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!
No comments:
Post a Comment