These mini *Cherry Blossom Cakes* are the perfect bite-sized snack when you are in the mood for something sweet in the Springtime (yay! Spring is finally here). Unfortunately they are disappearing by the mouthful! The boys are loving the Blossom Cakes, which will make the perfect bribery and reward for good behavior when we go to visit the National Cherry Blossoms.
The cakes were made using the Four Flowers Petits Fours cake pan from Williams-Sonoma and the WS Strawberry Bundt Cake Mix (next time I will sift out the strawberry bits, because they seemed a bit awkward in the small cakes). The cake pan makes 20 cakes per batch and one Bundt Cake mix will make at least 3 batches...60 cakes! To frost the cakes I have found the best method is to use the dunk approach. Dunk the cake (petal side first), wait 2 seconds and dunk again and then let the excess drip back into the bowl. This method is quick and easy and provides good coverage.