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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

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

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  • This mornings cake palette...quite excited to set this beauty up today - the bride chose the printed design herself, I think it’s going to look gorgeous 😍 #printedcake #edibleicing #vegancake #flowercake #ediblepetals #edibleflowers #grownnotflown #botanicalillustration #weddingcake
  • Fancy a tasty, reliable and awesome vanilla "butter"cream icing recipe that doesn't split, slide or curdle, and better still, doesn't use breastmilk pinched from a cow?! Here she is...the cows thank you, and i hope you love it as much as i do. Bee xx Bee’s fantastic vanilla “buttercream” recipe Makes enough to fill and ice 1 x 2 layer sponge cake at 8 inches Ingredients • 250 g Trex (white solid vegetable oil baking fat), at room temp • 250 g Naturli or Stork baking block, at room temp • 650 g icing sugar • 1 tsp great quality vanilla bean extract (Neilsen Massey is my fave) • 2-4 tbsp pale coloured plant milk (optional, to thin icing if needed, Good Hemp is my fave) Method • Using a food mixer or lots of bicep power, beat the two fats together until you have a smooth paste with no lumps. • Add in the vanilla, then icing sugar in two goes, beating until smooth. • If the mixture is too thick, add in a tbsp. at a time of plant milk. #veganbuttercream #dairyfreebuttercream #whatvegansbake #whatveganseat #DFicing #veganicing #crueltyfreebaking #vanillabuttercream #veganrecipe #plantbasedrecipe #plantbasedicing
  • The petals on this cake, are UK-grown (not flown), organic, fully edible (unlike florist petals) british roses. And wow do they look good on a cake. What a beautiful pic, taken by Liz & Max, I can't wait until rose season. Image from a shoot for Telegraph on vegan weddings, link to this (paywall sorry) in my bio. Bee x #weddingcake #rosecake #lemoncake #vegancake #plantbased #londonbaker #flowercake #petalcake #flowerfetti @haahaphotography @telegraphfood
  • Want to know everything i know about baking without butter? I'm doing a dairy free masterclass at Divertimenti cookery school next week...and there are two tickets left. 26th, evening class, school night. I'll tell you everything I know and you can eat everything I've baked too. On the list are...my vegan Vicky Sponge, three different dairy free icings AND some of my favourite masala chai cookies too. Link in my bio for tickets. #bakingclass #dairyfree #dairyfreebaking #dairyfreerecipes #londoncookeryschool #cookeryschool #bakingteacher #divertimenti #veganbaking #plantbasedbaking
  • Did you know i have a biscuit recipe book, and did you know that I designed the bearded middle-ish image to look a bit like my baby daddy Dan? I hope both of these things make you smile...happy Monday. Bee x (ps the book is available online and in good bookshops worldwide, its called Bee's Brilliant Biscuits) #biscuit #cookie #beesbrilliantbiscuits #facecookie #facebiscuit #smileyfaces #happyface #biscuitrecipe #cookiedough
  • Whats on the inside of one of my wedding cakes? Four (or three) layers of moist, light sponge, filled with buttercream icing, and often a delicious compote or jam too...so it looks a little like this, when cut through. I'll take two. This image is of a (vg) banana and chocolate chip cake, from a shoot for Telegraph Food, @stella_telegraph @telegraphfood shot by Haarala Hamilton, @haahaphotography and baked, decorated and styled by me in my best apron ;) #beesbakery #weddingcake #cakeslice #vegancake #plantbasedcake #DFcake #bananacake #beesbakery #veganbaker #plantbasedbaker
  • Guess the number of petals?! Each one applied by hand...its got to be thousands right, and i have to admit this really appeals to my scientific nature, i love the detail. This was from Charlottes wedding, in Norfolk, last summer. Stunning coloured petals, and a great little day trip for me to set up. I love going on adventures around the UK delivering cakes. xx #beesbakery #weddingcake #flowercake #petalcake #edibleflower #ombrecake #yellowcake #colourfulcake #petalcake #flowerfetti
  • So nice, I'm posting the recipe twice! Bee’s ultimate dark chocolate and salted caramel brownies. For the caramel Microwave the below together for 1 minute: • 1/4 cup coconut oil • 1/4 cup maple syrup • 3 dates • 1 tsp vanilla Pour this mix into a @nutribulletuk / blender with the below: • 1 tsp ground coffee • 1 tsp flaky salt • 4 tbsp nut butter Blitz until smooth. Chill before using, if you can wait that long. For the brownies: Ingredients: 250 ml black Aquafaba (the liquid from around two tins of black beans, (save the beans to make my other black bean brownie recipe) 100 ml groundnut / other oil 225 g dark brown sugar 150 ml maple / plant syrup 170 g dairy free dark chocolate – I used 80% Chocolate and Love for this @chocolateandlove 210 g plain flour (GF works too) 2 tsp vanilla bean extract 1 tsp instant espresso coffee (optional, adds depth of flavour) For the deco: 1 x A4 sheet edibly printed icing (lots of online companies offer this) 80g melted dark choc Method: Preheat oven to 175 degrees and line with parchment, an 8 inch-ish square baking tin / brownie pan. If you don’t have one, then a lasagne dish or a pie tin works well too. In a small saucepan over a gentle heat, warm the aquafaba, oil, sugar and syrup for a few minutes until you have a lovely thick, gooey mess. Don’t let it simmer or boil. Mix in the chopped dark choc. Take off the heat and add in the plain flour, vanilla, coffee, and pinch of flaky salt. Mix thoroughly then pour roughly half into your baking tin and spread evenly. Dollop regular spoonfuls of salted caramel onto the mix, then pour the remainder of the mix on top, spreading evenly. Bake for 35 - 40 mins at 175 deg celsius, allow to cool before icing. For the decoration: Pour the melted choc on top of the brownie,spread evenly. Measure and trim the icing sheet with scissors, peel off the backing sheet and place on top of the brownie, smoothing with clean fingers. Allow to set before cutting. #veganbrownie #veganbaking #chocolatebrownie #chocolateandlove #dairyfreebrownie #veganchocolate #brownierecipe

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