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 firstname.lastname@example.org xx
Its nearly International Friends Day and Grazia magazine included our colourful cookies in their gift-list…
This picture is super cool! And you can order online at Etsy!
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
This weekend one of my edible flower petal cakes was included in the Observers Top 5 – so awesome!
The Observer said: “For summer weddings and parties, go to Bee’s Bakery for flower spangled deliciousness”
This cake is a chocolate sponge cake, decorated with vanilla buttercream and scattered with edible flower petals. It is totally customisable, we can make it in any size, shape, and with any number of tiers you like – we have a fantastic selection of cake recipes too!
We do still have the odd spot left for weddings this summer, so get in touch to discuss: email@example.com
Here are some pics of my most recent wedding and party cakes! I bake everything to commission, and my designs are totally customisable. I still have a few spots available for wedding cakes for this summer, so get in touch if you’d like one! firstname.lastname@example.org
This is a dinky little pretty thing of a birthday cake – tiers measure 6inches and 4 inches, to serve around 20 people. LOVE the yellow.
And this pretty little rose gold inspired number was commissioned by Etsy UK – for their first ever wedding fair! Its made with edible gold sequins, and lots of beautiful paper flowers…which i particularly love…
This cake is the cousin of the yellow cake, but this time for a wedding in hampstead. Made with edible flower petals, the amazing thing about this cake is that its possible to choose the shape and style of the petals. So if big and pink is your thing then great, but if tiny and blue is more your bag, then that works too – totally customisable.
If not, just DO it!
I post lots of cool pictures, often of our cookies and cakes in progress so you’ll get lots of inside info on how the bakery works…
Here’s what you’re missing…
I’ve written an article for Jamie Oliver with some top tips for getting the best out of baking your own hot cross buns!
Below are some snippets from the article, the full one is available at: http://www.jamieoliver.com/news-and-features/features/homemade-hot-cross-buns/#dVDwEUpgQPQFt8T1.97
According to ancient superstition, baking your own hot cross buns on Good Friday will help you win friends, influence people, protect against kitchen fires, and guarantee that all bread baked in your kitchen turns out perfectly.
It’s not as though we should need to be persuaded to tackle a bake like the hot cross bun (the home bakers’ “challenging-but-achievable” holy grail), but if I did then the list above would swing it for me every time.
There are tonnes of stories, superstitions, fables, bits of folklore and even a well-known song about hot cross buns, but my favourite part of their history is a certain decree passed by Queen Elizabeth in the 1500’s. Lizzie said that bakers could only sell hot cross buns on Good Friday and Christmas, which led to good home-bakers (and those who had enough money to buy in the spices and rich ingredients needed) to covertly bake them at home, and risk full-batch confiscation if busted by the hot cross bun cops…
Tips for perfect hot cross buns
- Use your baking muscles when making hot cross buns – no cheating with a dough hook on a mixer! Use your hands when mixing ingredients and engage your tummy muscles when kneading – I guarantee you’ll end up with a warm glow, a bit of a sweaty brow and you’ll absolutely deserve the treat of a hot bun fresh out of the oven.
- When your dough is rising, sit the baking tray on top of a big bowl of hot water, so the steam and heat will transfer to the dough and it’ll rise a bit quicker
- Try splitting your dough into two and using currants in one and cranberries in the other, or even dried cherries for a bit of a change
- To avoid dry buns, soak your dried fruit for about half an hour in hot water – this’ll make them swell and keep your buns satisfyingly plump for longer
- Try a few different recipes for the cross on top – some people use a standard water and flour bun wash, but you can also try a line of thinly rolled marzipan, or a little dotted line of candied peel, raisins or even poppy or chia seeds for a bit of a change
- Play around with different spices, such as cardamom or saffron, if you have some in the back of your cupboard
- Freeze any spare baked buns you have leftover – they’ll make a brilliant last minute treat if defrosted and toasted later in the year
- Finally, if you forget about your buns and they go a bit stale, consider baking a brilliant hot cross bun-stylee bread and butter pudding
Read more at http://www.jamieoliver.com/news-and-features/features/homemade-hot-cross-buns/#m5z9ezZ8RI93oSz5.99
Happy New Year! I’ve got four jumpers on…no lie, I can’t bend my arms at the elbows!
So here’s a fun bright snap of some bold wedding cakes and cookies to keep your day shiny and bright… all of our wedding cakes and cookies are totally customisable – we can pretty much match any colour or design you like…get in touch email@example.com