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Home » Blog » Who’d like a wee fat lemon cake pie for Mothers Day / Easter?

Who’d like a wee fat lemon cake pie for Mothers Day / Easter?

Posted on February 27, 2013 by beebakery

Its a CAKE PIE, way better than a cupcake cause its big enough to share / pig out on! The size of an individual pie, made with fresh lemon zest (not flavour) and decorated with NEON embossed fondant…nice.

Available to order on Etsy v soon…

Bee.x

lemon cake

Posted Under: Cakes, Cupcakes, bee berrie, bees bakery, cake in a pie tin, cake pie, cupcake, lemon cake, mothers day cake

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  • Lots of green cakes coming up in the next few weeks...herb leaves are such a beautiful way to decorate a cake or ten, I love them. 🍃 #weddingcake #leafycake #greencake #herbcake pic by @londonbride
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  • I’ve been properly awol...I’ve been solo parenting with Dan away, trying to get baby Joey to sleep through the night (or just wake up once maybe!), and manage our home kitchen reno which has gone a bit tits...but I’m back on the Instagram machine. And here’s a present...my vegan brownie recipe - a few of you have tried it, but I want more first time vegan bakers to too! It’s really good I promise 👍🏻 #veganbaking #plantbasedbaking #brownies #blackbeans #veganbrownies #beesbakery Bee’s Vegan Aquafaba chocolate brownies • 250 ml / 1 cup black Aquafaba (the liquid from around two tins of black beans, which can be saved to make some great spicy refried black beans for supper) • 100 ml / ½ cup groundnut OR coconut oil • 225 g / 1 cup unrefined molasses sugar • 150 ml / 1/2 cup maple syrup / brown rice syrup / molasses syrup • 170 g / 1 cup dairy free dark chocolate – broken into pieces • 210 g / 1 & ½ cups of wholemeal plain flour (GF works too) • One large handful chopped pecans or other nuts of your choice (optional) • a generous pinch of flaky salt • 2 tsp vanilla bean extract OR zest of one orange • 1 tsp instant espresso coffee / ground coffee (optional, adds depth of flavour) • 1 large handful dairy free dark chocolate chips Method: Preheat your oven to 175 degrees and line with parchment, or oil an 8 inch square baking tin / brownie pan. If you don’t have one, then a lasagne dish or a pie tin work well too. In a small saucepan over a gentle heat, warm the aquafaba, coconut oil, molasses sugar and maple (or rice / molasses) syrup and chopped dark chocolate for a few minutes until you have a lovely thick, gooey mess. Don’t let it simmer or boil. Take off the heat and add in the plain flour, chopped nuts if you’re using them, orange zest or vanilla, coffee, and pinch of flaky salt. Mix thoroughly then pour into your baking tin scattering your chocolate chips on top Bake for around 35 - 40 minutes at 175 degrees celsius and allow to cool completely before serving. This is the tricky bit – so remember, a teaspoon of hot brownie from the edge is fine – its just “quality control”!
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  • Here’s a close up - this was my most romantic recipe, a prosecco, raspberry and rose petal cake, with edible gold leaf and hand pressed rose petals. Happy wedding to Natalie and Daniel 💕 #weddingcake #rosecake #romanticcake #petalcake #proseccocake #champagnecake #pinkcake #londonwedding #londonbakery

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