When I opened my blog for writing this new article I was so shocked to realize that it hasn’t been updated since the beginning of March. I know I haven’t posted much lately but there’s no excuse for nearly three months of absence. However, one thing I can tell you is that I have been creating sweets and there are lots of photos of them and half written articles in my folder. It was just because many things happened. We are at the end of May now and I have almost missed the opportunity to post about the beautiful Sakura season. Almost! We are still in springtime, right? So, it’s better late than never!
The beautiful season passed very quickly. I am talking about the Sakura Cherry blossom season of course. In a normal year cherry blossom flowers at the beginning of April. It’s the start of an academic year in Japan so all parents and children who are dressed up for the entrance ceremony to school take a photo with fully blossoming cherry trees. However, I heard that cherry blossom opened so early this year and it was actually the earliest flowering in 1200 years in Japan. It means that the parents and children could not have a memory shot in front of the beautiful sakura this year sadly.
Although it’s been so cold in the UK for 2-3 weeks now in May, we had wonderful weather at the beginning of April. It was good enough weather for viewing single-petal cherry blossoms which was also great timing when the strict lockdown was just eased a little. Lots of people were in the park but still socially distancing between each group.
For this springtime I made several cherry blossom sweets and the first ones are these. They might look similar to the one I made last spring but I introduced a little different technique.
If you see it from side it shows a line of flow.
It’s vegan and gluten free.
I think the shaping went as I imagined so I am quite pleased.