Camerino Bakery

Camerino Bakery Camerino is Lovin' from the Oven. Bakery, Cakery, and Coffee from Dublin baker Caryna Camerino.

05/03/2026

Recipe

Jam Blossom Cookies

These are great ways to use a variety of jams and curds you already have in your pantry

Using a flower shaped cookie cutter elevates this simple cookie to become something seasonal and special

Camerino Bakery has a monthly cookie box, and these cookies are included in this month’s selection

Think of these as even better than a bouquet for Mother’s Day



Ingredients:

For the cookie
280g salted Irish butter, softened to room temperature
340g caster sugar
2 tsp vanilla extract
1 large free-range egg
360g plain flour
¼ tsp fine sea salt
For the filling

Buttercream
Jams, custards, curds - whichever is your favorite and whichever you have in the pantry


Directions:

Line a baking sheet with parchment paper
Preheat the oven to 170
Using a mixer, blend the caster sugar and the soft butter and beat until light and fluffy (please scrape down the bowl a few times during this step to make sure it’s evenly mixed).
Add the egg and beat.
Stir in the flour and salt.
Mix until combined and the mixture forms a dough.
Roll out the dough to about ¼ inch thick (about the thickness of 2 coins)
Cut out into your preferred shape. I love using a flower cutter.
Cut out a central circle (imaging a doughnut hole) from half of them.
Bake for 12-15 minutes and cool
Once the cookies are cool, assemble
Pipe a rim of buttercream on the underside of the cookie with the hole. Place on top of a cookie without a hole, making a buttercream sandwich.
Now using a teaspoon, fill the hole with jam or curd.

For the love of cake
02/03/2026

For the love of cake

27/02/2026

My little guy is 6 today.
He asked for 33 helium balloons and birthday cake for breakfast.
It’s been just over a year since I made the decision to double down on this suburban life. We live in Blackrock, where we were close enough for my step kids were able to walk to school. Last year, thinking about Nico starting school in September, not sure if mainstream school would be the right choice, living an ocean away from our families… our bet was to lean in to Community. I wouldn’t continue to work in a place where hours every day were spent on administrative nonsense and commuting. I would bring Camerino Bakery home. Around the corner. I would serve the community and Nico would be a part of it.
You may have seen the independent boy sitting in his usual spot, enjoying a cup of cold milk and a chocolate chip brownie while the rest of us work behind the counter. You may have met him on a zoom call. You may have also seen us on the school run, at the local pool, at the grocery store and at the playground.
I have always struggled with the concept of work / life balance. When I’m working, I’m living.
I can’t think of a better day to thank the Blackrock community for being so open and supportive. I’ve lived here for 10 years, but only now am I really LIVING here. 💋

24/02/2026

Yaaaaaas! Best in Ireland 2026, baby!

Rhubarb & biscotti baked cheesecake by the slice
21/02/2026

Rhubarb & biscotti baked cheesecake by the slice

Throwback to all the tiny Sugarcraft kale leaves for a cake to celebrate 10 years of
19/02/2026

Throwback to all the tiny Sugarcraft kale leaves for a cake to celebrate 10 years of

11/02/2026

The name of this cake comes from the beautiful combination of warm spices and rose (it was actually created in Australia). It is elegant, impressive and memorable. Make it for someone you love, or someone whose affection you want to induce.

You can find rose water and dried rose petals at asian supermarkets

Ingredients:

For the sponge

115g salted Irish butter, softened to room temperature
140g plain flour
220g finely ground almond
1 tsp ground cardamom
1 tsp baking powder
½ tsp baking soda
Pinch of fine sea salt
150g caster sugar
Zest of 1 lemon
3 large free range eggs
230g plain thick yogourt (I use Greek style yogourt)
2 Tbsp rose water

For the syrup

50g caster sugar
Juice of ½ lemon
1 Tbsp rose water

For the icing

110g icing sugar
Juice of ½ lemon
½ Tbsp rose water
Chopped pistachios and fresh and /or dried rose petals

Directions:
Line an 8” round cake tin with parchment paper
Preheat the oven to 170
In a large bowl, mix together the ground almond, flour, cardamom, baking powder, baking soda and salt. Set aside.
Using a mixer, blend the caster sugar and lemon zest until evenly mixed. Add in the soft butter and beat until light and fluffy (please scrape down the bowl a few times during this step to make sure it’s evenly mixed).
Add the eggs one at a time, continuing to beat the mixture in between additions.
Beat in the yogurt and rose water.
Gently fold in the dry ingredients you set aside earlier.
Pour the batter into the cake tin and spread evenly.
Bake for 30-40 minutes.
Once the cake is baked, start on the syrup
In a saucepan, gently heat the sugar and lemon juice until the sugar is dissolved. Remove from the heat and stir in the rose water.
While the cake is still in the tin, poke the cake all over with a fork or skewer.
Pour all of the syrup over the cake and allow the cake to cool.
Remove the cake from the tin.
To make the icing
Sieve the icing sugar into a large bowl.
Whisk in the rose water and lemon juice.
Pour the icing over the top of your cooled cake
Sprinkle with beautiful chopped pistachios and a few dried rose petals

Enjoy!

The name of this cake comes from the beautiful combination of warm spices and rose (it was actually created in Australia...
11/02/2026

The name of this cake comes from the beautiful combination of warm spices and rose (it was actually created in Australia). It is elegant, impressive and memorable. Make it for someone you love, or someone whose affection you want to induce.

You can find rose water and dried rose petals at asian supermarkets

Ingredients:

For the sponge

115g salted Irish butter, softened to room temperature
140g plain flour
220g finely ground almond
1 tsp ground cardamom
1 tsp baking powder
½ tsp baking soda
Pinch of fine sea salt
150g caster sugar
Zest of 1 lemon
3 large free range eggs
230g plain thick yogourt (I use Greek style yogourt)
2 Tbsp rose water

For the syrup

50g caster sugar
Juice of ½ lemon
1 Tbsp rose water

For the icing

110g icing sugar
Juice of ½ lemon
½ Tbsp rose water
Chopped pistachios and fresh and /or dried rose petals

Directions:
Line an 8” round cake tin with parchment paper
Preheat the oven to 170
In a large bowl, mix together the ground almond, flour, cardamom, baking powder, baking soda and salt. Set aside.
Using a mixer, blend the caster sugar and lemon zest until evenly mixed. Add in the soft butter and beat until light and fluffy (please scrape down the bowl a few times during this step to make sure it’s evenly mixed).
Add the eggs one at a time, continuing to beat the mixture in between additions.
Beat in the yogurt and rose water.
Gently fold in the dry ingredients you set aside earlier.
Pour the batter into the cake tin and spread evenly.
Bake for 30-40 minutes.
Once the cake is baked, start on the syrup
In a saucepan, gently heat the sugar and lemon juice until the sugar is dissolved. Remove from the heat and stir in the rose water.
While the cake is still in the tin, poke the cake all over with a fork or skewer.
Pour all of the syrup over the cake and allow the cake to cool.
Remove the cake from the tin.
To make the icing
Sieve the icing sugar into a large bowl.
Whisk in the rose water and lemon juice.
Pour the icing over the top of your cooled cake
Sprinkle with beautiful chopped pistachios and a few dried rose petals

Enjoy!

Cranberry & white chocolate cookies are on the bar today
08/02/2026

Cranberry & white chocolate cookies are on the bar today

Happy Anniversary!
20/01/2026

Happy Anniversary!

Address

Irish Museum Of Modern Art, Dublin 8
Dublin

Telephone

+35315377755

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