Small Batch Bakes

A bountifully gooey chocolate fudge cake, topped with a layer of moist coconutty macaroon and coated with a silky chocolate ganache.

Finished with sweet coconut strands, these delicious slices are best served chilled.

These stunning savoury muffins are crammed with flavour! Made using a fine cornmeal, sweetcorn and lots of sharp cheddar, each one has a swirl of chilli jam and a sprinkle of smokey paprika mixed throughout. 

Finished with slightly spicy jalapeño slices and some more of that delicious cheddar!

Ready to serve as soon as defrosted. 

Our best-selling Banana & Chocolate Loaf but nutty! 

Topped with a stunning Wowbutter (peanut-free peanut butter) buttercream and chocolate buttercream with a hefty sprinkle of almonds, hazelnuts and pecans.

Our dense and fudgy chocolate hazelnut torte, topped with a mascarpone frosting, spiked with a homemade spiced fig and orange jam.

Dotted with more of that deliciously sticky fig jam and finished with chocolate shards, candied hazelnut pieces, and cornflower petals.

These beautiful, cheesy, savoury muffins are such a treat - stuffed with sweet roasted butternut squash, creamy Stilton and a light seasoning of sage.

Superb with soup, or as an easy snack for punters on the go! Each one is baked in a nifty muffin case to make serving super-simple. 

Ready to serve as soon as defrosted. 

This is it, we've done it - the perfect savoury snack for scoffing on the go! Say hello to the fluffiest, cheesiest muffs you could dream of, with sweet caramelised onion throughout and an extra cheesy top.

Each one is baked in a nifty muffin case to make serving super-simple! Ready to serve as soon as defrosted. 

A light coffee sponge soaked with Vietnamese coffee, sliced in half and filled with silky smooth condensed milk buttercream.

Finished with more of that irresistible buttercream and a swirl of coffee chocolate fudge and crunchy gold coffee beans. 

A moist lemon and buttermilk sponge, drizzled with a geranium soak and topped with a light vanilla buttercream.

Finished with a spectacular meadow or pretty freeze-dried flowers and nasturtium leaves.

What. A. Stunner!

A buttery digestive base, topped with a deliciously creamy vanilla set cheesecake, rippled through with a summerberry coulis.

Handle this one with care and if possible - keep it chilled!

A beautifully light savoury muffin, made with mature cheddar, whole grain mustard and a delicious twist of real ale chutney.

Topped with an extra sprinkle of cheddar and a gorgeous little cornichon for the perfect Ploughman's finish!

Ready to serve as soon as defrosted. 

Our best-selling Banana & Chocolate Loaf, topped with a stunning caramel chocolate ganache and decorated with delicious toffee pieces, banana chips and chocolate shards.

A Mediterranean take on our popular cheesy muffins, these beauties are packed with sharp cheddar, sweet pointed peppers and a twist of oregano.

Fantastic with soup, or as an easy snack for punters on the go! Each one is baked in a nifty muffin case to make serving super-simple. 

Ready to serve as soon as defrosted. 

Our light and fluffy Queen Vic sponge, soaked with rose syrup and topped with pistachio buttercream and raspberry jam.

Topped with two stripes of raspberry and pistachio buttercream and finished with rose petals, freeze-dried raspberries and vibrant green pistachios.

You can't beat a chocolate gateau!

Our lovely moist chocolate sponge has been filled with a super-light vanilla buttercream and tart cherry jam. Each slice has been hand-piped with very cherry buttercream and finished with cherry crumb and chocolate curls.  

This week's middle-eastern take on our vegan carrot cake is rustic, elegant and downright yummy. 

Sliced in half with a rose & orange buttercream filling, soaked in cardamom syrup, and finished with super-green pistachio and rose petals.  

Our gorgeous homemade raspberry compote is sandwiched between two layers of rich and squishy vegan chocolate sponge.

Each slice is carefully finished with pink raspberry-rose frosting, a chunk of fragrant Turkish delight, freeze-dried raspberry and a scattering of rose petals. 

Our deliciously zesty lemon and blueberry loaf, topped with a summer berry buttercream and decorated with freeze-dried fruit and colourful petals.

Serve with a fruity iced tea or an iced latte and feel those summer vibes pouring in! 

Nothing says English summertime like an Eton Mess!

This stunning Cake Lab creation consists of a light vanilla sponge filled with homemade strawberry jam, a creamy vanilla mascarpone icing and crushed meringue pieces. Topped with a mascarpone and strawberry-swirled icing, mini meringues and strawberry powder. Splendid!

With Wimbledon kicking off, we thought we better crack out the strawberries and cream!

A light vanilla sponge filled with an intense strawberry compote, topped with a mix of strawberry and cream. Each slice has been individually piped with creamy buttercream and sprinkled with freeze-dried strawberry pieces. The perfect accompaniment for a spot of tennis!

A boozy sherry trifle, made with sherry soaked Victoria sponge, freshly made strawberry jam and a creamy custard filling. 

Topped with buttercream frosting, freeze-dried strawberry and flaked almonds. A classic dessert re-imagined into a delicious cake for your counter!

This gorgeous Neapolitan number is made up of fluffy Victoria sponge and super chocolatey chocolate cake squished together with a thick spread of homemade strawberry jam.

Topped with three stripes of deliciously smooth vanilla, strawberry and chocolate buttercream and sliced into 18 perfect portions.

Our tried and tested Victoria sponge, carefully sliced in half and filled with our homemade zesty orange jelly. Crowned with more delicious jaffa jelly and a smooth dark chocolate ganache. Each slice is finished by hand with a candied orange segment.

Includes a handwritten display card.

This cakey-take on the classic Italian dessert is an absolute knockout! 

Our tried and tested chocolate sponge has been drenched in coffee and filled with a heavenly mascarpone and coffee filling. Each slice has been carefully piped with creamy milk chocolate coffee ganache and a dark chocolate ganache... and the finishing touch? Gold dusted coffee beans of course! 

John's scones return! This week's batch is a deliciously cheesy number, packed with extra-mature cheddar and a twist of sage and caramelised onion marmalade. 

Buttery, light and baked to perfection. All 14 scones are ready to serve as soon as defrosted. 

Don't worry, we're still a peanut-free bakery! This spectacular PB&J cake is made using Wowbutter, a peanut butter alternative made from soybeans and absolutely NO peanuts.

Our super-moist chocolate sponge has been carefully sliced through the centre and filled with a delicious layer of Wowbutter buttercream and raspberry compote. 

Each slice is then piped to perfection with a colourful mix of Wowbutter and raspberry buttercream, with a sprinkle of freeze-dried raspberries and toasted almonds for good measure! 

Rhubarb and Custard; the ultimate pair, a match made in heaven! 

Our Queen Vic sponge has been given the ultimate makeover with a thick and creamy custard Crème Mousseline (that's a fancy French pastry cream to most of us). We've also teamed up with our friends at Single Variety Jam Co. to use their stunning Harbinger Rhubarb Preserve, which has been lovingly spread through the middle and marbled into the surface! Sliced into 21 beautiful portions.

Our dense and gooey chocolate and hazelnut torte has been given the golden touch!

Neatly portioned into 16 individual slices, hand-piped with gold chocolate ganache and delicately sprinkled with gold leaf and candied hazelnuts. 

Our Lemon and Blueberry loaf had a glow-up!

Charity, our creative baker, has been showing off her piping skills with a gorgeous light lemon buttercream. Piped to perfection with a marbling of blueberry compote and a sprinkle of candied lemon. Dreamy.