There is nothing I rather do than make multiple cakes and attend an outdoor cake picnic. My good friend Lyndsay offered to host our little cake picnic in her beautiful home, which included a yard that served as the perfect backdrop for all the springtime cakes. Lyndsay hosted our Cherry Blossom Home Cafe last year, and I’m so grateful that she was more than happy to host again this year. Lyndsay (Coco Cake Land), Tessa (Style Sweet), Liz (Birdhouse Bakeshop), Jannell (My BF is GF) and I gathered in Lyndsay’s home on a slightly overcast spring morning, with each of us bringing two to three different sweet treats to the party. The cakes were on display, the cherry blossoms were gently falling, and beautiful magnolia blossoms adorned the table. We savoured many slices of cake at the cake picnic and had plenty enough leftovers to bring the party home with us.
This is everything that was on the menu for our spring cake picnic:
- Mango Sago Cake with vanilla bean cake layers, creamy mango curd, vanilla bean swiss meringue buttercream, and sago pearls (Amy)
- Apple Jelly Cherry Blossom Cheesecake with biscoff crust (Amy)
- Rock Cake with earl grey milk tea cake layers, strawberry jam and vanilla bean swiss meringue buttercream (Lyndsay)
- Party Dome with dark chocolate cake layers, sour cherry syrup and vanilla swiss meringue buttercream (Lyndsay)
- Raspberry and Magnolia Madeleines (Liz)
- Almond Tonka Bean Cake with coconut whipped cream, raspberry rose jam and coffee buttercream (Liz)
- GF Mango Hojicha White Chocolate Chip Cookies (Jannell)
- GF Vanilla Cupcakes with osmanthus oolong buttercream and yuzu (Jannell)
- Almond Sour Cherry Bundt Cake (Tessa)
- Raspberry Olive Oil Ricotta Cake (Tessa)
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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