Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
Fresh raspberry icing
A bright, beautiful and naturally-coloured icing tickled pink with fresh raspberries. Perfect as a finishing touch on cakes, cupcakes, tray bakes and more!

Fresh raspberry icing

Ingredients

80g butter, softened 
160g icing sugar, sifted 
30g fresh raspberries, mashed with a fork
1-2 tsp lemon juice, to taste

Directions

Cream the butter with an electric mixer for 1 minute until pale and creamy. If your butter is too cold or firm to whip, then microwave it in 10-seconds bursts until softened.

Mix in the icing sugar until well combined, followed by the raspberries and lemon juice. Mix well to from a beautiful pink icing.

Generously spread the icing on top of loaf cakes or tray bakes, or spoon it into a piping bag for more intricate decorations.

 

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. For a vegan-friendly icing, swap out the butter for a plant-based alternative.

Let’s whip up something delicious…

Ingredients

80g butter, softened 
160g icing sugar, sifted 
30g fresh raspberries, mashed with a fork
1-2 tsp lemon juice, to taste

Directions

Cream the butter with an electric mixer for 1 minute until pale and creamy. If your butter is too cold or firm to whip, then microwave it in 10-seconds bursts until softened.

Mix in the icing sugar until well combined, followed by the raspberries and lemon juice. Mix well to from a beautiful pink icing.

Generously spread the icing on top of loaf cakes or tray bakes, or spoon it into a piping bag for more intricate decorations.

 

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. For a vegan-friendly icing, swap out the butter for a plant-based alternative.

Let’s whip up something delicious…

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum