I recently saw this beautiful cake on display at a Red Ribbon bakeshop.
I may have mentioned a few times in some of my previous posts that I love the color purple, so I had to stop to get a picture of this lovely cake when I saw it. I just loved the beautiful colors.
I now wish I had bought it though so I could write about what it tasted like. But I'm sure it was good!
However, I did a bit of searching on the internet to know more about this cake and found this blogpost from trixiereyna.com. Below is a direct quote from the article about this cake called "Ube Bloom"
This new Red Ribbon creation is made of soft and moist ube chiffon cake and has real ube halaya filling. It is coated with white frosting and partially covered with ube crumble on the side for added ube goodness, then embellished with ube glaze and blooming flower.
Ube (pronounced oo-beh) or purple yam, if you're not familiar, is a root vegetable and is native to Southeast Asia and some surrounding countries as well. Its botanical name is Dioscorea alata. They are often confused with the okinawan sweet potato or taro root.
Here's a photo to help you identify ube from other sweet potato variety. This photo was from Freida's Ultimate Purple Sweet Potato Guide.
Writing this post made me really want to try this ube bloom. I just might head over to Red Ribbon to try this cake soon!
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