Start by rinsing the pickled cherry blossom petals under cold water to remove excess salt. Soak them for 10 minutes, then finely chop the petals and set them aside.

In a large mixing bowl, sift together cake flour, cornstarch, baking powder, baking soda, and salt. Mix in matcha powder and whisk until evenly blended.

Using an electric mixer, beat softened butter and granulated sugar together until fluffy and light in color.

Gradually add eggs one at a time, then add yogurt and cherry blossom syrup, stirring until combined.

Gently fold in the sifted dry ingredients alternating with whole milk.

Preheat oven to 350°F (175°C). Prepare baking pans and divide the batter evenly. Bake for 28-32 minutes.

Dissolve gelatin powder in cold water and let it bloom. Beat cream cheese and butter until smooth, then mix in powdered sugar and cherry blossom honey.

Once the cake layers are cool, layer them with frosting and decorate.

Garnish with cherry blossom petals or edible flowers, then chill before serving.