Best Cherry Blossom Cake Recipes

CHERRY BLOSSOM RAINDROP CAKE RECIPE BY TASTY

Steps:

• Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
• Pour the water into a small pan, then add the agar mixture and stir.
• Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
• Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
• Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
• In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
• Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
• Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
• Move the pan to the ice bath and chill for 2 minutes.
• Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
• Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
• Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong

CHERRY BLOSSOM CAKE

Steps:

• Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
• With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first cake layer.
• Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
• With a large offset spatula, spread about 2 more cups frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator, and chill until second coat is firm, about 15 minutes.
• Tint 1 1/2 cups frosting pale pink (for flowers and buds). Tint 1/2 cup frosting a darker pink (for more flowers and buds). Tint 1/2 cup chocolate brown (for branches), and 1/2 cup green (for leaves). Tint 1/4 cup yellow (for dots). Set aside.
• Using a toothpick or wooden skewer, mark a pattern on the frosting to serve as a guideline for piping branches.
• Decorate cake: Pipe thin branches using brown frosting and a #2 tip. With pink frosting and the #102 petal tip, make basic petals: Hold the bag at a 45 degree angle to the cake, with the tip's wide end down and narrow end pointed away and slightly to the left. Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right. Make five or six petals, turning the cake as you go. Switch to yellow frosting and the #2 tip to pipe dots in the bloom's center. With pink frosting and the #102 petal tip, pipe two small overlapping petals on the branch for a closed blossom. With green frosting and the #3 round tip, pipe a dot, pulling upward, to make a bud; connect to branch with brown frosting. With the #349 tip, pipe tiny green leaves.
• Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.

CHERRY BLOSSOM CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of the polenta, then set aside.
• In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, the almonds, baking powder, yogurt, orange blossom water, orange juice and cherry mix, and stir everything until just combined. Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
• Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool. When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
• To make the cherry icing, put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries. Will keep for up to 5 days in a cake tin.

CHERRY BLOSSOM COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease bundt pan.
• Stir all ingredients until blended.
• Pour into greased bundt pan and bake 30 minutes or until skewer comes out clean and dry.
• Place pan on wire rack to cool completely.
• Remove from pan.
• Place 1/2 cup frosting in microwaveable bowl.
• Microwave uncovered on high for 15 seconds until frosting can be stirred smooth or is thin enough to drizzle.
• Drizzle on cake.
• Garnish with several fresh whole cherries and slice almonds

CHERRY BLOSSOM CAKE

Steps:

• Preheat the oven to 350°F. Cut a 9-inch round of parchment or waxed paper to line the bottom of a 9-inch (2-inch deep) round cake pan. Butter and line pan. Butter lining, then flour pan, tapping out excess.
• Make the cake: Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. On low speed, add the flour mixture in 3 batches, alternating with two batches of milk. Stir batter with a rubber spatula until evenly blended.
• Pour batter into prepared pan, and smooth top with a small offset spatula. Tap pan on work surface several times to release air pockets.
• Bake until a cake tester inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan on a wire rack, 20 minutes. Run a knife around edge of cake to loosen. Invert cake to remove from pan, and peel off parchment. Re-invert, and let cool completely on rack. Wrap in plastic wrap, and refrigerate until ready to decorate.
• Make the buttercream frosting: Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140°F on an instant-read thermometer, 2 to 3 minutes.
• Fit an electric mixer with the whisk attachment, and beat the egg white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.
• Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla; beat until frosting comes together, 3 to 5 minutes. Beat on lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
• Assemble the cake: Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark 2 equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
• With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first cake layer.
• Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
• With a large offset spatula, spread about 2 more cups frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator, and chill until second coat is firm, about 15 minutes.
• Tint 1 1/2 cups frosting pale pink (for flowers and buds). Tint 1/2 cup frosting a darker pink (for more flowers and buds). Tint 1/2 cup chocolate brown (for branches), and 1/2 cup green (for leaves). Tint 1/4 cup yellow (for dots). Set aside.
• Using a toothpick or wooden skewer, mark a pattern on the frosting to serve as a guideline for piping branches.
• Decorate cake: Follow instructions below.
• Refrigerate cake; let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.
• Pipe thin branches using brown frosting and the #2 tip. With pink frosting and the #102 petal tip, make basic petals: Hold the bag at a 45 degree angle to the cake, with the tip's wide end down and narrow end pointed away and slightly to the left. Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right. Make five or six petals, turning the cake as you go. Switch to yellow frosting and the #2 tip to pipe dots in the bloom's center. With pink frosting and the #102 petal tip, pipe two small overlapping petals on the branch for a closed blossom. With green frosting and the #3 round tip, pipe a dot, pulling upward, to make a bud; connect to branch with brown frosting. With the #349 tip, pipe tiny green leaves.