The awesome Observer Magazine included the best picture of our Jammies EVER in their Top 5 this weekend…image here:
Don’t forget you can order them in our Not On the Highstreet shop here: http://www.notonthehighstreet.com/beesbakery
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
Check these cheeky little numbers out! They’re our favourite thing to bake at the moment…chunky little chocolate cookies, filled with vanilla buttercream and rolled in brightly coloured sprinkles…YUM
Available now on our Not on the Highstreet shop: http://www.notonthehighstreet.com/beesbakery
Email us with enquiries for wedding favour or corporate orders…firstname.lastname@example.org
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.
Look how classy our gingerbread men can look….
Stylist Magazine called in some of our gingerbread cookies and the incredible stylist Candice Bailey (@candicebailey on twitter) dressed them so beautifully using pieces by a selection of stunning jewellers including Monica Vinader, Oscar de la Renta, Lanvin, DKNY, Dolce & Gabbana and Dominic Jones.
I’ve never seen our cookies look so beautiful!
All images shot by the amazing David Newton (davidnewton.com)
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…