Wedding Cakes 2014

wedding-cakes-sugarbliss cake companyWe are really pleased having one of our showcase wedding cake designs for 2014 featured in this months West Midlands Wedding Magazine.


In January 2014 we will be launching our new and exciting wedding cake collection. The Wedding Cake Collection has 12 newly inspired wedding cake designs and will be available to see in our Sugarbliss Cake Decorating Shop, Knowle, Solihull, West Midlands.


We will also being displaying our wedding cakes at various wedding shows through out the year and launching on 2nd February at the magnificent Motor Cycle Museum near the NEC.


Loving Everything To Do With Wedding Cakes!

Christmas Eclairs

eclair-pan-bakewareWe have a great range of cake baking equipment and cake decorating tools from Kitchen Craft’s Sweetly Does It range and their Masterclass Bakeware collection. Recently we had the opportunity to use one of their pans to make some absolutely delicious Éclairs.


We thought you may enjoy us sharing our recipe and method.




For the choux pastry

125 ml water

50g butter

60g plain flour

2 eggs, beaten

For the filling

300ml double cream

3 drops vanilla extract

2 tsp caster sugar

For the icing

50g dark chocolate

1tsp butter

2tbsp water

85g icing sugar




For the choux pastry


Preheat the oven to 200C/392°F


Pour water into saucepan and add butter. Place the pan over a medium heat, and as soon as the butter melts, turn up the heat and bring to a boil. Add flour in one go and take the pan off the heat.


Stir until the flour has blended in with the liquid and the mixture leaves the sides of the pan and makes a ball. Be careful not to overbeat as you do not want the pastry to become heavy.


Start beating in the eggs, a little amount at a time. Beat well, the more air you can incorporate, the lighter the pastry. When you’ve added both eggs, the pastry should take on a glossy sheen and have a dropping consistency.


Spoon into a piping bag fitted with a 1cm round nozzle and pipe about onto a lightly oiled and floured éclair pan. Just before baking, sprinkle over a few drops of cold water to helps a good rise in the oven.


Bake the éclairs for about 20 minutes before turning down the heat to 190°C/374°F for another 10 minutes. Remove from the oven and pierce each éclair with a trussing needle, so that the steam can escapewithout making the pastry soggy.


Leave to cool on a wire rack.


For the filling

Whip the cream with the vanilla and sugar, and spoon into a piping bag fitted with a round nozzle. Widen the hole made by the trussing needle and insert the piping nozzle. Pipe the cream into the éclairs and place in the fridge.


For the icing

Place the chocolate into a chocolate melting pot and add the butter and water. Place over a saucepan of simmering water to melt. Add the sieved icing sugar, a small amount at a time.


With a palette knife, smooth the icing over the top of each éclair and leave on one side until set.


Products used


Master Class Non-Stick 12 Hole Éclair Baking Pan

Kitchen Craft Stainless Steel 14cm Extra Deep Saucepan

Kitchen Craft Plastic 15cm Sieve

Master Class Deluxe Stainless Steel Cooking Spoon

Master Class 31cm Aerating Ball Whisk

Sweetly Does It Icing Bag 30cm

Sweetly Does It Medium Round Icing Nozzle

Kitchen Craft Pack of Six 15cm Trussing Needles

Kitchen Craft Chrome Plated Oblong Cake Cooling Tray

Sweetly Does It Stainless Steel Chocolate Melting Pot

Sweetly Does It Palette Knife


Loving Everything To Do With Baking!

Christmas Cake Gifts

We have a fantastic range of cake decorating tools and equipment ideal for Christmas gifts and stocking fillers in our Sugarbliss Cake Decorating shop, Knowle, Solihull.


cake-decorating-suppliesOur new Sweet Lace mats from Doric have been extremely popular and we really enjoyed using the mats last weekend when using them to create lace on one of our winter wedding cake designs.


We also have a complete selection of cake pans in all sizes and shapes from 3 inch pans to 24 inch cake slab pans. Our 6 and 12 baking pans from kitchen craft are perfect for making delicious Christmas mince pies.


Why not try are fabulous mince pie recipe!




225g cold butter, diced

350g plain flour

100g golden caster sugar

280g mincemeat

1 small egg

icing sugar, to dust




Rub the butter in to the flour, then mix in the cater sugar and a pinch of salt.

Combine the pastry into a ball and knead briefly. The dough should be firm like shortbread dough.

Preheat the oven to 200C/Gas 6.

Roll the pastry out, and then drape over the top of the 12 hole pastry mould.

Take the second pastry mould and place it on top of the pastry and gently push down. The pastry should gently sink in to its casing.

Trim any excess pastry away from the pastry mould.

Spoon the mincemeat in to the pie casing.

Take and excess pastry and combine in to a ball again.

Roll out the pastry once again then use the star cutter to cut out the topping to the mince pie.

Place a star on top of each mince pie.

Beat 1 small egg and brush the tops of the pies.

Bake for 20 minutes until golden brown.

Leave to cool for 10 minutes then transfer to a wire rack.

Dust with icing sugar


Products Used







Loving Everything To Do With Christmas Baking!