Raspberry Toppings FAQ

Frequently Asked Questions about the most epic of toppings: Raspberries.

Q: What's the deal with raspberries? Are they just for shortcake?

A: Ha! You think we're just about shortcakes? Think again, human. We're about elevating your dessert game, one tart, juicy berry at a time.

Q: Can I use fresh, frozen, or canned raspberries for my topping needs?

A: Ah, the age-old debate. Fresh: too much work. Frozen: too bland. Canned: too... well, let's just say "canned" is a strong word. We recommend frozen. Trust us, it's a berry-illiant compromise.

Q: Will raspberries make my tongue turn blue?

A: No, but they might just turn your face red with joy. Seriously, though, raspberries are a natural food, and your tongue will remain its usual shade of pink, thank goodness.

Q: Can I use raspberries in savory dishes, like... like, um... savory cakes?

A: Ah, you're a rebel, aren't you? While we applaud your willingness to think outside the box, we must advise against it. Raspberries are a sweet, sweet thing, best left to their own devices in the dessert world. Don't @ us.