Allow me to introduce an exciting new limited edition variation on my take on the Jammie Dodger – the “Choccie Dodger”: These chocolate dodgers are made with another great rich crumbly chocolate biscuit and are filled with a lovely dark creamy chocolate ganache – really indulgent! They make a pretty good present, or at least that’s what my friends have told me so far…if you’d like to order any in then let me know – email@example.com
And even better (possibly) than that – let me present my new “Ginger Dodgers”, made with a spicy gingerbread biscuit base and filled with dark chocolate ganache, these biscuits are the perfect winter addition my range of Dodgers well that’s what i reckon anyway!
Even more exciting than that, a new addition will be joining the Bee’s Bakery family later this week, a GORGEOUS Italian three-wheeled van, from which I hope to trade at various Christmas markets throughout December – watch the website for details of where I’ll be.
Some of the things I’ll be selling from the van are:
Original and dark chocolate “Jammie Dodgers”
Choccie Dodgers (crumbly chocolate biscuits, filled with a dark chocolate ganache)
Ginger Dodgers (crunchy spicy gingerbread biscuits, filled with a dark chocolate ganache)
Here are some fantastic photos (thank you Emma G!) of some lovely embossed rose, lavender and lemon cupcakes that I made for a great party by Who’s Jack magazine at Proud Galleries in Camden…the cakes are hand embossed using a lovely little floral cutter, and made with real lavender, rose or lemon…lush
These are my FAVOURITE thing in the world at the moment…my version of “jammy dodgers”…my homemedae lovely shortbread recipe, filled with whipped buttercream and punchy raspberry jam…let me know if you’d like a couple, I’m happy to customize them too, if you can stick to three or four letters that is! firstname.lastname@example.org
Here are a few other words…some more cheeky than others:
I make a lot of cakes with edible flowers – rose and lavender being my favourites. The pic below is of one with made with a classic victoria sponge recipe, customised with some amazing Persian rose essence and fresh (edible, as long as you don’t eat a hundred) rose petals…