Sugar & Crumbs Salted Caramel Natural Icing Sugar -500g

Sugar And Crumbs pride themselves on naturally flavoured icing sugars and cocoa powders. This flavoured Icing sugar can help you on your way to creating indulgent butter creams, chantilly creams, meringues, icing and flavoured royal icing. Recipes Flavoured butter cream Ingredients500g of Sugar And Crumbs flavoured icing sugar250g of unsalted butterTablespoon of milk (skimmed, semi skimmed or full fat). Add more if needed. MethodAll Sugar And Crumbs Icing Sugars are made from quite intense flavours. If you wish you can dilute with plain icing sugar to give more of a “hint” of flavour, this also helps your bag go further! 1. Place butter at room temperature into your mixing bowl (250g) 2. Mix for several minutes until it is light, fluffy and soft.3. Add Sugar And Crumbs flavoured Icing sugar (500g)4. Add a tablespoon of milk. More if needed or for a softer mix5. Mix by hand at first to help reduce an icing cloud.6. Mix for several minutes until light and fluffy.7. Add more milk if you want to make a really soft consistency.8. Add colouring if desired. Vanilla sponge or cupcakes Ingredients110g/4oz margarine, softened at room temperature110g/4oz caster sugar2 large free-range eggs, lightly beaten1 tea spoon vanilla extract110g/4oz self-raising flour1-2 table spoons of warm boiled water Method1. Preheat the oven to 180˚C, 350˚F, Gas 4 and line a 12 hold muffin tin with paper cases.2. Cream the margarine and sugar together in a bowl until pale.3. Beat in the eggs a little at a time and stir in the vanilla extract.4. Fold in the flour using a large metal spoon, adding a tablespoon of warm boiled water, until the mixture is of a dropping consistency.5. Spoon the mixture into the paper cases until they are half full.6. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.7. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.Buttercream – Use Sugar and Crumbs Natural Flavoured Icing sugars, see “Flavoured butter cream” instructions above. Flavoured fudge Ingredients397g can condensed milk150ml milk450g Sugar And Crumbs Icing Sugar flavour of your choice115g butterYou will also need a 16-18cm square tin lined with baking parchment MethodIt takes a little effort so stick closely to the steps, if you’re new to making fudge – once mastered the results are out of this world! 1. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care whilethe mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (link) (approx. 118˚C).3. Remove from the heat and beat the fudge until very thick and starting to set.4. Pour into the prepared tin and leave to cool before cutting into squares. Additions if you wish add chopped nuts or fruit.

Sugar & Crumbs Bakewell Tart - Natural Icing Sugar 500g

Bakewell Tart (Cherry Bakewell)- Natural Icing Sugar 500gSugar And Crumbs pride themselves on naturally flavoured icing sugars and cocoa powders. This flavoured Icing sugar can help you on your way to creating indulgent butter creams, chantilly creams, meringues, icing and flavoured royal icing. Recipes Flavoured butter cream Ingredients500g of Sugar And Crumbs flavoured icing sugar250g of unsalted butter Tablespoon of milk (skimmed, semi skimmed or full fat). Add more if needed. MethodAll Sugar And Crumbs Icing Sugars are made from quite intense flavours. If you wish you can dilute with plain icing sugar to give more of a “hint” of flavour, this also helps your bag go further! 1. Place butter at room temperature into your mixing bowl (250g) 2. Mix for several minutes until it is light, fluffy and soft.3. Add Sugar And Crumbs flavoured Icing sugar (500g)4. Add a tablespoon of milk. More if needed or for a softer mix5. Mix by hand at first to help reduce an icing cloud.6. Mix for several minutes until light and fluffy.7. Add more milk if you want to make a really soft consistency.8. Add colouring if desired. Vanilla sponge or cupcakes Ingredients110g/4oz margarine, softened at room temperature110g/4oz caster sugar2 large free-range eggs, lightly beaten1 tea spoon vanilla extract110g/4oz self-raising flour1-2 table spoons of warm boiled water Method1. Preheat the oven to 180˚C, 350˚F, Gas 4 and line a 12 hold muffin tin with paper cases.2. Cream the margarine and sugar together in a bowl until pale.3. Beat in the eggs a little at a time and stir in the vanilla extract.4. Fold in the flour using a large metal spoon, adding a tablespoon of warm boiled water, until the mixture is of a dropping consistency.5. Spoon the mixture into the paper cases until they are half full.6. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.7. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.Buttercream – Use Sugar and Crumbs Natural Flavoured Icing sugars, see “Flavoured butter cream” instructions above. Flavoured fudge Ingredients397g can condensed milk150ml milk450g Sugar And Crumbs Icing Sugar flavour of your choice115g butterYou will also need a 16-18cm square tin lined with baking parchment MethodIt takes a little effort so stick closely to the steps, if you’re new to making fudge – once mastered the results are out of this world! 1. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care whilethe mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (link) (approx. 118˚C).3. Remove from the heat and beat the fudge until very thick and starting to set.4. Pour into the prepared tin and leave to cool before cutting into squares. Additions if you wish add chopped nuts or fruit.

Sugar & Crumbs Raspberry Ripple - Icing Sugar 500g

Raspberry ripple makes a delightful finishing touch to your cakes, cheesecakes, buttercreams, meringues and more. Sugar And Crumbs pride themselves on naturally flavoured icing sugars and cocoa powders. This flavoured Icing sugar can help you on your way to creating indulgent butter creams, chantilly creams, meringues, icing and flavoured royal icing. Recipes Flavoured butter cream Ingredients500g of Sugar And Crumbs flavoured icing sugar250g of unsalted butter Tablespoon of milk (skimmed, semi skimmed or full fat). Add more if needed. MethodAll Sugar And Crumbs Icing Sugars are made from quite intense flavours. If you wish you can dilute with plain icing sugar to give more of a “hint” of flavour, this also helps your bag go further! 1. Place butter at room temperature into your mixing bowl (250g)2. Mix for several minutes until it is light, fluffy and soft.3. Add Sugar And Crumbs flavoured Icing sugar (500g)4. Add a tablespoon of milk. More if needed or for a softer mix5. Mix by hand at first to help reduce an icing cloud.6. Mix for several minutes until light and fluffy.7. Add more milk if you want to make a really soft consistency.8. Add colouring if desired. Vanilla sponge or cupcakes Ingredients110g/4oz margarine, softened at room temperature110g/4oz caster sugar2 large free-range eggs, lightly beaten1 tea spoon vanilla extract110g/4oz self-raising flour1-2 table spoons of warm boiled water Method1. Preheat the oven to 180˚C, 350˚F, Gas 4 and line a 12 hold muffin tin with paper cases.2. Cream the margarine and sugar together in a bowl until pale.3. Beat in the eggs a little at a time and stir in the vanilla extract.4. Fold in the flour using a large metal spoon, adding a tablespoon of warm boiled water, until the mixture is of a dropping consistency.5. Spoon the mixture into the paper cases until they are half full.6. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.7. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.Buttercream – Use Sugar and Crumbs Natural Flavoured Icing sugars, see “Flavoured butter cream” instructions above. Flavoured fudge Ingredients397g can condensed milk150ml milk450g Sugar And Crumbs Icing Sugar flavour of your choice115g butterYou will also need a 16-18cm square tin lined with baking parchment MethodIt takes a little effort so stick closely to the steps, if you’re new to making fudge – once mastered the results are out of this world! 1. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care whilethe mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (link) (approx. 118˚C).3. Remove from the heat and beat the fudge until very thick and starting to set.4. Pour into the prepared tin and leave to cool before cutting into squares. Additions if you wish add chopped nuts or fruit.  

Sugar & Crumbs Lemon Drizzle Swiss Meringue Buttercream

Whip up some swiss meringue buttercream with this zesty Lemon Drizzle flavour! The brand new Sugar & Crumbs Swiss Meringue Buttercream mixes complement the range of icing sugars perfectly, making it even easier to perfect consistent and flavoursome results in your baking. This first to market multimix can be used for a variety of recipes, whether it's making mousse, meringue, buttercream, pavlova, shortbread, macarons, royal icing, and more. The mix comes in 500g bag and is white in colour, enabling you to colour it yourself to match your design theme using gel and dust colours. Recipe (Using Butter):250g Flavoured Whipping It Up! Mixture135ml Room Temperature Water250g Softened Unsalted Butter (or salted if you prefer it to be less sweet). Method: Place 250g room temperature butter into the mixer. Using a beater, beat until light and fluffy, about 6 minutes. Add 250g of Whipping it Up Flavoured Powder. Chop in until everything is combined. Start to beat on medium speed. Add 135ml of tepid water, slowly until combined. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl. Recipe (Stork - Dairy-Free):250g Flavoured Whipping It Up! Mixture125g Stork20ml Water (may need a few more drops depending on mixture) Method: Place 250g stork into the mixer. Using a beater, beat until light and fluffy, about 2-3 minutes. Add 250g of Whipping it Up Flavoured Powder. Chop in until everything is combined. Now start to beat on medium speed. Add 10-20 ml of tepid water, slowly until combined. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl. For the following spreads or margarine, do NOT add water as the oil in the mixture will cause the product to separate. Pure Olive Pure Sunflower Flora Delamere Dairy Goats Butter Recipe:500g Flavoured Whipping It Up! Mixture125g Pure Olive Spread/Pure Sunflower Spread/Flora/Delamere Dairy Goats Butter Method: Place 125g spread into the mixer. Using a beater, beat until light and fluffy, about 2-3 minutes. Add 500g Whipping It Up Flavoured Powder. Chop in until all combined. Start to beat on medium speed. Turn the mixer up to full speed until mixture comes away from inside of the bowl.

Sugar & Crumbs Salted Caramel Swiss Meringue Buttercream

Whip up some swiss meringue buttercream with this tasty Salted Caramel flavour! The brand new Sugar & Crumbs Swiss Meringue Buttercream mixes complement the range of icing sugars perfectly, making it even easier to perfect consistent and flavoursome results in your baking. This first to market multimix can be used for a variety of recipes, whether it's making mousse, meringue, buttercream, pavlova, shortbread, macarons, royal icing, and more. The mix comes in 500g bag and is white in colour, enabling you to colour it yourself to match your design theme using gel and dust colours. Recipe (Using Butter):250g Flavoured Whipping It Up! Mixture135ml Room Temperature Water250g Softened Unsalted Butter (or salted if you prefer it to be less sweet). Method: Place 250g room temperature butter into the mixer. Using a beater, beat until light and fluffy, about 6 minutes. Add 250g of Whipping it Up Flavoured Powder. Chop in until everything is combined. Start to beat on medium speed. Add 135ml of tepid water, slowly until combined. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl. Recipe (Stork - Dairy-Free):250g Flavoured Whipping It Up! Mixture125g Stork20ml Water (may need a few more drops depending on mixture) Method: Place 250g stork into the mixer. Using a beater, beat until light and fluffy, about 2-3 minutes. Add 250g of Whipping it Up Flavoured Powder. Chop in until everything is combined. Now start to beat on medium speed. Add 10-20 ml of tepid water, slowly until combined. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl. For the following spreads or margarine, do NOT add water as the oil in the mixture will cause the product to separate. Pure Olive Pure Sunflower Flora Delamere Dairy Goats Butter Recipe:500g Flavoured Whipping It Up! Mixture125g Pure Olive Spread/Pure Sunflower Spread/Flora/Delamere Dairy Goats Butter Method: Place 125g spread into the mixer. Using a beater, beat until light and fluffy, about 2-3 minutes. Add 500g Whipping It Up Flavoured Powder. Chop in until all combined. Start to beat on medium speed. Turn the mixer up to full speed until mixture comes away from inside of the bowl.

Sugar & Crumbs Rasberry Ripple Swiss Meringue Buttercream

Whip up some swiss meringue buttercream with this classic Raspberry Ripple flavour! The brand new Sugar & Crumbs Swiss Meringue Buttercream mixes complement the range of icing sugars perfectly, making it even easier to perfect consistent and flavoursome results in your baking. This first to market multimix can be used for a variety of recipes, whether it's making mousse, meringue, buttercream, pavlova, shortbread, macarons, royal icing, and more. The mix comes in 500g bag and is white in colour, enabling you to colour it yourself to match your design theme using gel and dust colours. Recipe (Using Butter):250g Flavoured Whipping It Up! Mixture135ml Room Temperature Water250g Softened Unsalted Butter (or salted if you prefer it to be less sweet). Method: Place 250g room temperature butter into the mixer. Using a beater, beat until light and fluffy, about 6 minutes. Add 250g of Whipping it Up Flavoured Powder. Chop in until everything is combined. Start to beat on medium speed. Add 135ml of tepid water, slowly until combined. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl. Recipe (Stork - Dairy-Free):250g Flavoured Whipping It Up! Mixture125g Stork20ml Water (may need a few more drops depending on mixture) Method: Place 250g stork into the mixer. Using a beater, beat until light and fluffy, about 2-3 minutes. Add 250g of Whipping it Up Flavoured Powder. Chop in until everything is combined. Now start to beat on medium speed. Add 10-20 ml of tepid water, slowly until combined. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl. For the following spreads or margarine, do NOT add water as the oil in the mixture will cause the product to separate. Pure Olive Pure Sunflower Flora Delamere Dairy Goats Butter Recipe:500g Flavoured Whipping It Up! Mixture125g Pure Olive Spread/Pure Sunflower Spread/Flora/Delamere Dairy Goats Butter Method: Place 125g spread into the mixer. Using a beater, beat until light and fluffy, about 2-3 minutes. Add 500g Whipping It Up Flavoured Powder. Chop in until all combined. Start to beat on medium speed. Turn the mixer up to full speed until mixture comes away from inside of the bowl.

Sugar & Crumbs Coconut Swiss Meringue Buttercream -500g

This first to market multimix is a complement to our range of natural flavoured icing sugars, which is perfect to make natural flavoured SMBC.  But it can make so much more.  The addition of pasteurised free range egg white means you no longer have to waste egg yolks or have to make something else to use them up.  The product's flexibility enables you to make a variety of recipes to create shortbread biscuits, meringues, pavlovas, mousse, fluff, macarons, royal icing, and more.  We are constantly working on more delicious recipes for you to incorporate this into your bakes. The product comes in 500g bag and is white in colour, enabling you to colour it yourself to match your design theme using gel and dust colours. As with our natural flavoured icing sugar, you can achieve a consistent flavour to your creations with this product, leaving your taste buds craving for more. Key Benefits: Natural flavouring, makes our Multimix free from nuts, dairy, lactose and gluten. Furthermore, achieving a consistent flavour every time. Also suitable for vegetarians, kosha and halal diets.

Sugar & Crumbs Velvet Vanilla Swiss Meringue Buttercream

Whip up some swiss meringue buttercream with this classic Velvet Vanilla flavour! The brand new Sugar & Crumbs Swiss Meringue Buttercream mixes complement the range of icing sugars perfectly, making it even easier to perfect consistent and flavoursome results in your baking. This first to market multimix can be used for a variety of recipes, whether it's making mousse, meringue, buttercream, pavlova, shortbread, macarons, royal icing, and more. The mix comes in 500g bag/70g and is white in colour, enabling you to colour it yourself to match your design theme using gel and dust colours. Recipe (Using Butter):250g Flavoured Whipping It Up! Mixture135ml Room Temperature Water250g Softened Unsalted Butter (or salted if you prefer it to be less sweet). Method: Place 250g room temperature butter into the mixer. Using a beater, beat until light and fluffy, about 6 minutes. Add 250g of Whipping it Up Flavoured Powder. Chop in until everything is combined. Start to beat on medium speed. Add 135ml of tepid water, slowly until combined. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl. Recipe (Stork - Dairy-Free):250g Flavoured Whipping It Up! Mixture125g Stork20ml Water (may need a few more drops depending on mixture) Method: Place 250g stork into the mixer. Using a beater, beat until light and fluffy, about 2-3 minutes. Add 250g of Whipping it Up Flavoured Powder. Chop in until everything is combined. Now start to beat on medium speed. Add 10-20 ml of tepid water, slowly until combined. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl. For the following spreads or margarine, do NOT add water as the oil in the mixture will cause the product to separate. Pure Olive Pure Sunflower Flora Delamere Dairy Goats Butter Recipe:500g Flavoured Whipping It Up! Mixture125g Pure Olive Spread/Pure Sunflower Spread/Flora/Delamere Dairy Goats Butter Method: Place 125g spread into the mixer. Using a beater, beat until light and fluffy, about 2-3 minutes. Add 500g Whipping It Up Flavoured Powder. Chop in until all combined. Start to beat on medium speed. Turn the mixer up to full speed until mixture comes away from inside of the bowl.