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