From HERSHEY’S Makes 1 cheesecake Just in time for fall, try out this creamy pumpkin cheesecake recipe featuring HERSHEY’S Mini Chips. Chocolate leaves top this…
From JOANN
Raspberry delights!
YOU’LL NEED
Wilton food-crafting supplies
Rose Icing Color
Performance Pans 10″ x 2″ Square Pan
14.5″ x 20″ Cooling Grid
White Ready-To-Use Decorator Icing — 4.5 lb. Tub
13″ Angled Spatula
Favorite white cake recipe or mix (9 cups batter used)
Knife
Plastic ruler
Cake plate
Fresh raspberries, washed and dried completely
DIRECTIONS
1.Make cake. Prepare batter following recipe directions. Tint light rose. Bake cake and allow to cool completely.
2.Decorate cake. Tint decorator icing light rose. Use spatula and light rose icing to ice cake. Use spatula to make diagonal marks. Cut 1/4″ off ends of cake, and then cut into nine equal squares. Place on cake plate. Top each square with raspberries.
TIP – Tint cake batter a little darker than what you want the final color to be, because as the cake bakes, the color lightens.
Find this recipe and more holiday treats at joann.com
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