Sticky Fingers Bakeries

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Inventive cooks and bakers everywhere use our premium mixes and fruit spreads to create delectable dishes and desserts. Explore here to find your favorite. Got a recipe to share?

Displaying 1 - 2 of 12 Recipes



1 box any high quality white or yellow cake mix

1 - 3.5 oz. box instant lemon pudding mix

1/4 c. of fresh lemon juice mixed with enough cold water to equal 2/3 cup total liquid

4 eggs

1/2 teaspoon lemon extract

1 teaspoon of poppy seeds

2/3 c. canola oil

1 Jar of Sticky Fingers Lemon Curd


 2 C. powdered sugar

 1 to 2 tablespoons of freshly squeezed lemon juice


Preheat oven to 350 degrees F. Prepare a standard bundt baking pan with butter and dust with sugar. Using an electric mixer, blend the cake mix, instant pudding, eggs, lemon zest, lemon extract, poppy seeds, and lemon juice/water mixture. Add oil and mix until completely smooth. Set aside 1/3 cup of the batter. Mix this with the entire jar of Sticky Fingers Lemon Curd. Spread the rest of the batter into the prepared pan. Swirl the curd mixture through the center of the batter in the pan. Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean. Cool cake and invert. To make the icing just mix the sugar and lemon juice with a wish until you get the consistency of syrup.  Spoon the icing over the cake so it creates beautiful drips going down the sides. Once the icing has set it is ready to enjoy.

  • Crêpes with Lemon Cream and Berries //

  • Servings: 8 crêpes
  • print recipe



1/2 cup unbleached all-purpose flour

5 ounces lowfat milk

1/2 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

1 egg

1 1/2 tablespoons + 1/2 teaspoon unsalted butter, melted


6 tablespoons of Sticky Fingers Lemon Curd

1/4 cup whipping cream

6 ounces of your choice of fresh berries

Mint leaves to garnish


Stir Lemon Curd and cream together until blended. Set aside.

Whisk flour, milk, sugar, salt, vanilla extract and egg together in a small bowl until smooth. Add the 1 1/2 tablespoons of melted butter and mix again quickly. Batter should be the consistency of light cream. Let stand for at least 20 minutes. Heat remaining 1/2 teaspoon of butter in an 8-inch skillet over medium-high heat. Stir batter and pour 2 tablespoons into one side of pan, rotating the pan so batter spreads evenly. Cook until sides begin to brown and leave edge of pan, about 1 minute. Carefully flip up an edge with a spatula and flip Crêpe over. Cook second side about 20 seconds, then flip onto a plate. Continue until all the batter is used. You should have at least 8 crepes. Fold crepes in quarters, putting 2 on each plate. Spoon 2 tablespoons of the lemon cream in the middle of each plate and top with berries. Add a couple of mint leaves and serve.