I have been using the visit to the Grandpoops to take a foray into the Instagram Live feature (@babyfurbabyandhob). When Grandmoo kindly holds Mister Baby, I can make a fool of myself wittering into the camera.
Having quite enjoyed camera wittering, I thought I’d do my first actual video for the blog. Here I am making raspberry butter cream for Grandmoo’s 60th birthday cake.
Gloriously, I didn’t actually have enough hands to film the whisking and piping, but I’m sure you’ll live without.
250g salted butter
800g icing sugar
1 punnet of raspberries
Dash of vanilla extract
Combine with a handheld electric whisk, adding the icing sugar a bit at a time, chill for an hour, and pipe!