This is a very simple glaze that can be used to top any cakes before decorating.
Ingredients
- 125g raspberry puree
- 45g caster
- 6g gelatine leaves
Method
- Soak gelatine leaves in cold water for about 5 minutes.
- Squeeze excess water from the soaked gelatine and set aside.
- Boil puree and sugar in a saucepan.
- Add the gelatine leaves and stir to make sure all the gelatine is melted into the puree.
- Cool to room temperature before using to glaze.