Small Batch Bakes

We used a modern day flavour combo - Cookies and Cream - to create a next level Small Batch bake this week!

Our indulgent chocolate fudge cake has been made with dark cocoa powder to give it a real 'Oreo-style' chocolate flavour, and baked with large pieces of creamy white chocolate throughout for contrast.

Piped with a dreamy speckled cookies and cream frosting, drizzled in chocolate sauce, and sprinkled with more cookie, this is bound to be a true crowd-pleaser!

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.

Our deliciously tart homemade rhubarb jam is sandwiched in between two deliciously light vanilla sponges. Each slice is lovingly piped by hand with the creamiest white chocolate cremeux, a luxurious patisserie-style custard frosting and drizzled with pink rhubarb syrup.

Finally, we delicately balance a white chocolate curl on the top and added a sprinkle of pink rose petals for an extra touch of colour. The perfect blend of tart rhubarb and sweet creamy white chocolate.

Our scrumptious sticky toffee sponge is loaded with chunks of gooey dates and generously soaked in a mix of rum and espresso. But that's not all – each slice is crowned with a divine toffee frosting that's piped to perfection and finished with a drizzle of irresistible coffee, rum and caramel sauce, toffee pieces, and sparkling gold-dusted coffee beans. It's the ultimate treat for any sweet tooth!

We drew some inspiration from a classic cocktail - the Tom Collins - and transformed it into a cake that deserves its own day of the year!

We start with our deliciously moist and light lemon sponge and soak it in a stunning gin and elderflower drizzle. Then, we piped it with a flurry of tangy lemon cream cheese frosting, and drizzled with tart lemon curd - to top it all off, we sprinkled the top with candied lemon shavings and pretty blue cornflower petals. Gin, elderflower and lemon is a match made in heaven - both in cocktails and cakes - and this week's Small Batch showcases this perfectly!

A moist lemon and buttermilk sponge with whole blackberries baked throughout. Drizzled with a limoncello, bay and thyme syrup, and topped with a beautiful hand-piped blackberry cream cheese frosting.

Decorated with freeze-dried blackberries, candied lemon, and thyme.

If you’re looking for a twist on a classic carrot cake, our version of ‘bolo de cenoura’ might well be the answer. Made with rich condensed milk and chocolate soak, this wonderfully spiced cake uses carrot puree and is infused with nutmeg and cinnamon for a carnival of flavours.

Finally, each slice is topped with a fluffy and creamy condensed milk buttercream on one side and smooth dark chocolate ganache on the other - then finished with a sprinkle of marigold and safflower petals!

We've transformed our rich and fudgy chocolate cake into a delightful Easter beauty!

To start, we created a white chocolate buttercream that's naturally coloured duck-egg-blue - then meticulously piped it onto each slice. To add a little Easter magic, we've topped each slice with mini-eggs and chocolate shavings, giving it the perfect Easter Egg vibe.

Chocolatey through and through this will be a real crowd-pleaser and perfect for the Easter weekend!

We've given our Banana & Chocolate loaf the Small Batch treatment - and the results are delicious!

Piped to perfection with rich pistachio praline frosting and decadent chocolate frosting, every slice is a work of art. Topped with chunky pieces of pistachio, dark chocolate shards, and crunchy banana chips adding a delightful crunch and texture; there's just one thing we can say about this cake - it's a masterpiece!

We've taken a traditional Red Velvet Cake and turned it into a masterpiece!

It's layered with delicious cream cheese frosting and strawberry jam - then the slices are piped to perfection with more frosting. To truly turn it into a work of art, each slice is decorated with white chocolate, freeze-dried strawberry, and beautiful rose petals. This cake is bound to fly off the counter, so don't wait to give it a try!

These light and fluffy lemon and poppyseed muffins are filled with lusciously tangy lemon curd and topped with a perfectly piped swirl of lemon cream cheese frosting.

For a springtime touch, we sprinkled stunning flower petals on top to turn these beautiful muffins into the perfect Mother's Day bouquet!

Tres Leches - which means 'Three Milks' - is a traditional Latin American cake, soaked in whole, condensed, and evaporated milk.

We’ve given ours an Irish twist by swapping the whole milk for Irish Cream Liqueur and topping it with a silky buttercream. As a finishing touch, it’s sprinkled with roasted pistachio crumb and pumpkin seeds for that added bit of texture.

This cake is moister than moist and needs that extra bit of care, so we recommend removing the cake from the tray while still frozen.

This week we have a delicious and eye-catching treat to go on your counter!

Based on a rich and chocolatey sponge, the middle is filled with tangy raspberry jam and hazelnut-almond-praline fluffy frosting. Then, it's piped to perfection with the same stunning frosting and sprinkled with freeze-dried raspberry, candied hazelnut and toasted flaked almonds.

Perfect for any chocolate lover, you definitely don't want to miss out on this stunner!

Our talented bakers in the small batch team have whipped up the perfect way to celebrate Valentine’s Day.

What’s more fitting than a dozen red roses? Individually hand-piped to perfection, these stunning muffins are deliciously chocolatey and moist. Filled to the brim with white chocolate cream and Marc de champagne cherry jam, and topped with a stunning swirl of red chocolate cream cheese frosting, these magnificent muffins taste as good as they look! Your customers will be swooning over these just in time for the big day.

A light yet moist zesty orange sponge studded throughout with dark chocolate chunks. Topped with a layer of tangy blood orange jelly, and topped with smooth dark chocolate ganache, caramelised orange zest slices, and dried safflower petals 

Celebrate Pancake Day in style with the Lemon, Blueberry and Mini-pancakes!

If you've tried our super popular lemon and blueberry loaf you'll be familiar with the knock-out flavours. We've stepped it up a notch with a perfectly balanced sugar and lemon soak, finished with a layer of cream cheese frosting and decorated with sugar pearls and freeze-dried wild blueberries. And to add a little surprise, our adorable miniature handmade pancakes! We think it's flippin' brilliant. 

Looking for the most delicious, indulgent and jaw-dropping addition to your counter this weekend? This traycake is the perfect choice. 

We've taken a banana cake base and topped it with fluffy vegan malted buttercream, drizzled it with ooey-gooey vegan caramel and finished it off with crispy banana chips and candied pecans for an extra bit of crunch. 

A deliciously sticky chestnut and parsnip traycake with a spiced rum soak and maple cream cheese frosting.

Each slice has been carefully finished by hand with golden candied hazelnut, chewy toffee pieces and a scattering of rose petals. 

A super rich chocolate sponge, topped with hand-piped peppermint buttercream frosting, dark chocolate ganache, and a festive sprinkle of silver glitter and stars!

We’ve taken our billionaire's tiffin and added some Christmas sparkle! Crumbled up Billionaire’s slice turned into a delicious tiffin loaf, packed full of the Christmassy flavours of oranges, cranberries, and pistachios. Topped with a deliciously dark milk chocolate topping, candied orange, pistachios, cranberries, and golden chunks of candied hazelnuts for some extra Christmas sparkle! An absolute stunner for your Christmas display.

Indulge in the delicious flavours of our almond and orange polenta cake! Topped with a tangy pomegranate and olive oil curd and finished with a creamy vanilla-speckled vegan cream cheese frosting, this cake is a true treat for the senses.

We've also added a sprinkle of marigold petals and freeze-dried pomegranate seeds for a pop of colour and extra flavour. This cake is one you won't want to miss!

 

Indulge in our delectable Raspberry and Whisky Cranachan. A vegan vanilla sponge with raspberries topped with a whisky cream cheese buttercream, blue highland flowers, and toasted oats to give it that extra bit of flavour.

This traditional Scottish treat is sure to add a touch of warmth and cheer to your celebration and can also be enjoyed all year round. So why not give it a try and make this Burns Night one to remember! Slàinte!

A perfectly light almond sponge sliced in half and filled with a delicious sour spiced plum jam filling.

Topped with a rich amaretto cream cheese frosting, sour plum drizzle, toasted flaked almonds and freeze-dried sour cherry pieces.

A rich and dense brownie, packed full of milk chocolate pieces, whole pistachios, and giant chunks of Turkish delight. Topped with a flick of milk chocolate and sprinkled with pistachios and rose petals.

A decadent bejewelled treat!

We've given our famous almond croissants a festive makeover! Now filled with proper Christmasy mincemeat and rich almond frangipane, these super indulgent pastries pair perfectly with your festive drinks menu. 

Twice-baked and coated in nutty toasted flaked almonds and dusted with icing sugar, these are amazing simply defrosted to room temperature, but even better after 5 minutes in the oven at 180C.

This week's bake is bringing all the right bonfire night vibes! 

A deliciously moist chocolate cake filled with Biscoff cream cheese frosting and finished with a smooth Swiss meringue, Biscoff crumb and of course... a toasted marshmallow.

Our award-winning Bakehouse sourdough is used here to make the most delicious bread and butter loaf, with milk chocolate chunks and orange zest baked in.

Finished with an orange liqueur ganache, candied orange segments, chocolate shavings and gold flakes. 

A beautifully light brown butter sponge cake soaked in chai syrup and sliced into 18 perfect portions.

Filled and piped with smooth honey cream cheese icing and finished with vibrant green pistachios, rose and cornflower petals. 

We've turned our award-winning Billionaire's slice into a ridiculously delicious tiffin!  

Packed full of whole roasted hazelnuts and pieces of candied hazelnut, we've topped with a rich dark-milk chocolate and finished with more nuts and golden cocoa nibs. 

Best cut whilst cool with a sharp knife to ensure you get a lovely clean slice, this giant loaf of chocolatey goodness is a proper slice of decadence.

A rich vanilla and chocolate triple-tone marble cake, with sour cherries baked throughout.

Finished with individually piped milk chocolate and white chocolate cherry ganaches, sprinkled with tangy freeze-dried sour cherry.

A moist spiced apple sponge, with a rich fig jam and a brown sugar swiss buttercream, drizzled with toffee sauce and sprinkled with an oaty crumble. 

The perfect slice for an autumn day. 

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. 

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. 

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.

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! 

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.