There is nothing better than a sweet treat when you need a pick me up. As a bakery business, you have the ability to be creative in the kitchen and make some amazing sweet treats that will wow your audience and give them something to smile about on a stressful day.
Today we want to take a look at some of the fun recipes you can make in your bakery to help your business thrive and be talked about by everyone who visits.
Nutella cheesecake
Looking for a dish that will wow when placed in your refrigerated display cases? This cheesecake is a crowded pleaser and it will also provide a stunning centrepiece for your display in the bakery. Easier than you think to make, this is the ideal choice for your bakery business this year.
Ingredients:
- 150g digestive biscuits
- 4 tbsp melted butter
- 1 tbsp chopped hazelnuts
- 3 tbsp nutella
- 500g cream cheese
- 125g caster sugar
- 75ml double cream
- 2 large eggs
- 1 tsp vanilla extract
- 100ml soured cream
- Icing sugar for dusting
- 100g melted dark chocolate
- Crush your digestive biscuits and mix with melted butter and chopped hazelnuts.
- Grease a spring form cake tin with butter and add your base mixture. Press down evenly and bake at 180C for 10 minutes. Set aside to cool.
- In a large bowl, add your eggs and sugar and whisk together until light and fluffy. Add the rest of your cake ingredients and whisk until fully incorporated.
- Once cooled, pour your mixture into the cake tin. Tap to remove any air bubbles and wrap the cake tin in foil.
- Turn down your oven to 160C.
- Place the cake tin into a roasting dish, and full halfway with boiling water. This is called a Bain Marie and will steam your cake as it cooks to ensure it cooks evenly.
- Place the cake into the oven and bake for between 45 minutes to 1 hour. You’ll know it’s done as the middle will be slightly wobbly but the edges will be slightly golden and will be pulling away from the sides of the tin.
- Leave the cake in the oven for at least 1 hour with the door open. This will allow the cake to cool gradually and will prevent cracking.
- Once cooled, decorate however you like and get it on display!
Custom chocolate milkshakes
If you want to try something a bit different in your bakery, offering some custom made milkshakes can be a super fun idea and you can use homemade ice cream for the job to give it that extra special feel.
Set up your stand with some chocolate classics as well as other sweets, and allow people to choose what they want in their milkshakes. A single serve milkshake will be:
- 200ml milk
- 3-4 scoops ice cream
- 1 chosen chocolate bar/ sweet
- Whipped cream and sauce
Raspberry ripple cupcakes
We all know about raspberry ripple ice cream, but what would happen if we brought this amazing flavour to a cupcake? Well now is your chance to find out and share this amazing creation with your customers!
Ingredients:
- 120g flour
- 120g butter
- 120g sugar
- 1 tsp baking powder
- 1 large egg
- 1 tsp vanilla extract
- 400g fresh raspberries
- 4 tbsp light brown sugar
- 4 tbsp water
- Whipped cream
- In a saucepan, add your brown sugar, raspberries and water. Bring to the boil and leave to simmer for 10 minutes until thickened. Cool.
- For the cakes start by adding the sugar and butter to a bowl and mixing together until creamy.
- Add your egg and whisk until light and fluffy. The mixture should turn cream in colour here.
- Fold in your flour and baking powder and add vanilla extract.
- Scoop into cupcake cases.
- Add one small spoon of raspberry coolie to your cupcakes, and use a skewer to swirl it around to create a marbled effect.
- Bake for 15 minutes at 190C.
- Cool completely.
- Add some whipped cream to a piping bag along with some lines of raspberry coolie.
- Pipe onto your cupcakes and create a lovely ripple pattern.
Caramel banana bread
Banana bread is seen as a staple in most of our kitchens, but it can also be a crowd pleaser for your bakery. This simple recipe helps you use up some ripe bananas and will be a winner with everyone who tries it.
Ingredients:
- 150g flour
- 4 mashed bananas
- 1 tbsp baking powder
- 2 tbsp dulce de leche
- 2 tbsp sugar
- 1 tsp salt
- 100ml milk
- 2 large eggs
- 5 medjool dates
- Boiling water
- Pumpkin seeds for topping
- Cover the medjool dates in boiling water and soak for 10 minutes.
- Add all of your cake ingredients to a bowl and beat together until smooth.
- Pour into a loaf tin and bake for 30 minutes.
- Top with some more dulce de leche as well as pumpkin seeds.
Chocolate hazelnut cookies
Who doesn’t love the combination of chocolate and hazelnuts? These simple cookies are ideal for your bakery because you can freeze the balls of dough and then bake them on demand when needed!
Ingredients:
- 175g dark brown sugar
- 125g butter
- 1 large egg
- 280g plain flour
- 1 tbsp baking powder
- 3 tbsp cocoa powder
- 300g white chocolate, chopped
- 100g chopped hazelnuts
- In a bowl, cream together the butter and sugar before adding your egg.
- Add the flour, cocoa powder, and baking powder and form into a thick batter.
- Add your chopped white chocolate and chopped hazelnuts.
- Form into balls weighing approximately 120g. Place in the freezer for at least 1 hour or the fridge for 1 hour of making straight away.
- Preheat the oven to 200C and then bake your cookies for 16 minutes.
- When you check the cookies they should still be soft on top but golden, remove and allow them to cool.
Classic Scottish shortbread
This classic recipe is one that will always be a hit, especially during the winter season. Consider making these with some cinnamon or some cocoa powder for a fun twist on a Scottish classic.
Ingredients:
- 125g butter
- 55g caster sugar, plus extra to finish
- 180g plain flour
- Allow the butter to soften slightly before using.
- Once softened, mix in a bowl with your hands until a breadcrumb consistency is formed.
- Roll into a dough and roll out onto a work surface. You want these to be around an inch thick. Cut into your chosen shapes – the classic is rectangular.
- Sprinkle with some caster sugar
- Chill in the fridge for 1 hour.
- Bake at 190C for around 15-18 minutes.
- Cool completely and serve!
Victoria sponge cake
This classic beautiful dessert is one that will please the masses, and you can serve this from a display stand to really impress everyone who comes to your bakery.
Ingredients:
- 200g sugar
- 200g butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the fillings
- 100g butter
- 140g icing sugar plus extra for the top
- strawberry jam
- Start off by creaming together the butter and sugar in a bowl until smooth.
- Add your eggs and whisk for around 5 minutes until doubled in size and white.
- Fold in the rest of your ingredients carefully making sure not to knock out the air.
- Add to 2 lined and greased cake tins, and bake in the oven for 20 minutes until the cake springs back when pressed.
- Leave to cool.
- To make the buttercream, mix together icing sugar and butter, and optionally add some vanilla extract for flavour. Whisk for around 5 minutes until smooth and light.
- Once the cakes are cooled, cut off the top of one of the cakes to make sure the surface is flat. Then, spread on your buttercream in the middle of the cake, followed by a healthy portion of strawberry jam. Sandwich with the other cake, and use a sieve to sprinkle on some icing sugar for decoration.
Triple chocolate brownies
Chocolate brownies are one of the best sweet treats you could ask for – and what’s better than 1 type of chocolate? 3! These triple chocolate brownies are the best you could ask for and will make your customers keep coming back for more.
Ingredients:
- 200g butter
- 200g dark chocolate
- 100g plain flour
- 40g cocoa powder
- 80g white chocolate
- 80g milk chocolate
- 3 large eggs
- 275g sugar
- Heat up a pan on the hob filled halfway with water.
- Add your chocolate and butter into a bowl, and place over the pan of simmering water making sure that the chocolate doesn’t come into direct contact with the water. Melt completely and then set aside to cool.
- In another bowl, start whisking together your sugar and eggs until at least doubled in size. This will take about 5 minutes.
- Once the chocolate is cooled, mix this into your egg and sugar mixture, followed by your dry ingredients.
- Chop the chocolate roughly – you can create bigger or smaller chunks depending on what you prefer. Add to the batter.
- Add the mixture to a lined and greased baking dish.
- Place in the oven at 190C for 25 minutes. After 25 minutes, check the brownies and if they are still very wobbly, cook for an extra 5 minutes. By the time they are ready, they will be mostly set with a slight crust and the edges will be pulling away from the dish.
- Cool completely and cut.
- You can serve this cold or heat up in the microwave for 20 seconds and serve with a dollop of ice cream.
