Custom design is a great way to personalize any event or occasion, from birthdays, holidays and weddings to promoting your company or brand.
Custom Design
Turn your image, photo, logo, or picture into a piece of edible art!
Providing an image with a white background with assist in the handling of this if required.
Make your next occasion or event extra special using the edible meringue transfer sheets, chocolate transfer sheets, icing paper, or wafer paper. Our designs can be used with meringues, chocolate, candy melts, marshmallows, cupcakes, cakes, cookies, and isomalt.
The design is transferred and melted into your dessert with gentle heat or just applied to the cupcakes, and cakes. We source and use only the best food colouring available to create all of our edible images.
...so don't be limited by your imagination!
Online Training
Online Mastering Meringue Class! Techniques and Treats. Enjoy and learn History of Meringues, Main Ingridients & Equipments, French Meringue, Swiss Meringues, Flavours, Fillings, Toppings and Decor, Meringue Transfer Sheets, Piping & Colouring.
Selected your Sugar Stamp? It's time to whisk, bake and enjoy the result!
Just 3 household ingredients and few simple steps.
Recipe for 2 Sugar Stamp sheets:
- Mix 1 cup (250 g/ 8.8 oz) sugar and 4 egg whites in small pot.
- Place the pot with the mixture on bain-marie for 7-10 minutes, mix once in while, untill the mixture becomes liquid and you can no longer feel sugar grains in it.
- Dry the bottom of the small pot and transfer the mixture to the mixer bowl and begin whisking until it becomes very thick (approximately 6-7 minutes).
- Stop the mixture, add 1/2 cup (100 g/ 3.5 oz) powdered sugar and slowly resume mixing for about 2 more minutes until the mixture becomes extremely stable.
- Transfer the mixture to the pastry bag, arrange the Sugar Stamp on your oven pan (coarse side up) and begin piping.
- Bake for at least 120 minutes at 80˚C(176˚F), ALWAYS with Fanned oven heat , until the meringue kisses are dry inside completely.
- Once ready, take of the oven and immediately separate the meringue kisses.
- Enjoy :-)