These sweet little raspberry tea cakes look as exquisite as they taste! Each little cake is light and moist with bits of raspberries scattered throughout. They are covered in a blanket of glossy pink rose icing adding just a touch of delicate floral flavour. Not to mention, they are the perfect little treat to serve with a cup of tea or for a special occasion. You can make this recipe ahead of time too!
Make your icing.
Cakes will last 2 days before the tops start to sweat.
Freeze cakes in an airtight container for one month.
Don’t have a round 1 inch cookie cutter? Cut into 1 inch squares using a large knife, trimming off the edges of the 8 x 8 cake.
Keywords: Tea Cakes, Petit Fours, Rosewater, Cake, Dessert