Sprinkles & Swirls Ingredients
Ingredients are important to me. I strive to use the best quality I can when producing delicious cakes and bakes.
With that in mind, I only use butter when I bake. It is superior in quality and taste. In saying that, I fully understand why bakers will opt for margarine or baking butter. It is kinder to the budget and bakers have seen steep rises in all aspects of baking in recent times from ingredients right through to packaging and, of course, fuel costs.
Every baker needs good vanilla. By good Vanilla I mean Vanilla paste, extract or pods. Essence is readily available but is a very different and synthetic component, made using artificial colouring and flavour. A small bottle of Vanilla Extract is expensive but is worth every cent. Cheaper extracts appear on shelves but when you look at the ingredient label, you will see that these are mostly made of sugar syrup and lack flavour.
Regarding Cocoa Powder, I like to use Cacao Barry Plein Arome for my cakes and bakes. It is far superior to regular cocoa powder. " This 100% pure cocoa powder reveals a delightful round chocolate flavour followed by notes of caramel, whole milk and almond that will remind you of your childhood chocolate cake.
These nostalgic notes combined with a warm autumn brown colour make Plein Arôme cocoa powder the ideal ingredient in your recipes that will delight your consumers' taste buds."-Cacao Barry
In an ideal world, I would use eggs from my own hens for my baking but unfortunately, I no longer have my own hens. Nature can be a cruel beast. As you can imagine, bakers go through dozens of eggs for each baking session. Organic free-range eggs are out of my budget so I buy free-range. A little note on that, to the best of my knowledge, you cannot buy eggs labelled both organic and free range but here in Ireland, if eggs are labelled organic, the hens must also be free range. I am open to correction but that is my understanding.
Callebaut is the chocolate of choice in the Sprinkles & Swirls kitchen. Sustainably sourced and crafted in Belgium from bean to chocolate since 1911, Callebaut chocolate is stunning.
Those are the main ingredients that I pay special attention to. I will try and support local too where I can. I will only use Wexford Home Preserves jams and Wexford Strawberries, it would be a crime to use strawberries from anywhere else!
Don't forget to follow along on Instagram.
With that in mind, I only use butter when I bake. It is superior in quality and taste. In saying that, I fully understand why bakers will opt for margarine or baking butter. It is kinder to the budget and bakers have seen steep rises in all aspects of baking in recent times from ingredients right through to packaging and, of course, fuel costs.
Every baker needs good vanilla. By good Vanilla I mean Vanilla paste, extract or pods. Essence is readily available but is a very different and synthetic component, made using artificial colouring and flavour. A small bottle of Vanilla Extract is expensive but is worth every cent. Cheaper extracts appear on shelves but when you look at the ingredient label, you will see that these are mostly made of sugar syrup and lack flavour.
Regarding Cocoa Powder, I like to use Cacao Barry Plein Arome for my cakes and bakes. It is far superior to regular cocoa powder. " This 100% pure cocoa powder reveals a delightful round chocolate flavour followed by notes of caramel, whole milk and almond that will remind you of your childhood chocolate cake.
These nostalgic notes combined with a warm autumn brown colour make Plein Arôme cocoa powder the ideal ingredient in your recipes that will delight your consumers' taste buds."-Cacao Barry
In an ideal world, I would use eggs from my own hens for my baking but unfortunately, I no longer have my own hens. Nature can be a cruel beast. As you can imagine, bakers go through dozens of eggs for each baking session. Organic free-range eggs are out of my budget so I buy free-range. A little note on that, to the best of my knowledge, you cannot buy eggs labelled both organic and free range but here in Ireland, if eggs are labelled organic, the hens must also be free range. I am open to correction but that is my understanding.
Callebaut is the chocolate of choice in the Sprinkles & Swirls kitchen. Sustainably sourced and crafted in Belgium from bean to chocolate since 1911, Callebaut chocolate is stunning.
Those are the main ingredients that I pay special attention to. I will try and support local too where I can. I will only use Wexford Home Preserves jams and Wexford Strawberries, it would be a crime to use strawberries from anywhere else!
Don't forget to follow along on Instagram.