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3rd April 2017 // 0 Comments

Navy and Blush Peony Cake with Gilded Bees!

Navy and blush peony cake by Juniper Cakery

Yay! It was Krystle’s 31st birthday 25 March and she got a cake! We seriously hardly ever get any form of cake to ourselves, which sounds crazy given what we do for a living right? For the past two years, however, we have been so busy that we’ve not had the time to create a birthday cake for Krystle’s big day. This year, however, we managed it. Isn’t it a beauty too? Read on to find out more about our cute little bee studded creation!

Navy and blush cake by Juniper Cakery

Navy and blush peony cake with gilded bees!

This cake didn’t take long to design. A few inspirations behind it included Ralph Lauren‘s classic navy, white and gold colour palette and Alex Monroe‘s stunning nature inspired jewellery. Both of which we happen to own a lot of (uh oh). Krystle has always had an obsession with bees so that was a definite starting point too. Plus, we’ve discussed on and off creating a design that was covered with golden painted bees and bugs disappearing underneath heavy florals. In the end all of the elements for the cake, cupcakes and cookies fell together.

Navy and blush floral cake by Juniper Cakery

Navy and blush floral peony cake by Juniper Cakery

The matching cupcakes were super cute! They’re all Madagascan vanilla cake filled with Sicilian lemon curd and lemon oil infused buttercream. Each one was flat iced with blush or navy blue fondant / sugar paste before the details were added on top! We crafted ‘mini’ pale pink peonies with fluffy stamens and golden pistol centres to attach onto the blue iced cupcakes. The blush covered ones featured lots of small gilded bees!

Note: For adding wire florals into cake Safety Seal is amazing. It coats and seals all inedible items with a food safe wax. Yay! No picks in sight!

Navy and blush floral peony cake with golden bees by Juniper Cakery

The hand-crafted sugar florals on the cake include… pink open peonies, white gardenias, fondant blackberries, blueberries, eucalyptus sprigs, emerald green peony leaves and pale grey berries!

Navy and blush floral peony cake with gold bees by Juniper Cakery

Last but not least, the flavour inside was… Peanut butter Twix! Yup. Our chocolate cake filled with salted caramel sauce, chopped Twix bar pieces and a marbled peanut butter and Belgian milk chocolate buttercream then smothered with a Belgian dark chocolate ganache before being iced.

Golden bee covered cake by Juniper Cakery

Beautiful peony cupcakes by Juniper Cakery

8th December 2016 // 0 Comments

Recipe: Pink Candy Cane Twist Cookies!

Recipe for pink candy cane cookies

The festive season pretty much means that you can stuff yourself silly. Obviously, we take this seriously seeing as we whip up a frenzy of sweet treats for a living. One of the cosiest things about winter setting in is enjoying a hot cocoa… with as many cookies, biscuits, candy canes as you can manage! This week’s Christmas recipe is for pink candy cane cookies that don’t need any form of cookie cutter whatsoever. For anyone who doesn’t normally obsessively bake and ice cookies having huge drawers upon drawers of cookie cutters this recipe and tutorial is going to be pretty handy. Keep reading for our cute pink peppermint candy cane cookies recipe!

Cute candy cane cookie recipe by Juniper Cakery

Pink peppermint candy cane cookies recipe and tutorial

Pink peppermint candy cane cookies recipe!

Ingredients and tools needed…

01: In a stand-up mixer cream the butter and sugar together with the peppermint extract or essence. Make sure to mix until just combined. If you over beat the mixture this can lead to misshapened over spread cookies whilst baking. Not a good thing!

02: Add in the egg and lightly mix. Again you don’t want to over mix your ingredients. You’re also going to be adding in the dry ingredients soon which will then mix in the egg a little more.

03: Add in the flour and set your mixer to a low speed. Combine until a dough forms. You don’t need to use the dough hook for this if your stand-up mixer came with one. We always use the simple paddle attachment.

04: When a dough has formed separate it into two halves. Set one half to the side and add some pink food colouring to the half left in your mixer before then mixing it on a slow speed until it’s lovely and pink (you can colour it red or green instead too).

05: Gather up both doughs and wrap each separately with cling film before leaving them to chill in the fridge for at least 1 hour and 30 mins. It’s OK if you have loads of other things to do and end up chilling the cookie dough for 4 hours to even a full day. We’ve never had a problem with this.

06: Whilst your dough is in the fridge you’ll need to preheat your oven to 180c/350f/gas mark 4.

07: When chilled remove both doughs from the fridge and knead them a little after taking out of the cling film. Flour your work surface (with plain flour) and roll out to a good thickness. For these cookies try to roll them to a thickness of 4-5mm each colour.

First roll out one colour dough and set it aside. Then roll out your other colour. When ready take one and lay i over the other dough before rolling both a little more.

Candy cane twist cookie recipe

08: Now you need to twist and shape them into candy canes! Take a sharp knife or a pastry cutter and cut off any ragged edges from your rolled out dough so that you’re left with a tidy rectangle or square. Then cut this piece into a series of long strips around 1 1/2cm wide each.

How to make candy cane twist cookie recipe

09: Pinch the strips of dough together along all sides so that both colours bind together.

How to make candy cane twist cookie recipe by Juniper Cakery

10: Using a cake smoothing tool roll out the strips to form even ‘ropes’. You can do this by simply rolling your pinched strip of dough forward and backward with the smoother.

Peppermint candy cane twist cookie recipe

11: Now whilst working on your cookie tray gently twist your two toned dough to form candy cane-like stripes running up them! Try not to pick up your cookie dough. You can twist them with the palms of your hands. Roll one end of the cookie dough towards you and with your other palm roll the opposite end away from you.

Peppermint candy cane twist cookie recipe by Juniper Cakery

12: Curl and arrange into candy cane shapes and place them in the fridge for 30 minutes to chill.

09: Once they’re ready and chilled you can put them in your preheated oven for around 6-10 minutes. Set your time to 6 minutes first and test them. To check if they’re ready poke one lightly. If the cookie stays dented then it needs to bake for a little longer. If the dent comes back up then they’re ready!

10: Leave to cool for around 1 hour and enjoy!

Cute candy cane cookie recipe

We like these cookies left plain, but if you want to add a little bit extra festive cheer why not drizzle with white candy melts and add cute sugar snowflake sprinkles? You can even dip them into melted chocolate and then sprinkle on crushed candy cane pieces!

Whilst this candy cane cookies recipe calls for a peppermint extract you can give your biscuits a whimsical taste with bubblegum flavouring or even cotton candy!

Peppermint candy cane cookie tutorial

Recipe for pink candy cane cookies by Juniper Cakery

1st December 2016 // 0 Comments

Recipe: Classic Gingerbread Cookies!

Gingerbread cookies recipe by Juniper Cakery

One of the best and most exciting thing about the Christmas season for us is the day when we finally get to bake our own gingerbread cookies. It varies depending on our workload… sometimes we begin in mid-November or if we’re rushed off our feet the scent of spiced cookies doesn’t make it’s way through the halls until mid-December. This year we’re insanely busy, but to fit in our biscuit baking marathon around work we decided to offer up our classic go-to gingerbread cookies recipe! Check out our recipe below for some seriously amazing festive sweets!

Festive gingerbread cookies recipe from Juniper CakeryChristmas gingerbread cookie recipe by Juniper Cakery

Our classic gingerbread cookies recipe!

Ingredients needed…

  • 215g light brown sugar
  • 3 tablespoons treacle
  • 3 tablespoons golden syrup
  • 2 tablespoons allspice
  • 2 tablespoons ground ginger
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon bicarbonate of soda
  • 250g chilled salted butter – diced
  • 560g plain flour (plus extra for dusting)
  • 5 tablespoons room temperature water

01: In a saucepan on medium heat add the light brown sugar, treacle, golden syrup, all of your spices (allspice, ginger, cinnamon and nutmeg) with the 5 tablespoons of water. Gently stir until well incorporated.

02: Now lower the heat a little and piece by piece add in the butter and stir until melted. Melting the butter down can take a little bit of patience at this stage.

03: Add in the teaspoon of bicarbonate of soda. Be aware that your mix may expand or froth a little bit at this point. It’s OK if it doesn’t though. Remove from the heat.

04: Now you can pour your syrup-like mixture into the bowl of a stand up mixer once it has cooled down to around room temperature.

05: After pouring in your spice/syrup mix add in your plain flour and mix on a slow speed until a slightly sticky dough forms! Place in your fridge to chill for 2 hours at least.

06: Roll out your dough (around 5-6mm is a good thickness) onto a floured surface and cut out all your cookie shapes then place onto a lined cookie tray. Place back into the fridge for 3o minutes to chill and firm them up. This helps stop your cookies from spreading!


Don’t worry if your dough is stiff and hard to roll out. If this happens just leave it for around 5 minutes at room temperature then knead it a little to make it workable.

If you want your cookies to have indented details in them (like our cute gingerbread biscuits) then do this now. For our gingerbread faces all we used was a small ball tool for the eyes and buttons and a scallop tool for the smiles.

How to make gingerbread cookies


Try not to use greaseproof or parchment paper to line your baking tray as the heat tends to make the paper crinkle which will lead to wonky cookies! We use Silpat mats (make sure they fit your trays) to bake up all our cookies!

07: Pre-heat your oven to 200 degrees C / 400 degrees F / Gas mark 6 and bake for around 8-10 minutes.


Here’s a super handy tip that we use every time to check if our cookies are done… gently poke / indent one of your cookies with a finger. If the dough rises back up and the indentation disappears then they’re ready. If not then try baking them for another 2 minutes before testing again.

08: Once removed from the oven set them aside to cool down before you decorate them (if you’re going to anyway).

Recipe for gingerbread cookies

Now you can enjoy your homemade gingerbread cookies… or get them ready for friends and family! To decorate each you can dip them in dark chocolate, royal ice them, add candy details or even use fondant to decorate. We love the idea of whipping up traditional gingerbread people, covering them with milk chocolate and using crystallised ginger pieces and crushed candy canes to decorate.

How to bake gingerbread cookies for Christmas

Tasty gingerbread cookies recipe


26th November 2016 // 0 Comments

Top 10 Christmas Cookie Baking Essentials!

It’s not just winter or Christmas. Oh no. It’s also cookie season! ‘Tis the season when even complete novices break out the cookie cutters and baking trays. Whipping up a frenzy of fun biscuits for everyone is wonderfully sweet (pun fully intended) and fun. Bake snowflakes and dust with icing sugar, bag up and slip into everyone’s stockings for a winter-y treat. Make lots of sprinkle studded stars for Christmas dinner favours. Or get creative with a towering gingerbread house adorned with royal icing snow. Check out our top 10 Christmas cookies baking essentials list for some handy tools and ideas!

Christmas cookie baking essentials

Our top 10 Christmas cookie baking essentials!

01:Mixing bowls!

It sounds like a cliché, but you can never have too many mixing bowls… especially any by Mason Cash. We absolutely love them. They’re super sturdy, plus they come in a variety of gorgeous colours. This particular bowl is amazing. It’s a whopping 29cm in diameter plus it’s not too tall which means it’s perfect for hand mixing various cookie doughs from sugar to chocolate chip!

Large Mason Cash mixing bowl

02: Stars!

It’s Christmas so sprinkling stars onto everything is more then acceptable right now. Royal ice your sugar cookies and sprinkle with confetti style star sprinkles. Use sugar stars to gently mix into sugar cookie dough for a sweet surprise.

Star sprinkles by Edible by Design

03: Copper cookie cutters!

Copper cookie cutters have a wonderful vintage feel to them which instantly say Christmas time! We love that copper kitchenware have grown more and more popular each year. This festive season use a pretty copper reindeer cutter to bake fun cookies. Ice them with initials for cute personalised gifts, use as table dressing pieces or tie with bows onto jar cookie mixes for a great gift idea!

Copper reindeer cookie cutter by Eddington’s

04: Cookie / biscuit jar!

Obviously you’re going to need somewhere to keep all your homemade cookies. Where else then a glass cookie jar so that everyone else can see just how gorgeous your biscuits are during the holiday season. You can even make it super festive with a white box and some golden bells tied around it’s neck!

Glass cookie jar by Kilner

05: Spatulas!

This Mason Cash (we don’t work for them… honest) spatula is seriously our favourite. We rave about it on a regular basis. One of the worst things when hand mixing doughs is a cheap spatula with a rough wood handle that makes your skin sore. This spatula is super smooth, plus its perfect for doughs, batters and even folding macaron mixture.

Spatula by Mason Cash

06: Snowflakes!

These intricate snowflake cookie cutters are gorgeous. If you’re scared about icing or decorating cookies then utilising more design-led cutters (that feature stamped or cut out detail) is the way to go! Cut, bake and then dust with icing sugar and you’re done!

Snowflake cookie cutters by Lakeland

07: Royal icing!

We like to make our’s from scratch, but it’s pretty understandable why anyone would rather opt for a mix when it comes to royal icing. This pre-made royal icing mix by Squires Kitchen is perfect for decorating cookies. Simply whip up as per the instructions, add gel or paste food colour (if needed) and ice away!

Royal icing mix by Squires Kitchen

08: Stylish mugs!

We fully advocate taste testing so obviously you’re going to need a sweet Christmas-y mug to help you out. We love this stylish mug by Bombay Duck. What’s not to love about it… it’s got a touch of gold and it has a perfect festive message!

Be bright & sparkle mug by Bombay Duck


09: Sugar sprinkles!

Sprinkles are a ridiculously quick way to make any bake fit a theme or holiday. These cute white snowflake sprinkles can be added to freshly iced cookies as well as festive cupcakes. You can even add to the inside of cool piñata sugar cookies for a surprise!

Snowflake sprinkles


10: Cookie baking trays!

Cookie baking trays don’t sound very exciting do they, but gold ones do. Or at least they do to us (incase you can’t tell we love gold). Glam up your bakes with this simple yet stylish golden cookie tray!

Gold cookie baking tray by KitchenCraft



18th November 2016 // 0 Comments

We’ve teamed up with Bakesbox!

Juniper Cakery's Christmas tree cookies with Bakesbox

We’ve definitely got that festive feeling right now! Working on these super cute Christmas mug huggin’ cookies for the lovely folks over at Bakesbox really got us excited for December 25th. They’re utterly perfect for those cold nights all snuggled up in front of the TV with a big mug of hot chocolate. They’re also a fabulous way for biscuit decorating newbies to get started. All you need is your Bakesbox subscription (the sign up for this box ends November 20th), a Christmas movie or two and a little spare time. You can even whip up these little cuties with friends and have a cool (and nerdy) cookie decorating party!

With Bakesbox you get sent monthly baking projects to your door. In our holiday inspired box you get all the dry ingredients, recipe and a few little tools to make your own festive Christmas tree cookies at home. Easy! If you love to keep busy with fun projects then you should definitely subscribe to Bakesbox. Of course, a monthly baking project would make a pretty fabulous gift for any sweet tooth or cake fanatic too.

Make cool peppermint cookies with Juniper Cakery and Bakesbox

Also, we didn’t just stop at icing up a little bit of cuteness for everyone to follow. Nope. Inside each baked cookie are surprise pops of peppermint goodness in the form of crushed candy canes! How Christmas-y right? We obviously had to stick to our brand colours and opt for pink candy canes ourselves.

Juniper Cakery's crush candy cane studded cookies with Bakesbox!

Juniper Cakery cookie tutorial with Bakesbox

When you’ve baked and iced them you can gobble them all up yourself (we won’t tell). Of course if you’re in the spirit of giving why not pop each cookie into bags, tie with pretty ribbon and treat everyone with one cute stocking filler? They’d also make cute favours on the dinner table on Christmas day too. We love the idea of adding initials or names across each biscuit to use as fun place settings.

Adorable Christmas tree cookies by Juniper Cakery

Head on over to the Bakesbox website now to sign-up for a little sprinkle of Christmas cheer!