Another Saturday and another fab local supplier to shine the spotlight on. This week we are chatting to Beatrix from Bea is for Baking to find out about her passion for all things cake!
First things first, tell us a bit about your business!
Bea is for Baking is a contemporary cake company which makes celebration cakes, cupcakes and cookies for every occasion. I’ve always baked since I was a little girl but it wasn’t until my mum sent me on a two day cake decorating course in 2006 and it was a light bulb moment where I realised that was what I wanted to do.
I decided the best way to get into it professionally would be to try and get some kind of apprenticeship with an established London cake designer so I started writing begging letters and fortunately one of them took pity on me (or wanted me to stop pestering them!) and they took me on a day a week. I learnt so much and from there I started going on as many courses as possible to hone my skills.
In 2010 I moved to Suffolk and set up Bea is for Baking full time. I was surrounded by hundreds of wedding venues so I got lots of practise! As a Manxie I was always desperate to move home and in 2016 I finally did and I brought Bea is for Baking with me.
Do you have a speciality cake or one that is a particular favourite with yourself or your couples?
My favourite cake to eat is a Valrhona Luxury Chocolate brownie. They are filled with swirls of caramel, gooey chocolate, coconut and pecans. They are heavenly and really, really naughty!
Last summer I made a lovely wedding cake which was ‘Peach and Prosecco’ sponge. It’s a great contemporary twist on the traditional Victoria Sponge and it went down really well with everyone who tried it.
My favourite decorating technique is piped pearls or little dots made with royal icing. They are pretty difficult to get perfect but once you’ve mastered them they look so elegant.
What can couples expect from Bea is for Baking?
I offer couples a complimentary consultation where they can come along to discuss their ideas, sample some cakes and chat through their theme. After their appointment I email them sketches and ideas and we work through them until they have exactly what they’re looking for.
In the future I hope to set up classes ranging from decorating cupcakes to making your own simple wedding cake.
Over the years I’ve really focused on sugar flowers, making them look as real as possible. There’s an incredible cake designer in New York called Sylvia Weinstock and I aspire to be as good as her one day – aim high!
Featured in Wedding Flowers Magazine
What is the best piece of advice you would give to your clients?
Give yourselves plenty of time. It’s amazing how much there is to organise for a wedding so planning well in advance is the easiest, calmest way to do it. It’s such a lovely, happy time in your life so enjoy every minute of it.
I find that Pinterest is a great way to look for inspiration so get pinning everything that grabs you then ruthlessly edit the pictures so you can see the styles emerging that you like best.
In my opinion the best order to plan in is: Dress, venue, colours, flowers then cake. The cake is very much dictated by where you are and the colours you’re surrounded by. You may or may not want flowers on your cake but if you do it’s best to know what variety you’re having before your cake consultation.
You can also find Bea's Christmas Gingerbread for sale in Claire Christian Couture on Victoria Street - pop in and browse Claire's beautiful winter collection and grab a hot chocolate and gingerbread at the same time!
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