Recipe courtesy of Fake Bake
Recipe courtesy of Fake Bake
Watch how to make this recipe.
Pulverized Raspberry Cake
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 38
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 16 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 38
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 16 mg
Ingredients
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Directions
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23m
Easy
CLASS
Special equipment:
2 small doilies- Pulverize the raspberries to a fine powder in a food processor. Sift 2 teaspoons of the powder into the ready-made frosting and stir until a pink hue is achieved. Spread the frosting on top of the cake using a small offset spatula. Position two small doilies side-by-side on top of the cake and sift 1 to 2 tablespoons of the raspberry powder over the doilies. Remove the doilies to reveal the design.
