Cherry Blossom Cake

Cherry Blossom Cake | zoebakes photo by Zoë François

The magic trick of cake decorating was revealed to me 16 years ago when I attended a week long class at the Wilton School of Cake Decorating and Confectionery Art outside of Chicago. Anyone who loves cake and piping icing knows the Wilton name and reaches for their products to get the job done. I was beyond thrilled and honored when they asked me to try out their new line of products, Texturra Performance Bakeware and Versa-Tools, and create a signature dessert using them. This Cherry Blossom Cake came to me instantly, because I wanted to utilize the piping skills I learned from their classes all those years ago. I had just been on a trip to NYC and the cherry trees were in full bloom with their sweet, delicate blossoms. The inside of the cake is a spiral of sponge cake, which I baked in the new Texturra Performance baking sheet. Since they claim it is truly non-stick, I tested it by skipping the parchment paper. This is not something I would usually do, since parchment is the insurance policy, I rely on to make sure my cakes don’t glue themselves to the pan. The Wilton promise was spot on, the cake released from the unlined Texturra pan with ease, rendering the extra parchment unnecessary. For avid bakers, you know how exciting this is. 

I filled the sponge cake with a simple whipped cream and cherry sauce. This is where the new multi-functional Versa-Tools came in handy. I used them to make the filling, spread it, roll the cake and even decorate the sides. They are flexible, useful and multipurpose, which is everything you want in a kitchen tool. 

For the flowers I piped a simple cherry blossom with lemon royal icing and stuck them to the buttercream covered cake. There are a few steps to this Cherry Blossom Cake, but it is such a fun project and the results are stunning. 

You can watch me make this cake start to finish in my Instagram video and the recipe below.

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Chocolate Microwave Mug Cake

Chocolate Microwave Mug Cakes topped with ice cream

I purposely waited until after April 1st to post this little Disco Party of a Chocolate Microwave Mug Cake, because I didn’t think you’d take it seriously enough. It’s very serious! 😉

The recipe was inspired by one of the most celebrated pastry chefs of our time, Christina Tosi. Her new Milk Bar book, all about cake, is full of playful, but delicious cakes. Her molten chocolate microwave mug cake is in the same chapter as crock-pot cakes and there are 50 pages dedicated to cake pops, sans the stick.

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Simple Chocolate Cake

Simple Chocolate Cake | ZoeBakes photo by Zoë François

Oh, you know me, I love a flourish. Sometimes it’s a rose crown on a bundt cake or a ruffle of gossamer apples topping a tart or maybe, just maybe a crazy swirl of toasted meringue on anything! But, sometimes simple is best. A summer snack at the lake, a slice of cake in a lunchbox or a midnight treat with a glass of milk. Those are the cakes we’ll make at the last minute, after a long day of work, just because we want a treat and cake makes everything good. Odette Williams wrote Simple Cake, a book about those cakes; the simple ones that are pure joy. Her book is filled with lots of delicious cakes and simple toppings that are great for a special occasion, but just as good if nothing in particular is going on. This simple chocolate cake is elegant and warm and makes me want to eat all the cake. 

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Almond Cake with Buttercream Roses

Almond Cake with Buttercream Roses | ZoeBakes photo by Zoë François

At the core this is a pound cake that has a perfectly dense crumb and is rich with almond paste, but it is also a tribute to spring, which is on its way. The decoration came to me after I made the blood orange glaze, that is the prettiest pink you can find in nature. The color is from the red fruit, without use of any food color (the season is short, so you can recreate this color with all natural food color that I link to below).

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Cardamom Pear Cake

Pear-Cardamom Cake | ZoeBakes by Zoë François

Cardamom is the quintessential flavor of the holidays in Scandinavian countries. I hadn’t used it much before moving to Minnesota, where Swedish and Norwegian baking is part of the fabric of this community’s tradition. It is also the perfect spice for pears. When I put the pears into the batter of this pear-cardamom cake they want to slump into the cake and bake under the surface. I discovered that by checking the pears after 20 minutes of baking to make sure they’re upright in the pan, they stand straight when they come out of the oven. I must say I’m pretty pleased with the results. Updated recipe from my book, Zoe Bakes Cakes, below.

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