The_Australian_Women_Weekly_Food_Issue_24_2017

AWW FOOD • ISSUE TWENTY FOUR

TOP TIPS
When deciding on how
intense you want the
cake’s colour, bear in
mind some intensity
will be lost during
baking. The colour also
changes on the base
and top of the cooked
cake, giving it an
almost marbled
appearance when
the cake is cut.
If you have a sugar
thermometer, you can
use it for this recipe.

1¾

HOURS

RASPBERRY &

ROSEWATER PINK

VELVET

MARSHMALLOW

CAKE

RECIPE

ON PAGE 52

Baking From The Heart