Here’s my mini-me. She used Tina’s Mother’s Day Bundt Recipe we published last week, but with a mini bundt pan, just her size!
Here, Lucia has fun smashing freeze-dried raspberries for a pink icing:
For the Glaze:
¼ cup freeze-dried raspberries
2 cups powdered sugar
1 tablespoon lemon juice
1 tablespoon milk (this is for color, so you can use nut milk instead, or double up on lemon juice)
Lucia decorates with freeze-dried raspberries and some freshies for extra fun. We love your style, Luca-boom!