prosecco and rose frosting

I recently remade the prosecco strawberry and rose cake from my last post, but without the Lakeland prosecco flavour frosting I thought I’d have a shot at my own, and revamped the recipe a little bit. 

Because the cake was going to be eaten the next day I added fresh strawberries between the sponge layers, and decided to put rose in the frosting to bring the flavour out more.

IMG_0847

The strawberries were brilliant because they were strawberries and strawberries are just brilliant, aren’t they?

I also strayed from the original design’s chocolate, which had some pink drizzle. I just went to town with the sprinkles and added some dried strawberries.

I was less certain on the rose frosting because it can be a bit of a dominant flavour, but the balance came out ok and the result was a very elegant tasting and looking cake. Success!

Prosecco and rose frosting (makes enough for a three layer, 20cm cake)

Ingredients  

  • 250g butter
  • 700g icing sugar
  • 200ml prosecco
  • 1 tsp rose water
  1. Sift icing sugar and mix with butter on high until light and fluffy – this will take a few minutes
  2. Add the rose water and prosecco and mix on low for 1 minute. Add a little more icing sugar if the mixture is too runny
  3. If you want a lighter frosting, add a teaspoon of Wilton’s Whiter than White colouring
  4. Layer your cake and frost away!

 

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