You asked, I answered! Here is a list of questions I’m frequently asked. If you’re looking for general info about me, please see my About page, and for information on how to get in touch, check out the Contact page.
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Are these all original recipes, or what?
Can I use your recipe and/or pictures on my site?
Can I substitute X ingredient in your recipe? How about Y? What if I substitute All The Things?
Can I sponsor a giveaway or post, or send you products for review? Do you accept guest posts?
Do you offer recipe consulting services?
Can you tell me how to start my candy or dessert company?
Can you provide the nutritional information for a recipe?
Boo, this recipe didn’t work for me! What happened?
Do you have recipes made with alternative, natural, or artificial sweeteners?
Don’t you know that refined sugar will kill you?
What camera equipment do you use?
In general, yes, most of the recipes I post are original ones that I’ve developed myself. I occasionally modify recipes that I’ve found somewhere else, and when that is the case, there will be a notation with the recipe, giving the source of the recipe and a link back when applicable. I take recipe citation seriously and always try my best to credit the original source, but in the early days of this blog I was still learning best practices and there might be things I’ve overlooked. If you spot a recipe that you think is improperly sourced, please send me an email and I’ll correct it.
Links are always appreciated, and there’s no need to ask—thank you for the link love! If you want to post my pictures or recipes on my site, please read and follow the guidelines in my Recipe and Photo Usage Policy. I appreciate that you want to share my content, and I thank you in advance for following my guidelines.
I have only tested the recipe using the ingredients I’ve listed, so I can’t guarantee the recipe will work (or be palatable) if you make any changes. Unfortunately I don’t have the time to test the recipes using alternate ingredients, and I can’t always predict whether a substitution will work or not. If you do successfully make substitutions, I’d love it if you’d leave a comment on that post letting others know what works!
If you’re a brand or brand representative who would like to partner with me, please see my Work With Me page for more information about the services I offer. Please note that I do not accept any guests posts and I really, really don’t accept spammy in-text link advertising. Don’t even bother asking about those.
Yes! Sometimes! Maybe! My specialty is developing dessert recipes for the home cook. If you are seeking a consultant to develop recipes for your large commercial enterprise, I may not be the right fit—there are considerations like food safety, food preservation, and large-batch scaling that are not my forte. If this is the case, you might be better off looking for a food scientist to help you get started. If you already have someone handling the food science aspect, and are looking for a person to create innovative and inspiring flavor combinations, please email me so we can discuss!
No, I really can’t. I don’t feel comfortable or qualified giving business advice to strangers over the internet. I wish you the best of luck with your enterprise, and I recommend looking for someone local in your area to partner with.
No, unfortunately I don’t have time to calculate the nutritional information for my recipes. If this is something that interests you, I recommend plugging the ingredients into one of the many free calorie counters available online.
I’m sorry it wasn’t a success! It’s always very hard to know from a brief comment or email what might have gone wrong with the recipe, but I’m happy to help you troubleshoot. From emails I’ve received, I can tell you that the most common culprits behind failed recipes are a) substituting or mis-measuring ingredients b) not reading the recipe all the way through first, thus not being prepared for certain steps and c) not knowing that the oven temperature was wrong.
To maximize your chances of getting a recipe right on the first time, I recommend that you buy and consistently use an oven thermometer (they’re usually only about $5!), don’t make substitutions the first time you make a recipe, and read it through before you begin, so everything is ready. If you’ve done this and still have a botched recipe, you’re welcome to send me an email and I can try to help. Since I’m not in the kitchen with you, watching how you prepare it, I can’t guarantee that I’ll be able to solve the problem, but I’d love to try—I really want my recipes to work for everyone.
In general, I’m pretty old-school with my ingredients. Most of my desserts use refined sugars of some sort, and while some of them are vegan or gluten-free, when that happens it’s usually a bonus and not because I set out to create a dessert with those particular attributes. This may change in the future, but for now, SugarHero is still full of gluten and refined sugar and animal products. There are a lot of great specialized baking sites out there, though, and I love that there’s room in the blogosphere for bakers of all types.
Please don’t send me emails about how unhealthy you think sugar is. Really, don’t. If you feel that way, then a website called SugarHero is probably not the best place for you. I would never call sugar a health food, and I believe that vegetables, fruits, and lean proteins should be the foundation of a healthy diet. That being said, I don’t think there’s anything wrong with the occasional sugary treat, enjoyed in moderation. You might feel differently, in which case, let’s agree to disagree.
I currently use a Canon Rebel T2i, and my primary lens is a 60mm f/2.8 Macro lens. I love, love, love this lens. Prior to January 2013 I shot with a 50mm f/1.8 lens, and in the very early days of this blog, I used an old Canon point-and-shoot. (Please check out some older entries if you’d like to point and laugh at my early attempts at food photography.) I edit my photos with Adobe Photoshop Elements.
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