Small Batch Bakes
Every week we’ll be dropping a small batch of limited edition cakes (and some savoury stunners), dreamt up and handcrafted by our super-talented Cake Lab team. Designed to be the crowning jewel on your display - decadent, artisan, and irresistibly Instagrammable. They even come with a handwritten display card to help you show it off.
Be ready to move quickly, we'll only be releasing a small (and we mean very small) batch of each bake. Once they're gone... they're gone!
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Sweet, sticky and gently spiced, this wreath tastes as good as it looks! (if not better...)
We've taken a soft and moist spiced brown sugar sponge and slathered a thick layer of gooey caramel between, it's then topped with a layer of golden chocolate ganache and decorated with a perfectly piped dark and gold chocolate wreath. For a final festive flourish - we've added a sprinkle of freeze-dried cranberries, rose gold sprinkles and pumpkin seeds. Christmas is coming...
It's most definitely a cake!
A wonderfully moist golden sponge is packed with tangy orange puree with dark chocolate buttons folded throughout for an extra bite. Much like its moniker, this cake is topped with a sheet of sweet orange jelly, a generous smothering of smooth dark chocolate ganache and glistening slices of candied orange with a sprinkle of golden marigold flowers.
An elevated take on a childhood classic, so sit back and enjoy every nostalgic, orange-infused bite.
Christmas calls for indulgence, and what's more indulgent than a Mince Pie Croissant?
We've taken a buttery croissant and filled it with sticky, sweet mincemeat-infused frangipane and topped with a layer of white chocolate, tart dried cranberries and crunchy pistachio crumbles. We'd pop it on a string and hang it on our tree, given the option...
We've taken buttery croissant dough, shaped it into a muffin, baked it to perfection and rolled it in sugar. Each Cruffin is then filled with sweet and sticky Dulce de Leche, a popular Latin American caramel - made from slow-cooking condensed milk (hence the name translating directly to sweet milk!).
Simply defrost for 12 hours in the box and tear open to reveal the thick and gorgeous caramel within.
What happens when you cross a croissant with a muffin? Cruffin!
All jokes aside, we've taken flaky and buttery croissant dough and formed it into a muffin. Each Cruffin is baked until perfectly crisp and golden brown, rolled in sugar and filled with a smooth and rich pistachio creme. Need we say more?
We recommend defrosting overnight in the box or a few hours on the counter before serving.
Be quick!... these won't stick around for long!
What's better than a Vegan croissant?... A Biscoff-filled croissant, of course!
The ultimate indulgence. We've taken a buttery croissant and filled it with a warming cinnamon Biscoff frangipane with extra crunchy Biscoff pieces folded through for good measure. Each croissant is then topped with extra Biscoff frangipane, Biscoff crumbles and a Biscoff drizzle - it's spectaculoos.
As the nights draw in and the weather turns colder. We turn our attention to seasonal comforts we've combined the autumnal toffee apple with the beloved buttery croissant.
Using the very best seasonal produce, we've filled a buttery and flaky croissant with sticky and sweet apple-infused frangipane and toffee chunks. Each croissant is then topped with more apple frangipane and toffee chunks and finished with a dusting of icing sugar.
Drop-dead delicious, say hello to our spooky take on the classic red velvet.
We've taken a devilishly delicious black chocolate fudge cake and liberally filled it with tart sour cherry jam and smooth cream cheese frosting. The decoration really brings this cake to life... each slice is carefully iced with two-toned black and white cream cheese frosting, a splattering of blood-red cherry jam and sugar eyeballs. Take a slice, if you dare...
We've taken a wonderfully dense and fudgy chocolate fudge cake and coated it with tart and sweet raspberry jam ensuring perfect moistness. Each slice is then perfectly hand-pipped with a ribbon of nutty and smooth hazelnut praline frosting and topped with a generous sprinkle of roasted hazelnuts, freeze-dried raspberry crumbles and just a touch of gold lustre. Sweet, nutty and oh-so-moreish, it's hard to say no to a slice of this.
This dainty cake makes the perfect addition to an autumnal afternoon tea!
Inspired by the flavours of the beloved dessert, we'll take any excuse to have dessert for breakfast...
We've taken a beautifully flaky croissant and stuffed it with sticky banoffee frangipane, with a sprinkle of chewy toffee pieces. Every croissant is topped with even more frangipane and sprinkled with crunchy dried banana pieces.
It's the ultimate indulgent weekend treat and must be served with an iced americano (we don't make the rules).
Have you heard of Baobab? It's a powerful superfruit, packed with antioxidants, energy-boosting vitamin C and gut-friendly fibre. Revered by communities across Africa for thousands of years, our friends at Unrooted add a healthy dose of this superfruit into every single shot, and we've partnered with them to create this supercharged cake!
We've taken a sweet and sticky ginger and pineapple cake and packed it with punchy Baobab powder. Each slice is topped with fluffy Baobab-infused coconut mascarpone icing and finished with a drizzle of pineapple and rum jam and a sprinkle of toasted coconut flakes and golden marigold petals.
You want S'more?
We're bringing this bonfire classic back!
If it ain't broke, don't fix it! We've taken a moist chocolate fudge sponge and filled it with a buttery Biscoff cream cheese frosting. Each slice is topped with a smooth Swiss meringue, Biscoff crumbles and a toasted marshmallow. This cake pairs perfectly with a piping hot flat white and a sparkler.
When life gives you lemons, make lemon loaf.
We've taken our classic lemon loaf and folded through sweet and tart blueberries then doused in a sticky lemon syrup. The star of this show is the icing - it's blooming lovely! We've delicately hand-piped swirls of bright pink and purple blueberry frosting which perfectly contrasts the swirls of white lemon icing. Each loaf is then finished with a sprinkle of dried cornflowers!
In honour of Breast Cancer Awareness Month, £3 from each sale will be donated to CoppaFeel - here's your reminder to check your chest! Find out more here.
Nothing screams Autumn quite like a warming spiced Chai latte on a chilly October day, and Blendsmiths have cracked the code for the very best Masala Chai blend we've ever tasted...
Using the expertly blended Masala Chai from our friends over, at Blendsmiths, we've taken a supersoft chai-infused sponge and added a drop of tangy cheesecake filling within. Each muffin is then expertly iced with fluffy maple frosting, a warming oat and pumpkinseed crumb and topped with a crunchy toasted pecan. Naturally, these perfectly portable treats must be paired with a piping hot Blendsmiths Masala Chai latte - why not add a shot of coffee to your chai latte for the ultimate afternoon pick-me-up?
Have you heard of a Cruffin? Well, it's the perfect combination of a muffin and a croissant. A perfectly portable treat ready to eat for breakfast, lunch and dinner.
We've taken crisp and flaky croissant dough and masterfully twirled it into a perfect muffin shape, baked until perfectly golden brown and then rolled in sugar. Each Cruffin is filled with a rich and glossy Belgian chocolate ganache - it's truly decadent. Think Pain au chocolat but better!
We recommend defrosting for 12 hours in the box before serving.
We've taken a croissant and crossed it with a muffin. Need we say more?
A Light and flaky croissant dough is formed into a tall muffin shape, baked to perfection and coated in sugar. We've loaded this Cruffin with tangy and smooth blackcurrant cream cheese filling and topped with a dusting of blackcurrant powder for that perfect pink finish.
Simply defrost in the box for 12 hours, serve at room temperature and tear open for the ultimate ooze.
The definition of a weekend showstopper, this cake was made to be seen. We've used the very best seasonal ingredients and can guarantee this cake tastes as good as it looks.
We've taken a moist and dense spiced apple sponge studded with sticky dried figs throughout and filled it with a spiced Dulce de Leche caramel. We've masterfully hand-frosted this gorgeous cake with a fluffy caramel frosting and finished with dried figs and rose petals. You can't even glance at this cake without wanting a slice or two…
Cakesmiths runs on coffee - this is our love letter to our favourite beverage.
We've taken our classic lighter-than-air vanilla sponge and drenched it in an espresso and hazelnut-infused soak. Each slice has been lovingly topped with ribbons of fluffy hazelnut praline buttercream and finished with toasted hazelnuts and golden coffee beans. This cake is for the coffee-lovers! You'd better make some room on your counter for this one.
Naturally, we recommend serving this slice with your favourite coffee, whether it's a dirty chai or a filter coffee (we won't judge).
We've given the classic British dessert a Small Batch twist!
A wonderfully moist buttermilk sponge is studded with seasonal tangy blackberries throughout, each slice is then topped with silky Russian buttercream, ripples of purple blackberry coulis, and perfectly piped purple blackberry frosting. This breathtaking bake is then finished with whole freeze-dried blackberries and crunchy meringue pieces. The perfect way to celebrate the end of summer.
This eye-catching cake is inspired by the bright flavours of key lime pie, a winning combination imagined by our very own Cherilyn Williams. This little slice is simply sublime.
Every slice is packed with punchy lime, from the moist and light lime-infused sponge to the smooth lime cream cheese frosting delicately hand-piped across the top. This beautiful bake is then finished with a sprinkle of bright pink freeze-dried dragon fruit and crushed digestive biscuits.
We all love Chocolate Orange, but have you tried Dark Chocolate & Mango? Moreish and refreshing, this tropical twist on a classic combination will keep your customers coming back for more!
We've taken a super dark and rich chocolate fudge cake, and filled it with a layer of smooth mango cream cheese frosting and juicy mango jam. Each slice is topped with even more mango cream cheese frosting and finished with beautiful swirls of golden mango jam and a scattering of colourful dried flowers. Deeply indulgent and perfectly balanced, some have said it is our best Small Batch yet… but we'll let you decide.
We've taken our beloved fudgy blondie mix and given it a summery makeover. Sweet and creamy, this blondie packs a punch, we've folded shortcake and strawberries through the top, and finished with a healthy drizzle of ruby chocolate, tart freeze-dried strawberries, and shortcake crumbs. This is a truly insta-worthy bake!
There are 24 generous portions of this decadent blondie per tray. We can guarantee you'll have customers coming back for more...
Yuzu is a citrus fruit from Japan - with the tartness of a lime, the slight bitterness of a grapefruit and the sweet perfume of a mandarin. We've used it here to put a spin on a beloved classic - Lemon and Poppy Seed.
Taking our beautifully moist buttermilk sponge, filling it with poppy seeds, and drenching it with a tart yuzu drizzle. Each slice is masterfully hand-piped with a zingy yuzu frosting and finished with a sprinkling of poppy seeds, crystallised yuzu zest and dried rose petals. This bake will make the perfect addition to your counter this summer!
We've infused a beautifully moist buttermilk sponge with the delicate floral notes of Earl Grey tea. Every slice is smothered in strawberry jam and beautifully hand-piped lemon frosting. This elegant bake is finished with a curl of candied lemon zest, blue cornflower petals and freeze-dried strawberry pieces.
This showstopping bake makes the perfect accompaniment to an alfresco afternoon tea.
Calling chocoholics everywhere, we're serving up our most decadent chocolate cake to date!
Irresistibly fudgy chocolate cake is filled with the smoothest dark chocolate ganache. We've then perfectly hand-piped even more ganache over each and every slice, balancing a marbled chocolate pencil on top. Finished with a sprinkle of roasted cocoa-bean nibs, we're taking the word chocolatey to a whole new delicious dimension.
Welcome to our take on the quintessential drink of British summertime. Our Small Batch team have really let their creative side shine here, with a herbaceous green cucumber and mint sponge that they've then liberally soaked in botanical Pimm's.
It's piped beautifully with a zesty orange frosting, and delicately finished with slices of freeze-dried strawberry, bright blue freeze-dried cornflower petals, and vibrant orange marigold petals. The perfect cake to enjoy whilst Wimbledon is on.
Now that's game, set, and match!
This week's small batch is a pure ray of sunshine for your counter. Packed full of delicious passionfruit, and balanced beautifully with creamy white chocolate, this polenta sponge is bursting with summer flavour.
Topped off with a perfect piping of dreamy white chocolate buttercream, and drizzled with the tangy seeded passionfruit preserve from our friends and Single Variety Jam, this cake is our Small Batch ode to summer.
It's the perfect accompaniment to a tall glass of iced tea on a sunny day.
We've taken our almond croissants and fused them with a lemon meringue pie. Deliciously flakey buttery pastry, filled with tangy lemon curd, and topped with a lemon frangipane.
Doused in lemon syrup and drizzled with white chocolate, these have been liberally sprinkled with crushed pieces of meringue for the full lemon meringue experience! Packed with sunny flavour, these are bound to fly off your counter!
So many of you asked us if we're doing a cake for Pride month - so here it is!
The Small Batch team have given a pride-inspired twist on the classic red velvet cake. This time it's a vibrant red chocolate sponge, filled with a classic vanilla cream cheese frosting, then intricately piped with more cream cheese.
Each slice is hand-finished with rainbow funfetti sprinkles and a delicate dusting of edible gold dust.
What's more, for each tray sold we'll be making a £10 donation to the charity Stonewall, supporting its mission: Getting the UK back on track for LGBTQ+ equality.
This week's Small Batch is a wonderfully delicate raspberry and almond sponge, drizzled with a beautiful rose syrup and perfectly piped with a pistachio praline frosting. To give it an extra pop for your counter, we've sprinkled it with chopped pistachios, freeze-dried raspberry, and pretty rose petals.
It's the perfect cake for a sunny summer's day!
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 Almond Croissants are already massively popular, but we gave them the Small Batch Treatment to take them to the next level - introducing our Raspberry & White Chocolate Croissants!
Baked with white chocolate and a gooey raspberry frangipane, we've then topped them with an elegant drizzle of smooth white chocolate and a stunning sprinkle of freeze dried raspberry, making these really stand out on the counter!
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!
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!
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!
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.
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!
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 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.
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.
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 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!
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!
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.
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!
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!