12 Delicious Japanese Fruit Cake Recipes

You’re in for a treat! Japanese fruit cakes are a delightful blend of light, fluffy sponge and fresh, vibrant fruits, offering a perfect balance of sweetness and tang. Whether you’re a seasoned baker or just starting out, these 12 recipes will transport your taste buds straight to Japan. From classic strawberry shortcakes to innovative matcha-infused creations, there’s a slice of heaven here for everyone. Let’s dive in!

Strawberry Shortcake Japanese Style

Very few desserts blend simplicity and elegance quite like this Strawberry Shortcake Japanese Style. You’ll love how the fluffy cake meets the sweet, juicy strawberries for a treat that’s both light and satisfying.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, fine and sparkling
• 2 tsp baking powder, for that perfect rise
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk, creamy and rich
• 1 large egg, farm-fresh and beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1 lb fresh strawberries, ripe and sliced
• 1 cup heavy cream, chilled and whipped to soft peaks
• 2 tbsp powdered sugar, for a sweet dusting

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier shortcake.
4. Pour in the milk, beaten egg, and vanilla extract. Stir just until the dough comes together—don’t overmix.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut into 6 even pieces.
6. Place the pieces on the prepared baking sheet, leaving space between each. Bake for 15-18 minutes, or until golden brown.
7. While the shortcakes cool, whip the heavy cream with powdered sugar until soft peaks form. Tip: Chill your bowl and beaters for quicker whipping.
8. Slice the shortcakes in half horizontally. Layer the bottom halves with whipped cream and sliced strawberries, then cap with the top halves.
9. Dust with powdered sugar before serving. Tip: Serve immediately for the best texture contrast between the crispy shortcake and creamy filling.

Mmm, the contrast of the crispy shortcake with the creamy whipped cream and juicy strawberries is irresistible. Try serving it with a drizzle of honey for an extra touch of sweetness.

Matcha Green Tea Fruit Cake

Perfect for those mornings when you’re craving something sweet but want to keep it light, this Matcha Green Tea Fruit Cake is a game-changer. You’ll love how the earthy matcha pairs with the sweetness of fresh fruit, creating a balance that’s just right.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for a light texture
• 1/2 cup granulated sugar, for a subtle sweetness
• 2 tsp high-quality matcha green tea powder, vibrant and aromatic
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 1/2 cup whole milk, creamy and rich
• 1 tsp pure vanilla extract, for depth of flavor
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries), washed and dried
• 1/2 tsp baking powder, to ensure a fluffy rise
• Pinch of sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the sifted flour, matcha powder, baking powder, and sea salt.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Gently fold in the mixed berries, reserving a handful for topping the cake before baking.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the reserved berries on top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back lightly when touched.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed with a dusting of powdered sugar or a dollop of whipped cream. The cake is wonderfully moist with bursts of juicy berries, and the matcha adds a unique, slightly bitter contrast that makes each bite interesting.

Cherry Blossom Inspired Fruit Cake

Feeling like baking something that’s as pretty as it is delicious? This Cherry Blossom Inspired Fruit Cake is your ticket to a springtime treat that’s bursting with flavor and color. Perfect for any occasion, or just because you deserve a slice of something special.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic warmth
• 1/2 cup buttermilk, for tender crumb
• 1 1/2 cups fresh cherries, pitted and halved
• 1 tbsp cherry blossom extract, for floral notes
• 1/2 tsp baking powder, to lift the batter
• 1/4 tsp salt, to balance sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract and cherry blossom extract.
4. Alternately add the sifted flour mixture and buttermilk to the creamed mixture, starting and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
5. Gently fold in the halved cherries until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Out of the oven, this cake is a dream—moist, with pockets of juicy cherries and a subtle floral aroma. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.

Japanese Persimmon Walnut Cake

Let’s dive into making a Japanese Persimmon Walnut Cake that’s as delightful to bake as it is to eat. You’ll love how the sweet persimmons and crunchy walnuts come together in this moist, flavorful cake.

Ingredients

• 1 cup ripe Japanese persimmons, pureed (sweet and velvety)
• 1/2 cup unsalted butter, softened (rich and creamy)
• 1 cup granulated sugar (fine and sparkling)
• 2 farm-fresh eggs (large and golden)
• 1 tsp pure vanilla extract (aromatic and smooth)
• 1 1/2 cups all-purpose flour (soft and light)
• 1 tsp baking soda (fresh and potent)
• 1/2 tsp salt (fine and sea-kissed)
• 1/2 cup walnuts, chopped (toasty and crunchy)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract and persimmon puree until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a tough cake, so fold gently.
5. Fold in the chopped walnuts, then pour the batter into the prepared cake pan.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Absolutely divine, this cake boasts a tender crumb with pockets of crunchy walnuts and a subtle sweetness from the persimmons. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Yuzu Citrus Fruit Cake

Unbelievably refreshing and just the right amount of sweet, this Yuzu Citrus Fruit Cake is your next favorite summer dessert. You’ll love the zesty kick paired with the soft, fluffy cake that practically melts in your mouth.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup unsalted butter, room temperature and creamy
• 3 large farm-fresh eggs, beaten until fluffy
• 1/4 cup yuzu juice, freshly squeezed for vibrant flavor
• 1 tbsp yuzu zest, finely grated for an aromatic punch
• 1 tsp pure vanilla extract, for a warm depth
• 1/2 tsp baking powder, to ensure a light rise
• 1/4 tsp sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then dust lightly with flour to prevent sticking.
2. In a large mixing bowl, cream together the butter and sugar until the mixture is pale and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally for even mixing.
3. Gradually add the beaten eggs to the butter mixture, mixing well after each addition to incorporate fully.
4. Stir in the yuzu juice, yuzu zest, and vanilla extract, mixing until the batter is smooth and homogenous.
5. Sift together the flour, baking powder, and salt, then gently fold into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back lightly when touched.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

A slice of this Yuzu Citrus Fruit Cake offers a delightful contrast between the tender crumb and the bright, tangy yuzu flavor. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special touch.

Azuki Bean and Fruit Cake

Ever find yourself craving something sweet but not too heavy? This Azuki Bean and Fruit Cake is your answer, blending the earthy sweetness of azuki beans with the fresh burst of your favorite fruits for a dessert that’s as satisfying as it is beautiful.

Ingredients

• 1 cup sweetened azuki bean paste, smooth and velvety
• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, room temperature and creamy
• 3/4 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and golden
• 1 tsp pure vanilla extract, aromatic and warm
• 1/2 cup mixed fresh fruits (strawberries, kiwi, mango), diced and vibrant
• 1 tbsp baking powder, for that perfect rise
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup whole milk, rich and creamy

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for smoother blending.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time ensures a smoother batter.
4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with milk, starting and ending with the flour mixture.
5. Gently fold in the azuki bean paste and diced fruits until just combined. Avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just imagine slicing into this cake to reveal the marbled azuki bean paste and colorful fruit pieces. The texture is wonderfully moist, with a subtle earthiness from the beans that pairs perfectly with the sweet, tangy fruits. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Japanese Peach and Cream Cake

Ready to dive into a dessert that’s as delightful to look at as it is to eat? This Japanese Peach and Cream Cake combines fluffy layers, juicy peaches, and silky cream for a treat that’s perfect for any occasion. You’ll love how the flavors come together in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 3/4 cup granulated sugar, fine and sweet
• 1/2 cup unsalted butter, room temperature and creamy
• 3 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/2 cup whole milk, rich and creamy
• 1 tbsp baking powder, for that perfect rise
• 1/4 tsp salt, to balance the sweetness
• 2 ripe peaches, sliced thin and juicy
• 1 cup heavy whipping cream, cold and lush
• 2 tbsp powdered sugar, for a delicate sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures your cake won’t stick and bakes evenly.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. This step is key for a tender crumb.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. Alternately add the sifted flour mixture and milk to the butter mixture, starting and ending with the flour. This method prevents the batter from curdling.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This stops the cake from overcooking.
7. While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form. This creates a stable, sweet topping.
8. Once cooled, spread the whipped cream over the cake and arrange the peach slices on top. The peaches add a fresh, juicy contrast.

Light and airy with a creamy finish, this cake is a dream with a cup of tea or as a summer picnic showstopper. The peaches bring a bright freshness that cuts through the richness beautifully.

Sakura Mochi Fruit Cake

Wow, have you ever wanted to combine the delicate flavors of sakura with the comforting sweetness of mochi and fruit? This Sakura Mochi Fruit Cake is your ticket to a unique dessert that’s as beautiful as it is delicious.

Ingredients

• 1 cup sweet glutinous rice flour, for that chewy mochi texture
• 1/2 cup granulated sugar, to sweeten the deal
• 1 cup fresh strawberries, sliced thin for a burst of freshness
• 1/2 cup sakura preserves, for a floral hint
• 1 tbsp powdered sugar, for a light dusting
• 1/4 tsp salt, to balance the sweetness
• 1 cup water, to bring it all together

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. In a large bowl, mix the sweet glutinous rice flour, granulated sugar, and salt until well combined.
3. Gradually add water to the dry ingredients, stirring continuously to avoid lumps, until the mixture is smooth.
4. Fold in the sliced strawberries and sakura preserves gently to distribute them evenly throughout the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust the top with powdered sugar just before serving for an extra touch of sweetness.

Tip: For an even more vibrant flavor, let the cake sit overnight before serving. The sakura and strawberry flavors will meld beautifully. Also, if you can’t find sakura preserves, a good quality cherry jam makes a great substitute. Lastly, serve this cake slightly warmed to enhance the mochi’s chewiness.

This cake is a delightful mix of textures, from the soft and chewy mochi to the juicy bursts of strawberry. The sakura adds a subtle floral note that makes each bite interesting. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Japanese Pear and Almond Cake

You’re going to love this Japanese Pear and Almond Cake—it’s subtly sweet, wonderfully moist, and has a delicate crunch from the almonds. Perfect for when you’re craving something a little different but still totally comforting.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup almond flour, for a nutty depth
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, for just the right sweetness
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic warmth
• 1/2 tsp baking powder, to ensure a perfect rise
• 1/4 tsp salt, to balance the flavors
• 2 ripe Japanese pears, peeled and thinly sliced
• 1/4 cup sliced almonds, for a golden topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the thinly sliced Japanese pears on top in a circular pattern and sprinkle with sliced almonds.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Velvety and moist, this cake pairs beautifully with a dollop of whipped cream or a drizzle of honey. The Japanese pears add a refreshing juiciness, making each bite a delightful contrast of textures.

Black Sesame and Fruit Cake

Hey, have you ever tried a cake that’s both nutty and fruity? This Black Sesame and Fruit Cake is a unique twist on the classic, blending the earthy depth of black sesame with the bright sweetness of mixed fruits. It’s a must-try for anyone looking to spice up their baking game.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup black sesame seeds, finely ground for a smooth texture
• 3/4 cup granulated sugar, for just the right sweetness
• 1/2 cup unsalted butter, softened to room temperature for easy mixing
• 2 large farm-fresh eggs, beaten until fluffy
• 1 tsp pure vanilla extract, for a hint of warmth
• 1/2 cup mixed dried fruits (apricots, cranberries, and raisins), chopped for even distribution
• 1 tsp baking powder, to ensure a perfect rise
• 1/4 tsp salt, to balance the flavors
• 1/2 cup whole milk, for moisture

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to incorporate all the sugar.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one prevents the mixture from curdling.
4. In another bowl, whisk together the sifted flour, ground black sesame, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the chopped mixed fruits until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kind of amazing how the black sesame adds a toasty flavor that pairs so well with the chewy, sweet fruits. Serve slices with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Japanese Apple Cinnamon Cake

Alright, you’re in for a treat with this Japanese Apple Cinnamon Cake. It’s the perfect blend of sweet, spiced, and everything nice, making it a hit for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for that sweet touch
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1 1/2 tsp ground cinnamon, for warm spice notes
• 1/2 tsp baking powder, to ensure a fluffy rise
• 1/4 tsp salt, to balance the sweetness
• 2 medium apples, peeled and thinly sliced, for juicy bites
• 1 tbsp powdered sugar, for a delicate dusting

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, whisk together the sifted flour, granulated sugar, cinnamon, baking powder, and salt until well combined.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
4. Fold in the thinly sliced apples gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: Tap the pan lightly on the counter to remove any air bubbles.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 35-minute mark to prevent overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust the top with powdered sugar before serving for a beautiful finish.

Buttery and moist, this cake boasts layers of cinnamon-spiced apples in every bite. Serve it warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Mikan Orange and Yogurt Cake

Delightfully simple yet surprisingly elegant, this Mikan Orange and Yogurt Cake is the perfect blend of tangy and sweet. You’ll love how the citrusy mikan oranges pair with the creamy yogurt for a moist, flavorful treat.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a subtle sweetness
• 1/2 cup plain Greek yogurt, thick and creamy
• 1/4 cup fresh mikan orange juice, vibrant and tangy
• 2 large eggs, farm-fresh and room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking powder, for a gentle rise
• 1/4 tsp salt, to balance the flavors
• Zest of 1 mikan orange, finely grated for a burst of citrus

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt. This ensures even distribution of the leavening agent.
3. In another bowl, beat the eggs and sugar until pale and fluffy, about 3 minutes. Tip: Room temperature eggs incorporate more air for a lighter cake.
4. Mix in the Greek yogurt, melted butter, vanilla extract, mikan orange juice, and zest until well combined. The mixture should be smooth and homogenous.
5. Gradually fold the wet ingredients into the dry ingredients, being careful not to overmix. A few lumps are okay.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Tip: Tap the pan gently on the counter to remove any air bubbles.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and pull away slightly from the pan.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Wonderfully moist with a tender crumb, this cake is a citrus lover’s dream. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Japanese Fruit Cake Recipes offers just that! From fluffy sponge cakes to rich, creamy delights, there’s something for every sweet tooth. We’d love for you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!