British Sugarcraft Guild, Surbiton & District Branch

08/10/2026

Love the colours of this cake

04/10/2026

Eek! Look what Maidstone Branch have been up to!

04/10/2026

Such a beautiful creation, but can you spot a possible health & safety issue ?

04/10/2026

Edit: Apologies, The meeting is on Wednesday 14th!
Heads Up - Our next meeting will be on Wednesday 14th October. The fabulous Jamie Smyth will be guiding us in making Winter Foliage ready for our Chr*****as cakes. (Although I love it, it’s too early for me to say that word yet!)
Watch this space or email us for further details to follow.
* Stock photo for visual effect. We are not necessarily making what is pictured

02/10/2026

Apologies for the lateness in reminding you all that we have our Area Meeting a week tomorrow.

The agenda and Zoom code has now gone out to branch contacts, for them to share with their members. Individuals will get their letters next week after Nicky resumes work, after tomorrows AMM.

02/10/2026

What fun! But must have been tiring for the model.

01/10/2026

Here’s a useful tip for you, from
Let Them Eat Cake Bh

30/09/2026

I am old! Used to love these as a kid 😋

Danish Butter Cookies

Ingredients
- 225 g unsalted butter, softened
- 100 g powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 30 g cornstarch
- ¼ tsp salt
- 1–2 tbsp milk, if needed

Method
1. Prepare: Preheat the oven to 175°C / 350°F. Line two baking sheets with parchment paper.
2. Cream the butter: Beat the softened butter and powdered sugar for 3–4 minutes, until very pale, smooth, and fluffy. Beat in the egg and vanilla until incorporated.
3. Make the dough: Sift together the flour, cornstarch, and salt. Add them gradually to the butter mixture and mix just until a soft piping consistency forms. If the dough is too stiff, mix in milk 1 teaspoon at a time.
4. Shape: Transfer the dough to a sturdy piping bag fitted with a large open-star tip. Pipe rings, rosettes, or short ridged fingers onto the prepared baking sheets. Leave a little space between each cookie.
5. Chill and bake: Refrigerate the piped cookies for 20–30 minutes to help them retain their detailed shape. Bake for 10–14 minutes, until the edges are lightly golden. Avoid overbaking.
6. Cool and serve: Leave on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container once fully cooled.

For the classic Danish texture: Use good-quality butter and don't skip the cornstarch—it helps create that delicate, crisp, melt-in-the-mouth finish.

30/09/2026

😂

I beg your finest pardon?!

30/09/2026

Eddie Spence was the most kind and wonderful Master and King of royal icing.
His personal copy of his book is something to be treasured for posterity.