Wedding Cakes In Spain

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Candies & Cookies

Candies & cookies, were the delicious choice picked by  Sinaed & Robert to treat their wedding guests on Monday. This enticing display included the ever popular Irish favourite – chocolate biscuit cake, this recipe we featured in an earlier blog.

If you are interested in a cookie or candy bar for your wedding or celebration contact us at


Captivating Cookies

Raspberry & White Chocolate Cookies

Using raspberries and white chocolate together, make a delicious combination, for this summer cookie. The sharpness of the raspberries as their flavour combines with the sweet white chocolate chunks is sublime. We often make wedding cakes with this wonderful combination, it is a very popular choice, so we thought we would try out this combination of ingredients in a cookie. Searching through my recipe archives I came across an old ‘Carnation’ recipe that I removed from a magazine years ago, it is certainly worth a try.

r&w cookies


170g Condensed Milk;  225g Butter;  225g Sugar;  350g S.R. Flour;  150g White Chocolate – chopped into chunks;  175g Raspberries – I have found that freeze dried raspberries work particularly well with this recipe as they tend to hold their shape and retain their flavour:-

Pre heat Oven to 175 degrees fan

Prepare a baking sheet with greaseproof paper

Cream butter & sugar

Add condensed milk and mix in well

Add the flour, chocolate chunks and finally the raspberries.

Place the mixture in heaped teaspoons onto the baking sheet, leave space in between the mixture to allow for ‘spreading’.

Bake for 10 – 15 mins until the cookies are a golden brown.

Remove from the oven place on a cooling rack and allow to cool

Raspberry & White Chocolate Cookies


This delicious recipe from ‘Carnation’ is a firm favourite that features on our popular wedding and party cookie bars. The sharpness of the raspberries combined with the smooth sweetness of the white chocolate chunks is simply divine! It is also a quick and easy recipe to follow for any of the less confident bakers that fancy giving this a try at home, so go on have a go….

Raspberry & White Chocolate Cookies

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 170g Condensed Milk
  • 350g self-raising flour
  • 150g White Chocolate chunks
  • 175g raspberries

1. Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.

2. In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate.

3. Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and squash the dough back into a rough ball. Repeat with the remaining dough.

4. Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack.

5. You can freeze the dough complete with raspberries and chocolate in small mounds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.



Many Thanks to David Toms for the fab photos.

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