Thursday, 28 March 2019

Easter holidays: cherry blossom season

I will be away the whole month of April. My plans are to fly to Italy then to Tokyo to see my daughter who is attending an MA course in fashion at Bunka Gakuen University. I will be there with a friend of mine as well and we will visit a bit of Japan together. Hopefully, it should be the time of cheery blossoms. So we will celebrate spring in the best possible way and be back in Italy for Easter. I promise I will post about my Japanese experience in May and June.

Inspired by my coming holidays, I made a cake decorated with cherry flowers for spring time, here is the recipe:

You need: 150 g of white flour, 150 f of potato flour, 150 g of sugar, 80 g of melted butter, a pinch of salt, 4 eggs, 2 tsp of baking powder, 1 tsp of bicarbonate of soda. For the icing: 50 g of icing sugar, 1 egg white, some drops of lemon juice or liquor.

Cherry blossoms decoration: fondant icing (pale pink, white, brown and yellow); optional: cherry flower cutter and/or mould, edible food colour pens.

Beat the egg yolks with the sugar then add the butter, the flours as well as the baking powder and the bicarbonate of soda. Beat the egg whites until stiff and add it to the mixture. Pour the cake mixture in a round greased tin and bake for half an hour or forty-five minutes at 180°.

For the decoration prepare the icing mixing the ingredients in a blender and put it straight away on the top of the cake. Let in cool and make the flowers. You can use a biscuit cutter or a mould if you wish, or make them by hand shaping the five petals and the core. There are infinite examples of cakes decorated with cherry blossoms on the internet you can get inspirations from them and create your own special one.

Have a lovely Easter time!

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