Bee is an author, entrepreneur, baker, recipe-writer and also the superstar who created Damien and Judy’s vegan wedding cake, adorned with edible flowers and sustainable ingredients. We can’t wait to hear more of Bee’s inspiring story, and about how she ditched a career in bacteria, for one in baking at the Summer Funday Sunday event. Do check out her stunning cake creations on Instagram - they are the best!
To give you a bit of an idea of Bee’s mastery, she has kindly shared one of her cake recipes with us. Hope you enjoy!
PLANT-BASED BANANA CAKE WITH AVOCADO AND CHOCOLATE ICING
For the banana cake:
8 grossly overripe bananas, the more bashed the better, just no flies ;)
350g / 1 ¾ cups soft brown sugar
120ml / ½ cup vegetable / groundnut oil
2 tsp good quality vanilla bean extract 375g
3 cups self raising flour (gluten containing or gluten free)
100g chopped nuts of your choosing (optional)
100 g chocolate chips (optional)
A large pinch of salt
For the chocolate avocado icing:
200g (about two large) avocados
100g cocoa powder (or 80g cacao powder)
200ml maple syrup
Extra choc chips / sprinkles if you fancy
QUICK FIRE QUESTIONS WITH BEE
Your top 5 baking inspirations.
I don't really take inspiration from other bakers, but I do look to graphic design and patterns for insp. (I love going to illustration / design trade shows for inspiration on colours E.g. @TopDrawerLondon, nature, and gardeners / growers (in particular florists who work sustainably (grown not flown) like @zennorwild and @nicebunchflowers), and plant-based chefs like @Bettinaskitchen. My first inspiration to start a bakery was Peggy Porschen, a doyenne of fancy, chelsea-style icing covered cakes. @peggyporschenofficial. I also love Loria Stern @loriastern, who has been making edible flower cookies and cakes in the USA almost as long as I have!
Your favourite vegan recipe of all time to make.
This is genuinely my vegan banana cake, it is failsafe, easy peasy and perfect for 'vegan-cake-virgins' to tastes their first bake (they just cannot tell). My first ever (and best) bakery manager Laura Kavanagh shared a variation of this recipe and I'll always be indebted (and credit her!)
Your top 3 baking tips.
1. Freeze slices/chunks of your bakes, wrapped individually in paper, that way you're only ever 20 minutes thawing time from a piece of cake!
2. Never tell our audience its vegan, before they've tasted it. This isn't to pull the wool over their eyes, but more to give you a clean slate, with no misconceptions about what is missing, before they've tasted it.
3. Practice a recipe, until it becomes your absolute favourite, signature bake. Customise it and make it your own - e.g. with my banana cake, add your favourite nuts, or a swirl of caramel to personalise it.