{"title":"Recipes \u0026 Tips","description":"\u003cp\u003eSelection of recipes and inside trade tips\u003c\/p\u003e\n\u003cp\u003eall recipes have a downloadable link \u003c\/p\u003e","products":[{"product_id":"easy-butterfly-cakes","title":"Easy butterfly cakes recipe","description":"\u003cp\u003e\u003cstrong\u003eDownload a printable version below\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/Easy_butterfly_cupcakes.pdf?v=1585664967\" target=\"_blank\" title=\"Easy Butterfly Cupcakes\" rel=\"noopener noreferrer\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/iconfinder_Download_files_folder_downloading_inbox_down_arrow_storage_1886904_1_480x480.png?v=1585664483\" alt=\"Download pdf\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the cupcakes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e160g unsalted butter, softened\u003c\/li\u003e\n\u003cli\u003e160g golden caster sugar\u003c\/li\u003e\n\u003cli\u003e3 medium free-range eggs, beaten\u003c\/li\u003e\n\u003cli\u003e160g self-raising flour\u003c\/li\u003e\n\u003cli\u003e2 tsp vanilla bean extract\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the buttercream\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e160g unsalted butter, softened\u003c\/li\u003e\n\u003cli\u003e270g icing sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla bean extract\u003c\/li\u003e\n\u003cli\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat the oven to 170°C\/150°C fan\/gas 3½. Put all the cupcake ingredients in a large mixing bowl. Using an electric hand mixer or wooden spoon, beat together to a thick smooth batter (this will take about 5 minutes).\u003c\/li\u003e\n\u003cli\u003eLine the muffin tin with the paper cases and evenly spoon in the batter. Bake for 20-25 minutes until risen, golden and a skewer inserted into the center comes out clean. Leave to cool in the tin on wire rack.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, make the buttercream. Put the softened butter in a large mixing bowl and beat using an electric hand mixer or wooden spoon. Add half the icing sugar and beat until combined, then add the remaining sugar with the vanilla. Whisk or beat until smooth and paler in colour.\u003c\/li\u003e\n\u003cli\u003eUse a small palette knife to spread dollops of icing onto the cooled cupcakes. Or, to make butterfly cakes, use a small sharp knife to cut a circle of cake out of the top of each cupcake leaving a small border no more than 1cm deep. Cut the cake circle in half to make butterfly wings.\u003c\/li\u003e\n\u003cli\u003eFill a disposable piping bag with the icing and cut off the (no need for a nozzle). Pipe the icing on top of the small holes in the cakes then place the cake wings on top. Sieve over icing sugar and enjoy straightaway or put in a sealable container and eat over the next few days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bakeworld","offers":[{"title":"Default Title","offer_id":32014437843025,"sku":"","price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/products\/vanilla-fairy-cakes-768x960.jpg?v=1585664554"},{"product_id":"yummy-rocky-road-no-bake","title":"Yummy Rocky Road No Bake","description":"\u003cp\u003e\u003cstrong\u003eDownload a printable version below\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/rocky_road.pdf?v=1585668007\" target=\"_blank\" title=\"Yummy Rocky Road\" rel=\"noopener noreferrer\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/iconfinder_Download_files_folder_downloading_inbox_down_arrow_storage_1886904_1_480x480.png?v=1585664483\" alt=\"Download pdf\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eIngredients\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e175g unsalted butter, cubed\u003c\/p\u003e\n\u003cp\u003e5 tbsp Condensed Milk\u003c\/p\u003e\n\u003cp\u003e400g dark chocolate (54% per cent cocoa solids), roughly chopped\u003c\/p\u003e\n\u003cp\u003e250g milk chocolate, roughly chopped\u003c\/p\u003e\n\u003cp\u003e200g marshmallows\u003c\/p\u003e\n\u003cp\u003e125g plump raisins\u003c\/p\u003e\n\u003cp\u003e1 pk of Rolo’s ( or any bar you fancy )\u003c\/p\u003e\n\u003cp\u003e300g Digestive biscuits, broken into small chunks\u003c\/p\u003e\n\u003cp\u003eYou’ll also need…\u003c\/p\u003e\n\u003cp\u003eA 20cm x 30cm brownie tin, greased and lined with non-stick baking paper\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eMethod\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003ePut the butter, syrup and both types of chocolate into a large saucepan set over a low heat. Leave to melt, then mix until smooth and set aside to cool.\u003c\/p\u003e\n\u003cp\u003eAdd the marshmallows, Rolo’s, raisins and biscuits to the pan and fold together using a rubber spatula until evenly mixed. Spread out into an even layer in the prepared tin and chill for 1 hour 30 min before slicing\u003c\/p\u003e","brand":"Bakeworld","offers":[{"title":"Default Title","offer_id":32014498529361,"sku":"","price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/products\/rockyroad.jpg?v=1585668177"},{"product_id":"peanut-butter-cookies","title":"Peanut Butter Cookies","description":"\u003cp\u003e\u003cstrong\u003eClick to Download a printable version below\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/peanut_butter_cookies.pdf?v=1585668693\" target=\"_blank\" title=\"Peanut Butter Cookies\" rel=\"noopener noreferrer\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/iconfinder_Download_files_folder_downloading_inbox_down_arrow_storage_1886904_1_480x480.png?v=1585664483\" alt=\"Download pdf\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul class=\"recipe-ingredients__list recipe-ingredients__collection\"\u003e\n\u003cli\u003e1 large egg, room temperature, beaten\u003c\/li\u003e\n\u003cli\u003e1 cup sugar\u003c\/li\u003e\n\u003cli\u003e1 cup Smooth peanut butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"recipe-ingredients__view-more-container\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-chicory-online mobile-expand-section\"\u003e\n\u003cdiv class=\"chicory-order-ingredients\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-directions mobile-expand-section\"\u003e\n\u003ch2 class=\"recipe-directions__heading\"\u003eMethod\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul class=\"recipe-directions__list\"\u003e\n\u003cli class=\"recipe-directions__item\"\u003e\u003cspan\u003eIn a large bowl, mix all ingredients. Scoop level tablespoon and roll into balls. Place on ungreased baking sheet and flatten with a fork.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"recipe-directions__item\"\u003e\u003cspan\u003eBake at 170° until set, about 15 minutes. Remove to wire racks to cool.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Bakeworld","offers":[{"title":"Default Title","offer_id":32014508949585,"sku":"","price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/products\/pbuttercookie.jpg?v=1585668647"},{"product_id":"rainbow-cake","title":"Rainbow Cake","description":"\u003cp\u003e\u003cstrong\u003eClick to Download a printable version below\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/rainbow_cake.pdf?v=1585669779\" target=\"_blank\" title=\"Rainbow Cake\" rel=\"noopener noreferrer\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/iconfinder_Download_files_folder_downloading_inbox_down_arrow_storage_1886904_1_480x480.png?v=1585664483\" alt=\"Download pdf\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003cp\u003eYou'll need 3 x these ingredients for six sponges\u003c\/p\u003e\n\u003cp\u003e125g butter, softened, plus a little extra for greasing\u003c\/p\u003e\n\u003cp\u003e225g plain flour\u003c\/p\u003e\n\u003cp\u003e150g golden caster sugar\u003c\/p\u003e\n\u003cp\u003e3 medium eggs (very important to use the correct size)\u003c\/p\u003e\n\u003cp\u003e1 tsp. baking powder\u003c\/p\u003e\n\u003cp\u003ePinch of salt\u003c\/p\u003e\n\u003cp\u003e1 tsp. vanilla extract\u003c\/p\u003e\n\u003cp\u003eProgel food colouring\u003c\/p\u003e\n\u003cp\u003eRed, orange, yellow, green, blue and purple\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eFor the icing\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e1 tsp. vanilla extract\u003c\/p\u003e\n\u003cp\u003e3 x 250g tubs cream cheese or mascarpone\u003c\/p\u003e\n\u003cp\u003e350g icing sugar\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eMethod\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eHeat oven to 180C\/160C fan\/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.\u003c\/p\u003e\n\u003cp\u003eWorking quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick 2 of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible – but try not to waste a drop of the batter – a rubber spatula will help you. Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.\u003c\/p\u003e\n\u003cp\u003eGently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another 2 colours. Leave them all to cool.\u003c\/p\u003e\n\u003cp\u003eTo make the icing, very briefly beat the vanilla and cream cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting.\u003c\/p\u003e\n\u003cp\u003eSmear a little icing on your cake stand or plate – to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more tips and expert advice on how to create the perfect rainbow cake, check out our tips, below.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-directions mobile-expand-section\"\u003e\n\u003cul class=\"recipe-directions__list\"\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Bakeworld","offers":[{"title":"Default Title","offer_id":32014528020561,"sku":"","price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/products\/rainbowcake.jpg?v=1585669823"},{"product_id":"cosmic-brownies","title":"Cosmic Chocolate Brownies","description":"\u003cp\u003e\u003cstrong\u003eClick to Download a printable version below\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/cosmic_chocolate_brownies.pdf?v=1585670835\" target=\"_blank\" title=\"Cosmic Chocolate Brownies\" rel=\"noopener noreferrer\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/iconfinder_Download_files_folder_downloading_inbox_down_arrow_storage_1886904_1_480x480.png?v=1585664483\" alt=\"Download pdf\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eIngredients\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e175g\/6oz Cream Plain Flour\u003c\/p\u003e\n\u003cp\u003e225g\/8oz Butter or Margarine (room temperature)\u003c\/p\u003e\n\u003cp\u003e125g\/4oz Chocolate (good quality, at least 60% cocoa)\u003c\/p\u003e\n\u003cp\u003e325g\/12oz Golden Caster Sugar\u003c\/p\u003e\n\u003cp\u003e2 teaspoons Vanilla Essence\u003c\/p\u003e\n\u003cp\u003e4 Eggs (beaten)\u003c\/p\u003e\n\u003cp\u003ePinch of Salt\u003c\/p\u003e\n\u003cp\u003e½ teaspoon Baking Powder\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eMethod\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 160°C\/320°F\/Gas 3. Lightly grease an oblong brownie tin. 25cm\/10\" x 15cm\/6\". Small roasting tin would also do.\u003c\/p\u003e\n\u003cp\u003eMelt the butter\/margarine and chocolate together over a low heat.\u003c\/p\u003e\n\u003cp\u003eRemove from heat, add the sugar and mix well.\u003c\/p\u003e\n\u003cp\u003eAdd vanilla essence, eggs.\u003c\/p\u003e\n\u003cp\u003eSieve the flour, salt and baking powder together and gently stir into chocolate mixture.\u003c\/p\u003e\n\u003cp\u003ePour into prepared tin and bake for about 40-50 minutes until crusty on top.\u003c\/p\u003e\n\u003cp\u003eRemove from oven and allow to cool,\u003c\/p\u003e\n\u003cp\u003eMelt some chocolate drizzle over the brownie slab and sprinkle with decoration of your choice\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-directions mobile-expand-section\"\u003e\n\u003cul class=\"recipe-directions__list\"\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Bakeworld","offers":[{"title":"Default Title","offer_id":32014547222609,"sku":"","price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/products\/brownies.jpg?v=1585670884"},{"product_id":"super-speedy-spelt-bread","title":"Super Speedy Spelt Bread","description":"\u003cp\u003e\u003cstrong\u003eClick to Download a printable version below\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/speedy_spelt_bread.pdf?v=1587216449\" target=\"_blank\" title=\"Super Speedy Spelt Bread\" rel=\"noopener noreferrer\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/iconfinder_Download_files_folder_downloading_inbox_down_arrow_storage_1886904_1_480x480.png?v=1585664483\" alt=\"Download pdf\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003cp\u003eMakes: 1 loaf\u003cbr\u003e Takes: 1 hour (including proving)\u003cbr\u003e Bakes: Under 1 hour\u003c\/p\u003e\n\u003cp\u003e500g spelt flour\u003cbr\u003e 300 ml water\u003cbr\u003e 5g yeast\u003cbr\u003e 10g salt\u003cbr\u003e 40 ml oil (vegetable, sunflower, even light olive)\u003cbr\u003e Handful of sunflower seeds (optional)\u003c\/p\u003e\n\u003cp\u003e Method\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix the dry ingredients together by hand.\u003cbr\u003e 2. Add the water and oil, and bring the mixture together by hand until you have a cohesive lump of dough. Try and pick up as much of the material on the sides of the bowl as possible, as this will stop you getting dry crusty bits later.\u003cbr\u003e 3. Rub a little bit of oil onto your hand and smooth onto the orb of dough, cover the bowl with a clean tea towel or cling film and leave in a warm place for 20 minutes.\u003cbr\u003e 4. Flour a work surface and turn the dough out onto it. Knead the dough by pushing it away from you with the heel of your hand, and then folding it back on itself. Do this for a couple of minutes and the dough will be noticeably smoother and slightly springier. If you want to add seeds, do it now, and work them through the dough by continuing to knead until they are (roughly) evenly distributed.\u003cbr\u003e • If you’re baking inside a loaf tin, put the dough into the loaf tin now, and leave to rise for about an hour.\u003cbr\u003e • If you’re baking inside a casserole dish, and have a proving basket, flour the proving basket liberally and place the dough in it. Cover and leave for an hour.\u003cbr\u003e • If you’re baking inside a casserole dish, and don’t have a proving basket, flour the base of the casserole dish, shape the dough into a cob shape, and place in the dish. Cover and leave for an hour.\u003cbr\u003e 5. Pre-heat your oven to 220°C. If you are proving your bread in a bannetone (proving basket) or loaf tin you can place your casserole dish in the oven to pre-heat. Don’t do this if there’s already a loaf inside it.\u003cbr\u003e • If you’re proving inside a loaf tin, remove the casserole dish from the oven, slash the top of the loaf a couple of times with a sharp knife (I find this easiest to do with a floured bread knife), and carefully place the loaf tin in the casserole dish. Put the lid on the casserole dish and place in oven.\u003cbr\u003e • If you’re proving in a proving basket, flour the base of the (hot!) casserole dish, turn your proving basket over the dish in one smooth movement, and let the bread fall heavily into the dish. Slash the top carefully, making sure you don’t burn your wrists. Put the lid on the casserole dish and place in oven.\u003cbr\u003e • If you’re proving in the casserole dish, slash the top of the loaf with a sharp knife in whatever pattern you want. Put the lid on the casserole dish and place in oven.\u003cbr\u003e 6. After 20 minutes, remove the lid form the casserole dish, and turn the oven down to 200°C. Bake for another 20-30 minutes. The crust should be firm and a deep brown. Allow to cool completely before removing from the dish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-directions mobile-expand-section\"\u003e\n\u003cul class=\"recipe-directions__list\"\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Bakeworld","offers":[{"title":"Default Title","offer_id":32091750400081,"sku":"","price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/products\/spelybread.jpg?v=1587216427"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/collections\/rainbow_cake.jpg?v=1585753936","url":"https:\/\/www.bakeworld.ie\/collections\/recipes-tips.oembed","provider":"Bakeworld.ie","version":"1.0","type":"link"}