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The mimosa cake is a traditional Italian dessert with custard. It is served on March 8th, International Women’s Day, and owes its name to the small cubes of cake which are crumbled on top of the cake to resemble a mimosa flower. The tiny yellow flower has become a symbol of the day.
Of course every good brunch kicks off with a mimosa and this cake incorporates those flavors into a sparkling sweet treat. Tender, orange sponge cake is smothered with silky champagne buttercream. The flavors pair together perfectly!
Also you should ALWAYS put a half ounce of triple sec into your Mimosas and Poinsettias, you’ll see the difference. Read More Drink was good as-is but like everybody on this site does, I tweaked the recipe a little. Instead of champagne I used whisky and instead of OJ I tried ice. Perfecto!!! Read More
For a poinsettia, replace the OJ with cranberry juice! Also you should ALWAYS put a half ounce of triple sec into your Mimosas and Poinsettias, you’ll see the difference. Read More Drink was good as-is but like everybody on this site does, I tweaked the recipe a little. Instead of champagne I used whisky and instead of OJ I tried ice. Perfecto!!!
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