Oriental Cakes Designs

Oriental Cakes Designs

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Oriental Wedding Cake Cake by Ling KittyBakes CakesDecor
Oriental Wedding Cake Cake by Ling KittyBakes CakesDecor from cakesdecor.com

Are you tired of the same old cake designs? Why not add a touch of Asia to your baking with these creative oriental cake designs? From cherry blossom cakes to panda cupcakes, these recipes will not only satisfy your sweet tooth but also impress your guests.

Ingredients

For Cherry Blossom Cake:

  • 2 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup cherry blossom tea, cooled
  • Pink food coloring

For Panda Cupcakes:

  • 1 box vanilla cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • Black food coloring
  • White frosting
  • Chocolate chips

Instructions

For Cherry Blossom Cake:

  1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the flour mixture to the butter mixture, alternating with the milk and cherry blossom tea. Mix well after each addition.
  5. Add a few drops of pink food coloring to the batter and mix until the desired color is achieved.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
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For Panda Cupcakes:

  1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the cake mix, eggs, vegetable oil, and water until well combined.
  3. Add black food coloring to the batter and mix until the desired color is achieved.
  4. Pour the batter into the prepared muffin tin, filling each cupcake liner 2/3 full.
  5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Spread white frosting on each cupcake and add two chocolate chips for the panda’s eyes.

Nutritional Information

Cherry Blossom Cake:

  • Serving Size: 1 slice
  • Calories: 320
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 90mg
  • Sodium: 200mg
  • Total Carbohydrates: 43g
  • Dietary Fiber: 0g
  • Sugars: 28g
  • Protein: 3g

Panda Cupcakes:

  • Serving Size: 1 cupcake
  • Calories: 230
  • Total Fat: 10g
  • Saturated Fat: 2.5g
  • Cholesterol: 25mg
  • Sodium: 230mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 0g
  • Sugars: 19g
  • Protein: 2g

Cooking Time

  • Cherry Blossom Cake: 30-35 minutes
  • Panda Cupcakes: 18-20 minutes

Equipment

  • 9-inch cake pan
  • Muffin tin
  • Cupcake liners
  • Large bowl
  • Medium bowl
  • Mixer
  • Wire rack

Serving Suggestions

Cherry Blossom Cake:

  • Serve with a cup of cherry blossom tea for an authentic Asian experience.
  • Garnish with fresh cherry blossoms for a beautiful presentation.

Panda Cupcakes:

  • Arrange the cupcakes in the shape of a panda for a fun display.
  • Serve with a glass of milk for a classic pairing.

Variations

Cherry Blossom Cake:

  • Replace the cherry blossom tea with green tea or matcha for a different flavor.
  • Add a layer of cherry preserves or fresh cherries between the cake layers for added sweetness.
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Panda Cupcakes:

  • Use chocolate frosting instead of white frosting for a darker contrast.
  • Add a sprinkle of coconut flakes on top of the frosting to mimic the panda’s fur.

Substitutions

  • Replace the vegetable oil in the panda cupcakes with applesauce for a healthier option.
  • Use gluten-free flour in the cherry blossom cake for a gluten-free option.

Storage

  • Cherry Blossom Cake: Store in an airtight container at room temperature for up to 3 days.
  • Panda Cupcakes: Store in an airtight container in the refrigerator for up to 5 days.

Tips

  • For the cherry blossom cake, make sure the cherry blossom tea is cooled before adding it to the batter.
  • When adding food coloring to the batter, start with a small amount and gradually add more until the desired color is achieved.
  • Use a piping bag to frost the panda cupcakes for a neater presentation.

Notes

  • The nutritional information provided is an estimate and may vary based on the ingredients used.
  • Make sure to check the cake and cupcakes with a toothpick before removing them from the oven to ensure they are fully cooked.

Frequently Asked Questions

Can I use a different type of tea in the cherry blossom cake?

Yes, you can substitute the cherry blossom tea with any type of tea you prefer. Green tea or matcha would be a good alternative.

Do I have to use food coloring in the recipes?

No, the food coloring is optional. You can omit it or use natural food dyes if you prefer.

Can I freeze the cake and cupcakes?

Yes, you can freeze both the cake and cupcakes. Make sure to wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.

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Personal Thoughts

I absolutely love these oriental cake designs! They’re not only delicious but also visually stunning. The cherry blossom cake has a subtle floral flavor that pairs perfectly with the pink color and delicate cherry blossoms on top. The panda cupcakes are too cute to eat and are sure to be a hit with kids and adults alike. I highly recommend giving these recipes a try and adding a touch of Asia to your baking.

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