A really would love to try this icing:
ICING
- 100g
raspberries, plus 16 halved , to decorate
- 300-325g
icing sugar, sieved
In a bowl use a fork to crash 100g of raspberries then press
through a sieve into another bowl, discard the seeds.
Gradually whisk in the icing sugar until the mixture is smooth and thick ( might need more or led sugar depending on the juiciness of the raspberries)
Spread on top of the buns | cake and decorate with pistachios
and the remaining raspberries. Wait until the icing is set and enjoy!
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