Cherry blossoms: local trees given to us by the Japanese.
Cherry Blossom Cakes: local treats given by you to the wheat-frees.
Owner Molly Evans concocts gluten-free cakes and cupcakes that taste better than their counterparts. The self-taught baker uses a combination of special ingredients (brown rice and tapioca flours, potato starch) to build dazzling confections of any size or flavor. She can also do variations sans casein, corn, and soy.
Looking for a simple yellow cake? Hers is fluffy and delicate without that alternative flour taste. Other favorites include chocolate with coffee buttercream and puffy lemon meringue with lemon curd.
Evans also makes her own fondant decorations that, yes, include cherry blossoms.
For custom orders, she’ll experiment and tweak until she finds the perfect look and flavor.
You can look this gift course in the mouth.
Available online at cherryblossomcakesdc.com.