I learnt a new trick this week…how to dry out exotic fruits and make them look gorgeous on a cake…here’s a pic:
I’ve been receiving more and more requests for edible petal cakes during the winter, and rather than source them from expensive foreign importers (who probably use all sorts of pesticides etc), I wanted to find a way to work WITH the sparse petals that I can get from my amazing grower in the UK, but boosting them with pretty hand made dried fruit.
I dehydrated thinly sliced fruits overnight to get this affect: kiwis, apples, strawberries (my favourite), pears and carrots…and i think they look lush!
I’ve designed some pretty lovely new cakes, suitable for weddings, birthdays and other celebrations…lots of pictures to share, but for now here’s a snippet! Enquiries to email@example.com xx
Our pretty flower petal cakes are todays “Idea of the day” from Brides Magazine! Lovely job…
The article says:
“Bee, who also makes naked cakes decorated with fruit, nuts and flowers or edible bloom garlands, offers her top tips for floral cake perfection:
– Choose your petals carefully. Florist grade flower petals, even if taken from edible species of flowers, are not safe for human consumption, as they’ll often have been sprayed with pesticides and fertilisers – even if you rinse them in water, they’re still not safe to eat.
– Buy your petals from a certified organic grower in your country. This ensures that they are safe to eat – they’ll have been grown in real soil without pesticides or fertilisers, neither of which are safe to eat. We source our flowers from Maddocks Farm Organics, an award-winning grower in Devon.”
And there are tons more tips too…you can read the full piece here: http://www.bridesmagazine.co.uk/planning/receptions/cakes/2015/06/bees-bakery-edible-flower-cake
The brilliant Editor Leah Hyslop wrote such a great article about Bee and the Bakery in the Telegraph this past weekend…so impressed by her journalistic skills that I might steal the line “from bacteria to biscuits” and use it!
You can check the article out online here: http://www.telegraph.co.uk/foodanddrink/10692072/Word-of-mouth-Bees-Bakery-cookies-and-cakes-with-a-difference.html
We’ve been working on some new wedding cake designs for 2014…and here’s a sneak preview of three of them…more info soon!
- Left – Chocolate milkshake cake, iced in chocolate ganache and decorated with edible flower petals, available in many different colours and shapes.
- Middle – Naked sponge wedding cake, decorated with blueberries, raspberries and strawberries (other fruits are available!)
- Right – Victoria sponge cake, decorated in vanilla buttercream with edible flower petals, available in many different colours, shapes and sizes.
Email firstname.lastname@example.org with any Qs…
A gorgeous Stoke Newington couple asked us to make this totally gorgeous edible flower cake for their wedding, the bride specified the colours she liked best and we used a brilliant edible flower grower in the south of England, who picked some stunning blooms for us to use on the cake.
It’s a dark chocolate milkshake cake, covered in vanilla bean buttercream with edible flower petals…and prices start from £2.50 per portion.
Cakes can be expensive, fact. Especially when you want something that looks really different, unique, bespoke, and not “off the peg”…we’ve been thinking about this for a while in the kitchen, and so have come up with something that looks great, tastes delicious, can take the place of a cake, and even better, is a wee bit lighter on the pocket, than a traditionally decorated cake!
Its a honey oatmeal and raisin cookie base, filled with coloured buttercream icing…and its pretty yummy.
We score the top of each cookie, so that when it comes to serving it, its easy to cut into pieces and share…
The cookie recipe, and the colour and recipe of the filling are totally personalisable, and we’re working on some mini ones next! Prices start from £25, email us on email@example.com to order.
So we’ve been trying out a couple of new techniques in the kitchen, and these little cookies are some of the spoils…its just a prototype at the moment, but we quite like it!
These are vanilla sugar dough cookies, topped with coloured fondant icing and then decorated by painting onto hand piped royal icing…kind of fiddly, and quite tricky to master, but we’re on the move with them!
I think the bright colours work pretty well, although the dark blue on this little beast gives a nice contrast with the silver shimmer too…
Inspiration was taken from an amazing cookie artist who’s based in upstate New York, called Amber Speigel – major credit where credit is due!
I have two FREE tickets to give away for my classroom at the Cake & Bake show on Saturday 14th September!
During the show, I’ll be demonstrating how to create our stunning colourful ‘Rubik’s Cube’ cookies, along with some techniques on 3-D cookie construction and embossed and stamped cookies.
To enter, please email me with the subject line CAKEANDBAKE to firstname.lastname@example.org and I’ll announce the winners in early September…
We were asked to make a New York themed wedding cake and took inspiration from the Great Gatsby and the 20s – metallic and monochrome, a touch of a geometric pattern and some peacock feathers just to top it off!
Wedding cakes are available from £3 per portion – please email us on email@example.com for more info!