if you’re lucky you’ll get some swirling that kind of looks like trees (see above!).
The very special part of this cake, the inside is breathtaking (I was amazed the first time it turned out, and am amazed every year lol) but also, crazy easy. You make a white cake batter, add pink sprinkles. Then (or before) make a chocolate batter, just a bit – this is going to be our ‘branches’.
The layering here is key: first some pink specked white batter then some chocolate squiggles. Then again – and repeat until the cake tin is about half full. When the cake bakes, the batter rises on the sides first and in the middle last so you’ll get some lift on the sides and sometimes, if you’re lucky you’ll get some swirling that kind of looks like trees (see above!).
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