We love sharing our baking triumphs - here are the most creative cakes our wonderful home baking team have made in the last few months.
Petals, leaves and buds are our favourite to ice, they look really effective. Real flowers are so lovely to work with and they look so pretty - we plan to incorporate more of these into our bakes. Chocolate is fun to work with (like with the waterlily petals above), but more unpredictable. We do love a challenge though!
What's your favourite flower? Have you ever seen it on a cake?
The Team @ 280 Bakes
We celebrated our second birthday today, and this is how it went down!
From today, we have bakers based in Stroud, Gloucestershire, who are delivering our cakes in the town. Find out more here, including how to join our team of bakers.
Then, we actually WENT to Stroud!
Given the main part of our birthday celebrations was the above announcement, we decided to surprise a business in Stroud with a cake. This is where Spacehoppers Co-working came in - we delivered a 280 Bakes branded cake (see the logo and BRIGHT PINK nature of said cake in the picture below!) to three entrepreneurs who were at the time working in the shared office space. A complete surprise to all and a welcome tea break from their hard work!
We chose Spacehoppers because we've had previous experience in co-working environments and we love the vibe from entrepreneurs who work in such places. A big 'HELLO AND THANKS' goes to Ben at BeKagool who tweeted us a photo of the cake being enjoyed in the office after we left.
Finally, we popped along to St Andrew's Park, Bristol...
We had to celebrate on 'home turf' too, of course! Word got to us that the Bristol Vegan Parents Group was meeting with the kids for a half term get-together, so we took them some complimentary cupcakes to sort out a snack for that lovely lot. The meeting point was "by the coffee hut in the centre", so cake and coffee worked out perfectly!
A fabulous day - we feel well and truly celebrated!
Thanks to all our willing cake eaters and our hard-working team. Here's to another successful year at 280 Bakes!
Owner of 280 Bakes
Here are some of our latest bakes, all home baked and delivered. which one's your favourite?
We often post photos of our cakes on our social media, when they're off for delivery. Join us over on Facebook, Twitter or follow us on Instagram today!
The Team at 280 Bakes
BUTTERCREAM or fondant: The choice is yours on our cakes, but what's the difference?
When helping our customers decide what they would like as decoration on their home baked cakes, we normally recommend either buttercream or fondant icing (both can be made vegan and gluten free friendly). However, not everyone knows the differences between the two types of icing, and there are pros and cons to each, depending on what style you want from your cake, so here's your definitive guide.
Buttercream is our cheapest option, and is nearly always used on our cupcakes. We'd describe it as sweet and rustic looking, perfect for filling sandwich cakes like Victoria Sponge, or a base for decorating with other items, like your favourite sweets. We can do it vanilla or chocolate flavour, but have done lemon in the past. It's not great in hot weather though, be warned!
Some customers like to know fondant is "the kind you see on traditional birthday cakes". Fondant is sheet sugar paste, essentially, is used in modelling and can come in many colours. It is a little more expensive as more work and skill is involved in using it compared to buttercream, kneading it until it's smooth and pliable. A buttercream 'crumb coat' is normally applied underneath the fondant to ensure there's no lumps.
It's not for everyone, as it's a little sticky to eat and is fingerprint prone if you have little hands around, but fondant gives you a beautiful smooth finish on a cake, like you can see here:
This is the third type of icing we use at 280 Bakes. It's not a common request, but it's good if you want something a little less sugary. Meringue icing basically a sugar and egg white mix, creating a meringue style finish. Glossy white, fluffy, and very pretty, we love this one. A word of caution goes to our bakers on this one: Another cake for cooler days, this icing needs to be stored in the fridge. Make sure there's no strong odours from other food in there. Meringue icing picks up strong smells and ends up tasting a little off. Garlic icing, anyone...?
The Team @ 280 Bakes
With just one week left of Veganuary, when a huge swathe of new vegans join the movement, here's our final January vegan blog: Can you spot the difference between a vegan and non-vegan cake?
What do you think of when you think vegan cakes? Unless you're a regular customer of ours, you might not think of much! No eggs, no margarine or butter, no milk chocolate, no milk... What could a vegan cake look like?!
Well, a vegan cake looks just like a normal cake, actually. And no, we don't use kale... Take a look at some of our recent bakes, and we challenge you to spot the vegan ones! (Answers at the bottom of the blog post)
Chocolate Swirl Cupcakes - not vegan, but they're gluten free. Switch the chocolate to dark chocolate and you have it vegan!
Banana Cake - vegan, using banana instead of eggs.
Spring Flower Cupcakes - vegan, using vegan-friendly dark chocolate.
Peanut Butter Chocolate Cake - vegan, and our best seller!
Unicorn Cake - this particular one wasn't vegan, but we can totally make it so with dairy free buttercream and a vegan vanilla sponge.
Chicken Cake - vegan, yes, fondant is vegan!
Thanks for reading, you're one of over 1200 who have read our blog this week!
The Team @ 280 Bakes
Our Louise has just come back from Costa Rica, bearing photos of cakes from the Latine American country. No tasters, but the photos look awesome!
A true baker snaps photos of cake while she's on holiday...
The white cake to the left was made in a cake shop for another birthday party we went to on our short break. It's 'very Costa Rican' (in my opinion) because of the creamy style icing they use. Fondant doesn't do so well in the heat! This kind of cake is kept in a fridge, unlike our traditional birthday cakes in the UK. It's decorated with local Passion Fruit, and the sponge is a sweet, vanilla cake. Doesn't it look delicious?
Pictured below the Passion Fruit cake is what Costa Ricans call 'Pudding', a type of bread pudding. It's found in cafes all over the country, and is perfect for cake lovers who like something moist and spiced. Bake your own using our recipe!
Finally, the cake to the left is, believe it or not, a Victoria Sponge I attempted to make with local ingredients: Guava Jam and Caramel Sugar. It came out quite different, (especially with the absence of a sandwich style tin and very little icing sugar!) but tasted fab!
Look out for more cakes from abroad, whenever one of our bakers goes on holiday. You can follow our 'cake holidays' on #280ontour on Twitter.
Thanks for reading,
Louise & Team.
If you're reading this from the USA, you may know it's Vanilla Cupcake Day today!
These are rose cupcakes and almond buns...
Lego inspired cupcakes for a little dude's birthday...
Straight up vanilla, seasonal blackberry cupcakes with vanilla frosting, and one of our 'Sweet Temptations' range for those with an extra sweet tooth!
Which would you choose to tea tonight? It's not too late to order for tea...
Yours, vanilla-ly so,
The Team @ 280 Bakes
We've chosen today, World Vegan Day, to launch our new vegan range of cakes: Sweet Temptations.
Sweets used in the new range include... Candy Necklaces, Fizzers, Flying saucers (great on top of cupcakes!), Love Hearts, Parma Violets, Pear Drops, Rainbow Drops, Skittles, and vegan fudge from our friends at Fab Fudge.
If you discover any other vegan sweets we can include in our Sweet Temptations range, do let us know in the comments below.
The Team @ 280 Bakes
Baking Tres Leches cake for her Costa Rican husband is fast becoming an annual tradition for our Louise. Check out how the birthday cake turned out for 2017!
Tres Leches is everything Costa Rican. It's sugary, full of milk and fruit, and, like everything in that country, ENORMOUS! This year's birthday cake was a step up from last years, I feel - what do you think?
The recipe is here, but here are the photo stages of the most impressive Tres Leches cake ever. The birthday boy is ice cream crazy, so I went with that theme for this year.
Tres Leches starts with baking two enormous vanilla sponges, doused in evaporated milk, condensed milk, and semi-skimmed. The two sponges have 10 eggs between them on the ingredients list, so it's about as far from vegan as you can get!
Stage two - decorate and fill the beast with cream and fruit. Tropical fruit works really well, but anything colourful works.
I love how it looks like someone's dropped a couple of ice cream cones on the top of this one, and the chocolate really finishes it off.
Pretty proud of this one!
Even better, it will last for days (kept in the fridge) - there must be 30 slices there. No doubt we'll have visitors this weekend...!
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