sugar art
Baking, Recipes

Sugar Art and Vanilla Cupcakes


On Saturday Helen and I spent a great day with Grace from Cupcakes by Design , and  Sandy from Sugar Art Studio, learning the intricacies of Sugar Art.  In the morning we learned how to decorate with buttercream swirls and “Fantasy Flowers” and the afternoon session was  using fondant to create “Couture Cupcakes”. We had such fun and are both totally inspired, after learning some amazing skills from Grace, who pushed me to do a few things I would not normally have done.  Please note Grace, that the blue cupcake didn’t make this post as I couldn’t bring myself to  add it in. Way over the top for my liking.


Grace Stevens teaches the art of fondant modelling and cake decorating in Cape Town, and is at present teaching in Durban, and Johannesburg. Look out for her Step by Step Fondant decorating book called “Celebration Cakes” . It can be purchased from Grace on her website,,  and Its absolutely beautiful with lots of fun cakes for special occasions.


Grace showing us how its done.


Helen and Sandy putting their creative talents to the test.  Everyone had such a different interpretation of each flower and theme.   I think they all look amazing, what do you think?




I am adding my Vanilla Cupcake recipe, which is very easy, keeps for a few days  and can be frozen if you are making in bulk.

5.0 from 1 reviews
Vanilla Cupcakes
Recipe type: Baking
Serves: 16
Prep time:
Cook time:
Total time:
Makes 16 muffin sized cupcakes Keeps for 2 to 3 days and can be frozen
  • 200g flour
  • 100g butter
  • 175g castor sugar
  • 2 eggs
  • 5ml baking powder
  • 10ml vanilla extract
  • 125ml milk (1/2cup)
  1. Preheat oven to 170ºC. and line 2 muffin trays with 16 muffin cases.
  2. Sift the flour and baking powder into a bowl.
  3. In a seperate bowl cream the butter for 2 minutes then add the castor sugar, one third at a time, beating each time until sugar is almost combined and it is light and fluffy.
  4. Add the eggs one at a time and beating for 1minute after each addition. Add the vanilla.
  5. Add one third of the flour and beat, one third of the milk and beat, continue until all the milk and flour is combined. Do not overbeat at this stage.
  6. Spoon into the prepared muffin cases and bake for 30 minutes until lightly browned.
  7. Leave to cool on a wire rack for at least 30 minutes before frosting.


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  • Reply Eric March 28, 2013 at 7:33 AM

    They Look Great and Taste Great.
    Well done the Cup Cake Girls

  • Reply cupcake with filling April 2, 2013 at 2:52 AM

    wow… I just want to say WOW.. okay I run out of words those cupcakes looks so amazing. I don’t think they are cupcakes at all. They are piece of art… Wow again..

    • Reply Ev April 3, 2013 at 7:05 PM

      Yes, we were super proud of them and such fun to make

  • Reply April 14, 2013 at 5:48 AM

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

    • Reply Ev April 15, 2013 at 10:25 AM

      Thanks – would love to share with you

  • Reply Caroline @ Pass the Cocoa April 21, 2013 at 4:36 PM

    These are absolutely stunning! They look almost too pretty to eat (:

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