Bee’s Bakery wedding cakes are in VOGUE!
Here’s what they said:
If you are going to gild the lily, you might as well do it on your wedding day, when even flourish is imbued with sentiment. This more-is-more philosophy can be applied to everything: invites, venue decorations, table settings, favors, and even the tiered and layered cake that, ideally, tastes as good as it looks. While marvels can be created with fondant icing and sugar flowers, a cake adorned with fresh-cut blooms cannot be beat. Few confections are more photogenic, whether edible flowers are mixed into the frosting (see slide 10), placed posylike at the top (slide 17), or cascaded down the tiers (slide 19). Another option is to order an extra flower girl’s crown—for the cake.
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