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.
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)
- 250g butter
- 700g icing sugar
- 200ml prosecco
- 1 tsp rose water
- Sift icing sugar and mix with butter on high until light and fluffy – this will take a few minutes
- 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
- If you want a lighter frosting, add a teaspoon of Wilton’s Whiter than White colouring
- Layer your cake and frost away!