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lunes, 17 de enero de 2011

Apple Muffins

Apple Muffins recipe:

Ingredients list:

1/2 cup butter, room temperature.

1 cup granulated sugar.

2 large eggs.

2 large apples, ripe, cooked and mashed

1 teaspoon vanilla extract.

2 cups all-purpose flour.

1 teaspoon salt.

1 teaspoon baking powder.


Grease 12 muffin cups or line with paper muffin liners.

Cream butter and sugar with an electric hand-held mixer until light and fluffy.

Beat in eggs, one at a time, beating after each addition.

Add apples and vanilla and beat until smooth.

Mix together the flour, salt, baking powder, and baking soda.

Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.

Stir until dry ingredients are moistened then gently stir in chopped nuts.

Spoon banana muffin batter into prepared muffin cups or liners.

Easy Bites: Blackberry Pie

Old Grandma Blackberry Pie! Welcome again to the site!!! We  have a new thing: It's called Easy Bites, It's many very very easy and nice recipes. The product of the day is...

Regal Ice royal chocolate icing! Amazing It's like fondant but in chocolate! Perfect for decorate chocolate cakes./ Dr. Oetker you can buy it in: http://www.oetkeronline.co.uk/products/Regal%252dIce-Chocolate-Ready-to-Roll-Icing.html 

Image 1

Blackberry Pie Recipe

  • Preparation Time: 150min
  • Portions: 4
5 eggs
60grs marzipan dough
50grs of sugar
Pinch of salt
1tbsp of rum
40grs of flower
40grs of cocoa
80grs of toasted almonds
50grs of butter (for the mold)
Covering250grs of Red Currant
500grs blackberries
250grs raspberries
8 spoons of Jell-O
450grs of blackberry Jam
PreparationCombine the marzipan dough, sugar, salt and rum together with 1tbsp of water. Whip the egg yokes and the egg whites and mix together with the dough. Mix the flower and cocoa together with the toasted almonds. Butter the cooking pan and place the dough in the preheated oven for 35min at 175 Celsius. Let it cool off. Moisturize the jell-O. Boil the blackberry jam and heat up the Jell-O. Leave this cooling off. Withdraw the cake from the mold and cover it in jam. On top of this place all of your berries, and make a second layer with the rest of your jell-o jam. This cake must cool off in the freezer for 1hr.

See ya later Bye ! x :D

domingo, 16 de enero de 2011

Oreo cookies~ Our recipe of the famous cookies ~Contest for fillings

Wow ! long time to see ya ! Well lets start with something new ! our Oreo Cookies recipe so awesome to do and rich in happiness and so  tasty!

And yes ! we have a new contest: The Oreo Fillings Contest.

Ok lets start!

1. Do our recipe of oreo cookies.

2. Create a new cookie filling to add to he oreo cookies.

3. Take a picture and send it to rainbow1111@hotmail.co.uk & write the ingredients and the recipe.

4. If you win...! Wee send you a email to ask your direction and we send you to your house a product of our shop, like, aprons, mugs, t-shirts...  Its easy and fun! x You have more points if you do a different shapes like this.


Oreo cookies Recipe

2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well 
2/3 cup oil 
1/2 cup butter 
4 ounces cream cheese 
2 cups powdered sugar 
1/2 teaspoon vanilla

1. Mix eggs, cake mix, and oil together well.
2. Shape into gumball sizes balls.
3. Bake at 350F for 10 minutes.

Inside Cream Filling:
1. Mix butter, cream cheese, powdered sugar and vanilla together.
2. When cookies are completely cool frost the flat side of one cookie, place another cookie on top of the frosting (flat side to flat side).

Visit our website: http://www.wix.com/rainbow1111/the-sugar-corner

domingo, 9 de enero de 2011

Contest !

Contest for Chefs ~Cupcakes Designers~

Love to bake ? Ok then ! so you need to do this easy steps !

1. Bake a lovely cupcake

2. Take a preety picture

3. Send it to me to: rainbow1111@hotmail.co.uk

And If you are the winner...  we put your photo to our new T-Shirt for sale !!!!

Please Send me your name to put in our design!

New Contest! You have till 20 of february

sábado, 8 de enero de 2011

Sweet For your Eyes ~ photo Album~

Hello! This a some photos of  this part of cooking WE LOVE TO BAKE! So take care and don't forget the contest that it finish the 20 of february! If you want to by our I-Phone case the link is in: Things To Buy:

 I love u has much as this cookie :)

Nice Shoots

 ( Follow  on Facebook)

 I thoug it was a cute picture

 I did this picture for the next pic

Nice Rainbow Cookies Next=

Follow us on Facebook thanks! x

Chocolate Volcano

Today is the day of I love chocolate u do? So now we have the mmm... sorry, the chocolate Volcano cake and some sweet pictures for you (that is in the next post)  so enjoy! Thank you for visit!

Chocolate Volcano Recipe

Preheat oven to 500º F.

8 oz unsalted butter (plus 1 Tbs for buttering cups)
8 oz bittersweet chocolate, chopped
4 eggs
4 egg yolks
1/2 cup sugar
4 tsp flour (plus a little more for coating cups)

Butter and flour 8 4-oz molds or cups.
Melt chocolate and butter over double boiler.
Meanwhile, beat eggs, yolks and sugar with electric mixer
until light, thick and fluffy.
Combine chocolate mixture with egg mixture and mix in flour
until just combined. Put batter into prepared cups.
Fill about 3/4 full.
Bake approximately 8 minutes.
You will have to do a couple to get the timing right on your oven.
The center should NOT be set but the edges should hold their shape.
Carefully invert onto plate. Unmold and eat while warm.

Chocolate Cups cupcake

Hey!  Yesterday I had an amazing idea" chocolate cups cupcake but first the product of the day!

4 colour easy writer  pens / Dr. Oetker

You can buy it in all stores or online  in http://www.oetkeronline.co.uk/categories/Edible-Decorations/Decorating-Icings/ 

Chocolate Cups Cupcake Recipe

Well I invented this recipe yesterday when I was with a friend. I tried Its sooo nice and just so easy!

Paper Baking Cups
Colour Food
Vainilla  Extract


1. Melt the chocolate in a pot.
2. Separate the baking cups and add with a cooking-brush the chocolate in thin caps. In the fridge for 24 hours.
3. When the chocolate its freeze and strong you separated from the paper.
4. You mount some scum (has much  as you like) If you want you can add some colour like pink, blue or wathever and decorate it) Add it to inside the chocolate  cups and mmm!!!! ...etc.

viernes, 7 de enero de 2011

How To Frost

Hello ! I just saw that yesterday I forgot to put my Vainilla Frosting Recipe It's my favourite so look  look wath we got today.

Pops! SWEETS ON A STICK !  The new book! / Wilton
You ca buy it at the Wilton shop for 14.99 $
Pops! Sweets on a Stick

Vainilla Frosting


  • 1  cup  (1/2 lb.) unsalted butter, at room temperature
  • 4  cups  (1 lb.) powdered sugar, sifted
  • 1/8  teaspoon  salt
  • 2  tablespoons  milk
  • 2  teaspoons  vanilla


In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until incorporated. Turn mixer to high speed and beat frosting until fluffy and smooth.
Coffee frosting: Replace milk and vanilla with 4 teaspoons instant espresso powder dissolved in 3 tablespoons hot water, then cooled.
Lemon frosting: Replace milk with 2 tablespoons lemon juice, and vanilla with 2 teaspoons grated lemon peel.
Mint frosting: Replace vanilla with 4 teaspoons crème de menthe or 1 teaspoon mint extract and 2 or 3 drops green food coloring, if desired.
Orange frosting: Replace milk with 2 tablespoons orange juice, and vanilla with 2 teaspoons grated orange peel.
Note: Nutritional analysis is per tablespoon of Vanilla Frosting.

Nutritional Information

86 (48% from fat)
4.6g (sat 2.9)
 Or a easy one

Vanilla Frosting
1/4 cup soft or melted margarine
Good dash salt
1 teaspoon vanilla
2 tablespoons milk
2 cups powdered sugar

In a medium-sized bowl, combine all of the ingredients. Mix until smooth.
This frosting can also be combined with food coloring to create different effects.

You can incorporate different colours for differents types of cakes , cupcakes, cookies...etc.

Don't Forget our Contest that it finishes the 20 of february ! Bye Bye! x

jueves, 6 de enero de 2011

Petit Fours Mini Cakes

Petit Fours Mini Cakes


Makes: Makes about 30 petit fours.


Preheat oven to 325°F. Spray 9 x 13 x 2 in. pan with vegetable oil pan spray; set aside.
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer. Add eggs, one at a time, beating thoroughly after each addition. Add zest and extract. Add flour mixture alternately with sour cream; mix well. Spoon into prepared pan.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely.
Cut cooled cake into 1 1/2 x 2 1/2 in. pieces. Lightly ice with buttercream.
In saucepan, combine confectioners’ sugar, water and corn syrup; stir until well mixed. Heat over low heat to just under 100°F. Remove from heat; stir in almond extract and icing color. Place cakes on cooling grid set over a drip pan. Pour sugar mixture into center and work towards edges. Touch up bare spots with spatula. (If icing becomes too thick, reheat.) Add Sugar Pearl Sprinkles; let set

Help! Decoration Tips?


Chocolate curls, ruffles, and leaves are impressive and decadent-seeming decorations. Chocolate curls can be made with a vegetable peeler by simply shaving off pieces from a large chocolate block. Warm the chocolate slightly by rubbing the palm of your hand over the surface a few times. (For best results, use a thick baker's block of chocolate, not a thin candy bar-sized one.)
For large curls and ruffles, spread melted chocolate in a thin layer over a marble slab or the back of a clean baking sheet. Let the chocolate cool until set but not completely hard, and then scrape using a knife, spoon, or spatula (a clean 4-inch putty knife from a hardware store works well) depending on the size and the shape of the curl/ruffle you want. Experiment!

Chocolate Leaves

These chocolate confections can be piled high, artfully scattered, or precisely placed on a cake. To make chocolate leaves:
  • Carefully brush melted chocolate onto a non-toxic leaf such as a rose leaf.
  • Cool until chocolate has fully hardened, and gently peel off the natural leaf from the chocolate one.
  • For advanced bakers, tempering the chocolate before painting the leaves will make them firmer and more stable.

Flowers and Figures

Marzipan can be shaped into animals, fruits, vegetables, flowers--any fanciful shape. Because it can easily be colored with food coloring pastes, marzipan is a favorite for shaping carrots for carrot cakes and other whimsical garnishes. Dry food coloring or luster dusts can be dusted on the finished shapes for extra shading and shine.
Rolled fondant can be cut into flower shapes or molded, although it is not as flexible as marzipan or plastic chocolate. Plastic chocolate--white and dark--makes beautiful roses and leaves, but is not easy to tint. Brush with luster dust (available at cake decorating and specialty shops) for a subtle blush of color. Gum paste and pastillage are other decorative sugar doughs used by professional cake decorators; while "edible," these decorations  are best for admiring, not nibbling.
All decorative doughs should be kept tightly wrapped in plastic to avoid cracking and drying out.


For piped frosting decorations, practice makes perfect! If you're new to cake decorating, buy a set of inexpensive decorating tips from a craft store or supermarket and a can of smooth icing. Use a flat dinner plate or a cookie sheet to practice piping "Happy Birthday" or your desired message. (Script may be easier for beginners than printing.) Play around with star tips to create rosettes and decorative borders; use plain tips for scribing messages or piping pearls. If this is something you enjoy, you may wish to move on to roses, daisies and other more challenging designs.
For string work, lacy Cornelli designs, and other very fine piping work, you will need a smaller opening than commercial decorating tips provide. Pastry chefs make their own parchment paper cones for piping tempered chocolate and royal icing in hair-fine strands. You can try fine piping by using a disposable plastic pastry bag and cutting the smallest opening you can.

1. This recipe made enough frosting to spread on one dozen cupcakes. If you'd like to pipe the frosting on your cupcakes, double the recipe.
Tangy Cream Cheese Frosting
1 8-ounce package of cream cheese
1/3 cup butter
1 1/2 tablespoons sour cream
1 teaspoon vanilla extract
1 1/3 to 1 1/2 cups confectioners' sugar (add the larger amount of sugar for a stiffer consistency)
Pinch of salt

    2. Before you begin, you want your ingredients to be at cool room temperature--not refrigerator-cold, but not soft enough to spread on toast.
    • If the cream cheese and butter are too cold, they'll be too firm to mix easily; if they're too warm, your frosting will be very soft and may be difficult to use.
    • Start by beating the cream cheese until smooth.
    • You can also use a food processor to make frosting instead of an electric mixer.

      3. Add the butter and beat to combine, scraping down the sides of the bowl with a rubber spatula.

        4. Beat in the confectioners' sugar and the pinch of salt. Ingredients such as powdered sugar and cocoa powder should be sifted before you add them to the mixing bowl. While you can often beat out any lumps with vigorous mixing, you might still end up with a few--which will be especially problematic if you're using the frosting to pipe decorations on a cake.
          5. Add the sour cream and vanilla extract. Beat until smooth, scraping down the sides of the bowl.
            6. Your frosting is now ready to use--it's as easy as that! If you need to refrigerate it before using, bring it back up to room temperature, return it to the mixer, and beat it for a minute or so for the best consistency.
              7. For tips on how to frost cupcakes and cakes, see our other articles.



              • 1 cup light corn syrup
              • 1 cup shortening
              • 1/2 teaspoon salt
              • 1 teaspoon clear vanilla extract
              • 2 pounds confectioners' sugar


              1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
              2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.