December 30, 2018
2018 has been a great year to be part of the Baking Club. The recipes have seen our members try everything from twists on traditional flavours and classic bakes, to spectacular layer cakes inspired by the time of year. If you’re here looking for answers to questions such as ‘What is the Baking Club?’ or to find out what our favourite bakes of 2018 have been, you’ve come to the right place!
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In January, we understand that a lot of people want a healthy kick-start to their year. So we came up with a recipe that combined juicy blueberries with a crunchy granola topping. And the Blueberry and Granola Muffins were born! We think these tasty little treats make a great accompaniment with breakfast or elevenses with your tea and coffee.
While we’ve run out of these baking kits, by joining up to the Baking Club, you’ll be the first to know about our brand new bakes. And we’ll give you exclusive access to all of the past Baking Club recipes. Can’t say fairer than that!
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In February, we wanted to bring vibrancy and freshness to a freezing February, and we think our Orange and Almond Layer Cake did just that! The sponges were infused with an orange syrup, and sandwiched together with a light and creamy buttercream. Topped with a sprinkle of zesty orange and delightfully crunchy almonds, this cake was a huge hit with our Baking Club members.
If you want to get brand new recipes like this to your door every month, sign up to the Baking Club!
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We celebrated Easter in March by giving our Baking Club members a delicious Chocolate Easter Mini Egg cake kit to satisfy all those chocolate cravings. The cake is a dream for chocoholics, with a luscious cocoa sponge, filled with chocolate buttercream and topped with a decadent chocolate ganache, white chocolate curls and mini eggs.
Baking Club members get exclusive access to all our past recipes thanks to our shared Dropbox, so sign up now to ask us for access to this recipe.
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In honour of National Tea Day in April, we created our own version of a tea loaf in a special collaboration with teapigs. The fruity loaf was full of tea-soaked fruit, including delicious sultanas and chopped apricots. Topped with a deliciously sweet icing and chopped pistachios, every bite of this cake is sweet and full of amazing flavour. What’s more, it’s completely butter and milk free, making it completely suitable for those on a dairy-free diet.
May’s bake was a twist on the classic flavours of a traditional carrot cake, but in a cookie version! We created these oaty cookies and packed them full of raisins and sweet aromatic cinnamon. The shredded fresh carrot added a delicious moisture and flavour to the cookie, and the cream cheese frosting on top finished them off perfectly.
If you want to see more twists on classic bakes, check out our blog post here >
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In June, we wanted to honour National Picnic Week with our seasonal Strawberry and Almond Squares. These yummy little treats made the perfect teatime or picnic treat, but were also delicious when served warm with a generous helping of double cream.
You can still buy the Strawberry and Almond Squares from our Bake Shop, but only while stocks last!
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July’s bake was a real showstopper, just perfect for summer. The Raspberry Eton Mess Cake featured a light vanilla sponge crammed full of whipped cream, fresh raspberries, a raspberry syrup and meringues. On top of this cake, we piled on an extra special helping of whipped cream and syrup as well as even more raspberries and meringues. It really was divine, if we do say so ourselves!
We still have a few Raspberry Eton Mess Cake kits available in our Bake Shop, so pick one up while you still can!
Wasn’t the summer of 2018 amazing? We were basking in beautiful sunshine and soaring temperatures, so we had to create a sizzling tropical treat for our Baking Club. And our Coconut & Lime Loaf certainly delivered! This sweet coconut sponge was drizzled with a zesty lime syrup, and finished with a mascarpone icing and fresh lime zest.
We’re all out of Coconut & Lime Loaf baking kits now, but if you want to try something else, browse our Past Baking Club boxes to find your favourite.
September’s bake saw us working in special collaboration with Lotus Biscoff, when we created a truly indulgent Caramel, Chocolate & Walnut Tart. The crisp pastry base was layered with caramel, chopped walnuts and a fudgy chocolate filling, before being topped with a caramel icing and crunchy Lotus Biscoff crumb. This irresistible tart made the perfect dinner party dessert, dreamy weeknight pudding or the ultimate afternoon snack.
Though the Lotus Biscoff Tart baking kit is now unavailable, Baking Club members get exclusive access to all our past recipes thanks to our shared Dropbox. Sign up now to ask us for access to this recipe.
As the weather turned colder, we helped warm our Baking Club members up with the classic sticky toffee pudding in cake form. The rich, moist sponge was smothered in a smooth buttercream and topped with an indulgent toffee sauce. We think it’s perfect for cosy nights in, so why not pick up a box now while stocks last?
November’s bake was the triple-layer Chocolate Cheesecake Brownies. We think they’re even able to rival the classic chocolate brownie, with a rich baked cheesecake layer and smooth chocolate topping. We'll bet you can't just eat one…
Our Chocolate Cheesecake Brownie baking kit is available from the Bake Shop now, so why not pick up a box while you still can?
To round off an incredible year of baking, we introduced our December box. Inspired by everyone’s favourite festive coffee from Starbucks, our Gingerbread Latte Cake makes the perfect centrepiece to anyone’s Christmas table. The cake is made from four layers of lightly spiced sponge flavoured with ginger, cinnamon and nutmeg, drizzled with coffee syrup and then covered in a coffee flavoured Swiss meringue buttercream. The cinnamon snowflake pattern on top sets it off perfectly.
We have a number of Gingerbread Latte Cake kits still available, so head to the Bake Shop to buy yours now!
So there you have it! All our bakes from 2018. Now if that hasn’t inspired you to bake in 2019. We don’t know what will! If you want to learn a new hobby, join our Baking Club to get a brand new recipe and ingredients sent to your door every month.
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January 21, 2019
So many great bakes. Our family favourite was February’s Orange & Almond cake, but we have really enjoyed them all. Looking forward to baking our way through 2019 with you x
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