Quirky Marble Cake

This week we're delighted to share with you a fantastic marble cake recipe from This Sweet. Kelly is a brilliant baker and her blog is filled with a whole range of fantastic recipes from millionaire's Shortbread to onion tartlets, you'll find a whole range of different recipes on her blog and we highly recommend that you go check it out!

The recipe we're showcasing to you today is perfect if you're looking for a cake that'll impress your friends and family, but don't worry it's not as difficult to make as it may appear. This sponge is certainly a lot more colourful and exciting to your regular sponge and we welcome this upbeat change with open arms.

This marvellous recipe and image is from This Sweet and we highly recommend you take a look at her blog if you're looking for some funky baking inspiration.


For the sponge:

  • 6oz Butter
  • 6oz Caster Sugar
  • 6oz Self Raising Flour
  • 3 Eggs
  • Yellow Food Colouring
  • Red Food Colouring

For decoration:

  • 6oz Icing Sugar 
  • 3oz Butter 
  • 1 tsp of Milk 
  • Sprinkles


Step 1 - Start by creaming butter and sugar in a bowl until it is light and fluffy

Step 2 - Then start adding your eggs one at a time and with every egg added, add a bit of flour, then slowly combine.

Step 3 - Separate the cake mix in three different bowls. Add colour to the others, one red and one yellow, and leave one plain. 

Step 4 - Transfer the cake mixes into your cake tin and using a knife or handle of a kitchen utensil, swirl the mixtures to create a marble effect.

Step 5 - Heat your oven to 180°C / 160°C fan and bake for 20 - 25 mins. You'll know when the cake is ready when it springs back once touched and it's coming away from the sides of the tin. Allow to cool completely before removing the cake from the tin.

Step 6 - Whilst your waiting for the cake to cool, you can make the buttercream frosting by beating the icing sugar and butter together with the milk. Place in the fridge to stiffen slightly. 

Step 7 -Remove cake from tin and spread the frosting evenly around the sponge and sprinkle your chosen decoration.

For the full the recipe, along with some step by step photos to guide you, visit Kelly's blog here.


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Mint Matcha Ice Cream

There's a heatwave taking place in the UK at the moment, which means it's unbearably hot outside. So we imagine, like the vast majority of the UK right now, including us here at British Bakeware HQ, you're trying to cool down in any way possible. You've opened every window and door, you've turned on every fan you can put your hand on, but there's no better or tastier way to cool down than with some Ice Cream and we have a fantastic Mint Matcha Ice cream recipe from the very talented baker Diana from Little Sunny Kitchen to share with you today. This recipe is really simple and quick to make, and can be easily made at your home.

For the people unsure on what Mint Matcha is, it's shade-grown tea leaves that have been grown for 3 weeks before harvest, and has had the stems and veins removed when processing. Mint Matcha has a very refreshing flavour which is perfect when the weather is the hot! As well as having a refreshing flavour, matcha is incredibly healthy, it contains a high level of antioxidants, boosts your metabolism and increases your energy levels. It's also worth mentioning that it fights cancer and helps burn fat. It would be silly, not to start incorporating this into your diet. 

If you're interested in making this refreshing ice cream, then you can follow the recipe here from Little Sunny Kitchen. Diana is an incredibly talented baker and her blog is certainly worth taking a look at! 

If you're thinking about making this refreshing treat, you may be interested in the items below...


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Vegan White Chocolate & Coconut Cheesecake

We are delighted to share with you this terrific Vegan cheesecake recipe from Becky's Biscuit Bases. Becky is an extremely talented baker and her blog is full of terrific cheesecake recipes, all ranging in different sizes and flavours! If you're a fan of cheesecakes then you're going to love Becky's blog! 

The recipe we're showcasing to you today is perfect if you're a vegan, but this possibly isn't the most healthy vegan cheesecake ever but with that being said; everyone should treat themselves every once in a while. No-one should be excluded from the brilliance of a cheesecake and with this Vegan White Chocolate & Coconut adaptation, everyone, no matter what your dietary requirements, can enjoy the great taste of a cheesecake 

This fantastic recipe and image is from the equally fantastic Becky from Becky's Biscuit Bases and we highly recommend that you check out her superb blog if you're a lover of cheesecakes! 


For the base:

  • 200g Ginger Oat Biscuits (Holland & Barrett do vegan biscuits)
  • 50g of Pure Butter, melted

For the filling:

  • 400g Violife Cream Cheese
  • 1 can of full fat coconut milk, chilled in the fridge over night 
  • 50g Whitworths Superfine Icing Sugar 
  • 300g of Vegan White Chocolate (Amazon or Holland & Barrett)
  • 1 Tsp of Vanilla 
  • 1/2 punnet of strawberries

For decoration:

  • 1 Punnet of strawberries

Helpful tips from the baker: 

  • You will need an 8 inch spring-form tin. 
  • You MUST leave the coconut milk in the fridge over night.
  • Do NOT shake the coconut milk, you want the cream that has separated to the top of the can. 
  • For the best results when whipping, leave a bowl and whisk attachments in the fridge for at least an hour before you need them. 


Step 1 - Crush the oat biscuits with the end of a rolling pin or the back of a fork, until the biscuits have turned into a fine crumb.

Step 2 - Add the melted butter to the crushed biscuits, and mix well. 

Step 3 - Pour the buttery biscuit mix into your lined spring-form tin and pat down the mix with the back of a spoon. Place the tin in the fridge whilst you prepare the filling.

Step 4 - Melt the white over a double boiler or in the microwave. Once melted, leave to one side to cool. 

Step 5 - Place the cream cheese, icing sugar and vanilla into a large mixing bowl, and mix together.

Step 6 - Remove the coconut milk, mixing bowl and whisk attachments from the fridge. Do NOT shake the coconut milk.

Step 7 - Scoop out the coconut cream that has separated to the top of the can and place that in the refrigerated bowl. (Leave the liquid coconut water in the can).

Step 8 - Using an electric whisk, whip the coconut cream until it form soft peaks.

Step 9 - Add the cooled melted white chocolate to the sweet cream cheese mix and using the electric whisk, thoroughly mix. 

Step 10 - Then add the white chocolate cheese mix into the same bowl that contains the coconut whipped cream and fold together.

Step 11 - In the same bowl, add the chopped strawberries and fold together again.

Step 12 - Remove the tin, containing the biscuit base and pour in the cheesecake filling. You can use a spatula to obtain a smooth finish.

Step 13 - Then slice the remaining strawberries into thin pieces, place them next to each other making a circle shape, we recommend that you work from the outside - in.

For the full the recipe, along with some step by step photos to guide you, visit Becky's blog here.


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Homemade Loaf with Seeds and Nuts

We are thrilled to share this brilliant homemade bread recipe with you from one of our favourite bakers at bakes4fun. Robert bakes everything from giant Jaffa Cakes and doughnuts, to tasty cookies and fantastic loafs such as this one we're bring to you today! 

Robert recently purchased a 3lb deep loaf tin from us and decided to bake this brilliant homemade loaf with seeds and nuts using the loaf tin, and we loved the recipe so much that we decided we had to share it with you! There's no better smell in the world than the aroma of freshly baked bread, it just takes your breath away! You can introduce a whole range of different textures and flavours to your bread and this loaf has, by having nuts and seeds added to it to give it an added crunch! 

This brilliant recipe and image is from the equally brilliant Robert at bakes4fun and we highly recommend you check out his blog if you're looking for some baking inspiration!


  • 350g Strong white Bread Flour
  • 150g Strong Wholemeal flour
  • 7g Easy Bake Yeast
  • 7g Sea Salt 
  • 60g Mixed Seeds
  • 2 Tbsp Coldpressed Rapeseed Oil
  • 1 Tbsp Clear Runny Honey
  • 325ml Tepid Water


Step 1 - In a Large bowl, mix both flours together. Then add the yeast and salt to the opposite sides of your bowl.

Step 2 - Then add the mixed seeds and nuts to your flours and then mix through.

Step 3 - Once mixed, create a well in the centre and add the rapeseed oil and honey.

Step 4 - Add 300ml water and with your fingers like a claw, mix thoroughly in the bowl until the sides of the bowl are clean. Slowly add the additional water into your mix. 

Step 5 - When all the water is added, tip the dough onto your work surface and knead for a good 10 -15 minutes. Hold the bread with one hand and push the dough away from you with the heel of your other hand, rotate the dough and keep repeating this process until the dough is smooth. To test if the dough is ready, take a piece of it and stretch until it is thin enough to see the light through it. If the dough rips while doing this, knead a little more.

Step 6 - Once it's ready, work your dough into a ball and place into an oiled bowl. Cover with oiled clingfilm and place in a warm room. Depending on the temperature of the room, it may take between 1 and 2 hours to prove.

Step 7 - When your dough proves (doubled in size), knock it back by punching the air out of the dough.

Step 8 - Tip the dough back onto your bench, to shape for your tin. Stretch the dough into an oblong shape. Then take the top of the shortest edge of the dough and fold a third over to the centre and then do the same with the bottom edge.

Step 9 - Once shaped, make sure the seam is on the bottom and tuck the ends under a little. Then Place the dough into your tin and cover again. It will take around 45 mins to 1hr to prove.

Step 10 - Just before your bread is ready to bake, heat your oven to 240°C / 220°C fan / Gas Mark 9 and place a tin with ice cubes on the bottom of the over, this helps the bread to rise and gives it a great crust. 

Step 11 -Place your tin in the oven and immediately reduce the temperature to 220°C / 200°C / Gas Mark 7 and bake for 30 minutes. The bread should sound hollow when tapped on the bottom; this will indicate when your loaf is cooked.

Step 12 - If you want a crisp crust, after the 30 mins have past, remove the bread from the tin and then place back into the oven for a further 5 minutes

Step 13 - Stand the bread on a wire rack and allow to cool fully before storing. 

Full the recipe along with some step by step photos to guide you, visit Robert's blog here.


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Summertime is here (although you may not have noticed given the weather we've been having of late) and you know what that means...summer tea parties! And you simply can't have a proper British tea party without some proper British scones.

We're huge fans of scones here at British Bakeware - they're so simple yet simultaneously so delicious and tasty. Mind you, the humble scone is no stranger to a bit of controversy: for centuries, there has raged a great debate as to how the word 'scone' ought to be pronounced. Does it rhyme with 'cone', or with 'gone'? We may never reach a true consensus, just as we'll probably never decide once and for all whether it's the cream or the jam that goes on first!

Whatever your personal preferences, though, there's one thing we can all agree: scones are brilliant! If you're looking to bake some scones of your own, we highly recommend that you check out this recipe from Jane's Patisserie! Jane is an incredibly talented baker, and her buttery scone recipe is really simple to follow.

If you're thinking of baking this magnificent treat, you may need one of the items listed below...


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