Double Chocolate Brownies



brownie-cakes-sugarbliss-ca55g unsalted butter
110g dark chocolate, chopped
2 large eggs
150g brown sugar
85g granulated sugar
1tsp vanilla extract
125g plain flour
½ tsp baking powder
¼ tsp salt
85g dark or milk chocolate chips




Preheat the oven to 180C/ fan 160C/gas 4

Grease a twelve hole square brownie pan or a non- stick brownie pan with butter.

In a large saucepan, melt the butter and chopped chocolate over a low heat until smooth.

Remove from heat and stir in the eggs, sugars, and vanilla extract.

Sift the flour, baking powder and salt then fold in to the mixture using a spatula.

Allow the mixture to cool to room temperature before adding the chocolate chips.

Transfer the mixture to the brownie pan and bake for 25-30 minutes, or insert a skewer in to the centre of the brownies, remove the skewer if it’s clean the brownies are done.

Cool the brownies in the pan before transferring to a wire rack.


Products Used









All The Products are available in our Sugarbliss Cake Decorating Company.


Loving Everything to do With Baking!

Giant Cup Cake

Using our jumbo cupcake baking tin available in our Sugarbliss Cake Decorating Shop, Knowle, Solihull.



For the giant cupcake:

275g unsalted butter, softened
275g golden caster sugar
6 large eggs, beaten
400g self-raising flour
80g plain flour
60g cocoa powder
75ml milk


For the chocolate buttercream:

200g unsalted butter, softened
300g icing sugar
100g melted milk chocolate


For the vanilla buttercream:

200g unsalted butter, softened
300g icing sugar
30ml milk
1tbsp vanilla extract


To decorate:

2 packs of white chocolate fingers
Sugarpaste in pink, white and blue




Preheat the oven to 170oc / gas mark 3. Brush the two halves of your jumbo cupcake tin with oil and dust with flour.


In a large mixing bowl , beat the butter and sugar together until creamy. Gradually beat in the eggs a little at a time, beating well after each addition. Sieve in the self-raising and plain flours and cocoa powder. Pour in the milk and stir until combined.


Spoon the mixture into the tin, filling each half about three-quarters full and hollowing out the centres a little as both cakes will rise quite a lot. Bake for 1 hour 30 minutes or until a skewer pushed into the centre of each cake comes out clean.


Cool in the tin for about 15 minutes before turning the cakes out onto a wire rack to cool completely.


To make the vanilla buttercream, add the butter to a mixer and beat until soft, gradually add in the rest of the ingredients until you have a smooth consistency. Repeat for the chocolate buttercream.


When the cake is cool trim the tops of the two cakes level and spread the base with some of the chocolate buttercream. Sandwich the cakes together.


Using a Palette Knife spread the bottom part with the vanilla buttercream and cover with the white chocolate fingers.


Place the remaining chocolate buttercream in a piping bag and using the star shaped nozzle pipe the top part of the giant cupcake with the buttercream.


Roll out each of the coloured blocks of Sugarpaste and using the Fondant Cutters cut out the desired number of decorations and stick them to the chocolate buttercream.


Products used


Sweetly Does It Non-Stick Jumbo Cupcake Baking Tin
Home Made Traditional Stoneware 26.5cm Mixing Bowl
Kitchen Craft Stainless Steel 25cm Round Sieve
Kitchen Craft Beech Wood 35cm Spoon
Sweetly Does It Stainless Steel Cake Tester
Kitchen Craft Chrome Plated Oblong Cake Cooling Tray
Sweetly Does It Stainless Steel Palette Knife
Sweetly Does It Six Piece Cake Decorating Kit
Sweetly Does It Set of 4 Flower Fondant Plunger Cutters
Loving Every Thing To Do With Cakes!
Sugarbliss Cake Decorating Company

Sugarbliss Cake Decorating Online Shop

We are very excited here at Sugarbliss to be able to announce the much anticipated launch date of our new online Sugarbliss Cake Decorating Shop. Our online cake decorating shop will be available for all to visit on 20th May 2013. You will be able find and order everything you need for cake decorating and cake baking as well as, being able to order wedding cakes, celebration cakes, gift vouchers, book on to our popular cake decorating classes, hire cake tins of all shapes and sizes and much more!


Sugarbliss Cake Decorating Shop specialises in edible and non edible cake decorations and cake decorating supplies including cake boards, cake boxes, cake decorating equipment, baking tins, ingredients and cake toppers.
Sugarbliss’s much-loved cake decorating shop in Knowle, Solihull, will be soon adding its cake decorating online shop to offer you even more products and choices than ever before.


  • Brand new, bigger and better shop floor
  • Even more products in our ever-expanding range
  • New online cake decorating shop
  • All our vast range of cake decorating products on display
  • Open Monday to Saturday


Sugarbliss’s Cake Decorating shop is packed with everything to do with cake decorating, sugarcraft and cookery including books, magazines, tins, icings, colours, decorations, tools & equipment and much more. Our friendly and knowledgeable staff will be able to advise you on any products you may need and are happy to answer your questions and offer guidance.


Reserve and collect

Whilst we endeavour to have all items in stock, if you are making a special journey to purchase a specific item from our Solihull, Knowle shop, we recommend that you get in touch first so that we can reserve it for you.


Tin and stand hire


We also offer a collection hire service on the following items:


  • A variety of shaped cake tins, including a full range of numbers: £2.50 for 1 day hire, we also require a £10 deposit
  • 2 tier cake stand: £12 for 4–5 day hire, we also require a £70 deposit
  • 3 tier cake stand: £15 for 4–5 day hire, we also require a £70 deposit
  • 4 tier cake stand: £20 for 4–5 day hire, we also require a £70 deposit
  • 6 tier mini cake stand: £30 for 4–5 day hire, we also require a £70 deposit
  • Round and square base stands: £15 for 4–5 day hire, we also require a £40 deposit
  • Cake knives: £15 for a 4–5 day hire, we also require a £70 deposit


Please contact us to check availability or to arrange hire.


How to find us

Ssugarbliss’s Cake Decorating shop is only 5 minutes from M42 Junction 5 Solihull and 10 minutes from Solihull Touchwood Shopping Centre.


Our address is Sugarbliss Cake & Cake Decorating Company, 1707 High Street, Knowle, Solihull, West Midlands, B93 0LN. Tel : 01564 774 223.


Loving Everything To Do With Cakes!

Sugarbliss Cake Craft Company

Just to let you all know our Christmas and New Year Opening Times for all those last minute cake decorations and cake decorating gifts!


24th December 10am-3pm, 25th, 26th, 27th & 28th December Closed, 29th & 30th December 10am-3pm, 31st December Closed, 1st-3rd Closed, 4th January 2013 Open As Usual.


Don’t forget on 28th January 2013 our on line shop will be up and running for you to browse our vast range of cake decorations and cake decorating equipment. You will be able to order online and either collect from our craft shop in Knowle, Solihull or have your items delivered to you directly.


Our online shop offers a complete range of cake decorations and cake decorating equipment from decorating tools, icing, cutters, food colours, boxes, ribbons, ingredients, bakeware, moulds and cake decorations.  In fact, everything for the cake decorator from beginner to professional to make their very own delicious cakes every time and at great prices!


Wishing You All A Very Merry Christmas & Happy New Year From All Of Us At Sugarbliss Cake Craft Company.


Loving Everything To Do With Cakes!

Christmas Cake Decorations

We had great fun last Monday night when we were asked to give a talk and a cake decorating demonstration to St Philip’s and St James’ Ladies Fellowship of knowle, Solihull. During our demonstration, we were able to show and give tips to our captive audience about rolling sugar paste icing. We then went on to create a Christmas teddy bear, a Christmas Tree, using star cutters and a rose. All was enjoyed, especially when it came to refreshments, where one of our delicious celebration cakes quickly became the focus of everyone’s attention!


We offer a large selection of edible and non edible Christmas-cake decorations. From traditional Christmas trees, holly and mottos to Santa and snowmen cake toppers. Our edible Christmas sugar cake decorations are the perfect way to finish off small cakes, cupcakes or cookies. We also have Christmas cake tins, moulds, cake boards, cake boxes, Christmas gift sets, edible glitters, Christmas ribbon and ingredients.


 Loving Everything To do With Cakes!

Christmas Cake Decorations

With the wedding season finally slowing down and with only a hand full of Christmas wedding cakes left to create, we are turning our attention to our Christmas cake orders and the many new, fabulous cake decorations and cake decorating equipment which have just arrived at our Sugarbliss Cake Craft shop.


Christmas Shopping

We are very excited about the newly arrived range of cake decorating and bakeware equipment from Kitchen Craft. Focusing on the ongoing passion for cake making and decorating, Kitchen Craft’s very own sugarcraft collection, ‘Sweetly Does It’, has been extended, adding to the selection of cake cases, wraps, boards, stands, piping bags, nozzle sets and other cake making accessories. This range, together with a vast assortment of bakeware and other related items from Kitchen Craft, provide all the essentials for baking and cake decorating, from start to finish.


We particularly like the macaroon baking set by the ‘Sweetly Does It’ range. It comes complete with a sixty-four page recipe book and “How to” guide to give you plenty of inspiration. The perfect gift for any keen baker, this trendy gift set comprises of a silicone spatula, a stainless steel icing nozzle, a palette knife and whisk, a nylon icing bag and a silicone forty hole macaroon baking mat.


If you are looking at cake equipment we are sure you will be able to find exactly what you want! With Cupcakes still so popular, we have several cupcake decorating sets to get you going and a twenty four cupcake courier which is an easy and convenient way to transport your cupcakes safely to their destination. We also have a selection of children’s baking sets, cutters and decorations for them to create their very own cake master piece!


We also have beautiful range of cake decorating books to teach and inspire which are always popular for beginners and experienced cake decorators.


Christmas Decorations

We have a wonderful choice of edible and non edible Christmas cake decorations to complete your Christmas cakes or Christmas cupcakes, and a great range of glitter dusts, in all colours, bright and pastel shades, to add a sparkling finish to your Christmas cake decorations.Visit Sugarbliss Cake Craft Company and have a look at the many great ideas for anyone who is keen on cake decorating or place an order for one of our stunning Christmas cakes to celebrate your Christmas in style! 


Monday to Friday 9.30am-5.30pm, Saturday 9.30am-5pm & Christmas Late Night Shopping Wednesday till 6pm


Sugarbliss Cake Craft Company specialises in cake decorations and cake decorating supplies including cake boards, cake boxes, cake decorating equipment, baking tins, ingredients and cake toppers and everything you might need for decorating cakes.

A Passion For Cake Making And Decorating

Cake Decorating Supplies

Cake Decorating is can be extremely rewarding and a very creative activity. There is plenty of information, tools, ingredients and cake decorations for cake decorators to consider, which can sometimes make it a little bit difficult for the beginner to know where to start.


As a leading Wedding & Celebration Cake Designers and suppliers in cake decorations, Sugarbliss Cake & Craft Company has everything you might need for all your cake decorating projects. We have a fantastic range of cake equipment for the beginner and the professional such as, Cake Tins which can also be hired, Cake Boards, Boxes and Cake Decorating Equipment to essential Ingredients and stunning cake decorations. We have plenty of fabulous ideas for cake decorators to use, useful information and some practical and inspirational advice and tips to give, as well as, our very popular cake decorating classes.


If  you are going to be decorating a cake for a children’s birthday party, a christening or a wedding celebration, our ever-expanding range of Cake Decorations will help you create the perfect centrepiece for your special occasion.


Our extensive range of edible, resin or claydough cake decorations and toppers caters for many interests, from Animals, Halloween and christmas cake decorations to gardening, fishing, golf and football cake decorations.


Cake decorating is also made easier with our edible Sugar Decorations, Plaques, Flowers, Leaves and Edible Gems. Or you can add some of our sparkling Gems & Diamante selection of decorations, which includes heart, butterflies, flower sprays, letters and numbers.


We have an extensive range of Glitters & Sprinkles, including flakes, sequins, dust, sprays and sugar crystals, which are completely safe, easy to use and a fantastic way to decorate any cake or cupcake. At Sugarbliss Cake Craft we also supply a great range of Cake Candles & Holders, Sparkling Numbers & Letters and Mottoes Numerals to enhance your perfect  celebration cake.


Even if you’re not exactly sure what you want, we are confident that our one-stop cake decoration shop will give you plenty of ideas and our expert staff will be able to give you great advice. So why not just pop in to our Cake Craft Shop and have a browse and see what takes your cake decorating fancy!


Loving Everything To Do With Cakes!


Open 9.30am-5.30pm Monday – Friday & Saturday 9.30pm-5pm


Sugarbliss Cake & Craft Company. 1707 High Street Knowle, Solihull, West Miglands, B93 0NL. Tel: 01564 774 223

New Products At Sugarbliss Cake Craft

The last few weeks have been really hectic with wedding cakes to design, make and deliver, sugar models and sugar flowers to create and celebration cakes of all shapes and designs to complete.

However, it is always exciting to find the time to review new products which have recently arrived in our Sugarbliss Cake Craft & Cake Decorations shop. We have just had arrived our first supply of the absolutely fantastic Beau Product Flavours and extracts. There are a whole range of delightful flavours to make your cakes taste superb every time from candy floss to madagascas vanilla extract.

The flavours are engineered from building blocks of small units of flavours or extracts that are carefully put together to form a specific profile. By combining these buidling blocks, the flavours are adjusted in different directions. For example, ripe, flowery or fresh to produce a unique finished flavour profile.

One of the most common challenges when making flavours, especially those based on citrus, is heat stability. These flavours therefore have been developed for a bake safe consistent flavour.


  • Craft Bakery
  • Yoghurts and Frozen Desserts
  • Ice Cream and sorbets
  • Soft Centered Confectionary
  • Icing
  • Gateaux Creams
  • Jellies
  • Fondants
  • Patisseries
  • Gelato
    • Mint Flavours
    • Citrus Flavours
    • Berry Flavours
    • Apple Flavours
    • Vanilla Flavours
    • Fruit Flavours
    • Speciality Flavours
    Many of the flavourings  available are certified for use in Halal and Kosher. All flavourings come in concentrated form and should be used sparingly until you reach your required taste. If there is a flavour you would like to see in our range please do not hesitate to contact us.


Royal Icing

We are often asked how to make royal icing and the difference between royal icing and sugar paste. Royal icing can be used for icing cakes and for decorations such as run outs and extensions. Royal icing can also be used for piping purposes and out of all icings is the most versatile. However, plenty of practice is recommended in order to master the technique.

How To make Royal Icing

It is vital to make royal icing correctly and to the right consistency in order to obtain a good smooth finish on your cakes.  There are a few things you should consider before you start.

Fresh egg whites are generally not used as much today.  Pure dried albumen or a substitute such as Meri white are more often used these days.

Pure albumen powder makes a stronger icing and is more suitable for run-out sugar work, extension work and fine piping. Adding glycerine will soften the icing and can be used for other uses. Adding meri white creates a softer and slightly whiter icing for covering cakes.

It is essential that all equipment and utensils used are clean and free from grease.  Any spots of grease will result in a heavy icing and will make it much more difficult for you to work with.

The use of good icing sugar should eliminate the need for sieving and will produce a better consistency.

Always keep the royal icing covered with a damp cloth whilst working with it as this will help to prevent drying out. You must however, not keep the cloth over the icing for too long as it will cause the icing to absorb the moisture and change it’s consistency.

By leaving the royal icing in a plastic bag or piping bag to dry out you can then simply grate the icing to achieve a snow effect to add to your cake decorating scene.

If you do not have enough time or inspiration to make your own royal icing you can purchase royal and run out powder. Simply add cooled boiled water to the mix until light and fluffy. The correct consistency is reached when the icing is whiter and will stand in soft peaks. You can purchase the royal and run out icing in our sugar craft and decorating shop.

Royal Icing Recipes

1:-     (using pure dried egg white)

15g (1/2oz) dried albumen

90ml (3 fl ozs) water

450g (1 lb) icing sugar

Reconstitute the albumen for 24 hrs ( it will initially form lumps, but these will disappear if whisked slightly or strained through a fine sieve)

Place albumen mixture into clean, grease free bowl and add half the icing sugar. Beat until well mixed, then add the remaining sugar, a small amount at a time and beat until stiff.

If making in a mixer, use slowest speed and take care not to over beat. This could cause air pockets in the icing which will cause problems when trying to coat or pipe.


2:-    (using a substitute)

15g Meri white

75ml water

500g icing sugar

Dissolve meri white in water and gradually add icing sugar, beating on low speed in a mixer (approx 15 mins.) until icing peaks.        



Different consistencies of icing are required for different purposes so the icing, once made, will probably need to slightly adjust the mix.

Before use, whether for piping or coating use a palette knife to eliminate all the air bubbles. This  achieves a smooth icing suitable for coating cakes.

If a firmer icing  is required  where it has to hold its shape eg. for piped flowers, you will need to add a little extra icing sugar to the basic mix.

For run outs (letters/numbers etc)  paddle to eliminate any air bubbles, and add more water as necessary to achieve a flowing consistency. Do not add glycerine to a run out mix of icing as this will soften it too much.  A stronger icing is needed for this type of icing work.

Equipment required for making icing

Much of the equipment used for royal icing can be found amongst your general kitchen items, but there are a few specialist items you will require to make your royal icing a success!


When coating a cake you will find that a turntable is useful especially when icing the sides.  You can turn the cake around and achieve a good smooth edge. When icing the top place the cake on your work surface this will prevent the cake from moving as you draw the icing across the top of the cake.

Icing ruler

A good strong straight icing ruler is essential for coating the top of the cake.

Side scraper

A stainless steel or plastic side scraper will ensure a smooth side to your cake. You can also purchase various grooved scrapers to place a design onto the side of the cake.

Palette knives

Palette knives are useful – a smaller one for putting the icing onto the sides and a larger palette knife for spreading onto the top.

Wooden spoon

If you are hand beating the mix.

What to do when coating a cake

Ensure cake has straight, squared off edges.

3-4 thin coats are recommended, making each coat a little softer with extra water as you go.

Paddle the icing on the top first to eliminate air bubbles. Drag the icing ruler across top at a slight angle and remove the excess icing with another knife.

Place the cake on a turntable and paddle the icing onto the side with a palette knife.

Using a side scraper, hold the scrapper at an angle towards you, then pull it around the cake, starting as far back as possible turning the cake with one hand and holding the scraper with the other.

Allow each coat to dry before applying the next. Any roughness can be removed, either shaving  with a sharp knife or rubbing with a piece of emery paper.


Always use good quality tubes if possible. These are stainless steel and are seamless and will give the best finish.  Any tubes with a seam may distort the piped design.

Practice before applying to cake  especially if creating a more intricate design.

Ensure tubes are cleaned well after use and no icing is leftover inside tube.


We are regular asked by our customers about sugarpaste/rolled fondant. So we thought it would be a good idea to put something together to help answer some of those many questions.

Sugarpaste is a soft paste used for covering a cake or making simple models or flowers. It is ready to roll after kneading well, and can be bought in various colours and different sizes from 250g-10kg. You can also purchase chocolate and chocolate flavour (dark, milk, white & caramel) pastes for you to use when decorating a cake.

If you are making a cake with different colours, it is quicker for you to use blocks of ready coloured sugarpaste e.g. red, blue or orange rather than colouring with food colouring. Sugarpaste can also be mixed to create further different colours for example you can mix red and yellow to create orange. You can also use a white sugarpaste and add food colouring to it. When adding colour to a sugarpaste, you should use a concentrated paste colour and add a small amount each time until the desired colour is created. You should avoid using a liquid food colouring as this will alter the consistency of the paste and make it sticky and unworkable. Remember if you colour your own paste be sure to make up enough as matching the colour later on can be difficult.

Sugarpaste can also be used to create basic models and will stick without the use of glue.  Simple flowers or other shapes such as letters may also be made using any of the vast range of plastic or metal cutters available. If you are going to make more complicated modeling and shapes, you can mix together sugarpaste and flowerpaste 50/50. Alternatively you can add a powdered gum (gum traganth) to the sugarpaste  (2 tspn to every 500g of sugarpaste), or you can simply buy a ready to use modelling paste.

knead the sugarpaste until it is soft and easy to work with. This is made easier if icing sugar is used sparingly on the work surface to prevent sticking.

Roll out the sugarpaste to the shape and size of the cake and board you are covering. Roll out to a minimum thickness of 8mm you can use spacers, which are placed either side of the paste and will eliminate any guess work with the thickness and will roll the icing evenly. Keep rolling and turning the paste to prevent sticking, adding more icing sugar to the work surface if  necessary. You will always require more paste than you actually use to cover the cake for example an 8 inch round cake will require 1kg of sugarpaste. You can keep any surplus icing by placing an air tight tub and seal for future use. You can now smooth and polish the icing before lifting onto the cake.

Lift the icing and if the icing is a large piece, place over a rolling pin to manoeuvre onto the prepared cake base and carefully smooth over top and down sides, eliminating the tablecloth effect by pushing folds down and out. Finally cut off around the base of the cake or at the cake boards edge.

Polish with the palm of your hand or with a piece of spare paste, then use a smoother  to obtain a perfect, smooth surface to your cake. Any air bubbles which appear may be eliminated by using a pin to prick the bubble and smooth over. Any rough,  crazed or cracked areas can be smoothed with your fingertips or palm of hand.

A cake which is covered in sugarpaste can be decorated in many different ways. Crimpers and embossers  are quick and easy tools to create patterns  and are used on fresh icing. Cutters made from plastic or metal can be used to cut out a range of shapes such as hearts, stars and then add to the cake to create your own design.

Any unused paste can be stored for several months either in its pack or plastic bag, but must be airtight. Sugar products do not go off but do  start to deteriorate.  Once a cake is covered with paste air must be allowed to circulate around it, therefore it is best stored in a proper cardboard cake box. Do not refrigerate and do not store in a tin or airtight container. A sugarpasted cake can be stored in the freezer provided it is left to dry for 24 hours upon removal, but be aware any colours used in the decoration  of the cake may ‘bleed’ into the icing when thawing.

Finally, always practice on leftover paste when using a piece of equipment for the first time, or piping a design, to perfect the technique before using on the cake itself.