Welcome to Bee’s Bakery – bespoke wedding cakes made with edible flowers and leaves!
Bee’s Bakery wedding cakes are hand made to order in Bee’s railway arch in East London. Bee’s cakes have been featured by Vogue, Stylist, Brides magazine, and the Observer’s Top 5. We work closely with venues in and outside of London, and are happy to arrange collection free of charge from our bakery in E7, or can recommend Addison Lee couriers.
I love making really special wedding cakes especially those incorporating a little bit of colour, an interesting texture or just something DIFFERENT from your average cake…and my speciality is cakes decorated with edible flowers, a bit like these ones:
We use ORGANIC, UK-grown edible flowers and petals to decorate our cakes, these are available in a stunning array of colours, shapes and sizes, so get in touch to tell me what you’re looking for!
Our cakes have graced weddings and parties at venues including Kew Gardens, Soho Farmhouse, the ICA, Wilton’s Music Hall, the Ham Yard Hotel and the Saville Club. They have appeared on the telly box on Mary Portas’s show, ITV and on BBC 2.
New for 2017 are our cakes that use beautiful dehydrated edible fruits and dried flowers, along with our brand new edible printed cakes, using bespoke botanical prints – have a look at these little beauties!
Our recipes and tiering size options.
Classic recipes @£3.85 per portion:
- Victoria sponge with vanilla buttercream and raspberry jam
- St. Clements cake – lemon and orange drizzle, with lemon buttercream
- Chocolate fudge cake with chocolate buttercream filling
- Lemon and lavender cake
Bee’s favourite recipes @£4.55 per portion
- Raspberry and rose cake
- Earl Grey cake
- Lemon and blueberry cake
- Flat white – espresso cake
- Beetroot and blood orange cake (availableas GF)
- Neroli (orange blossom) cake
- Spiced carrot cake
- Chocolate, hazelnut and orange cake
Gluten free / vegan / dairy free specialities @£4.65 per portion
- GF / DF Clementine, almond and rosemary cake
- Vegan chocolate and avocado fudge cake (available as GF)
- GF DF vegan banana cake with DF chocolate icing
- GF DF vegan lemon and chia seed cake
- Vegan orange, olive oil and thyme cake (available as GF)
- Vegan banana, date and pecan cake (available as GF)
- Vegan chocolate fudge cake (available as GF)
Bestest of the best recipes @£4.95 per portion
Prosecco and rose petal cake
Pistachio and raspberry cake
Chocolate cake with matcha icing
Fig leaf and vanilla cake with vanilla icing
Pink grapefruit drizzle cake with a pink icing
Lime, mint and chia seed cake (available as GF) with chia seed speckled icing • Coconut and chocolate chip cake with straciatella icing
Chocolate and beetroot cake with pink icing
Banana, date and pecan cake with dark chocolate stracciatella icing
Persian love cake (pistachio, rose, carrot and coconut)
Blood orange and olive oil cake
Sizing and Tiering Info
To serve 25 -30:
two dinky tiers, at 6 and 4 inches round OR single tier 8 inches
To serve 40 – 50:
one single tier at 10 inches round
To serve 70:
two tiers, at 10 and 6 inches round
To serve 110:
three tiers at 10, 8 and 6 inches round
To serve around 140:
three tiers at 12, 9 and 6 inches
To serve 200:
four tiers at 12, 10, 8 and 6 inches round
We use edible wafer paper to create beautiful delicate little handmade roses – and can create these in any colour combination you like.
We’re great at sugarcraft and can happily make a sugar rose or a hydrangea that looks pretty lifelike, like these ones. The first is a Chocolate orange sponge cake, decorated with fondant icing and ivory open roses.
We also love doing a bit of delicate piping, like on this cake, it took 250 individually hand piped sugar roses arranged carefully in an intricate pattern!
This cake was commissioned by Etsy – for their first ever wedding fair…and it was SUPER fun to make!
Lace cakes can be very pretty too – especially when a touch of colour is incorporated, like the first one here – a pale green lace cake.