This is a very simple glaze that can be used to top any cakes before decorating.


  • 125g raspberry puree
  • 45g caster
  • 6g gelatine leaves


  1. Soak gelatine leaves in cold water for about 5 minutes.
  2. Squeeze excess water from the soaked gelatine and set aside.
  3. Boil puree and sugar in a saucepan.
  4. Add the gelatine leaves and stir to make sure all the gelatine is melted into the puree.
  5. Cool to room temperature before using to glaze.