Raspberry, Rose & PistachioThis week's Small Batch is a wonderfully delicate raspberry and almond sponge, drizzled with a beautiful rose syrup and perfectly pipedwith a pistachio praline frosting. To give it an extra pop for your counter, we've sprinkled it with chopped pistachios, freeze dried raspberry, and pretty rose petals. It's the perfect cake for a sunny summer's day!

We recommend enjoying a bun on a crisp autumn morning with a piping hot Pumpkin Spice Latte in hand

candied orange segments

each slice is decorated with white chocolate

milk and white chocolates combine in this devilishly chocolatey bad boy of a cake

We've put the carrot back into carrot cake

fudgy dark chocolate brownie and gooey pumpkin seed and caramel crust

A gorgeous molasses-coloured loaf cake with all the festive flavours of a sticky ginger pudding

Blendsmiths blends are vegan

but we do recommend popping in an oven for 5 to 10 mins at 220C to unleash all the crispy delicious cheesy goodness

Our deliciously tart homemade rhubarb jam is sandwiched in between two deliciously light vanilla sponges

We've taken a crushed Oreo cookie base and topped it with a deliciously decadent and boozy Irish cream-infused cheesecake filling

we've topped with a super-rich