Zingy fruity cupcakes packing a taste of sunshine and perfect for adorning with your own Pineapple Flowers.
Buttery, Puffety Pastry mini fruit pies (yes I know that’s not a real word….)
Eat them warm, eat them cold, pour with cream, with custard, just don’t eat them all yourself!
1 x Block of Puff Pastry (recipe here)
450g Black Forest Berries, frozen
100g caster sugar
A little milk and caster sugar for glazing.
Biscuit, marshmallow and meringue – all in one go! These sweet treat kebabs are perfect wedding treats with brilliant wow factor – ideal for dipping in a chocolate fountain. This idea came from a Martha Stewart project and of course has the Pink Whisk twist with Raspberry Sherbet Marshmallows.
Marshmallows with a twist – Raspberry Sherbet!
Ingredients:450g caster sugar1 tbsp glucose200ml water
2 large egg whites
150ml raspberry puree (from approx 225g raspberries)
2 x sachet Dr Oetker gelatine powder½ tsp citric acid
To coat:50g icing sugar50g cornflour½ tsp citric acid
Citric acid seems like a strange ingredient but it’s what gives the marshmallows their sherbety kick!
Little White Chocolate and Raspberry Cakes – another perfect little wedding treat – bag them up and tie with ribbon or place them in teeny tiny presentation boxes as cute little favours a little bit different!
These are baked in a silicone flower mould by Pampered Chef Silicone Flower Mould –
As promised here’s an ultimately delicious Macaroon – Raspberry and White Chocolate.
You will need:
1 batch of Macaroons coloured a deep raspberry pink (recipe here)
White Chocolate Buttercream
75g butter, softened
150g icing sugar
50g good quality white chocolate
1 tbsp double cream
300g raspberries (fresh or frozen)
100g caster sugar
2 tbsp water
Make up the white chocolate buttercream.