Cherry Blossom Cake
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.
Cherry Blossom Cake
3/4 cup (90g) all-purpose flour
1/4 teaspoon salt
1/2 cup (100g) sugar, divided
6 eggs, separated
Preheat oven to 375°F
Butter only the BOTTOM of a 11.5 x 17.2 in. (29.2 x 43.6 cm) Texturra Performance Baking Pan
Sift the flour and salt together, set aside.
In a stand mixer whip the egg yolks for 1 minute, then slowly sprinkle the sugar in while they whip on medium speed. Turn up the speed to high and whip until light in color and forms a ribbon when the whip attachment is lifted out of the mixture. (If you only have one mixing bowl and whip, then transfer the whipped yolks to a large bowl).
In a stand mixer whip the egg whites until foamy, then slowly sprinkle the sugar in while they whip on medium speed. Turn up the speed to high and whip until medium-soft peaks. Fold the whites into the yolks in three stages. See my Instagram video to watch me make this cake.
Fold the flour into the egg foam mixture.
Pour the batter into the prepared pan and use a Versa-Tools Universal Spatula to quickly spread the batter evenly over the pan. Bake for about 12-15 minutes or until golden brown on top and baked through when tested with a skewer. Run a knife gently around the edge of the cake to loosen and immediately invert the cake onto the confectioners’ sugar dusted parchment. Roll the cake from the long edge to form a log. Cover with a slightly moistened dish towel. See my Instagram video to watch me prepare the cake.
Cherry Whipped Cream for Filling
1/2 cup (100g) sugar
2 tablespoons cornstarch (or tapioca or other starch you like to use for binding the juices)
1 pound (454g) cherries (fresh or frozen), stemmed and pitted
2 teaspoons vanilla extract (make your own)
1 1/2 cups heavy whipping cream
To make the cherry sauce: Whisk together the sugar and cornstarch. In a saucepan cook the cherries until they start to release the juices. Add the vanilla, sugar, cornstarch. Cook over low heat until they come to a boil and the cornstarch turns translucent. Transfer to a bowl and place in the refrigerator to cool and thicken. This can be made a day ahead.
Whip the cream until soft-medium peaks. Scoop half the cherries into the whipped cream and gently fold them together using the Versa-Tools Squeeze and Pour Spatula.
Swiss Meringue Buttercream–for crumb coating and covering the cake.
To assemble the cake:
Unroll the sponge cake and spread the cherry whipped cream over the top using the Universal Spatula, add a little more cherries over the cream, but save some for serving. Use the Versa-Tools Scoop and Chop Baker’s Blade to cut the cake and filling into thirds. Use the same tool to roll the section into a log, then lift that log with the Baker’s Blade to the next section and roll that section onto the cake to create a spiral. Repeat that with the last section of cake. Wrap the rolled cake tightly in plastic and refrigerate for several hours. This is best done the day before decorating. You can watch me create the log in my Instagram video.
Create a crumb coat on the cake following these directions. Once the cake is thoroughly chilled, you can cover the cake with the final coat of buttercream. I used the Versa-Tools Scoop and Chop Baker’s Blade to smooth the icing, which you can see in my Instagram video. Chill the cake until ready to decorate.
To decorate the cake:
1 1/2 tablespoons Wilton Meringue Powder
2 cups (227g) confectioners’ sugar
3 tablespoons water or lemon juice (more to create a pipeable consistency)
Wilton Icing Colors (pink and black) for the flowers and vines
Piping tips I used for the flowers:
Wax paper squares for piping the flowers
To make the royal icing, mix all the ingredients in a stand mixer with the paddle attachment on medium speed, until they are light, fluffy and no longer shiny. When not using the royal icing, store it with a damp towel over the bowl, so the icing won’t harden. See my video on instagram to see how I pipe the flowers and vines on the cake.
Place the cake on the serving platter and decorate with the royal icing flowers.
Allow the cake to come to room temperature and cut with a thin knife dipped in hot water.