Frosted Herbs and Fruits Decoration

Make these attractive frosted cake decorations to decorate a show-stopper cake. Rosemary fronds, thyme stalks, and star anise are the best herbs to use while walnuts, pecans and blanched almonds are the best nuts. Small pieces of hard fruits can be frosted, such as slithers of pumpkin or quince or fresh hard cranberries. For best results, assemble everything you need before you start frosting, as the syrup needs to be used quickly. If frosting different items make a separate frosting syrup for each. Take care with the hot syrup which can cause burns.

Why not try and decorate our recipe for Vegan and Gluten Free Christmas Cake?

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • FROSTING SYRUP
  • 25g caster sugar
  • 100g granulated sugar
  • 2 tbsp water
  • FRUITS OR NUTS OR HERBS FOR FROSTING
  • 100g pumpkin, quince or cranberry
  • 75g nuts
  • 1 fresh herb bouquet
  • caster sugar for dusting

Frosting Syrup

  1. Measure the caster sugar into a bowl and cover a large chopping board with parchment paper.
  2. Scatter the granulated sugar over the base of a saucepan and sprinkle the water evenly over the sugar.
  3. Put the saucepan over medium heat until bubbles start to appear.
  4. Shake the pan, but do not stir, and leave it to simmer gently until the sugar is fully dissolved.
  5. Remove the pan of clear syrup from the heat.

Frosted Herbs

  1. Carefully slide herb leaves or fronds into the hot syrup.
  2. Turn the herbs in the syrup so that they are fully coated.
  3. Return the pan to the heat and simmer gently for a minute then remove the pan from the heat.
  4. Using tongs, lift up the herbs, one piece at a time, and allow excess syrup to drain off.
  5. Transfer the herbs to the bowl of caster sugar and turn them over so they are well covered in sugar.
  6. Lift the sugared herbs onto the parchment paper and spread out the herb leaves if required.
  7. Scatter a little more sugar over the herbs and leave them to dry.
  8. Store the frosted herbs in an airtight container for up to a week.

Frosted Nuts

  1. Carefully add 75g of nuts to the hot syrup.
  2. Stir the nuts so they are fully coated.
  3. Return the pan to the heat and simmer gently for 3-4 minutes, stirring occasionally.
  4. Using a slotted spoon, lift the nuts out of the saucepan, allowing any excess syrup to drain.
  5. Transfer the nuts to the parchment paper.
  6. Leave the nuts to cool then store in an airtight container for up to a week.

Frosted Fruits

  1. Carefully slide the fruit pieces into the hot syrup.
  2. Gently stir the fruit pieces so they are fully coated.
  3. Return the pan to the heat and simmer gently for 3-4 minutes, stirring occasionally.
  4. Using a slotted spoon lift the fruits out of the pan, allowing any excess syrup to drain off, and put them into the bowl of caster sugar.
  5. Turn the fruits over so they are covered in sugar.
  6. Transfer the fruits to the parchment paper, spreading them out.
  7. Scatter a little more sugar over the fruits and leave them to dry.
  8. Store the frosted fruits in an airtight tin for up to a week.

Equipment

saucepan, large chopping board, parchment paper and mixing bowl

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Ingredients

Change Quantities:
  • FROSTING SYRUP
  • 25g caster sugar
  • 100g granulated sugar
  • 2 tbsp water
  • FRUITS OR NUTS OR HERBS FOR FROSTING
  • 100g pumpkin, quince or cranberry
  • 75g nuts
  • 1 fresh herb bouquet
  • caster sugar for dusting

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