Believe me when I say that this freeze dried powder is magical. A big problem for me when using syrup-based flavours is the effect it can have on the final product. Adding liquid to flavour fondant, buttercream or even cake mix requires great caution as the consistency can easily change from a slightly sticky mixture to an over-wet mess. Freeze dried powder adds both colour and flavour with the same effect as adding icing sugar, for example. It blends in and doesn't upset the balance between wet and dry ingredients.
So far, my pack of raspberry freeze dried powder has made a few batches of raspberry marshmallow frosting and filling and a three-layer raspberry checkerboard cake with piped ombré ribbons and roses. I like the look of this little passionfruit pavlova recipe and might use the rest of my raspberry powder to make some, or maybe even buy some passionfruit powder and start experimenting with a new flavour.
|Raspberry marshmallow frosting|
|... with raspberry filling inside|
|Raspberry vanilla cake with piped ombré ribbons and roses|
|Raspberry vanilla checkerboard cake|