Fantastic Flavours for Father's Day!

June 2, 2018

 

 

 

 

 

 

 

 

 

 

I have three wonderful fathers in my life. My husband is the best father to our son that I could ever hope for, and I haven't yet decided what I'm going to bake for him on Sunday 17th June to thank him for all he does. I'll keep you posted!

 

These two recipes are for the other two fathers in my life: my father-in-law and my dad. Throughout his working life, my father-in-law was known as the "Nescafe man"; his hand virtually welded to a cup of coffee from morning until night. My dad barely has a sweet tooth and hardly eats desserts, but anything with raspberries will vanish within seconds!

 

My cappuccino frosting pairs beautifully with coffee cake but will go well with vanilla or chocolate cake and my raspberry frosting pairs with vanilla cake or chocolate cake. Enjoy making them for your families this month!

 

Cappuccino Frosting

Preparation time:  5 minutes

Cooling time:  1 hour

Total time:  1 hour and 5 minutes

Makes:  Enough to cover one 23cm/9in cake or 12 cupcakes

Ingredients:

  • 115g dairy free dark or white chocolate

  • 55g dairy free spread

  • 3 tbsp almond milk

  • 2 tsp instant coffee

  • 175g icing sugar

1)  Put the chocolate, spread, coffee and milk in a bowl over simmering water and stir together until completely melted.

2)  Remove the bowl from the heat and sift in the icing sugar.

3)  Beat the mixture together until smooth.  At this point, it will be delicious but quite runny.

4)  Leave the mixture on the counter top to set, stirring every 10 minutes or so.  It will be an ideal spreading consistency at room temperature but if you would like a stiffer frosting then refrigerate the mixture.

 

 

GlutenFreegan Raspberry Frosting

Preparation time:  5 minutes

Cooling time:  1 hour

Total time:  1 hour and 5 minutes

Makes:  Enough to cover one 23cm/9in cake or 12 cupcakes

 

 

Ingredients:

  • 115g dairy free dark or white chocolate

  • 55g dairy free spread

  • 25g freeze dried raspberry powder

  • 1 tbsp almond milk

  • 2 tbsp lemon juice

  • 150g icing sugar

1)  Put the chocolate, spread and milk and lemon juice in a bowl over simmering water and stir together until completely melted.

2)  Remove the bowl from the heat and sift in the icing sugar and raspberry powder

3)  Beat the mixture together until smooth.  

4)  Leave the mixture on the counter top to cool.

Share on Facebook
Share on Twitter
Please reload

Featured Posts

GlutenFreegan Christmas Pudding Recipe

December 11, 2017

1/1
Please reload

Recent Posts

February 1, 2018

Please reload

Archive