Dessert cake (2025)

13/08/2025

Sea and Waves Cake

Servings: 10–12 slices

Prep Time: ~1.5 hours (plus cooling time)

Bake Time: 25–30 minutes

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Ingredients

Cake

2 ½ cups (300g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

1 cup (240ml) whole milk, room temperature

Buttercream Frosting

1 ½ cups (340g) unsalted butter, softened

5 cups (600g) powdered sugar, sifted

2–4 tbsp heavy cream or milk

2 tsp vanilla extract

Gel food coloring: sky blue, navy blue, and white (no-tint)

Beach “Sand”

8–10 graham crackers (or digestive biscuits), finely crushed

2 tbsp light brown sugar (optional, for deeper sand color)

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Instructions

Step 1: Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy (3–4 minutes).

4. Beat in eggs one at a time, then add vanilla.

5. Mix in dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients.

6. Divide batter evenly between pans and smooth tops.

7. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

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Step 2: Make the Buttercream

1. Beat butter until smooth and creamy (about 3 minutes).

2. Gradually add powdered sugar, mixing on low until combined.

3. Add vanilla and 2 tbsp cream; beat on high for 3–4 minutes until fluffy, adding more cream if needed.

4. Divide frosting into three bowls:

White: leave one portion uncolored.

Sky Blue: mix in a few drops of sky blue gel.

Navy Blue: mix sky blue and a small amount of navy blue gel.

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Step 3: Assemble the Cake

1. Place one cake layer on a serving plate; spread evenly with a thin layer of buttercream (any color).

2. Repeat with remaining layers.

3. Apply a thin crumb coat all over; chill for 20 minutes.

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Step 4: Create the Ocean Waves

1. With an offset spatula, dab alternating colors of buttercream (white, light blue, dark blue) randomly over the cake.

2. Gently blend by swiping horizontally to create a marbled ocean effect—avoid overmixing so the colors stay distinct.

3. For wave peaks, apply extra white frosting along the top edges and swirl upward with a spatula or spoon.

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Step 5: Add the Sandy Beach

1. Mix graham cracker crumbs with brown sugar for a realistic sandy look.

2. Press the mixture around the base of the cake or on one side of the top to resemble a shoreline.

3. Optionally, add small edible seashells or starfish made from fondant or molded chocolate.

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Step 6: Serve

Slice and enjoy your edible ocean getaway!

13/08/2025

giant rose cake

This version creates a dramatic sculpted rose using modelling chocolate atop layered sponge cake.

Ingredients (makes two 20 cm cakes):

5 cups sugar

760 g softened butter

6 cups all-purpose flour

10 eggs

4 tbsp vanilla extract

½ tsp salt

4 tsp baking powder or soda

250 ml lukewarm milk

260 g plain yogurt

Filling and Frosting:

500 g butter

1,000 g confectioners’ sugar

4 tsp vanilla extract

400 g strawberry jam or marmalade

Steps:

1. Bake the cakes: Divide batter into two cake pans; bake at 170 °C for ~100 minutes with a small tray of water at the bottom of the oven. Cool, refrigerate for ≥2 hours.

2. Make butter-cream filling: Beat butter until pale, gradually add sugar and vanilla, then jam.

3. Assemble: Slice each cake into three horizontal layers, filling with cream, stack, and chill overnight.

4. Modelling chocolate rose:

Roll modelling chocolate (~4 mm thick) and cut petal shapes using round cutters of increasing sizes.

Shape and layer petals from smallest (center) to largest (outer), chilling large petals before placing to help them hold form.

Add green modelling chocolate leaves.

Optionally, create “dew drops” using gelatin drops right before serving (don’t chill afterward).

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Option 2: Buttercream Giant Rose Cake (SugarHero, Elizabeth LaBau)

If you prefer buttercream artistry over modelling chocolate, this method offers elegance and color.

Ingredients:

Cake Layers (makes four 8-inch layers):

2¼ cups granulated sugar

4½ cups cake flour

2 tbsp baking powder

1 tsp salt

9 large egg yolks

1½ cups milk

1 tbsp vanilla extract

9 oz unsalted butter, room temperature

Swiss Meringue Buttercream (make twice):

9 egg whites

2 cups granulated sugar (14 oz)

1 lb unsalted butter, cool but soft

1 tbsp vanilla extract

¼ tsp salt

Decoration Tools & Colors:

A large-size “giant rose” piping tip

Large leaf tip (for leaves)

Large piping bags

Turntable

Pink, burgundy, and green gel food coloring

Steps:

1. Bake & chill cakes: Preheat oven to 350 °F; bake four layers; cool and chill.

2. Swiss meringue buttercream: Heat egg whites and sugar over a water bath until smooth, whip to stiff peaks; add butter gradually; incorporate vanilla and salt. Make two batches.

3. Construct ombré cake: Tint the buttercream in three pink shades (light to dark); also prepare green buttercream for the cake sides. Layer cake with dark pink on bottom through to light pink at top; apply thin crumb coat, chill. Cover sides with green.

4. Pipe the rose: In a piping bag fitted with the rose tip, place white frosting on one half and pink shades toward the other half (for realistic shading). Pipe in a spiral while revolving the cake.

5. Add leaves: Use green buttercream and leaf tip for realistic foliage.

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Quick Comparison

Style Technique Appearance & Pros

Modelling Chocolate Rose Sculpting with chocolate Elegant, sculptural, realistic petal layers
Buttercream Rose Piping with large tip Colorful, softer, more accessible

13/08/2025

baby shower cake

Ingredients

For the cake:

2 ½ cups (300g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (230g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup (240ml) whole milk, room temperature

Food coloring: blue or pink

For the buttercream frosting:

1 cup (230g) unsalted butter, softened

4 cups (500g) powdered sugar, sifted

2–4 tbsp milk or heavy cream

2 tsp vanilla extract

Food coloring: blue or pink (optional for frosting as well)

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Instructions

1. Preheat & Prepare

Preheat oven to 350°F (175°C).

Grease and line the cake pans — for a baby bottle or stroller shape, use a large sheet pan so you can cut out the shape later.

2. Make the Cake Batter

1. In a bowl, whisk together flour, baking powder, salt.

2. In a large mixing bowl, beat butter & sugar until light and fluffy (about 3 minutes).

3. Add eggs, one at a time, beating well after each. Stir in vanilla.

4. Add dry ingredients in 3 parts, alternating with milk in 2 parts (begin and end with dry).

5. Add a few drops of blue or pink food coloring until desired shade is reached.

3. Bake

Pour batter into the prepared pan and bake 25–30 minutes (round pans) or 30–35 minutes (sheet pan) until a toothpick comes out clean.

Cool completely before shaping and frosting.

4. Make the Frosting

1. Beat butter until creamy.

2. Gradually add powdered sugar, mixing well.

3. Add vanilla and 2 tbsp milk, beat until fluffy (add more milk if needed).

4. Color with food coloring if desired.

5. Shape & Decorate

For Baby Bottle: Use a template or freehand to cut a large rectangle with a rounded top for the bottle body and a small half-circle for the ni**le.

For Stroller: Cut a circle in half for the main body, add fondant or cake scraps for the hood, and decorate wheels with fondant or frosting.

Frost with colored buttercream and add details like polka dots, bows, or lettering (“Welcome Baby!”).

12/08/2025

Floral Umbrella Cake Recipe

Cake Ingredients (for 2-layer 8-inch cake):

2½ cups (315g) all-purpose flour

2½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup (170g) unsalted butter, softened

1¾ cups (350g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) buttermilk

Optional: 1 tbsp lemon zest or rosewater for a floral twist

🌿 Buttercream Frosting:

1½ cups (340g) unsalted butter, room temperature

5–6 cups (600–720g) powdered sugar, sifted

2 tsp vanilla extract

3–4 tbsp milk or cream

Gel food coloring (pastels like pink, lavender, mint, yellow)

🌼 Decoration:

Piping bags and assorted tips (petal, star, leaf, round)

Edible pearls or gold flakes (optional)

Fondant or chocolate for the umbrella handle

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🧁 Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).

4. Add eggs one at a time, then mix in vanilla (and lemon zest or rosewater if using).

5. Alternate adding flour mixture and buttermilk, beginning and ending with flour.

6. Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.

7. Let cool completely before frosting.

2. Prepare the Buttercream:

1. Beat butter until creamy.

2. Gradually add powdered sugar, 1 cup at a time.

3. Add vanilla and milk until desired consistency.

4. Divide into bowls and tint with gel colors for floral decoration.

3. Assemble the Cake:

1. Level and stack the cakes with a layer of buttercream between them.

2. Frost the entire cake with a thin crumb coat, chill, then add a smooth final coat.

4. Shape the Umbrella:

Using a serrated knife, trim the cake into a semi-circle or dome to mimic an umbrella shape. Alternatively, bake in an oven-safe bowl for a domed cake.

Mark gentle sections with a toothpick to mimic umbrella folds.

5. Decorate with Flowers:

1. Use petal tips for roses, star tips for blossoms, and leaf tips for foliage.

2. Pipe flowers around the top and sides in a cascading pattern.

3. Use a fondant or piped chocolate umbrella handle on the side or base.

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🌈 Optional Variations

Flavor Ideas: Try lavender-honey, rose-vanilla, or orange-blossom flavoring.

Filling: Add raspberry jam or lemon curd between layers.

Mini Umbrella Cakes: Bake in mini dome molds for individual servings.

12/08/2025

Baby clothes cake decorated with a tiny body, diaper, and bottle

Ingredients:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, room temp

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.

3. Cream butter & sugar: In a separate bowl, beat butter and sugar until light and fluffy.

4. Add eggs & vanilla: Beat in eggs one at a time, then add vanilla.

5. Alternate milk & flour: Gradually mix in dry ingredients and milk, beginning and ending with dry.

6. Bake: Divide batter evenly and bake for 25–30 mins or until a toothpick comes out clean.

7. Cool: Let cakes cool completely before assembling.

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🍥 Vanilla Buttercream Frosting

Ingredients:

1 cup unsalted butter, room temp

4 cups powdered sugar

2 tsp vanilla extract

2–3 tbsp heavy cream or milk

Food coloring (optional)

Instructions:

1. Beat butter until fluffy.

2. Add powdered sugar gradually.

3. Mix in vanilla and cream until smooth. Add food coloring if desired.

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🍬 Sugar Decorations (Body, Diaper, Bottle)

For the Sugar Paste (like fondant):

Ingredients:

1 tbsp unflavored gelatin

¼ cup cold water

½ cup light corn syrup

1 tbsp glycerin

1 tbsp shortening

1 tsp vanilla extract

2 lbs powdered sugar

Instructions:

1. Bloom gelatin in water for 5 min, then melt gently.

2. Stir in corn syrup, glycerin, shortening, and vanilla.

3. Gradually add powdered sugar until a pliable dough forms.

4. Knead until smooth. Wrap in plastic and let rest 30 min.

To Make Decorations:

Body onesie: Roll out white sugar paste. Cut a baby onesie shape using a stencil or cookie cutter.

Diaper: Form a small triangle, fold corners inward, and “pin” with a sugar pearl.

Bottle: Shape a small cylinder for the bottle and a smaller cone for the ni**le. Attach using a bit of water as glue.

Use edible paints or gel food coloring to add details.

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🎀 Assembly

1. Stack and fill the cake layers with buttercream.

2. Frost the entire cake smoothly or with soft texture swirls.

3. Place the sugar body, diaper, and bottle on top or arranged on the sides.

4. Optionally pipe “Welcome Baby” or the baby’s name on top.

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🍼 Tips

Make sugar decorations a day or two ahead to allow drying.

Store the cake in a cool place (not fridge if using fondant).

Use pastel colors for an extra soft, baby-themed touch.

10/08/2025

Full Flower Garden Cake

A meringue buttercream (aka Swiss or Italian buttercream) is ideal—it holds shape beautifully for intricate piping. One popular method uses egg whites, sugar syrup cooked to about 115 °C (240°F), whipped until stiff, then beaten in softened butter .

You can also flavor it gently, e.g. with vanilla, lemon, or even fruit extracts like raspberry or cherry .

2. Prepare & Tint Your Frosting

Divide the buttercream into multiple bowls, and tint each with gel food coloring to create a variety of flower and leaf colors .

Common piping tips: large roses (Ateco #847), medium blooms (Ateco ), buds (Ateco #823), and leaves (Wilton #67) .

3. Bake & Prep the Cake

Bake your favorite cake (e.g. vanilla or flavored). Once cooled, assemble with buttercream between layers.

Apply a crumb coat—a thin layer of frosting all over—and chill until set. This locks crumbs in and smooths the surface .

4. Pipe the Flowers

Start with the largest flowers around the sides, then the top. Gradually add medium flowers, then fill in smaller buds and blooms .

Use green-tinted buttercream to pipe leaves between the flowers for realism and to fill gaps .

Tip: Build roses using a base “cone” of frosting so petals stand up and nest naturally .

5. Finishing Touches

Add texture with sprinkles, edible pearls, or sugar crystals in the centers for sparkle .

Chill the cake briefly after piping to set the decorations before serving.

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Why This Works

Strong structure: Meringue buttercream is sturdy yet silky, perfect for maintaining flower detail.

Visual impact: A mix of sizes, shapes, and petal colors mimics a real garden’s depth and vibrancy.

Flexible flavor: Buttercream can be customized—orange blossom, vanilla, fruit extracts—for complementary taste and aroma .

Professional polish: Starting with a crumb coat, using piping tools, and chilling between layers yields a flawless finish .

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Quick Recipe Summary

Step Action

1 Bake and cool your cake.
2 Prepare meringue buttercream.
3 Divide and tint frosting for various flower colors.
4 Apply crumb coat and chill.
5 Pipe largest flowers (sides → top), then medium blooms and buds. Fill gaps with leaves.
6 Add sprinkles or pearls, chill to set.

10/08/2025

Mickey or Minnie Mouse cake

Yield: 10–12 servings
Time: ~2.5 hours (including cooling & decorating)

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Ingredients

Vanilla Sponge Cake

2 ½ cups (315 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (230 g) unsalted butter, softened

2 cups (400 g) granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup (240 ml) whole milk, room temperature

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Buttercream Frosting

1 ½ cups (345 g) unsalted butter, softened

6 cups (720 g) powdered sugar

¼ cup (60 ml) heavy cream or milk

1 tbsp vanilla extract

Pinch of salt

Gel food coloring in black, red, yellow (Mickey) or pink (Minnie)

Optional: white fondant for Minnie’s polka dots or Mickey’s glove buttons

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Instructions

1. Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until pale and fluffy (about 3–4 minutes).

4. Beat in eggs one at a time, then add vanilla.

5. Add dry ingredients in three parts, alternating with milk, beginning and ending with dry mix.

6. Divide batter evenly into the pans. Bake 25–30 minutes, or until a toothpick comes out clean.

7. Cool completely before frosting.

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2. Prepare the Buttercream

1. Beat butter until creamy (2 minutes).

2. Gradually add powdered sugar.

3. Mix in cream, vanilla, and salt until fluffy.

4. Divide frosting into bowls for your colors:

Mickey: Red, yellow, black, and a small portion left white.

Minnie: Pink and white.

Use gel food coloring — liquid will thin the frosting.

5. For black, start with chocolate frosting (mix cocoa powder in) before adding black gel to avoid a bitter taste.

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3. Assemble & Decorate

1. Level cake layers if needed.

2. Place first layer on a cake board, spread frosting in between.

3. Apply a thin crumb coat all over, chill for 20 min.

4. Frost with main color (Mickey: red or black; Minnie: pink).

5. Use piping bags for accents:

Mickey: Bottom half red, top half black, add two yellow fondant “buttons.”

Minnie: Pink frosting, white fondant/piped polka dots, and a fondant bow on top.

6. Optional: Add two small round chocolate cakes or cookies on top for “ears.”

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🎉 Pro tip: If you want the colors extra vibrant without staining teeth too much, use oil-based food coloring for buttercream.

07/08/2025

Bee and Flower Inspired Cake

Shape: Hexagonal/honeycomb-style – either use a hexagon cake pan or create a honeycomb pattern on top.

Colors: Yellow (for honey), white (for flowers), and touches of black (for bees).

Decor: White edible flowers, piped buttercream florals, or sugar blossoms. Optionally: fondant bees!

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🍰 Recipe: Lemon Honey Cake with Vanilla Buttercream

Ingredients:

For the Cake:

2½ cups all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1½ cups granulated sugar

¼ cup honey

4 large eggs

Zest of 2 lemons

1 tsp vanilla extract

¾ cup buttermilk

¼ cup fresh lemon juice

For the Buttercream:

1 cup unsalted butter, softened

3½ cups powdered sugar

2 tsp vanilla extract

2–3 tbsp heavy cream

Optional: Yellow gel food coloring

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👩‍🍳 Instructions:

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour 2 (or 3) 8-inch round or hexagonal pans.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In another bowl, beat butter and sugar until fluffy. Add honey and mix.

4. Beat in eggs, one at a time. Add lemon zest and vanilla.

5. Alternate adding dry ingredients and buttermilk to the wet mixture.

6. Stir in lemon juice at the end.

7. Divide batter between pans and bake 25–30 minutes. Let cool completely.

2. Make the Buttercream:

1. Beat butter until creamy.

2. Gradually add powdered sugar.

3. Mix in vanilla and cream until smooth.

4. Tint part of it soft yellow; leave the rest white for floral piping.

07/08/2025

elegant rainbow cake

🎂 Ingredients

For the Cake (Pastel Rainbow Layers):

2½ cups (315g) all-purpose flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (226g) unsalted butter, softened

1¾ cups (350g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) buttermilk

Gel food coloring (soft pastel shades: pink, purple, blue, green, yellow)

For the Pink Buttercream Frosting:

1½ cups (340g) unsalted butter, softened

5 cups (600g) powdered sugar, sifted

2–3 tbsp heavy cream or milk

2 tsp vanilla extract

Pink gel food coloring

For Decoration:

Edible star sprinkles

Optional: fondant stars, edible glitter, pink candy pearls

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🧁 Instructions

1. Prepare the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line 5 or 6 6-inch cake pans, or bake in batches.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 mins).

4. Add eggs one at a time, mixing well after each. Stir in vanilla.

5. Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix until just combined.

6. Divide batter evenly into 5 or 6 bowls. Tint each with a pastel shade using gel food coloring (e.g., pastel pink, baby blue, lavender, mint green, pale yellow).

7. Pour into prepared pans and bake for 15–18 minutes, or until a toothpick comes out clean.

8. Cool in pans for 10 mins, then transfer to wire racks to cool completely.

2. Make the Pink Frosting:

1. Beat butter until creamy (about 2 mins).

2. Gradually add powdered sugar, one cup at a time, beating on low.

3. Add vanilla, 2 tbsp of cream, and pink food coloring. Beat on high for 2–3 mins until fluffy. Add more cream if needed for consistency.

3. Assemble the Cake:

1. Level cake layers if needed.

2. Place the first layer on a cake board. Spread a thin layer of frosting.

3. Repeat with remaining layers, keeping the rainbow order.

4. Apply a crumb coat (thin frosting layer) and chill for 20 minutes.

5. Frost the entire cake with the pink buttercream.

4. Decorate:

Add edible star sprinkles all over or just on the top.

Pipe frosting swirls and top with fondant stars, pearls, or edible glitter for extra magic.

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💡 Tips

Use gel coloring for pastel tones — start with a tiny bit.

Chill cake before slicing for cleaner cuts.

Store covered at room temp for 1 day or refrigerate up to 4 days.

04/08/2025

Cloud and Sky Cake

2 ½ cups (315g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large egg whites (room temp for extra fluff)

1 tsp vanilla extract

1 cup (240ml) whole milk (room temp)

Sky blue gel food coloring (a few drops)

☁️ Frosting Ingredients (Whipped Vanilla Cloud Frosting)

1 cup (230g) unsalted butter, softened

4 cups (480g) powdered sugar, sifted

¼ cup (60ml) heavy cream (more as needed)

2 tsp vanilla extract

Pinch of salt

Optional: white marshmallows or meringue puffs for 3D clouds

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🎂 Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease and line two 8-inch round cake pans with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder, and salt.

3. Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

4. Add Egg Whites

Add egg whites gradually, beating after each addition. Add vanilla extract.

5. Combine & Tint

Alternately add the flour mixture and milk to the batter in 3 additions.

Add a few drops of sky blue gel food coloring until a pale sky tone is achieved.

6. Bake

Divide batter evenly between pans.

Bake for 25–30 minutes, or until a toothpick comes out clean.

Cool in pans 10 mins, then fully on wire racks.

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☁️ Frosting Directions

1. Beat butter until creamy (2–3 minutes).

2. Gradually add powdered sugar.

3. Add vanilla, cream, and salt. Beat on medium-high until fluffy (3–5 minutes).

4. Add more cream for a softer texture if desired.

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☁️ Decorating the Cloud Cake

Frost the cake with a smooth layer of white frosting.

Use extra frosting piped into puffs to mimic clouds on the sides and top.

For 3D clouds, add mini meringues or torn marshmallows.

Optional: Lightly dab on a deeper blue for "sky shading" using a sponge or brush.

04/08/2025

Sakura cake

Ingredients

For the Cake:

1 cup (120g) cake flour (sifted)

4 large eggs (room temperature)

2/3 cup (130g) granulated sugar

2 tbsp milk

2 tbsp unsalted butter (melted and cooled)

1 tbsp sakura syrup (or cherry blossom extract)

1 tsp vanilla extract

A pinch of salt

Optional: A few drops of pink food coloring

For Decoration:

1/2 cup heavy cream (whipped with a little sugar to taste)

Pickled sakura flowers (available at Japanese stores) – soaked and rinsed to remove salt

Edible gold leaf or dried petals (optional)

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Instructions

1. Prep the Sakura Flowers:

Rinse the salted sakura blossoms in water to remove excess salt, then soak them for 30 minutes. Pat dry gently with paper towels and set aside.

2. Make the Sponge:

Preheat your oven to 340°F (170°C).

Line a 7- or 8-inch round cake pan with parchment paper. Lightly grease the sides.

In a mixing bowl, beat the eggs and sugar together over a bowl of warm water until pale, thick, and tripled in volume (about 5–7 minutes).

Add the sakura syrup, vanilla extract, and optional pink coloring.

Gently fold in sifted flour and salt with a spatula, being careful not to deflate the batter.

Mix melted butter and milk in a small bowl, then fold it gently into the batter until just combined.

3. Bake:

Pour the batter into the prepared pan and smooth the top.

Bake for 25–30 minutes or until a toothpick comes out clean.

Let the cake cool completely on a wire rack.

4. Decorate:

Whip cream with a bit of sugar to soft peaks.

Frost the cooled cake with a light layer of whipped cream.

Top with pickled sakura flowers and optional edible decorations.

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💡 Tips

For a layered version, slice the cake in half and spread sweetened cream or sakura jam in between.

This cake pairs beautifully with green tea or matcha latte.

02/08/2025

teddy bear cake

You’ll need a sturdy cake recipe — a butter pound cake works well.

Ingredients (for one 8" cake or 3D pan mold):

1 cup (225g) unsalted butter, softened

2 cups (400g) granulated sugar

5 large eggs

3 cups (360g) all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup (240ml) whole milk

2 tsp vanilla extract

Tip: Multiply the recipe based on your cake pans or bear mold size.

Instructions:

1. Preheat oven to 325°F (160°C). Grease and flour your cake pans or 3D bear mold thoroughly.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, mixing well.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Alternate adding flour mixture and milk to the batter, beginning and ending with flour.

6. Stir in vanilla.

7. Pour into pans/mold, filling 2/3 full.

8. Bake until a skewer comes out clean (about 60–75 min depending on size).

9. Let cool completely in the mold/pans before unmolding.

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🧁 Assembly & Carving (if not using 3D mold)

You’ll Need:

Knife or cake carving tools

Cake boards & dowels (if stacking)

Buttercream or ganache for layering and crumb coating

Steps:

1. Stack cake layers with filling.

2. Chill the cake.

3. Carve basic teddy bear shape: torso (round), head (round), legs (cylinders), arms (small ovals), ears (small rounds).

4. Use skewers or dowels for support. Attach limbs with buttercream or toothpicks.

5. Apply a crumb coat (thin layer of buttercream). Chill for 30 min.

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🍫 Chocolate Buttercream Frosting (Bear "Fur")

Ingredients:

1½ cups (340g) unsalted butter, softened

4 cups (500g) powdered sugar

¾ cup (60g) unsweetened cocoa powder

¼ cup (60ml) heavy cream or milk

2 tsp vanilla extract

Pinch of salt

Directions:

1. Beat butter until creamy.

2. Add cocoa powder and mix well.

3. Gradually add powdered sugar, alternating with cream.

4. Beat until fluffy. Add more cream to adjust texture.

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🧸 Decorating

Tools:

Grass piping tip ( #233 or #234) for fur texture

Small round tips for facial details

Fondant or modeling chocolate for eyes, nose, and accessories (optional)

How-To:

1. Pipe chocolate buttercream using a grass tip to create a fur effect all over the body.

2. Use white frosting or fondant for the snout, belly, and paws.

3. Add fondant or piped features:

Eyes (black fondant or piped dots)

Nose (oval of black fondant or piped)

Mouth (use a small round tip or food-safe marker)

4. Optional: Add a bow tie, hat, or party decorations.

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🧊 Storage

Keep refrigerated if using perishable fillings.

Bring to room temperature 1–2 hours before serving.

Dessert cake

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