I love springtime and the pastel colors that accompany it. Cherry blossoms are my favorites and I don’t seem to be alone in my choice. There is a small side street in my old neighborhood. The residents there planted Kwanzan (or Kanzan) cherry trees all around their houses a few years ago. Today those trees have matured and they are so dense that it is hard to see the houses they surround. There is just a blaze of pink everywhere you look. And when the blossoms start falling off the trees, the grass looks like pink snow fell.
This cake is an abstract version of cherry blossoms that have fallen to the ground. The cake is frosted in a yellow lemon buttercream with pink blossoms scattered across the surface. I used a medium-sized star piping tip to make the blossoms.
I made a bird nest out of brown-tinted buttercream and used a small round tip to pipe it.
To make a nest, pipe a “floor” in a circle to create the size of the nest. Then build the sides by piping circles on top of each other. Vary the circles so that they are a little uneven in places and aren’t perfect – just the way a real bird’s nest looks.
I placed a Peeps chick in the nest and then piped a few pink stars randomly in the nest and one on the chick. It gives the look of a gust of wind carrying the blossoms right on top of the cake.
I had this one leftover layer of cake in the freezer so I just used it to make this small cake. The recipe makes a two-layer cake. However, you can put a layer in the freezer for later and make a one-layer small cake too. If wrapped well in plastic wrap and stored in a zipper freezer bag, a cake layer can keep for months.