Cherry & rose water icing

Cherry & rose water icing
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  • 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

  1. Bake the frozen cherries and honey for 20 minutes on medium heat in a mid-size pot.
  2. Strain the cherries to keep the juices, then set aside.
  3. Combine the butter, powdered sugar, cherry syrup and rose water in a blender then mix until smooth.
  4. 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.
  5. 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