Beautiful wedding cakes, cupcakes and favours from Baby Cakes of Bath

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Baby Cakes blog

Baking tips, news and inspiration,
straight from my kitchen.

Christmas with Baby Cakes and Forever Friends

Make a difference this year by ordering your Christmas cake, cupcakes or biscuits from Baby Cakes. For every Christmas sale made, Baby Cakes will donate 20% to the Forever Friends Appeal at the Royal United Hospital in Bath. Order now by emailing with your requirements.

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Whether you choose a decadent drip cake, a gingerbread house, personalised iced biscuit place settings for the table or a box of cupcakes, you can feel good about supporting the Forever Friends Appeal.

Decadent Christmas Drip Cake

 Diameter price
18cm £45
20cm £55
Two tiers (15cm and 20cm) £110

Drip Cakes available in the following flavours:

  • Dark chocolate cake with rich chocolate buttercream
  • Sponge cake with buttercream and white chocolate ganache
  • Chocolate orange cake with chocolate orange buttercream
  • Sponge cake with buttercream and seedless raspberry jam
  • Chocolate turtle (chocolate cake with buttercream, toasted hazelnuts and salted caramel sauce)
  • Sponge cake with salted caramel sauce and buttercream
  • Red velvet cake with buttercream

Christmas Treats

As well as the Decadent Christmas Drip cake, we are also offering a host of traditional Baby Cakes favourites, including magnificent Gingerbread House centrepieces, cupcakes and iced biscuits. All iced biscuits are available as vanilla sugar cookies or spiced gingerbread. (A minimum order of 12 biscuits applies.)

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Personalised Luggage labels £3.50 each
Russian dolls and snowmen £4.50 each (add 5op for piped names)

Add £1 for individual packaging in cellophane with ribbon

Gingerbread Houses

Small (15cm tall): £40
Medium (25cm tall): £70
Large (35cm tall): £130
Extra-large (35cm tall): £200
Extra-large with trees (x2) and Russian dolls (x 4): £200

Traditional Christmas Cakes

Rich dark fruit cake made with vine fruits soaked in brandy, marsala, lemon and orange juice, wrapped in marzipan, covered with sugar paste and decorated in the signature Baby Cakes style.

 Diameter price
15cm £50
20cm £70
Two tiers (15cm and 20cm) £130

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Place an order by emailing with your requirements.


Chocolate Hot Cross Buns Recipe

Chocolate Hot Cross Buns

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Love chocolate? Love hot cross buns? Me too! Let’s create a delicious monster! This monster tastes even better if you have time to soak the fruit and zest in the juice of the orange overnight. But if you don’t have time, don’t worry because your buns will still be wonderful. Here’s how it’s done:

Ingredients for the buns:

450g strong white flour
2 ½ tbs best quality cocoa powder
1 ½ tsp salt
3 tsp mixed spice
1 sachet yeast
50g soft brown sugar
50g margarine or butter
1 free-range egg
220ml milk
75g chocolate chips
150 mixed fruit and peel
Zest of one orange
Juice of ½ orange

Ingredients for the crosses:

3 tbs plain flour
4 tbs tap water

Ingredients for the glaze:

1 tbs sugar
2 tbs tab water

  1. Zest the orange and put the pieces of peel into a little bowl.
  2. Squeeze the orange and pour the juice over the peel.
  3. Stir the dried fruit into the juice and leave for as long as you can. (Overnight is ideal.)
  4. Measure the milk into a saucepan add the butter and heat gently until the butter melts into the milk.
  5. Place the dry ingredients into a large mixing bowl and stir.
  6. Add the soaked fruit and zest and mix again.
  7. Finally add the milk and butter mixture and egg and stir again.
  8. At this point the mixture will be difficult to mix with a spoon, so tip it out onto your work surface and knead. At first the mixture will seem almost unbearably sticky, but keep at it, and after about 10 minutes, the dough will become silky and easier to manage.
  9. Rub a little vegetable oil around the inside of another large mixing bowl and throw the dough inside.
  10. Cover the bowl with a tea towel and leave in a warm place for around two hours until the dough has doubled in size.
  11. Line a baking tray or two with non-stick baking paper.
  12. Tip the dough onto the work surface again (probably no need to flour the work surface first) and briefly knock the ‘puffiness’ out of it.
  13. Cut the dough in half and keep halving each piece, until you have ‘bun’ size pieces. (I ended up with 32 golf ball size pieces).
  14. Roll each piece, briefly, in your hands and space out onto a lined baking tray.
  15. Put the trays back into the warm place and allow them to rise for another 45 minutes or so.
  16. Preheat the over to 200 degrees Celsius (392 degrees Fahrenheit).
  17. Now for the crosses! Mix the flour and water into a paste and transfer into a piping bag.
  18. Snip the end off the bag, remove the buns from the warm place. Stay calm! Pipe a big ‘X’ on top of each bun.
  19. Bake for 15 minutes until they look nicely risen and slightly brown around the edges.
  20. While the buns are baking, make a glaze by putting the sugar and water in a microwave-proof bowl and blasting briefly until the crystal dissolve on stirring.
  21. Remove buns from the oven and quicky brush the glaze over them.
  22. Allow to cool. If you can wait that long. But most of all enjoy!

HAPPY EASTER! XX

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Say hello to my two new Christmas cake ranges!

Christmas is coming, and I’ve designed two brand-new ranges of Christmas cakes and biscuits for you to savour!

I’m so excited. I’ve been entranced for a long time by the kitschy Christmas decorations – nothing shouts ‘childhood Christmas’ louder than wrapping paper, little fat snowmen and a shed-load of tinsel. It was a great excuse to get out my paintbrushes and try to capture all of that stuff… but on a whole range of Christmas cakes and biscuits!

Vintage Christmas

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So, if you want to go the whole hog, why not deck the house in crepe paper, dust off grandma’s electric carving knife, oil the wheels of the hostess trolley and make my Vintage Christmas range a centrepiece for a retro Christmas spectacular, with hand-painted details and a whole lot of character!

Contemporary Christmas

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Or… if it’s really not for you, why not peruse my sophisticated Contemporary Christmas range with clean lines and jingle bells (grown-up sophisticated ones, naturally). They’ll complement the most elegant festive soiree.

Gingerbread house

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As well as the new ranges, I’ll still be making my gingerbread houses, Russian dolls and personalised iced biscuit place settings for the table.

Available flavours

  • Rich, brandy infused fruit cake (add £5)
  • Dark chocolate cake with rich chocolate buttercream
  • Sponge cake with buttercream and white chocolate ganache
  • Chocolate orange cake with chocolate orange buttercream
  • Sponge cake with buttercream and seedless raspberry jam
  • Chocolate turtle (chocolate cake with buttercream and salted caramel sauce)
  • Sponge cake with salted caramel sauce and buttercream
  • Red velvet cake with buttercream

All iced biscuits are available as vanilla sugar cookies or spiced gingerbread.

Contemporary Christmas

Christmas cake
15cm £35
20cm £55
Two tiers £90
  • Add £5 for fruit cake

Cupcakes £2.75 each (minimum order of 12)
Mini cupcakes £1.50 each (minimum order of 24)
Biscuits £2.25 each (minimum order of 12)
24 after-dinner mini biscuits £20

Vintage Christmas

Christmas cake
15cm £65
20cm £85
Two tiers £160
  • Add £5 for fruit cake

Cupcakes £3.75 each (minimum order of 12)
Biscuits £3 each (minimum order of 12)
24 after-dinner mini biscuits £35

Personalised table place settings

Luggage labels £3 each
Russian dolls and snowmen £4.50 each

Gingerbread houses

Small (15cm tall): £30
Medium (25cm tall): £60
Large (35cm tall): £120
Extra-large (35cm tall): £180
Extra-large with trees and Russian dolls (x 4): £200


Claudia and Laurence’s Sheldon Manor wedding

One of the loveliest weddings I had the pleasure of providing cake for this year was at the truly lovely Sheldon Manor in Wiltshire. Bride and groom, Claudia and Laurence, tasked wedding planner super-talent, Mrs White, of Whiter than White Weddings, with masterminding their special day. Believe me, there were wonderful things everywhere. And so, after setting up the cake I couldn’t resist a poke about with my camera. And really, if I knew which end of my camera was up, you could be scrolling through beautiful details all night. But sadly, I’m an appalling photographer and I only managed to come away with a handful of decent shots. (So, why not nip over to Mrs White’s site and have a gander at some of her projects photographed by proper professionals!)

Anyway, for the here and now you are stuck with me, ladies and gents, but luckily for all of us  there were so many lovely things to photograph that hopefully you will get the gist of it and the true loveliness of it all will shine through. (Professional photographers blush and cough into their sleeves, ‘hurghh–AMATEUR-urggh-hurgh!’).

Apparently, gorgeous sightlines are a thing at Sheldon Manor. Here’s a view through an arch. It doesn’t lean in real life:

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And while passing through the arch, this:

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Closer look, please…

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How do they make them stand up? Then suddenly, we emerge in the gorgeous garden, blinking in the sunlight and surrounded by all twinkling hearts!

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Straight ahead we have romantic chairs and tables with flowers from the Walled Garden at Mells. (I’ve been promising myself pizza from their authentic pizza oven. Next summer!)  And, if we look to our right:

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I don’t know what they were serving — doubtless something delicious. But we need to press on, because this next thing will cause Daenerys Targaryen to lay waste to your village in a fit of rage and envy.

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Shut up!

And I bet your are wondering about those little stars on the fabric. Well, let me rush forward with another decidedly average photograph of them which certainly doesn’t do them justice.

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Weeell, you know what I mean. And inside the cutest marquee in the world, we have place settings:

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Bravo, Walled Garden of Mells with your sexy flowers and pizza oven. Bravo!

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It pains me to leave the Cutest Marquee in the World TM, but that cake is not going to (badly) photograph itself, you know…

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On the way a gorgeous view to take in:

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We’ll just quickly peep in here. Can you get married in here, I wonder?

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AAAAAAAaaaand cake:

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Cake pops, bravely withstanding the warm weather and staunchly refusing to slide down their sticks. Well done, lads!

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Inside there was a gramophone, which was beautiful, and a very artistic table plan dressed with flowers which I failed to photograph, but I did manage this:

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Goodbye, Sheldon Manor, with all your lovely things! And congratulations Claudia and Laurence on your very special day. Thank you for asking me to make your cake. The pleasure was all mine.

xx

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Rural multi-coloured barn wedding

One of the most prettiest weddings I’ve had the pleasure of making a cake for. This wedding really spoke to me But first, this.

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I can only imagine how beautiful it must have looked in the evening with those little lights switched on.

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I know. I know! Bride, Cathleen, with a little help from her mum and sisters had the lightest of touches, always able to get it just right and never trying too hard, which is no easy feat when it comes to planning weddings. From the flowers…

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… to the food…

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…EVERYTHING looked either beautiful or delicious. A-hem, though I do say so myself. (Shameless.) So, here we have the cakes:

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Four tiers of naked decadence: two Victoria sponge tiers with buttercream and seedless raspberry jam; one carrot cake with toasted hazelnuts and salted buttercream: and one tier of my trademark tirami-su cake with coffee syrup, Marsala buttercream and a hint of cocoa. The cupcakes included salted caramel with vanilla buttercream, lemon drizzle with lemon buttercream, strawberries and rich dark chocolate.

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And I’ve just got to show you these paper lanterns, which I’ve photographed so very badly, but if only you could just imagine them the way they were on the day:

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Lower Ludlow Farm is home to the rather wonderful T’s B&B (great reviews on Tripadvisor). Their beautiful barn space is now available to hire for weddings and parties, so do call Caro if you’d like to discuss the possibilities. With a barn like that and views like this, what’s not to love?

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Congratulations, Cathleen, I hope you had a wonderful day! x