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.
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.
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
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.
We recommend serving The Bake Shed Black Cherry & Almon Slice with vanilla cream, toasted flaked almonds and a dusting of icing sugar to finish.
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.
Individually wrapped gluten free cakes. Gluten wheat and dairy free. Pastry cases filled with mixed fruit jam and almond flavoured sponge topped with fondant icing and half a glace cherry.
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.
Chocolate sponge cake with chocolate pieces, topped with chocolate flavour coating. Decorated with a sprinkling of milk chocolate & white chocolate flavour pieces.
Crushed digestive biscuits, sultanas, walnuts & cherries bound together in a chocolate fudge mixture. Topped with plain chocolate & finished with a milk chocolate drizzle.
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.
A round gluten free courgette and avocado flavour cake, filled and topped with sweet avocado flavour frosting and decorated with a sprinkling of pistachio nuts and cornflower petals.
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.
A golden sponge with English tea & bergamot flavouring, laced with Earl Grey tea infused sultanas. Topped & filled with a creamy buttercream & sharp blackcurrant jam.
Layers of dark moist carrot cake, studded with raisins, walnuts & pineapple. Finished with smooth cream cheese icing & a drizzle of white chocolate ganache.
Square shaped bread baked to golden brown with fruits embedded within the crumb. This is an individual pre-sliced fruit bread square roll (x18), not a loaf.
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.