This is a black sesame yuzu cake, using the sponge and butter cream recipes from King Arthur Baking (Susan Reid) and the sesame crunch from Natasha Pickowicz's wedding cake for NYT Cooking.
Do not skip the soak for the sponge! Like the recipe comments said, the cake alone is moist enough. But the soak pushes it to that professional texture and helps it keep moist for longer.
Coffee is suggested, but a neutral simple syrup or one with yuzu jam work well.
Cake: https://www.kingarthurbaking.com/recipes/black-sesame-cake-recipe
Sesame crunch: https://cooking.nytimes.com/recipes/1024238-toasted-sesame-and-citrus-wedding-cake?smid=ck-recipe-android-share
by saltypeeps
27 Comments
Happy birthday!
Happy birthday! Your cake is stunning!
So modern and beautiful 😍
Happy birthday 🥳
Ah… Really beautiful 😻❤️
Stunning cake! 😍
It has a kind of a tide pool vibe. Love it!
Beautiful
A work of art! Happy Birthday 💖
You’re a fantastic baker for only being 6 years old
Happy birthday 🎊🎂!!!
it looks GORJUS
happy birthday <3
Awesome job 😊😊🎂. Happy 😃
Happy birthday
Oh wow! This looks so fantastic & unique. I love black sesame & yuzu. I didn’t know I needed this cake until today🤩. Thank you so much for sharing the recipe. As we all know, you can give a recipe to 100 people & get 100 fairly different results. Congratulations & Happy Birthday!!! 💗
Happy birthday! Beautiful cake!
That’s gorgeous and happy birthday!
Ohhhh I was hoping for a slice pic
That cake is stunning, wow. Happy birthday!
What a beautiful cake! You have great cake making skills 😁, and Happy birthday 🎂
That’s so pretty and impressive! Happy birthday!!
This is FANCY!! Happy birthday!!
Happy birthday. Stunning cake!!
Gorgeous! The design and detail on the top is magnificent! Btw HAPPY BIRTHDAY 🎈🎊🎂🎉🎁
Delicious
Happy birthday and what a beautiful cake! 🤗