Cherry Blossom Cake
My parents shared their first "I love you" in a foreign language: Japanese (Kimi o ai shiteru). So this year for my parents' anniversary, I decided to make a mini two-tier Sakura cherry blossom cake. This is definitely one of my favorite cakes that I have ever made and I'm still in awe over how beautiful and elegant it turned out!
Japan, celebrate cherry blossom festivals as a staple of their culture and attract many tourists. They only bloom for a few weeks, however recently, blooming periods are gradually becoming more unpredictable in various places across the world due to Climate Change, making it harder for visitors to plan their trip to cherry blossom festivals in advance. Long term trends of earlier bloom seasons are a key indicator to the effects of Climate Change on seasonal patterns and ecosystems.
To make the cherry blossom flowers, I colored and rolled out some light pink fondant and used a flower cookie cutter to get the basic shape. Then, I used a ball gum paste tool to thin out the petals. In the picture below, you can see the difference between the flowers that were thinned out (middle and right) compared to the ones straight out of the cookie-cutter (far left). I curled each of them and let them dry overnight. I originally tried to make the cherry blossoms with buttercream, however, it didn't become as hard as I wanted after I froze them. I also made some brown twigs and branches, but it took away from the elegance of the cake so I didn't end up using them.
Since I had some flowers left, I decided to add them onto the plate and continue the cherry blossom "waterfall" effect. I absolutely adore how it looks with the flowers spilling onto the plate and it completely brings the cake onto another level! Needless to say, my parents were blown away by seeing one of their favorite memories together reflected in this cake.