Sweet Haven Irish Bakery

10/10/2026

10/10/2026

Some pictures i took recently. Cupcakes come in boxes of 6, up to any quantity. Any flavour Cupcakes and any frosting.

04/10/2026

I said I would make my son some deep cookies filled with Nutella. It was only when I had the dough resting in the fridge did I realise I had loaned a fellow baker all my 4" stainless steel rings. Hence all the different sizes. But will taste just as good. He's away at University so like to send him off with something he likes.

I will make a more even batch when i get the rings and supply the recipe.

03/10/2026

3 chocolate cakes with handmade chocolate decorations.

If i was to take a picture of my apron you would be horrified, I put a fresh one of this morning. I even managed to get chocolate of my sleeves. I love working with chocolate but when you have hot hands I turn into a messy toddler.

But always so worth it.

02/10/2026

Have 3 x 6 inch chocolate cakes for tomorrow. That silky brown colour is from chocolate and warm milk. No cocoa powder just delicious chocolate. From experience I know it's a super fresh cake so had to prepare it the day before. It's wrapped in clingfilm until assembly.

Top tip: If you don't want your cakes to dry when cooking add a tray with water at the bottom. It really makes a difference especially if it's butter base. Cakes with oil don't need it.

This recipe is a 34 year old Irish recipe. It's suited to more mature clients as it's nostalgia. For younger clients I use a different cake recipe.

Recipe.

To make 3 x 6" I double the ingredients.

225g plain white flour

½ tsp bicarbonate of soda

2 level tsp baking powder

225ml full fat milk

75g plain chocolate- I use a minimum of 48%

150g butter

275g soft light brown sugar ( the molasses in the brown sugar gives a depth of flavour compared to caster sugar.

3 eggs large

1 tsp vanilla

You can add 1g of espresso coffee, it's optional but it adds intensity. It's not traditional but I like it.

# #!dublin13 #!bespokecakes #!cakes

30/09/2026

Honeycomb. Great for gifts, little visitors for Halloween. Melt sugar and syrup when it reaches 140 add bicarbonate of soda, watch the chemical reaction. Some recipes add water, gelatin to get different textures. Some add chocolate and they become homemade crunchie.

Super simple. Do not allow any of the mixture to get near your skin or clothing, it's super hot and will burn.

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29/09/2026

3 apple tarts today. So put a picture of the pastry cutter I use. I don't think it was even €10 but it's a wonderfully simple tool especially for someone who i believe is a tad wonky. Prefect size strips every time.

I love working with pastry. Have done since my school days. In my opinion a blender is just brilliant for getting the correct consistency. But obviously can be done by hand.

One piece of advice, always use iced water.

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28/09/2026

Empire Biscuits.

2 layers of pastry, seedless jam in the middle and icing on the top. They are originally from Scotland. Super easy to make. Definitely a bit of nostalgia. Prefect with a cuppa.

26/09/2026