In conjunction with the Japanese-Inspired Love in Blossom theme from A Well Crafted Party that we posted earlier today, here’s a step-by-step tutorial on how to make model the oh-so-pretty Chocolate Cherry Blossoms featured on the cupcakes!

You’ll also find yummy recipes for Fresh Lemon Cake and Italian Buttercream below. Both the DIY Tutorial and the recipes are courtesy of Alicia Smith of The Sweet Smith. Thanks, Alicia!

MODELING CHOCOLATE CHERRY BLOSSOMS

Supplies:

• 10 oz white chocolate
• 1/3 cup light corn syrup
• Green and rose gel food coloring
• Edible yellow shimmer dust
• Wire stamen
• Sanitized kitchen Scissors
• Small paint brush

Step One:

Melt white chocolate in a microwave safe bowl. Be careful not to burn the chocolate. Stir in light corn syrup until it forms a ball. Use gel color to reach your desired hues. Wrap in plastic and let set overnight.

Step Two:
In the palm of your hands roll balls of pick chocolate in varying sizes. Form the balls into a tear-drop shape and flatten the fat round end.

Step Three:
Using the handle-end of your paint brush make a small divot on the fat flat end of the tear drop.

Step Four:
Holding your scissors at a downward angle, make 5 incisions equally spaced around the divot to form petals. Flatten and shape each petal between the tips of your thumb and index finger.

Step Five:
Insert your stamen into the center of your blossom and give a generous dusting of shimmer powder around the stamen using your paint brush.

Note: Leaves can be made by making much smaller tear drops and flattening them out. You can use a toothpick to create veins if you desire.

Recipe for FRESH LEMON CAKE:

Supplies and Ingredients for 2 tiers:

• 2 cup white sugar
• 1 cup unsalted butter cool, but not cold
• 4 eggs
• 1 tsp vanilla
• Zest from 3 lemons
• 3 cups cake flour
• 2 tbsp baking powder
• 1 1/2 cup milk
• 6” and 9” cake pans

Instructions:

Preheat your oven to 350 F. Grease and line 6” and 9” cake pans with parchment. In a large bowl cream your butter and sugar in until very light yellow. Slowly add your eggs, zest, and vanilla and mix until fluffy. Sift all dry ingredients. Add your flour and baking powder until fully incorporated then mix in your milk. Make sure your batter is smooth. Bake for 20-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Recipe for ITALIAN BUTTERCREAM:

Supplies and Ingredients:

• 1/2 cup of cold water
• 1/4 cups of white sugar
• 10 egg whites
• 1 1/2 pound of soft unsalted butter at room temp
• 1 tsp of vanilla extract
• Kitchen stand mixer (or hand-held if you are brave)

Instructions:

Place sugar & water in a clean sauce pan and bring it to a boil. Boil on medium high temperature until your sugar reaches thread stage (just before soft ball). Start the kitchen mixer on full speed and whisk the egg whites until fluffy.

With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Whisk until you form glossy firm peaks. It will take a while, so you can start cutting your butter into more manageable pieces while your meringue is whipping.

Once you reach desirable peaks, start SLOWLY adding your butter. Remember to scrape down the sides of the mixer at regular intervals to ensure that all the butter is being incorporated. When you have added all of the butter and reached a desired texture, add your vanilla and whisk until incorporated.