Traybakes / Traycakes

Traditional flapjack made using rolled & jumbo oats.

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

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

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.

Moist fudge brownie finished with chocolate chips.

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

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

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.

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

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

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

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

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

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

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

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.

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

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

Crushed biscuits, rolled oats & pecan nuts wrapped in a maple flavoured syrup, melted caramel & mallow, covered in a plain chocolate.

Meridian peanut butter mixed with a rich & buttery flapjack then topped with Belgian chocolate. Gluten free.

Shortcake base spread with raspberry jam, finished with a toasted coconut topping.

Brownie with butter-luscious caramel, brownie cubes, toasted pecans & caramel ganache.

Digestive biscuits, mini marshmallows & raisins, bound together in a chocolate fudge mixture & topped with icing sugar.

Shortcake base, topped with a sticky caramel with nuts & undertones of smoked sea salt. Finished with a glossy milk chocolate drizzle.

Buttery blondie studded with creamy white chocolate chunks & loaded with semi-sweet chocolate & chewy pieces of Heath® toffee.

Toffee flavour sponge cake with fudge cubes, topped with caramel fudge & caramel flavour chocolate pieces. Finished with a feathering of vanilla fudge flavour glaze & icing.

The perfect blend of chocolate chunks, chips & HERSHEY’S® KISSES® adorn this chewy cakey brownie.

Vegan, gluten-free, dairy-free. Salted dark chocolate base with seeds & nuts.

Crushed digestive biscuits, walnuts, cherries & cranberries bound together in a white chocolate fudge mixture, topped with white chocolate & cranberries.

Sticky caramel sandwiched between a shortcake base, topped with white chocolate.

Chocolate brownie with a creamy white topping made with soft cheese. The brownie is filled with Belgian white chocolate chunks. Gluten free.