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    Recipes

    Pumpkin Loaf

    Pumpkin Loaf

    I've decided to take on the classic American dessert, Pumpkin Pie, and put my own Boutique Bake twist on it! My Carrot Cake mix is the perfect base to bake a delicious Carrot Cake, Banana Bread and now Pumpkin Loaf! I've added some maple and whipped up a delicious cream cheese frosting to accompany my cake which really give it that extra tasty twist! 

    Ingredients: 

    Pumpkin Loaf:

    • 1 x Boutique Bake Carrot Cake Mix
    • 2 eggs
    • 125 ml sunflower oil
    • 200g of Pumpkin puree


    Cream Cheese Frosting:

    • 100g icing sugar
    • 250g cream cheese
    • 150 ml cream​


    Maple Walnut Topping

    • 50g of Walnuts
    • Drizzle of Maple Syrup 

    Method:

    Pumpkin Loaf

    1. Preheat the oven to 180C/350F/Gas 4.
    2. Add the eggs, oil, half a tin of pumpkin puree and cake mix into a large bowl and mix well. 
    3. Grease and line a 2lb/20cm x 12.5cm/8in x 5in loaf tin 
    4. Next, pour the cake mixture into the tin, and flatten the top out nicely 
    5. Pop in the oven and bake for about 50 minutes, until well risen and golden-brown (or until a skewer inserted comes out clean)
    6. Remove from the oven and cool in the tin for a few minutes, then place onto a wire rack to cool completely.


    Walnut Topping:

    1. While the cake is cooling, roughly chop walnuts and place them on a tray with greaseproof paper
    2. Lightly drizzle maple syrup onto the walnuts so they are covered and toast them in the oven for 5 minutes. Remember to keep an eye on them as they can burn very easily


    Cream Cheese Frosting:

    1. Whip the cream cheese with an electric whisk until nice and creamy. In separate bowl, whip the cream until it starts to become stiff.
    2. Add the icing sugar to the whipped Philadelphia and fold in the whipped cream.
    3. Once your cake is completely cooled, gently spread your cheesecake mixture on top, spreading until even.
    4. Sprinkle your chopped walnuts over the frosting.
    5. Serve & enjoy!

    Spooky Meringue Brownies

    Spooky Meringue Brownies

    Ingredients to bake our Brownies:

    • 1 x Boutique Bake Brownie Mix
    • 150g melted butter
    • 3 eggs

    For the Meringue Topping:

    • 100g caster sugar
    • 2 egg whites
    • Black food colouring
    • Circle/round shaped nozzle and an icing bag
    • 100g of white chocolate 

    Method for Brownies:

    1. Preheat your oven to 180 C / 160 Fan.
    2. Mix our brownie mix with 3 eggs and 150g of melted butter (or if using alternative recipe mix all required ingredients) until well combined.
    3. Spoon mixture into a greased/lined square tin (10 x 7inch approx.).
    4. Bake for 20 - 25 mins depending on how gooey you like your brownies!
    5. Slice into 12 delicious squares

    Method for Meringue Topping:

    1. Place the egg whites into a clean bowl, and using an electric mixer, whisk until stiff peaks form, then whisk in your sugar, a little at a time.

    2. Keep whisking until the mixture looks glossy and has thickened. It will look a bit like shaving foam.

    3. Spoon the mixture into an icing bag with a circle/round shaped nozzle, if you don’t have an icing bag, use a freezer bag and snip off the end to pipe.

    4. Pipe a dollop of meringue on top of each cupcake, pull the nozzle away sharply to create a
    ‘ghostly’ peak shape from your meringue.

    5. Place meringue Brownies in the oven and turn down to 100°C. Leave to cook through but don’t allow to brown!

    6. Leave in the oven for approx. 30 minutes. Remove and allow cool.

    7. Once cooled, use your black food colouring do draw a ghostly face on your meringues!

    8. Melt the white chocolate and use it as a glue to stick your ghostly meringues onto your brownies!

    Strawberry Shortbread Stacks

    Strawberry Shortbread Stacks

    This week’s recipe is ‘Strawberry Shortbread Stacks’, it’s an oldie but a goodie! I absolutely love shortbread biscuits, especially when they are homemade! By adding strawberries and cream, to make little stacks it adds a lovely summery touch and creates a delicious dessert from these simple biscuits.

    This is a great recipe to get this kids involved with, as you don’t need to use an electric mixer or add in anything remotely messy! They can also have great fun cutting out circles with a glass or cutter, to make the biscuits. My recipe below makes 12 biscuits, so will serve 6 as a dessert. I have added in some chocolate chips to the recipe (as chocolate makes everything better!), but this can easily be left out if desired!

    Ingredients:
    • 165g plain flour
    • 45g caster sugar
    • 110g butter (softened)
    • 30g chocolate chips
    • 200g chopped strawberries
    • 150ml cream
    • 20g icing sugar (sifted)

    Method:

    • Preheat the oven to 180°C, fan 160°C, gas 4.
    • Line two baking trays with some greaseproof paper.
    • In a bowl, add in the flour, caster sugar and butter, and using your fingertips rub until the mixture looks like breadcrumbs, next add in your chocolate chips
    • Gather the mixture together and knead lightly.
    • Roll out the dough using a rolling pin, on to a floured surface, to a thickness of about 5mm.
    • Next use a circle cutter/glass to press out round shapes, re-rolling the leftover shortbread to make 10 biscuits

    • Place the biscuits on your lined baking trays.
    • Bake for 10-15 minutes until golden, then remove from the oven and allow cool.
    • Whip the cream and icing sugar to soft peaks using a mixer or hand held whisk
    • To assemble, place a biscuit on a plate and spoon some cream onto the biscuit.
    • Add some strawberries, then spoon another bit of cream on top, then top with another biscuit.

    • Finally top the second biscuit with some more cream and some chopped strawberries
    • Sieve some icing sugar on top and enjoy!

    Chocolate Orange Protein Bites

    Chocolate Orange Protein Bites

    These are one of my favourite healthy treats to make up on a Sunday! Pop them in the fridge and you have a delicious snack for those times you fancy something sweet during the week. If you are a fan of orange flavoured chocolate, you will love these!

    Ingredients:

    Method:

      1. Pour your cacao protein bites mix into a food processor
      2. Add dates and blend until well combined
      3. Add in the juice of half an orange and the zest of one orange, blitz again to mix through
      4. Using your hands, bind & roll the mixture into 16 round balls/bites
      5. Place in a storage container and refrigerate for 1 hour until firm
      6. Melt your chocolate
      7. Dip each bite into the chocolate, so that the top half is covered
      8. Grate some orange zest over each chocolatey top
      9. Place in the fridge to chill and enjoy!

    Storage instructions: Keep these bites in an an airtight container in the fridge to keep them fresh!

    Lemon & Elderflower Celebration Cake

    Lemon & Elderflower Celebration Cake

    This cake was inspired by the beautiful cake created for the recent Royal Wedding, by the very talented http://www.violetcakes.com/.  Lemon and elderflower is such a delicious combination, and creates a really fresh light cake! This cake would be perfect for feeding a large group or for a birthday! I have decorated it with fresh roses and lemon slices, but feel free to experiment and create your own version.
    Let's get started!

    Ingredients for the Lemon Drizzle Cakes:

    • 2 x ‘Boutique Bake’ Lemon Drizzle Cake Mix
    • 300g butter
    • 6 eggs
    • 1 x lemon
    • 50ml elderflower cordial (for the drizzle)

    For the Buttercream icing:

    • 250g butter
    • 450g icing sugar
    • Juice of 1 lemon

    Method:

    • Preheat the oven to 180C/350F/Gas 4.
    • In a mixing bowl, beat your ‘Boutique Bake’ lemon drizzle cake mix with the butter and eggs using al electric mixer
    • Line two round cake tins (approx. 8-inch) with greaseproof paper
    • Next, spoon the cake mixture into the tins and smooth out so the mixture is nice and even
    • Pop in the oven and bake for about 30 minutes, until well risen and golden-brown (or until a skewer inserted comes out clean)
    • Remove from the oven and cool in the tin for a few minutes, then place onto a wire rack to cool
    • To make the elderflower drizzle, combine the cordial with the juice of 1 lemon
    • Using a fork, prick the lemon cakes all over and then pour the drizzle over so  it soaks through
    • Note: You don't use the topping packs included in your cake mix box for this recipe, you can keep these for something else! 

     

  • To make your icing, place your butter and icing sugar into a bowl and mix well with an electric mixer, keep mixing until smooth and pale in colour
  • Add in the lemon juice and give it all one final mix
  • Place some of the icing on top of one of the cakes and spread out with a knife
  • Next, place the other cake on top and press down lightly
  • Spread the remainder of the icing all over the sandwiched cakes, so they are completely covered in icing (you can use a simple butter knife for this)

  •  

  • Decorate with fresh flowers and lemon slices
  • Slice & Enjoy!
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