• Helen Dissell

SORBET OR SUGAR STOCK SYRUP

Place  250mg sugar, 60ml liquid glucose and  215ml water in a clean pan and boil for three minutes. Dispense into a heat resistant Tupperware container and keep in fridge. 


Uses

Chocolate paste, biscuits, deserts, sorbets,sauces,cake glaze.  

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BOILED FRUIT CAKE

Ingredients 6 cups fruit cake mix  or2 cups currents, 2 cups raisins, 2 cups sultanas 2 cups dates 2 cups dark brown sugar 400g butter 5 eggs ¾ cup brandy 125g mixed peal 4 cups flour 2tsp bicarb of s

CARAMEL MUD CAKE

Ingredients 200g of butter, chopped 200g of couveture  white choc callets 1 cup of soft  brown sugar, firmly packed 180ml of  boiling  water 2 tbsp of golden syrup 2 tsp of caramel essence 2 x l

CHOCOLATE CAKE

Tip: This cake improves taste after 24 hours and freezes well. Ingredients 1 ¾ cups plain flour 1 ½ cups sugar 3 tsp baking powder Mix all of the above together ½ cup cocoa ¾ cup hot water 3 egg yolks

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© 2019 by SUGARARTCREATIONS. All photographs of cakes and cake decorations shown on this site are hand made and edible, they are all original designs and unique styles from Sugarartcreations and demonstrate the standards produced in our cake decorating classes and workshops. All Sugarartcreations Images on this website are copyright protected.