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    Helen Dissell

    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...
    Helen Dissell

    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 ...
    Helen Dissell

    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...
    Helen Dissell

    CUPCAKES BY HELEN

    Ingredients 280g self-raising flour 1.25ml baking soda 1.25 ml salt 7.5ml moirs vanilla essence 2 extra-large eggs 280g white sugar 125ml...
    Helen Dissell

    FLOWER PASTE

    This paste is user friendly to humid climates and holds its shape well despite weather conditions when using Sugarartcreations tylose...
    Helen Dissell

    FROSTED ICING

    7 minute frosting or foam frosting This icing is lovely, light and fluffy and can be swirled on top of cupcakes and is like soft...
    Helen Dissell

    GELATINE BALLOONS

    Gelatine Balloons – Tips and Ideas Gelatine Balloons can be done in a similar way for chocolate balloons using well tempered chocolate....
    Helen Dissell

    GLUTEN FREE LEMON AND THYME CAKE

    Ingredients 12 sprigs thyme 2 cups gluten free flour 1 tsp salt zest of two lemons 300 g unsalted butter 1 ½ cups caster sugar( stevia or...
    Helen Dissell

    ITALIAN MERINGUE

    Ingredients 165g white granulated sugar 60ml water 2 egg whites Method Place sugar and water in a pan and bring to boil. Boil rapidly...
    Helen Dissell

    MEXICAN PASTE

    Mexican paste is used for architectural work and making of plaques, ribbons, clothes and many more applications similar. It dries hard...
    Helen Dissell

    PIPING JELLY

    Ingredients ¼ cup lemon juice 1 level tablespoon corn flour ¼ cup water 4 TBS white granulated  sugar Method Place all ingredients in a...
    Helen Dissell

    ROYAL ICING RECIPE

    Royal icing Recipe – Sugarartcreations Pty Ltd  is a mixture of egg white, air and icing sugar, beaten together well. Other ingredients...
    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...
    Helen Dissell

    Spicy Oil Cake Recipe

    The essences can be substituted for any flavouring essence and the spices left out for a simply lovely sponge that keeps and cuts well....
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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.