Cakes and Sweet Pastry

Baked & individually wrapped.

Traditional flapjack made using rolled & jumbo oats.

Coffee and marsala sponge topped & filled with coffee buttercream. Decorated with coffee buttercream, amaretti biscuits and a sprinkling of cocoa powder.

Three layer cake with two pink layers & one yellow layer, sandwiched with strawberry jam & sweet buttercream. Topped with buttercream & a sprinkling of colourful crunchy spheres.

Gluten, wheat & dairy free. Individually wrapped. Crumble slices layered with an apple filling flavoured with elderflower.

Bramley apple filling between two layers of butter shortcake, sprinkled with demerara sugar.

Unbaked. Fine butter apricot croissants.

Gluten, wheat & dairy free. Individually wrapped. Shortbread bases with apricot filling & toasted coconut topping.

Baked. 9 of each: Apple whirls, mince whirls, raspberry whirls, apricot crowns. double chocolate whirls. Finished with apricot glaze & icing.

A stunning triple sponge ombre style cake finished to look like a tree stump. Rich chocolate, toffee & vanilla sponge layered with with chocolate fudge & gooey salted caramel. Coated in chocolate fudge icing & decorated with side walls of milk chocolate shards to imitate bark. Finished with hand-moulded bronzed chocolate leaves on top.

Sweet shortcrust pastry base with strawberry jam & almond flavour sponge. Topped with a layer of white icing & chocolate flavour glaze.

95% baked, simply finish in the oven for approx. 10 minutes for a homemade feel or just thaw & serve. Supplied in attractive black crown cases.

Moist sponge filled with light chocolate ganache, topped with dark chocolate ganache & decorated with ganache piping.

The Bake Shed's signature product and a Great Taste winner 2017! Made with three different types of chocolate to give it a real chocolatey punch! Gluten free

Buttery shortcake base, layered with crushed black cherries. Topped with an almond sponge & finished with flaked almonds.

A sticky & buttery almond sponge covering sticky black cherry jam on top of a buttery shortcake base. Also amazing when served warm with custard or ice cream. Gluten free.

Chocolate sponge, filled with a cherry buttercream & cherry filling. Topped with a chocolate ganache, milk chocolate flakes & dried cherry pieces.

Dark & rich, magical chocolate sponge cake made with black cocoa powder, coated with black chocolate icing.

Two-layer blueberry cake filled with buttercream & blueberry compote. Topped with a light dusting of white sugar snow.

95% baked, simply finish in the oven for approx. 10 minutes for a homemade feel or just thaw & serve. Supplied in attractive black crown cases.

Unbaked. Spelt flour viennoiserie with an indulgent blueberry filling. Crunchy topping of sunflower, poppy, brown & yellow linseeds.

Moist fudge brownie finished with chocolate chips.

Chocolate chips, chunks & Hershey’s Kisses in chewy brownie. Cut in to one inch bites.

Light sponge filled with buttercream & raspberry jam, dusted with icing sugar.

A double layered, gluten-free cake. Based on a coffee & walnut cake, but with a modern twist & without wheat. Espresso coffee infused sponge with walnuts, decorated with a latte cream. Finished with a dusting of chocolate.

A triple layered gluten-free cake. Chocolate sponge, filled with layers of chocolate & fudge icing, topped with chocolate icing. Finished with chocolate brownie chunks, salted caramel fudge drizzle & fudge chunks.

Sticky caramel sandwiched between a shortcake base & Belgian milk chocolate topping.

Sticky caramel sandwiched between a gluten free shortcake base & Belgian milk chocolate topping.

Moist carrot & walnut sponge, covered with a full fat soft cheese icing & decorated with grated walnut.

Gluten, wheat & dairy free. Individually wrapped. Pastry cases filled with mixed fruit jam & almond flavoured sponge, topped with fondant icing & half a glace cherry.

Individually wrapped, wheat, gluten & milk-free chocolate & orange tarts. Crumbly shortcrust pastry cases filled with rich, dark chocolate ganache, subtly flavoured with orange & dusted with sugar 'snow'. Made in a dedicated wheat, gluten & milk-free bakery. Suitable for Vegans, Vegetarians & Coeliacs.

Plain dough with milk chocolate chips. Defrost in the fridge prior to use. Simply scoop from the pail, place on tray & bake. Versatile, decide on the cookie size required, add your own inclusions such as nuts.

Indulgent, smooth, gluten free fudge brownies.

Moist sponge filled & topped with chocolate buttercream icing & sprinkled with white & milk chocolate shavings.

Chocolate sponge cake with chocolate pieces, topped with chocolate flavour coating. Decorated with a sprinkling of milk chocolate & white chocolate flavour pieces.

Rich & sweet doughnuts, dusted with sugar & injected with milk chocolate flavour filling.

Individually wrapped. Light chocolate muffins packed with chocolate chips.

A rich & indulgent chocolate brownie with orange zest & a dark chocolate ganache topping. Gluten free.

Sweet & salty peanut butter crunch, light & creamy milk chocolate & buttery caramel, layered twice on brownie cake. Finished with peanuts.

Gluten, wheat & dairy free. Individually wrapped. Chocolate brownie topped with pecan pieces.

Crushed digestive biscuits, sultanas, walnuts & cherries bound together in a chocolate fudge mixture. Topped with plain chocolate & finished with a milk chocolate drizzle.

Un-fried.

All-butter vanilla & cinnamon sponges, swirled with sultanas. Topped with crunchy sugar pieces & drizzled with a fondant icing.

Triple layers of yellow, orange & white sponge cake interleaved with orange & lemon curd layers. Coated with buttercream.

Buttery shortbread made to a traditional recipe & sprinkled with sugar.

Unbaked. Large French croissants made with all-butter, flaky pastry dough.

Unbaked. French croissants made with all-butter, flaky pastry dough.

Unbaked. All-butter, swirl shaped pastries with pastry cream & raisins.

Unbaked. Generous pastry twists filled with pastry cream & chocolate chips.

Moist coffee sponge, filled & topped with a coffee icing, decorated with a cappuccino drizzle & finished with chopped walnuts.

Made with a rich, moist sponge with softened dates, demerara sugar and smothered in an authentic coffee flavoured buttercream before tastefully decorated with a ring of chopped walnuts.

Hand-piped cupcakes. 4 Belgian chocolate, 4 Sicilian lemon, 4 carrot & mascarpone, 4 red velvet.

A double layered, gluten-free cake. Fresh grated courgettes combined with a wholesome base of wholemeal flour, eggs, vegetable oil, sugars & yoghurt. Topped & filled with a lime cream cheese filling & decorated with nuts & lime zest.

Gluten, wheat & dairy free. Individually wrapped. Made with oats, dried cranberries, pecans & seeds.

An oat based bar filled with plentiful roasted almonds, walnuts, peanuts & pistachios, as well as cranberries. Vegan.

Light Choux Pastry, filled with piped dairy cream. Topped with a lined layer of chocolate fondant & decorated with chocolate lacing.

Soft finger doughnuts, rolled in sugar dusting, piped with dairy cream & a line of raspberry jam.

Unbaked. 12 cinnamon swirls, 12 vanilla crowns, 12 apricot crowns. Supplied with 2 x 150 g white icing sachets. 85-100g.

A fudgy brownie filled with dark chocolate for the dark chocolate lovers! Vegan.

Individually wrapped. Gluten Free, wheat free & dairy free chocolate brownies with chocolate chips.

Unbaked. Soft & chewy, American style cookie pucks. Chocolate dough with white chocolate pieces.

95% baked, simply finish in the oven for approx. 10 minutes for a homemade feel or just thaw & serve. Supplied in attractive black crown cases.

A golden sponge with English tea & bergamot flavouring, laced with Earl Grey tea infused sultanas. Topped & filled with a creamy buttercream & sharp blackcurrant jam.

Unbaked egg custard shells, ready to fill. Made in Lincolnshire.

Layers of dark moist carrot cake, studded with raisins, walnuts & pineapple. Finished with smooth cream cheese icing & a drizzle of white chocolate ganache.

Baked. Sliced teacakes with sultanas, raisins & currants.

Baked. Sliced teacakes with sultanas, raisins & currants.

A double layered, gluten-free cake. Chopped stem ginger & ginger powder sponge, topped & filled with a handmade lemon icing & decorated with cubed ginger.

The heat of the ginger complements the sharp lime which is all mellowed out by the sweet parsnip. Gluten free. Vegan.

Moist, gluten free coffee sponge, filled & topped with coffee icing. Decorated with milk chocolate flakes.

Individually wrapped. Sticky caramel sandwiched between a shortcake base & Belgian milk chocolate.

Moist, gluten free carrot & walnut sponge, covered with a full fat soft cheese icing & decorated with nibbed walnuts.

Gluten free carrot cake. Filled & topped with sweet frosting & hazelnut pieces.

Rich chocolate brownie sponge base with dark & milk chocolate pieces.

Gluten-free chocolate sponge, filled with a chocolate buttercream icing with milk chocolate chips. Topped with chocolate buttercream icing.

Gluten free lemon sponge with nibbed sugar, drizzled with lemon syrup & decorated with lemon icing.

Individually baked, gluten free scones with sultanas.

Light, gluten free sponge, filled with buttercream & raspberry jam. Sprinkled with caster sugar.

Raisins, dried apricots, pumpkin & sunflower seeds in a buttery oat slice.

A spicy apple cake with sultanas & walnuts filled with buttercream & blackcurrant jam & finished with flaked almonds & an apricot glaze.

Light lemon sponge drizzled with zingy lemon syrup & topped with fondant icing.

Unbaked. Approximately 4”. Large custard tart pastry shells in red foil cases. Approximately 100mm diameter at the top & 33mm depth.

Soft zesty sponge made with lemon oil, laced with juicy blackcurrants. Gently soaked in lemon juice & topped with lemon curd, crunchy cinnamon crumble & muscovado sugar.

Two-layer sponge cake filled & covered with lemon & elderflower buttercream & a layer of lemon curd. Topped with three white chocolate coated cereal & malt balls, shimmering with a lustrous silver finish.

With lemon & crunchy poppy seeds. The poppy seeds are toasted to enhance their flavour. Vegan.

95% baked, simply finish in the oven for approx. 10 minutes for a homemade feel or just thaw & serve. Supplied in attractive black crown cases.

A moist lemon sponge loaf cake with lemon zest pieces & drizzled with lemon juice. Finished with caramelised lemon shreds.

Lemon sponge with nibbed sugar, drizzled with lemon syrup & decorated with lemon icing.

A double layered, gluten-free cake. Lemon sponge, filled & topped with lemon icing & lemon curd. Finished with a sprinkle of meringue pieces.

Unbaked. 6 flavours of macarons, approximately 12g each. Salted butter caramel, chocolate, lemon, raspberry, pistachio, vanilla.

Exceptional petits fours with careful finishes, intense flavours, and high-quality ingredients. A tray composed of 63 petit fours & seven recipes: Praline Cream Puff, Concerto-Style Dessert, Cherry Tartlet, Lemon Meringue Tartlet, Strawberry Shell, Raspberry Tartlet, Chocolate Eclair, Apricot-Praline Dessert, Pear-Caramel Tartlet.

Unbaked. A mix of mini French pastries. Cream pastry rolls (40g), cranberry twists (30g), chocolate twists (28g), cinnamon swirls (35g).

Large cheese scones, made in Lincolnshire. Baked.

Large plain scones, made in Lincolnshire. Baked.

Large scones with sultanas, made in Lincolnshire. Baked.

Large scones with sultanas and a rustic, homemade appearance. Made in Lincolnshire. Baked.

Baked. Mince pies with a rustic appearance & generous filling.