Cherry & rose water icing
Particularities
- Serves8 Portions
- Prep time30 min
- Cook time20 min
- Timeout30 mins
- FreezingFreezes well
Ingredients
- 1 (600 g) bag of frozen cherries
- 1/2 cup of honey
- 2 round vanilla cakes
- 12 fresh cherries, pitted and sliced in half
- A few white flowers
Icing
- 3/4 cup of unsalted butter, room temperature
- 3 cups of powdered sugar
- 3 tablespoons of cherry syrup
- 1 teaspoon of rose water
Steps
- Bake the frozen cherries and honey for 20 minutes on medium heat in a mid-size pot.
- Strain the cherries to keep the juices, then set aside.
- Combine the butter, powdered sugar, cherry syrup and rose water in a blender then mix until smooth.
- Ice the first cake lightly and add the baked cherries on top then add the second cake atop the first half and ice the whole cake.
- Garnish with flowers and fresh cherries.
Tips & tricks
The leftover cherry juice can be used to make fresh drinks.
Recipe published on August 19, 2018
