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High Peak Bakes Recipes and More

Name: High Peak Bakes Recipes and More
Address: 4 hassop Close, Buxton, SK177TU, GB
Telephone: +447770957849

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High Peak Bakes Recipes and More

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HighPeakBakes Recipes and More

Recipes you’ll actually want to bake 🍰
Step-by-step how-to videos
Baking tips, tricks & techniques

Follow us for all your baking information 😁

10/07/2026

This is how hot the kitchen is 🥵 3/4 bag of white chocolate callebuat fully melted 😩

20/05/2026

Mini Victoria Sponge Cakes
Makes around 10–12 mini sandwich cakes, depending on cutter size.
Ingredients
Sponge
250g baking spread
250g caster sugar
4 large eggs
250g self-raising flour
1 tsp vanilla extract
2 tbsp whole milk, if needed
Pinch of salt
Filling
Strawberry or raspberry jam
250ml double cream, whipped
or
Vanilla buttercream
To finish
Icing sugar, for dusting
Method

1. Prep
Preheat the oven to 170°C fan / 190°C conventional.
Grease and line a large baking tray, ideally around 30cm x 20cm, or use individual mini cake tins if you have them.

2. Cream the spread and sugar
Add the softened spread and caster sugar to a mixing bowl.
Beat for 4–5 minutes until pale, fluffy and lighter in colour. This stage is important because it gives the sponge a nice soft texture.

3. Add the eggs
Add the eggs one at a time, beating well after each addition.
Add the vanilla extract.
If the mixture starts to split slightly, add a spoonful of the flour to bring it back together.

4. Fold in the flour
Sift in the self-raising flour and salt.
Fold gently until just combined. Don’t overmix or the sponge can become heavy.
Add the milk if the batter feels too thick. It should be soft and drop from the spoon easily.

5. Bake
Spread the batter evenly into the lined tray.
Bake for 18–24 minutes, or until golden, springy to the touch and a skewer comes out clean.
Leave to cool fully before cutting.

6. Cut the mini cakes
Once cool, use a round cutter to cut out sponge discs.
For the ones in the photo, a cutter around 6–7cm works well.
You’ll need 2 sponge discs per cake.

7. Fill
Pipe or spoon whipped cream onto one sponge disc.
Add a spoonful of jam.
Place the second sponge disc on top and press gently.

8. Dust generously with icing sugar.

Serve fresh.

30/03/2026

As you all know I make a banging school cake so here’s the recipe 😁

High Peak Bakes Old School Cake 🧁

Tin: 9x9 inch square tin

Sponge
250g white sugar
250g baking spread
250g self-raising flour
5 eggs
15g vanilla extract

Icing
300g icing sugar
10g vanilla extract
Water, enough to make a thick spreadable paste
Sprinkles, to finish

Method
Preheat the oven to 160°C fan.

Grease and line a 9x9 inch tin.

In a mixing bowl, cream together the sugar and baking spread until lighter and smoother.

Add the eggs, self-raising flour, and vanilla extract.

Mix until the batter is smooth and evenly combined, but do not overmix.

Spread the mixture evenly into the prepared tin.

Bake for 25–30 minutes, or until the sponge is golden, springy to the touch, and a skewer comes out clean.

Leave to cool in the tin for a short while.

To finish
Mix the icing sugar and vanilla extract together.

Add a little water at a time until you get a thick paste consistency.

Spread over the cooled cake.

Finish with sprinkles.

Leave the icing to set slightly before slicing into squares.

22/03/2026

Who wants another recipe 👀

Comment below what recipe you’d like to see and give a go 🙂

21/03/2026

Free items.. any bakers that can make use of these bits 🙂

Half bag of packing peanuts - GONE
Clear acrylic cake stand - GONE
2 x Sneeze gaurds (one is damaged but doesn’t effect use)

16/03/2026

OUR LAST EVER HIGH PEAK BAKES MENU DROP 🥹

Everything is £3 each so grab your favourites and stock up the freezer 😋

Collection Friday - 11am–3:30pm and 5pm–8pm

Brownies
• Mars Bar x 6
• Kinder x8
• Oreo x 6
• Mini Egg x 8
• Crème Egg x8

Cookie Pie
• Chocolate Orange x7
• Kinder x7
• Biscoff x7
• Ferrero Rocher x 2

Cakes
• School Cake x9
• Chocolate Fudge x8

Flapjack
• Triple Chocolate x8
• Raspberry White Chocolate x8

Please message us on WhatsApp to order 07770957849 and we will send over a payment link — once sold out, that’s it for good 🤍

12/03/2026

🍫 Triple Chocolate Brownies 🍫
 Rich, fudgy and packed with three kinds of chocolate. These are the kind of brownies that stay dense, gooey and irresistible.

Makes: 1 x 9x9 tin

Ingredients
• 250g dark chocolate • 250g butter • 4 eggs • 300g white sugar • 130g plain flour • 60g cocoa powder • 100g milk chocolate chunks • 100g white chocolate chunks • 50g dark chocolate chunks

Method
1️⃣ Melt the chocolate & butter Place the butter and dark chocolate in a bowl and melt in the microwave in 30 second bursts, stirring each time so the chocolate doesn’t burn.

2️⃣ Whip the eggs & sugar In a separate bowl beat the eggs and sugar for 2–3 minutes until the mixture becomes lighter, thicker and almost doubled in volume.

3️⃣ Combine the mixtures Allow the chocolate mixture to cool slightly, then pour it into the egg mixture and mix until just combined.

4️⃣ Add the dry ingredients Sift in the flour and cocoa powder and gently mix until just combined.

5️⃣ Fold in the chocolate Add the milk, white and dark chocolate chunks and fold through the batter.

6️⃣ Bake Pour the mixture into a lined 9x9 tin and bake at 160°C fan for 22–25 minutes. The centre should still have a slight wobble — that’s what keeps them fudgy.

7️⃣ The important step Once cooled, place the brownie in the fridge for at least 3 hours before slicing. This sets them perfectly and gives you those clean, fudgy squares.

✨ High Peak Bakes Tip: Warm a knife under hot water before slicing for those perfect brownie edges.

09/03/2026

33 years old today 🎉 so today I will be eating cake not baking them 😂

01/03/2026

It’s not goodbye… 👋🧁

Although HighPeakBakes will no longer be taking orders, this page isn’t going anywhere.

We’ll be keeping it alive with full recipes, how-to videos, baking tips, behind-the-scenes content and everything we’ve learnt on our journey from home bakery to shop owners.

HighPeakBakes is where it all started — and we’d love for it to become a space where we can share the knowledge, the process and the passion with you all.

So if you love baking (or just love watching it happen 👀), stick around.

More value. More recipes. More real baking.

Jordan & Emma 🤍

Address

4 Hassop Close
Buxton
SK177TU

Telephone

+447770957849

Website

facebook.com

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