Email- sugarruffles@yahoo.co.uk

Saturday, 28 July 2012

Red Rose Wedding Cupcake Tower


A Wedding cupcake tower for the wedding of Kirsten & Chris at Clarence House hotel.

60 chocolate cupcakes with dark chocolate ganache filling and vanilla bean buttercream icing topped with handmade red sugar roses and personalised picks with the couples initials K&C. 60 vanilla bean cupcakes with vanilla bean buttercream icing topped with silver and pearls sprinkles and personalised K&C picks.





The Top tier cutting cake featured the couples wedding crest with the initials K & C intertwined in the shape of a heart. Vanilla bean sponge with vanilla bean syrup layered with vanilla bean buttercream and raspberry conserve with handmade red sugar roses.

 Congratulations Kirsten and Chris!

Thursday, 26 July 2012

Featured in Wedding Cakes- A Design Source Magazine


Six of my wedding cakes have been featured in the latest issue of Wedding Cakes- A Design Source Magazine!

Featured in the 'Lace' section of Wedding Cakes- A Design Source Magazine


Featured in the 'Couture' section of Wedding Cakes- A Design Source Magazine


Featured in the 'Ruffles' and 'vintage' sections of Wedding Cakes- A Design Source Magazine

Friday, 20 July 2012

(Book Review) The Cookie Dough Lover's Cookbook


The Cookie Dough Lover's Cookbook by Lindsay Landis has every recipe you could possibly imagine using cookie dough. The book is divided into 7 chapters. The first chapter has the recipes for all the cookie dough flavours that are used in the recipes throughout the book including vegan/dairy-free and gluten-free cookie dough.

The first one I tried was the basic eggless chocolate chip cookie dough which was really quick and easy to make. I used this dough to make chocolate chip cookie dough truffles. So delicious! There are so many recipes I can't wait to try in this book.

The other chapters include

  • Candy, Cookies and Brownies, 
  • Cakes, Custards and Pies 
  • Frozen Treats
  • Indulgent Breakfasts 
  • Fun Snacks and Party Fare.

I love the look of the sugar cookie dough lollipops and the brown sugar cookie dough layer cake.

Friday, 13 July 2012

Summer Reads

This year I am taking part in the idealo holiday reads club. Thank you to idealo for purchasing the following books that make up my ideal holiday reading list. Reviews will be coming soon...



Thursday, 12 July 2012

Blue Hydrangea Wedding Cake

Wedding cake with frilly petals and lace detail, topped with roses and blue hydrangea flowers. 

Sunday, 8 July 2012

Christening Cake and Cake Pops

A 2-tier Christening cake with pink ombre ruffles and pink flowers with pearl centres. 
Topped with a pink and white rocking horse with pearl details.

 The cake was surrounded by white chocolate cake pops decorated with matching pink flowers with pearl centres. 


Wednesday, 4 July 2012

Banana and Cinnamon Muffins with Strawberries & Cream Cheese Drizzle


Banana and Cinnamon Muffins with Strawberries & Cream Cheese Drizzle


Makes 12 muffins
Ingredients 
For the muffins:
  • 225g self-raising flour, sieved
  • 100g light brown sugar
  • 1 ½ tsp ground cinnamon
  • 1 teaspoon baking powder
  • 1 ripe banana, mashed
  • 125ml almond milk
  • 2 eggs, beaten
  • 50g/2oz butter, melted
  • 6 sliced strawberries
For the cream cheese drizzle:
  • 50g cream cheese
  • 50g butter, at room temperature
  • 50g Icing sugar sugar
  • 1/4 teaspoon vanilla
  • 3 tablespoons almond milk


To make the muffins

Preheat the oven to 160°C. Line a muffin tin with paper muffin cases. Combine the flour, sugar, cinnamon and baking powder in a large bowl. In a separate bowl, mix the banana, butter, milk and eggs together until smooth. Pour the wet mixture into the dry mixture and mix together until completely smooth. Spoon into the muffin cases and top with slices of strawberries. Bake for 15 minutes. Let the muffins cool on a cooling rack and then drizzle with the cream cheese icing.

To make the cream cheese drizzle
Whisk together the cream cheese, butter, icing sugar, vanilla, and Unsweetened Almond Breeze almond milk. The icing should be thin enough to drizzle. 



Serve with strawberries for a delicious breakfast treat!

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