Hi
We make lots of white chocolate and raspberry cup cakes and wedding cakes, we just use them straight from the pack as many as you like, no need to rehydrate. Use the same method for your buttercream, it will turn a lovely shade of pink with flecks of raspberry. We also use freeze dried strawberries and blueberries. They are some of our best sellers as the flavours are quite intense and natural tasting. Good luck
Deliciously Decadent
Margaret Fraser
