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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

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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!

Instagram

  • A beautiful jungly green cake for Corinne and her Mr...happy wedding day. I really loved doing this cake - was concerned I couldn’t achieve the volume I needed in the base tier for a jungle effect, but I doubled up on edible foliage and leaves and flowers from @edible_flowers and @nurturedinnorfolk and I thought it looked ace with that pop of edible gold too. Pistachio and raspberry cake on the inside 👌🏻 #beesbakery #weddingcake #pistachiocake #junglecake #greencake #edibleleaves #herbleaves #ediblegold #hackneywedding #londonwedding @corinne.silva.rocks 😘👋🏻💕
  • Oh gosh I loved doing this cake...the bride asked me to go a wee bit lush jungle, I hope it ticked the box Corinne! Happy happy wedding day! 💕 🍃 #weddingcake #greencake #partycake #edibleleaves #londonwedding #hackneywedding
  • Pistachio and raspberry cake - everything is so greeeeen this week! 🍃 #weddingcake #greencake #pistachiocake #raspberrycake #leafcake #beesbakery
  • Lots of green cakes coming up in the next few weeks...herb leaves are such a beautiful way to decorate a cake or ten, I love them. 🍃 #weddingcake #leafycake #greencake #herbcake pic by @londonbride
  • I’ve been wanting to come here for a loooong time...will report back @eatbychloe #eatvegan #veganrestaurant
  • Delicious vegan choc and beetroot cake @libertylondon picking the enormous brain of @fleuremery my fantastic business mentor / coach and general guru. What a cake! What an inspiring session! Off to consume epic levels of caffeine and write mega lists 💪🏻 #vegancake #cakeforlunch #business #businesscoach #businessmentor #libertyoflondon #beetrootcake #chocolatecake pic by @fleuremery
  • I’ve been properly awol...I’ve been solo parenting with Dan away, trying to get baby Joey to sleep through the night (or just wake up once maybe!), and manage our home kitchen reno which has gone a bit tits...but I’m back on the Instagram machine. And here’s a present...my vegan brownie recipe - a few of you have tried it, but I want more first time vegan bakers to too! It’s really good I promise 👍🏻 #veganbaking #plantbasedbaking #brownies #blackbeans #veganbrownies #beesbakery Bee’s Vegan Aquafaba chocolate brownies • 250 ml / 1 cup black Aquafaba (the liquid from around two tins of black beans, which can be saved to make some great spicy refried black beans for supper) • 100 ml / ½ cup groundnut OR coconut oil • 225 g / 1 cup unrefined molasses sugar • 150 ml / 1/2 cup maple syrup / brown rice syrup / molasses syrup • 170 g / 1 cup dairy free dark chocolate – broken into pieces • 210 g / 1 & ½ cups of wholemeal plain flour (GF works too) • One large handful chopped pecans or other nuts of your choice (optional) • a generous pinch of flaky salt • 2 tsp vanilla bean extract OR zest of one orange • 1 tsp instant espresso coffee / ground coffee (optional, adds depth of flavour) • 1 large handful dairy free dark chocolate chips Method: Preheat your oven to 175 degrees and line with parchment, or oil an 8 inch square baking tin / brownie pan. If you don’t have one, then a lasagne dish or a pie tin work well too. In a small saucepan over a gentle heat, warm the aquafaba, coconut oil, molasses sugar and maple (or rice / molasses) syrup and chopped dark chocolate for a few minutes until you have a lovely thick, gooey mess. Don’t let it simmer or boil. Take off the heat and add in the plain flour, chopped nuts if you’re using them, orange zest or vanilla, coffee, and pinch of flaky salt. Mix thoroughly then pour into your baking tin scattering your chocolate chips on top Bake for around 35 - 40 minutes at 175 degrees celsius and allow to cool completely before serving. This is the tricky bit – so remember, a teaspoon of hot brownie from the edge is fine – its just “quality control”!
  • Favourite petal colour - zingiest coral pink! Two lovely cakes for a wedding at the gorgeous Londesborough in Stoke Newington. Ps the tiny cake on the side is a gluten free number, Clementine and almond. #beesbakery #londonwedding #weddingcake #petalcake #flowercake #glutenfree #gf #wedding #coralpinkcake

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Recent Posts

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