Skip to content
  • Home
  • Wedding Cakes
  • Bespoke biscuits
  • Corporate
  • Party / Birthday cakes
  • Get in touch!
  • About Bee
  • Blog

Bee’s Bakery Bee’s Bakery

Baking with real bite!

Home » Blog » Sneak preview of my book!

Sneak preview of my book!

Posted on February 20, 2016March 15, 2016 by beebakery

There are some sample pages from my  book online on Amazon, so I wanted to share them here too:

http://www.amazon.co.uk/dp/1910496464

Screen Shot 2016-01-05 at 18.52.12 Screen Shot 2016-01-10 at 16.18.34Screen Shot 2015-11-11 at 13.32.49Screen Shot 2015-11-11 at 13.33.19

 

Posted Under: Recipe Books, baking book, beas bakery, bee berrie, bees bakery, bees biscuits, bees brilliant biscuits, biscuit book, book, brilliant biscuits, cookie book, new recipe book 2016

Post navigation

This is the FIRST place you can get a signed copy of my new recipe book…
My book launch party!

Instagram

  • Recipe time! Excited to share the recipe for a lush (vegan, GF) lemon and herb cake that I made using herbs from our @airbnb in the mountains in Tuscany...see stories for more deets on the herbs I used. It was pretty tricky finding vegan and GF ingredients when i don't speak italian...but it was delicious, I promise. Bee's vegan lemon cake with local herbs Makes enough for one generous 8 inch round cake layer (double the batch for a regular 2 layer cake) Ingredients: - 230 ml full fat soya milk (@bonsoy is my fave here, its super rich, but @alpro is great too, and a wee bit cheaper) - zest AND juice of two lemons - 55ml olive, vegetable or groundnut oil - 230 g self raising flour (gluten free works too: I added 1 tsp baking powder and 1 tbsp chia seeds (to bind) to 1/3 ground almonds and hazelnuts, 1/3 rice flour and 1/3 GF buckwheat) - 170 g caster sugar - 1 handful of finely chopped fresh herbs - I used a mixture of rosemary, lemon verbena (the BEST) and mint Method Zest and squeeze your lemons and pour both into the soya milk, mixing gently to allow it to curdle Meanwhile, put the flour baking powder, seeds and and sugar into a large bowl and mix to combine, then pour in the oil and soya mix, beating until smooth. Pour into your parchment lined baking tin, and bake at 175 degrees for around 20 - 25 minutes, or until a cocktail stick inserted into the sponge, comes out clear. Allow to cool before decorating ( I sprinkled the top of the warm cake with caster sugar and used extra herb sprigs to decorate.) #GFbaking #veganbaking #vegancake #lemoncake #veganrecipe #plantbased #plantbasedcake #plantbasedbaking #lemonherb #herbcake #rosemarycake
  • #tbt to this awesome jungle cake...I'd love to do it again, and just go cuckoo with the greenery on the bottom tier...good idea or one step too far? Pic taken of Corinne's coolest wedding party at a pub in Victoria Park Village, east London. #greencake #junglecake #edibleleaves #leafycake #greenery #foliagecake #weddingcake #londonwedding
  • A luscious, light, moist vegan lemon cake - this has been the bane of my life for a while now. I've been tweaking my recipe to avoid the gooey middle, the soggy bottom, and the cloying texture and I've finally GOT IT! Here she is...you are welcome! #veganbaking #lemoncake #veganlemoncake #veganrecipe #plantbasedcake #lemon #soyamilk #plantbasedbaking
  • When there’s a fantastic herb garden on hols, the bakers gotta bake! I’m rustling up a lush lemon and herb cake than happens to be vegan and gf too...will report back on my findings 👌🏻💪🏻🍰 🍋 #veganbaking #cake #lemoncake #herbcake #plantbasedbaking #
  • Do you like, rich, ooey gooey chocolate cookies, with a soft fluffy middle? Do you prefer to not bake with animal products? If so...this recipe is just for YOU. I "checked" it again yesterday to make sure it worked (haha)...and it does. Give it a go and please report back. For the avon haters out there, you cannot taste the avocado at all, I promise. #chocolatecookie #avocado #vegancookie #veganrecipe #veganbaking #veganbaker #plantbasedbaking Bee’s vegan avocado and choccie cookies Makes six large cookies 1 ripe avocado, scooped and stoned (about 100g of flesh is needed) 1 chia / flax egg (1tbsp ground seeds mixed with 3tbsp hot water) 1 tsp vanilla extract 140g soft brown (or muscovado if you’d like low GI) sugar 50g cocoa powder 50g self raising flour (gluten free is fine too, use 1/3 but flour and 1tsp xanthan gum) 100g vegan dark chocolate chips (plus more for sprinkling) 1. Mash avocado until completely smooth 2. Mix avocado and chia / flax egg in a large bowl 3. Add everything else and mix until there are no big lumps 4. Dollop heaped tbsp sized lumps onto a parchment lined baking tray, leaving a couple cms in between each to allow a little spread 5. Bake at 170c for 8-10 mins (they will not go crunchy on the edges and will stay gooey in the middle) 6. Allow to cool 7. EAT!
  • What a backdrop for a cool ombré wedding cake! This cake was for Alex and Dave, and their wedding party at the Stour Space in Hackney Wick. I love this spot, just on the canal, its got so much character. On the inside: chocolate orange cakes, filled with chocolate buttercream, and covered in hundreds of blue, pink and white edible organic cornflowers. Love the juxtaposition (big word, can you tell I've had a coffee!), of the pretty, soft cake and the jaggedy, harsh graffiti background - it works so well! such a beautiful trio of cakes, and a stunning location to match. #weddingcake #rosecake #petalcake #edibleflowers #flowercake #glutenfree #flowercake #nerolicake #gfcake #orangecake #honeycake #bermondseystbees
  • Gluten free, vegan lemon cookies, what do you think? I've been making a variation of the recipe from my first book (#BeesBrilliantBiscuits) and its a cracker, so i wanted to share with you...the chia seeds help to bring the dough together in the absence of gluten and egg, and give a satisfying little crunch to these tangy little numbers. Great cookies in my humble opinion! #glutenfreecookie #GFcookie#GFbaking #lemoncookie #vegancookie#veganlemoncookie #veganrecipe#veganbaking Gluten free, vegan lemon cookie dough Ingredients (makes around 10 regular sized cookies) 280g gluten free plain flour (i use a mix of flours, e.g. rice, tapioca, soya including 1/3 almond flour) 140g hard vegetable margarine (e.g. stork block) 140g caster sugar 1 chia egg (1 tbsp ground chia seeds and 3tbsp hot water, mixed and left for 5 mins) 2tsp good quality lemon extract OR zest of one lemon 1 tsp xanthan gum yellow gel paste food colour (optional) Method: Mix, crumble and break up cold margarine with flour, lemon and chia egg in a bowl, until you have a mixture resembling fine breadcrumbs. Add in remaining ingredients and use your hands to bring the dough together. Roll into a slab between two sheets of cling film and chill for one hour before cutting / shaping as you desire. Chill cut shapes again for 30mins before baking at 175 degrees c for 7-12 mins, depending on the size and thickness. To achieve the puckered lemon skin effect seen in the pic, use the sharp point of a cocktail stick to add little divetts and dents before baking. Pic by @haahaphotography
  • Three beautiful rose covered cakes for Antoinette and Xander...On the inside, (GF) Neroli cake made with honey from Xanders family's hives, covered in the brightest oraganic pink and coral rose petals grown in Devon. A pleasure to make (and a wee bit nerve wracking as I've known Xanders parents since i was 18!) but such a beautiful trio of cakes, and a stunning location to match. #weddingcake #rosecake #petalcake #edibleflowers #flowercake #glutenfree #flowercake #nerolicake #gfcake #orangecake #honeycake #bermondseystbees @bermondseystbees @edible_flowers

Follow Me On Instagram!

Recent Posts

  • Vegan aquafaba chocolate brownies
  • My beautiful vegan banana cake recipe!
  • My delicious Christmas cake recipe…
  • Nutribullet brownies – gluten and dairy free, vegan too!
  • Bee’s Bakery is officially in VOGUE!

Categories

  • Baking
  • Biscuits
  • Cakes
  • Christmas
  • Cookies
  • Cupcakes
  • Recipe Books
  • Wedding Cake
© 2018 Bee's Bakery
Cleverly created in WordPress by Jesse Pearson