How to correctly use sugar paper with edible printing
You have received your ordered sugar paper with a perfectly printed image – what next? Although edible printing is one of the fastest ways to create a personalized and visually impressive dessert, working with sugar paper requires a certain level of precision. An incorrectly applied image can melt, tear, or develop air bubbles. In this article, we will go step-by-step through the entire practical process—from proper storage the moment the paper reaches your hands, all the way to its successful application on various types of creams and frostings.
Moist rhubarb sheet cake with a crispy crumble topping
When rhubarb season begins, one of the most popular recipes is undoubtedly the classic rhubarb sheet cake. This recipe combines a soft and airy sponge base with slightly tart rhubarb and a crisp buttery crumble topping. It is perfectly suited for the spring and summer seasons when gardens are full of fresh rhubarb. Serve it with coffee, tea, or as a delicious dessert for a family Sunday lunch. Open.
Fluffy and moist lemon sponge for cakes (23 cm pan)
Are you looking for the perfect and stable base for your celebration cake? This lemon sponge is a real find! Unlike classic sponges, the glucose syrup and plain yogurt used in this recipe ensure that the sponge turns out incredibly moist, fluffy, and retains its freshness much longer. The pleasant lemon freshness and distinct aroma will make any cake unforgettable—it is especially suitable for a spring Easter cake. Open.
Swiss Meringue Pavlova — crisp on the outside, marshmallowy in the middle
And not just any pavlova... ✨
This one is airy, elegant, and softly white like a cloud. Crisp on the outside, marshmallow-soft in the middle, and so light that it melts in your mouth. I always call it the "big meringue sister to the marshmallow," because essentially the same magical trio lives inside it. Open.
Chocolate Whipped Cream — light, airy, and incredibly silky
If you are looking for the perfect chocolate cream for cakes, cupcakes, or desserts, this recipe will definitely become one of your favorites.
The chocolate whipped cream is light, airy, and gently melts in your mouth. It is not overly sweet, has a rich cocoa flavor, and best of all—the recipe is made without butter. The result resembles a velvety chocolate mousse that can be prepared in just a few minutes.
Perfect for filling cakes, decorating cupcakes, and layering desserts in glasses. Open.
Chocolate Mini Tarts with Strawberries and Meadow Flowers
Small, elegant, and exceptionally delicious—these mini tarts combine a crisp almond base with a velvety French-style chocolate ganache (la ganache). They are a perfect addition to a festive table or as a leisurely weekend dessert alongside a cup of coffee.
The recipe was created in the spring, which is why meadow flowers and fresh strawberries are used for decoration. However, you can adapt it to the season according to your preferences—in winter, the tarts will be perfectly complemented by fresh or freeze-dried berries, orange zest, or even chopped nuts. Open.
