Tangy raspberry sponges filled with raspberry goo, topped with a duo of raspberry & white chocolate buttercream, finished with a raspberry & white chocolate bark? Is that too much raspberry..? NEVER! Sally is back to show you how to make this Crumbs & Doilies classic!
Raspberry Goo
400g Fresh or Frozen Raspberries
225g Caster Sugar
Cupcakes
125g Self Raising Flour
125g Caster Sugar
1/4 tsp Bicarb
30g White Chocolate Chips
125g Soft Butter
2 Eggs
1.5 tbsp Milk
1-2 tbsp Raspberry Goo
Buttercream
285g Softened Unsalted Butter
450g Icing Sugar
130g White Chocolate
Raspberry Goo
Milk to loosen
Chocolate Bark
100g White Chocolate
Handful Freeze Dried Raspberries
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Cupcakes look beautiful. Good job Sally.????❤
Can you do a class on how to crack two eggs at the same time please? ????
I always struggle with filling my piping bag, that tip with the cling-film has just saved me so much frustration ????
I'm just going to do that with all my icing from now on ????????
Anyone else notice Sally is wearing pink and white, just like the cupcake? I wonder if it was a considence… ????
Gorgeous cakes ???? xx
Do we have a tip number for this nozzle 🙂
First video watching on my Birthday ???????? love it!
Is A Hit Sally thank you much appreciated God bless you nd your family nd your team
You'll can put up BTS video of the classes taking place as well. would be enjoyable too.
This recipe brings up summer
Yaaaaay! Sallyyyyyyyyy! ❤❤❤
Love all videos. ????????
Hello, where can I find the American measurements for the recipe?
I've had these from the C&D shop in Soho and they are INCREDIBLE!