I am a keen baker and was recently sent some flavoured icing sugar and cocoa powder from the lovely people at Sugar and Crumbs.
Sugar and Crumbs is a family run business that offers a range of icing sugars, cocoa and sugar paste, in great natural flavours. They have 24 icing sugars, 5 cocoa powders and 15 different sugar pastes. The range includes flavours such as Banana Split, Black Cherry and Strawberry Milkshake icing sugars and Chocolate Chilli, Chocolate Lime and Chocolate Orange cocoa powders.
I have never seen flavoured icing sugar or cocoa and normally use bog standard stuff, so I was quite excited for my goody bag to arrive! I was reviewing the coconut cocoa, the coffee icing sugar and the salted caramel icing sugar. I am a bit of a sucker for attractive packaging, so you can imagine my glee when this little lot was delivered.
So Baby and I got busy baking!.
First we made some easy vanilla cupcakes and used the salted caramel icing sugar to make a butter cream.
175g caster sugar
4 eggs, beaten
1 tsp vanilla extract
175g Self raising flour
125g Sugar and Crumbs salted caramel icing sugar
Preheat oven to 180 degrees and place paper cases in a bun tin.
Beat the butter and sugar until soft and creamy. Beat in eggs slowly. Then gently fold in vanilla extract and self raising flour. Spoon mix into cases and bake for approximately 20 minutes. Cool on wire rack.
To make butter cream, blend softened butter, then add Sugar and Crumbs icing sugar and a dash of milk. Mix by hand at the start and then with a mixer. Combine the cream with the cakes and ENJOY!
I decided to go a little retro and so I made my cakes into fairy cakes, just like my mum used to.
I then mixed up a quick batch of cupcakes flavoured with the Sugar and Crumbs coconut cocoa. As soon as you opened the packet, you could smell the intensity of the flavour. Now I am not a big fan of coconut, but when these cakes were made up I actually quite enjoyed the flavour.
I went a bit off piste and made another butter cream with the coffee icing sugar and used it on the chocolate coconut cupcakes.
The chocolate ones were made from a similar recipe, but with the following measurements;
110g butter, 110g caster sugar, 2 beaten eggs, 90g self raising flour, 30g Sugar and Crumbs coconut cocoa powder, 1-2 tbsp milk – exactly the same process and bake for 15-20 minutes.
The smell of all the products was lovely, they mixed well and were easy to use.
Then it was the taste test and they were delicious. I decorated some with sprinkles for a friends daughter and took them round for tea and cake. The feedback was that they were lovely, a nice strength of flavour without being too overpowering. My friend also doesn’t like coconut, but she said she actually thought the coconut one was quite nice, maybe a convert!.
Even Baby tried a tiny bit of butter cream
The icing sugar comes in 250g or 500g pouches and is priced at £2.99 and £4.99 respectively. My usual branded icing sugar costs £1 for 500g, so it is a fair bit more expensive. The cocoa comes in 125g, 250g and 500g pouches, with costings of £2.99, £4.99 and £8.99. Again my usual brand is approximately £2.29 for 250g. However, I would expect to pay more for a more unique product and I would see myself buying them for more special occasions.
You Baby Me Mummy Rating: 8/10 -If I consider flavour, quality, ease of use, packaging and price, these products would score high on the first four. I feel the only way they could be improved is if they were cheaper, as then I maybe tempted to use them everyday!
Disclosure: I was sent these products for the purpose of the review. All opinions are honest and are my own.