Antoinette's Bakery

03/03/2018

17/11/2017

If you've been following my Instagram stories this week you may have been salivating over these bad boys...

Choccy Biccy Cake!

*As always, ensure that your ingredients are gluten-free*

200g milk chocolate, broken up or in drops

125g dark chocolate, broken up or in drops

100g white chocolate, broken up or in drops

75g melted butter

140g golden syrup

150g gluten-free biscuits, broken by hand

Makes 10-12 individual cakes.



1. Melt the chocolate together in a glass bowl, over an inch of simmering water in a saucepan (bain marie style).

2. Melt the butter and syrup together in a bowl in the microwave (be careful- hot syrup can be very dangerous!)

3. Add everything together and mix by hand to combine

4. Spoon out into cupcake cases, unlined silicone moulds or eat directly from bowl with a spoon!

5. You can decorate with sprinkles at this stage.

6. Refrigerate. Overnight is best but 5-6 hours will do.

7. Enjoy! Store in a container in the fridge if you do not plan to eat all at once!

8. Share some pics of your treats online. Be sure to tag Antoinette's Bakery x

02/11/2017

As seen on my Insta stories this week....

Coffee and Walnut Sponge Cake Recipe

GF Self-Raising Flour 250g
Eggs 4
Butter (room temperature) 250g
Caster Sugar 250g
Coffee 2 shots espresso
Chopped walnuts 50g
7” round sandwich tins 2

For the icing:
Icing Sugar 500g
Butter 160g
Coffee 2 shots espresso

1. Pre-heat the oven to 180 degrees Celsius.
2. Grease your cake tins and line their bottoms with parchment paper. Weigh out all your ingredients into separate bowls.
3. Add the butter and sugar to a bowl and cream together for 5 minutes. Stop the mixer occasionally to scrape down the sides of the bowl ensuring that everything is being mixed together and no buttery lumps remain.
4. Slowly, bit by bit, add the eggs to the mixture. Make sure that you give everything a good mix as you do.
5. Stop the mixer and add the flour and coffee to the batter. Slowly turn on the mixer, or by hand gently mix the batter together. Add the walnuts and mix.
6. Now divide the mixture between the two tins. Spread it out towards the edges.
7. Place in the oven and bake for 30 minutes. When the timer goes, very carefully insert a toothpick into their centre and if it comes out clean it is ready. If it has some batter on it you will need to bake for a few more minutes.
8. Once ready, remove from oven and allow it to cool completely before inverting the tins and turning it out.
9. To make the frosting, mix the butter and icing sugar until fully mixed, add the coffee and mix it until nice an fluffy.
10. Spread the icing evenly over each layer of sponge and sandwich them together. Decorate with chopped nuts or however you fancy!

25/10/2017

Goodness what a response to my potential cookbook post! Thanks to everyone who took part in the survey and left feedback. I'm still processing and eternally grateful for your time and input. Stay tuned for more updates on this project x

17/10/2017

Hi guys! How is it going? Long time no see…
As many of you have asked if there might be an Antoinette’s Bakery cookbook in the pipeline I thought I would put some feelers out as to whether there is a market for it. I’d really appreciate if you could click the link and answer a few easy peasy questions. There is nothing set in stone as of yet, as it is a costly and time-consuming enterprise , so let’s see where this survey gets us.
Much gluten-free love, Sinéad

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30/06/2017

The last few days have been a blur of emotion. We have received such an outpouring of love, hugs, smiles and thanks. It's hard to believe that this is the end of this chapter. I've been through so much under this roof- the good, the bad, the ugly. We've forged some firm friendships and created some serious memories. We'll miss you guys! Much glutenfree love, Sinéad, Ruth, Harriet, Jordan, Christine et al. ###

30/06/2017

She keeps Moet et Chandon in her pretty cabinet 'Let them eat cake' she says Just like Marie Antoinette 👑👩‍🍳🎀💞🍾🥂🍰

29/06/2017

Marvellous people we can not thank you enough for your well wishes & all the messages we've received it has been somethin' else!! Please come and join us for coffee & cuddles 👩🏻‍🍳👩‍🍳👩🏼‍🍳👩🏻‍🍳

28/06/2017

It is with great sadness and a heavy heart that I announce that Friday June 30th will be Antoinette’s Bakery’s final day trading at our Kevin Street store. I would like to thank all of our friends, families and fans for your support and custom over the past few years.
I started Antoinette’s Bakery from my parents’ kitchen in the summer of 2011. I have had the pleasure of meeting some incredible people through this venture and learned a whole lot. We have asked strangers to marry us, wished hundreds of men, women and children a happy birthday, celebrated births and marriages, anniversaries and retirements with you. It has been quite the adventure. But like all good things, this too must come to an end. Unfortunately, keeping a business like this afloat in Dublin City in 2017 has proved too great a challenge and we must go our separate ways.
We may meet again in the future in a different place. Until then I thank you for coming on this journey with me. I couldn’t have done it without you.
A bientot, Sinéad x

27/06/2017

When it rains, it pours 🍋 🍰 ☔️🌧💧

26/06/2017

All the colours of summer 🏳️‍🌈🍭🎨