St Patrick's Day Lemon and Ricotta Ring CakeWith April Fools day this Saturday, you may be debating the best way you can prank your friends and family. If you love baking and pranks, why not combine these together and get on board making our featured recipe this week - hilarious Spaghetti and Meatball Cupcakes from the wonderful Ruthanne over at Easy Baked

Prank your guests by serving up dinner for dessert with these cleverly decorated cupcakes. You can take pride in their confusion as they eat something that looks savoury but actually tastes deliciously sweet. Easy to make, these cupcakes are perfect for making by yourself or with younger children too. We're sure your kids will enjoy creating their spaghetti and meatball cupcake concoction!

To find out how to make these funny little cupcakes, you can view the full recipe measurements and method by just clicking here 


  • One box of yellow cake mix (including the ingredients required on the box)
  • Salted butter
  • Unsalted butter
  • Powdered sugar
  • Vanilla
  • Yellow food colouring
  • Raspberry pie filling
  • Ferrero Rocher chocolates
  • White chocolate chips

For the full instructions on how to make these delicious cupcakes, just head to Ruthanne's blog here!

Products You May Find Helpful

Individual Muffin Cups
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Mini Muffin Tray
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Large Cooling Rack
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Mother's Day Cake

Starting with the spring equinox and ending with Mother's day, this week is truly one of our favourites in March. If you've not yet figured out the best way to show your mum just how much she means to you, remember: food is always the way to the heart!

We've compiled a list of some lovely cake recipes from some of the best baking bloggers across the UK. These cakes are ideal for you to bake with your mum this mothers day, because spending time with the person who created you is perhaps the best gift you can give. 

To celebrate the return of the spring, we've also decided to choose cakes that have a bit of a fruity infusion. This should help the post-cake guilt! These recipes range in difficulty and taste, so there should be something to suit everyone. 




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Springform Cake Tin
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26cm Tart Tin
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Red Velvet Cupcakes

Valentine's Day is just under a week away! So if you've forgotten to purchase a gift, you haven't got long to sort something out. We're continuing our theme of love and romance with our latest featured recipe, which gives you something to try out ahead of the big day, to make it extra sweet.

Thanks to their striking red colour, these Red Velvet Cupcakes from Jamie's Cookery are the ideal way to treat your loved ones this year, especially those who are looking to impress without breaking the bank! Jamie is a master at producing sweet and delicious creations, and is a baker that we've featured a few times in the past, so we know this recipe is sure to be just as delicious as the other tasty offerings he as produced over on his blog!

To view the full recipe click here. Or to view some of Jamie's other recipes click here.


  • 60g of Softened Butter
  • 150g Golden Caster Sugar
  • 1 Beaten Egg
  • 10g Cocoa Powder
  • 1tsp of Red Food Colouring
  • 1tsp of Vanilla Extract
  • 120ml of Buttermilk
  • 150g of Sifted Plain Flour
  • Pinch of Salt
  • 1/2 tsp of Bicarbonate of Soda 
  • 1.5 tsp of Apple Cider Vinegar

For the Cream Cheese Frosting 

  • 300g of Icing Sugar
  • 50g of Softened Unsalted Butter
  • 125g of Cream Cheese, at room temperature 

To Finish 

  • Some Red Sprinkles 


Step 1 - Preheat the oven to 160°C and prepare a 12-hole cupcake tray some cupcake cases.

Step 2 - In a bowl, mix the butter and golden caster sugar using a hand mixer. Mix on a medium speed until the mixture becomes pale and well mixed.

Step 3 - Add the beaten egg and increase the speed to the highest setting. Continue to mix for roughly 5 minutes, until the mixture looks fluffy.

Step 4 - Add the buttermilk, vanilla extract and flour, and reduce the speed back to medium for roughly a minute.

Step 5 - In a separate bowl or cup, mix the red food colouring, salt, bicarbonate of soda and cider vinegar together to make a paste, and then immediately add it to the cake mixture, and mix on high for one minute until you have a deep red batter.

Step 6 - Divide the mixture evenly between the cupcake cases and bake for 20-25 minutes. To check if they're baked, insert a skewer into one of the cupcakes. If fully baked, it should come out clean and the cupcakes should feel springy when gently poked. 

Step 7 - When baked, leave them to cool in the tray for 5 minutes before moving them to a wire rack to cool completely.

To make the Cream Cheese Frosting

Step 1 - Beat the butter until it changes colour and looks pale. 

Step 2 - Add the icing sugar in three parts, mixing well after each addition. 

Step 3 - Add the cream cheese and mix for around five minutes until silky smooth.

To Decorate

Step 1 - Fill a piping bag - fitted with a nozzle of your choice - with your cream cheese frosting.

Step 2 - Top each cupcake with a generous swirl of cream cheese frosting and finish with some red sprinkle.

Step 3 - Get stuck in!

Products You May Find Helpful

12 Cup Cupcake Tray
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Valentines Chocolate Bark

Today is the first of February, which means that Valentines Day is just around the corner! The annual celebration of love and romance is less than two weeks away, which means that it's time for us to roll out some suitably themed recipe ideas for you to try at home! 

Traditionally, Valentines goes hand in hand with DIY, and although this may have resulted in some dodgy glitter encrusted creations during your childhood, there are easier (and far more delicious) ways to show your appreciation for your loved ones! That's why we decided to share this eye-catching chocolate bark recipe from Jane's Patisserie, which allows you to easily present your desired recipient with a picture-perfect, edible gift, with very little skill required!

The simple ingredient list and no-bake method make this tasty treat ideal for those with little to no baking experience, as well as those who have had their Valentines baking attempts go wrong in the past. Thanks to the very little cooking involved, it's also a great one to make with the kids, if you're looking for a fun and lighthearted way to celebrate.

To find out how to make Jane's sweet-filled, chocolate bark recipe click here

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Brownie & Raspberry Cheesecake Squares

Summer is now nothing but a distant memory, and we've got many cold, wet and dreary days ahead of us. So, with that in mind, if you're looking for something to brighten up your day, then this week's featured recipe is perfect for you! It'll have you feeling all warm and cosy in no time.

This week's recipe is from the terrific Becky's Biscuit Bases. It's a bit different from your regular cheesecake; as instead of featuring a biscuit base, it features a brownie base! Here at British Bakeware we're strong supporters of this combination, and we bet it tastes as good (if not better) as it sounds! This recipe is super easy to follow, and even a novice baker will be able to give this a go. 

If you wish to take a look at some recipe's that are similar to this Brownie & Raspberry Cheesecake Squares recipe, then we highly recommend that you head over to Becky's blog! Her blog features tons of fantastic cheesecake recipes that are really simple to follow and taste delicious!


For the Brownie Base

  • 225g Plain Flour
  • 1/2 tsp of Baking Powder
  • 1/2 tsp of Salt
  • 400g of Caster Sugar
  • 225g of Unsalted Butter
  • 60g of Cocoa Powder
  • 1 tsp of Vanilla Extract
  • 4 Eggs

For the Filling

  • 250ml of Double Cream
  • 100g of Soft Cheese
  • 3 tbsp of Vanilla Extract
  • 1/2 Punnet of Raspberries

For Decoration 

  • 1/2 Punnet of Raspberries
  • 1/2 Punnet of Blueberries
  • Left Over Brownie


Step 1 - Preheat the oven to 180°C or gas mark 4.

Step 2 - Line your loose bottom square tin and small loaf tin.

Step 3 - Mix the flour, baking powder and salt together in a large mixing bowl, and set aside.

Step 4 - In a seperate bowl, beat the melted butter, sugar & cocoa powder together. Then pour in the vanilla extract and crack in the eggs. Then beat the mix together until it is well combined.

Step 5 - Once the mixture is well combined, add the flour mix you had made previously in parts, until it's fully combined.

Step 6 - Pour the majority of the brownie mixture into your square baking tin, but save some mix to go in your small loaf tin.

Step 7 - Pour the rest of the mix into your loaf tin. You'll chopping this up later for decoration, so it doesn't matter if it doesn't fully cover the base of your tin.

Step 8 - Place both tins in the oven. Remove the loaf tin after 10 - 15 mins and square tin after 25-30 mins. Leave the larger brownie to cool in the tin.

Step 9 - Once the brownies have cooled, you can begin to make the cheescake filling. Start by whipping the cream, using an electric whisk. Do this until it forms stiff peaks.

Step 10 - Next, fold in the soft cheese and icing sugar until the mixture is thoroughly combined.

Step 11 - Once it's combined, begin folding in the raspberries, but make sure you leave some for decoration. 

Step 12 -  Place the cheesecake brownies in the fridge for 3 hours or over night.

Step 13 - Once the cheesecake has set, remove the brownie from the fridge and cut into nine squares. Decorate with smaller chunks of brownies, raspberries and blueberries.

For a more detailed recipe, along with step-by-step photos to guide you, check out Becky's recipe here.

Products You May Find Helpful

8 Inch Square Cake Tin
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450g Loaf Tin
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