It’s cherry blossom season! If you live in a colder climate like me, blossoms don't come until late spring. That’s ok we can easily bake cherry blossoms into our cake. I discovered this cherry blossom cake by chance and I immediately fell in love with it. I knew I had to convert it into a quick and easy recipe with ingredients we can find at our local grocery store. By the way this recipe is the “shortcut” version of Buttermilk’s “Cherry Blossom Cake (Inside and Out)”. Get the original recipe here Cherry Blossom Cake | Buttermilk by Sam CLICK HERE to order my homemade, from scratch (no cake mix here), special CHIFFON CHERRY BLOSSOM CAKE . Ingredients Source: Peace Tea Cheeky Cherry Flavored Tea I bought at Walmart. If you can’t find it you may use milk or pure black cherry juice. The cherry juice will add a hint of pink into your cake. If you don’t like that use milk instead. The cherry flavored sprinkles I made from scratch and you can order it here .
Made these easy treats for my kids. In one condition. They have to help me shape the cookies. These shortbread are not your typical shortbread. The dough is fairly dry with roasted flour, powdered milk, sugar, and butter. The butter is the key component for shaping the shortbread. A polvoron mold is used to shape the shortbread ( metal contraptions seen in the image above). I recently saw Chef Greggy Soriano use modern moon cake presses to make polvoron blossoms. Moon cake presses are far more decorative than the conventional molds. They came in different fancy intricate fun designs. Check it out at Amazon.ca If you haven't had a chance subscribe to my newsletter you will get updates on new recipes, online decorating classes, and $10 off on your cake and cupcake orders. Click here Happy Baking!! Until next time.