Ingredients : 2 eggs room temperature 20 gr melted butter 60 gr sugar 60 gr cake flour Strawberry jam or any filling Crushed graham crackers Method : 1. Line a round cake pan with parchment paper. 2. In a bowl, beat eggs and sugar with wire whisk. Place the bowl over hot water so as […]Read more..
Ingredients : 75g Good Quality Cocoa Powder 180g Plain Flour 2 tsp Baking Powder 250g Cooked Beetroot (Peeled) 3 Large Free Range Eggs 200ml Sunflower Oil 1 tsp Vanilla Extract 250g Caster Sugar Method : Pre heated the oven to 180°C (fan oven 160°C). Sift together the flour, cocoa powder and baking powder. Stir in […]Read more..
Ingredients : 175g Good Quality Chocolate 40g Good Quality Cocoa Powder 175g Unsalted Butter 3 Free Range Eggs 250g Caster Sugar 75g Plain Flour 50g Walnuts (chopped) Method : Preheat oven to 180 ⁰C (fan oven 160 ⁰C). Grease and fully line a 20 cm square cake tin.. Melt the chocolate and butter together in […]Read more..
Ingredients : 1kg sugar 1 tin evaporated milk 100g salted butter 1 tsp vanilla extract 100ml water Method : 1) Lightly grease a clean baking tin. 2) Place water, sugar and evaporated milk in a heavy based saucepan and heat gently, stirring until the sugar has completely dissolved, watch carefully so it does not catch. […]Read more..
Ingredients : 100g desiccated coconut 100g caster sugar 1tbsp plain flour 1 pinch of salt 1tsp vanilla extract 2 free range egg whites Method : Preheat oven to 180°C (160°C fan oven). Line a clean baking tray with greaseproof paper. Mix together the desiccated coconut, sugar, flour, salt, egg whites and vanilla extract. Spoon or […]Read more..
Ingredients (makes 12) : 200g self raising flour 150g caster sugar 1 tsp baking powder 1 tbsp grated lemon zest 250g raspberries 100g low fat natural yoghurt 3 tbsp vegetable oil 1 tbsp lemon juice 2 egg whites 1/2 tsp lemon extract Method : Preheat the oven to 200°C (Fan oven 180°C) Place cases in […]Read more..
Five must-take steps to boost your home baking business Word is getting around about your amazing creations and customers can’t get enough of your bakes. However, as an ambitious baker, you’re ready to take your business to the next level. If you’re aspiring to boost sales, deliver cakes to the other side of the country, […]Read more..
Chocolate and Baileys Cupcakes Ingredients (makes 6 cupcakes) : 10g Instant Coffee Granules 30ml Warm Water 1 Free Range Egg 60g Unsalted Butter 80g Caster Sugar 10g Cocoa Powder 40g Ground Almonds 75g Self Raising Flour 60g Dark Chocolate 90ml Whole Milk Method : Preheat oven to 180°C (160°C fan oven) and place cupcake cases […]Read more..
Cupcakes with a twist! If you are looking for a unique and different flavor for cakes or cupcakes, than this Lime & Poppyseed recipe is for you. A twist on the classic Orange & Poppyseed, which adds a whole level of flavor, with a lime sugar syrup and fresh lime juice frosting. Hello, zesty zingy amazing-ness! […]Read more..
Sugar and Crumbs launched an innovative, all-natural baking ingredient range to the UK and International baking industry in November 2013. Natural flavoured icing sugar and cocoa powder was developed with the home baker who desires convenience in mind to give them a little help in the kitchen. The products deliver a consistent natural flavour every […]Read more..
Apple Crumble The humble apple crumble has always been a firm family favourite, easy to make and devoured by all. You will need : 6 Granny Smith apples (peeled, cored and chopped into chunks) 250g caster sugar 200g plain flour 120g unsalted butter (room temperature) 1 cinnamon stick Method : Put the apple chunks into a pan, […]Read more..
Breakfast in bed is one of life’s little pleasures. It’s a moment where we can forget all of our usual issues and gripes with the morning, simply enjoying the feeling of having our bodies stretched out and surrounded by comfort whilst at the same time enjoying some culinary comforts too! Breakfast in bed is naturally […]Read more..
You will need : 1lb demerara sugar 1lb black treacle 2.5 tablespoons cider vinegar 4oz butter Method : Put sugar, treacle and vinegar into a large saucepan and stir over a low heat until sugar is completely dissolved. Bring very slowly to boiling point and keep it boiling for 10 minutes, stirring occasionally. Carefully and […]Read more..
Easy to make and taste amazing! You Will Need : 8 Large Washed & Dried Apples 4 tbsp Golden Syrup 400g Caster Sugar 1 tsp Vinegar Method : Put the apples in a large bowl of boiling water (this removes the wax coating). Dry the apples and removes the stalks. Insert a wooden lolly stick […]Read more..
Chocolate & Peanut Butter Cupcakes Makes 12 Cupcakes You will need : 110g (4oz) unsalted butter 110g (4oz) caster sugar 110g (4oz) self-raising flour 1 tsp baking powder 2 large free range eggs 1tsp pure vanilla extract 2tbsp of really good cocoa powder Method : Preheat the oven to 180ºC (160ºC Fan Oven / 350 […]Read more..
You will need : 175g Icing Sugar 75g Caster Sugar 125g Ground Almonds 3 Free Range Egg (Whites Only) Pinch of Salt Buttercream Filling : 75g Quality Butter (Room Temperature) 150g Icing Sugar Method : Preheat the oven to 160°C / Fan oven 140°C / Gas Mark 3. Mix together the icing sugar and ground […]Read more..
Brand Your Business – Starting with a Great Logo… A great business needs a great identity. If you look professional then your clients will believe you are professional and, after all, you are delivering a well designed cake so your brand identity should reflect this. Having a great logo is the first step in establishing this […]Read more..
Paul Bradford is one of the UK’s most prestigious cake designers and behind the Paul Bradford Sugarcraft School. Paul has made cakes for many celebrities and now runs his own sugarcraft school and online cake decorating tutorial business – here’s what Paul had to say…. When was the Paul Bradford Sugarcraft School established and what prompted you […]Read more..
One of our all time favourites, these delicious minty beauties taste amazing and look pretty good too, guaranteed to wow your family and friends… Ingredients : 160g (5.6oz) Self Raising Flour 220g (7.8oz) Caster Sugar 220g (7.8oz) Unsalted Butter (softened) 60g (2.1oz) Good Quality Cocoa 3 Free Range Eggs 1tsp Baking Powder 1tsp Peppermint Extract […]Read more..
Carrot Cake cupcakes are easy to make, lovely and moist, a firm family favourite… but remember cream cheese frosting must be refrigerated. Ingredients (Makes 12 Cupcakes) : 75g (2.6oz) Wholemeal Self Raising Flour 75g (2.6oz) Self Raising Flour 100g (3.5oz) Light Brown Muscovado Sugar 100ml (3.5floz) Sunflower Oil 2 Large Free Range Eggs 125g (4.4oz) […]Read more..
Have a Vintage Christmas with Festive Cupcakes The vintage fashion craze has brought with it a revived love of all things traditional and historical. If we could dive into a 1950s picture perfect kitchen to bake, most of us would. Making cupcakes dates back to the 19th century when there was a shift from the […]Read more..
This recipe is based on Angela Nilsen’s original Christmas cake. It is a deliciously rich, moist fruit cake which everyone will enjoy. Ingredients : 200g (7oz) Unsalted Butter (at room temperature) 200g (7oz) Dark Muscovado Sugar 200g (7oz) Plain Flour 4 Free Range Eggs (beaten) 50g (2oz) Ground Almonds 100ml (3.4floz) Sherry (plus extra for […]Read more..
Rice Krispie Treats, or RKT as sometimes called, is great for modelling with. These Lollipop Mummies are easy to make, look fabulous and taste even better! Ingredients (Makes 6) : 25g (1oz) Unsalted Butter 100g (4oz) Marshmallows 80g (3oz) Rice Krispies 200g (8oz) Good Quality White Chocolate Smarties (or similar for eyes) White Fondant or […]Read more..
Confused about Gum Tragacanth & CMC? Gum Tragacanth & CMC are used for making modelling paste and edible glue, amongst other things. So what’s the difference? Gum Tragacanth is a natural product; the real thing! CMC (Carboxymethyl Cellulose) is a cheaper, synthetic substitute for Gum Tragacanth. You may have also seen the names Sugarcel, Tylo & […]Read more..
Covering Number Cakes With Fondant Prepare your cake by covering it with a thin layer of buttercream – this is called a crumb coat. Roll out your fondant to 4-5mm thick, roll enough to cover the entire cake plus an extra 2-3 inches without stretching. Position fondant over the cake. Smooth fondant over the top […]Read more..
How To Use Tappits… Take your fondant and add some CMC, we recommend using 1tsp of CMC per 250g fondant. Knead together well, wrap in cling film and leave for at least 1 hour. Roll fondant as thin as possible, 1mm is perfect. Cut fondant into strips slightly wider than your tappit. Leave strips to […]Read more..
There are a few things you can do to prevent cases from peeling : Bake in a clean, grease free muffin / cupcake tin. Remove cupcakes from the tin as soon as possible. Never store cupcakes in an airtight container, always use a cardboard box and store at room temperature. Do not under fill your […]Read more..