Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
250g icing sugar 1 ¼ cup water250g sugar60g butter500g milk powder (nespray)155g nestle cream½ teaspoon elachee powder¾ cup ground almonds Slivered tinted almonds greens and red colouring for decors.Red rose petals, silver or gold edible leaves.Pipe rossette if occasional celebration for details.Blings or shimmer effects if necessary.If shaping into cakes increase the quantity.
1.Boil in a medium size pot250g icing sugar1 ¼ cup water250g sugar when boiled add60g butter 2. Blend in food processor500g Nespray milk powder155g nestle cream add to wet mix into pot. 3. Mix all ingredients, reduce heat stirring for a few minutes until mixtures are combined and changed colour.Adds ¾ cup ground almonds ½ teaspoon elachee powder mix well.Remove from stove top, cool and set aside for a few hours.Use a fancy bowl to set.Decorate as desire for presentation. Enjoy❤Shu-Hani❤#sweettreatsmadeeasy
INFO & TIPS
Serve at special occasions
Steps 123 made easy for beginners