When Royal Albert contacted us to say our cakes and treats were a perfect fit for their gorgeous range of tableware designed by Miranda Kerr obviously we were beyond flattered! The range manages to be luxurious yet fun and definitely on-trend (those pink peonies are a fashion favourite). Definitely something we aim to be with every sweet we create! With this in mind and to really make the most of those last few days of summer we’ve put together one super pretty cake you can re-create too! Cherries are available in late summer, but they always remind us both of Autumn too (hello fruity cherry conserves and cinnamon cherry strudels!). Adding in a good Madagascan vanilla along with a creamy white Belgian chocolate helps give this cake a wonderfully comforting feeling! To whip up this cake at home keep reading!
Love the stylish Royal Albert and Miranda Kerr ‘Gratitude’ cake stand and ‘Friendship’ tea plates we used to help show off our Royal Albert inspired cake? Follow the links to shop them! They’re so vibrant and beautiful. We’re huge fans of the large peonies, gold accents and pretty colour palette.
Cherry and white chocolate cake recipe!
Ingredients needed for the cake: (this recipe makes approx. 3 x 8″ circle cakes)
Pre-heat your oven to gas mark 3 / 140C (fan) / 160C (non-fan) / 325F. Butter and line your cake pans.
Cream together the butter and sugar in a good stand-up mixer. Don’t over mix as this adds air into your batter which can lead to a sunken mess.
Add in your flour and roughly mix this into the creamed butter and sugar. Again don’t over mix! Mixing too much once your flour has been added overstimulates the gluten which can make a rather dense and chewy textured cake. Not nice.
Now add in your eggs and Madagascan vanilla. Mix until incorporated. Then pour evenly between three 8″ cake pans! Bake each layer/pan for approximately 30 mins. Test your cake with a clean knife or cake tester. If it comes out clean your cake is ready! If not and batter sticks to the blade or tester bake for another 15 minutes checking again at the halfway mark!
If you want to bake all three layers at once place in your oven and bake for approximately 40-50 minutes. Remember to test your cakes. If they’re not ready bake for another 10-15 minutes and test each 5-7 minutes into your extra baking time!
When ready remove from the oven. Quickly and carefully turn out onto a clean surface to cool. We use chocolatier marble slabs to help our cakes cool down a little quicker.
Ingredients needed for the vanilla and white chocolate buttercream:
500g softened butter
250g sifted icing sugar (powdered or confectioner’s sugar in the US)
Cream the butter in a stand mixer. Scrape the butter back down to the bottom of the bowl using your spatula. Try not to mix the butter too much or this can lead to pesky air bubbles and an odd textured buttercream! It’s so tempting to just leave the mixer going while you prep other things, but don’t!
Add in your sifted icing sugar (also known as powdered sugar or confectioner’s sugar in the US) and mix until incorporated. Remember not to over mix though!
Now add in your Madagascan vanilla bean paste along with your 100g of melted white chocolate and a little pink food colour. Mix together.
Tip! When it comes to adding in colour do this a little at a time. It’s so much easier to add more colour if needed then remove any once mixed in!
Ingredients and materials needed to fill and decorate your cherry and white chocolate cake:
Macarons, candy, homemade marshmallows or meringue kisses to decorate
Cream puffs (if you’re feeling adventurous) – We have a Strawberry Milkshake cream puff recipe here. Just omit the strawberry essence from the whipped cream filling and add a tablespoon of blitzed cherry conserve into the double cream when whipping!
Your go-to ganache drip recipe – we added our signature gold sequin drip to our cherry and white chocolate cake. To simplify this cake you can leave the drip out!
When cool your layers are ready to work with! You never want to sandwich with warm cake as it will begin to melt your fillings. Sloppy, warm buttercream or ganache is not a good look. With a large serrated knife level each layer. You can definitely use a cake leveller for this tip if you like. We make so many cakes that we’ve developed a knack for levelling cakes by eye!
Now it’s time to fill and sandwich your layers! Add a ring of your pink vanilla and white chocolate buttercream leave a circle in the centre for your cherry conserve. When ready spoon in your fruity filling. Carefully add your layer on top and repeat this entire step for the next layer. Once all three cakes have been sandwiched you can add your pretty pink buttercream!
For an on-trend semi-naked look smooth or pipe your pink buttercream around the sides and top randomly. Scrape and remove any excess using a good icing scraper. Place in your fridge to chill.
Yay! Now for the fun part! If you’re braving a ganache drip then now it the time to add it! Drips work best on a nice chilled cake. The coldness of the cake helps the chocolate to set quicker giving you much more control over it. You don’t want every drip to pool at the bottom of your cake board or stand. We added a white chocolate drip to ours studded with edible sequins and painted gold. That’s an entire tutorial altogether though!
For cute pink dipped cherries add approx. 100g pink candy melts to a microwave safe bowl and melt down. We heated ours set at 2 minutes and checked every 30 seconds until done. Add in around half a tablespoon of your vegetable shortening until a smooth molten texture. Now dip in your cherries and leave to set on some parchment paper!
To decorate add in your pretty pink roses first. These are your focal decorative items and your largest so it helps to map out your design with these. Our roses have been washed, cut down, then inserted into posy picks before added to our cake.
Then you can add whatever other sweets and treats you have to your cake! We added pink candy melt dipped cherries, cherry cream puffs, and pretty macarons to ours!
Anyone who knows us will know that we love anything with a ‘natural glamour’ feel to it. Eye-catching florals, luxurious metallics and a little touch of something wild and untamed. This cake, and it’s gorgeous styled set-up, definitely encompasses all of those things! Obviously, we’re huge fans of a gold sequin drip wedding cake too.
Glamorous rustic gold sequin drip wedding cake!
We created this rustic buttercream cake for the lovely Katie and Chris’ big day! Two very tall tiers (around 7″ deep) finished with a messy white buttercream effect, glam gold sequin drip and a touch of 24k gold leaf! The deep bottom tier was in the couple’s favourite flavour… Coconut and lemon; fluffy Madagascan vanilla cake filled with our Sicilian lemon curd and creamy coconut infused buttercream. For a fun surprise the top tier was a bright rainbow cake with red, yellow, green and purple layers filled with our popular Taittinger champagne and strawberry preserve and vanilla bean buttercream!
How gorgeous are these flowers supplied by the wonderful Forage and Blossom? We fell in love with the teeny tiny peach roses. We dressed the cake with it’s pretty blooms, fresh macarons and sweet meringue kisses at the venue, which was fun. It’s great to work in the finished setting. Usually, we like to finalise everything before delivery and then do a few small adjustments. It was amazing to see the gorgeous marquee set up at the bride’s family home and finish the cake surrounded by a bright fresh floral adorned vintage dressing table!
Katie and Chris opted for our freshly made macarons and meringue kisses too! Macarons are perfect on a gold sequin drip wedding cake! Flavours included our popular Golden Salted Caramel flavour studded with glistening edible sequins filled with our homemade salted caramel sauce. The pretty white macarons feature a luxuriously fun gold splatter and a Vanilla and White Chocolate truffle ganache filling.
We loved the gold mirror topper the couple found for their wedding too! It works perfectly with the golden hints on the cake. We nestled it off to the side so it balanced out the top tier decorations and that pretty gold sequin drip. We also added in a white candy melt ‘sail’ perched behind the florals alongside the gold topper. That added a nice bit of height and drama without taking away focus from the roses and foliage!
We hope Katie and Chris enjoyed an amazing day! We love delivering and setting up every cake, but this was such a gorgeous marquee wedding! Lots of thanks to Forage and Blossom flowers and Eden & Eve wedding planning too for the stunning florals and set up!
Did you spot our fabulous macarons adorning the pages of Love Our Wedding magazine? If not then you should really head on over to their site, download a copy of their amazing FREE magazine and enter the competition! If you’re in the UK and you’re recently engaged or planning your wedding (lengthy engagements are welcome too) then winning lots of lovely things to help make your wedding happen is going to be a no brainer right?
Flavours in the image include… Raspberry Chambord, Strawberry Milkshake and Vanilla Confetti! Our Raspberry Chambord option is a mid-pink macaron filled with Fortnum & Mason raspberry preserve infused with Chambord liqueur and fruity raspberry buttercream, drizzled with Belgian white chocolate and sprinkled with raspberry pieces. Strawberry Milkshake features a creamy strawberry and Belgian white chocolate ganache filling with shells drizzled in more Belgian white chocolate and finished with miniature edible sugar pearls. Finally our Vanilla Confetti flavour is created using white macaron shells sandwiched with Madagascan vanilla buttercream and studded with fun rainbow confetti sprinkles!
Remember, head over to Love Our Wedding magazine for your chance to win our macaron wedding favours as well as wedding rings, a manicure, designer veil and lots more! You can even fill out a form and enter via this blog post on their site. Good luck!
We thought we’d put together a frequently asked questions post. In the past we didn’t really feel the need to as we could answer quick questions in a spare few minutes between baking, designing and delivering our work. These days, however, we get a lot of international press (and the magazine, blog, article requests are still growing day by day) so our inbox is often rammed with queries… and not all of them beneficial for us as a company. Unfortunately, as a business ran by just two people it simply doesn’t work for us to be dealing with some of the most frequently asked questions everyday. This takes us away from what makes our business run… designing and making gorgeous cakes. Seriously. If we replied in-depth to every single email we would never ever have any time to actually make the cakes, macarons, cupcakes, cookies etc that help create Juniper Cakery. Of course, if you have an enquiry about a cake (in the UK or if you’ve accounted for travel costs to another country), a possible collaboration or need anything for press then don’t hesitate to get in touch. For anything else hopefully we’ve covered your question(s) below!
Frequently asked questions!
Q: I’m in Arizona/Florida/Germany (or any other country outside of the UK). Can you ship a cake to me?
A: The short answer is no. The long answer is that no cake will survive a courier or postage service well inside the UK on a short journey so it definitely wouldn’t arrive in a fit state to a foreign country. Also, your country may have different regulations on food items being sent via post.
Q: I’m in Birmingham and I know you’re in Yorkshire, but can you ship a cake to me?
A: We’re afraid not. As we addressed with the above question a cake would never survive a journey via any postal/delivery service. Cake is incredibly delicate and heavy too so it’s just not a logical option to ever ship out a cake. If you do very much want us to create your cake for you then you’re more than welcome to arrange a date and time for you to pick-up your order from us. We do have a lot of people who are willing to travel from as far as London and Wales for one of our designs!
Q: I’m making a cake for my friend/kid/mum, but I can’t make the topper or flowers. Can you do it for me?
A: No. We get this question A LOT. It’s definitely one of our top frequently asked questions! We create all our own florals and decorations ourselves and for our own work only. To be honest, there are lots of greattutorialsonlineforyoutotryout, but if you simply can’t then don’t and get a professional to create the whole cake for you. You wouldn’t carry out your own surgery, but ask an actual surgeon to stitch you up because you can’t do it, right? You’re also going to be very hard pressed to find any reputable cake designer worth their weight in gold who will do this for you (creating florals or toppers not after surgery care). Then there’s the possibility of plagiary. Sadly, there are some out there who are more than willing to claim someone else’s work as their own and we sure have encountered them. Even if you didn’t mean to uninformed or even forgetful guests at your party could very well snap a picture of your cake with a designer’s or company’s hard work on top and cite all that work as your’s… when it isn’t.
Q: Can I use your photographs of macarons, cupcakes etc etc to promote my own business/service?
A: This is a serious question we’ve been asked. To be fair though at least they asked. We’ve had a lot of ‘companies’ using our own images of our own work to get orders for their business. It’s one of those situations where we find ourselves repeatedly banging our heads against brick walls. Why? Why use someone else’s work to pass off as your own? We had a company a few years ago try to crop our logo off of one of our photographs (badly too… a little of a the logo was left on the image). Luckily, another business in our industry let us know about it. When we contacted them they swore they were just showing what they could make for clients not that the image and work was their’s… but why actively crop our logo off and also not give us credit as well as detail how much they are to order? Our advice to them was this: If you’re offering up images of work to show your customers what you can do then maybe you should actually create the work and not steal it.
Q: Can you make my wedding cake for me please? I love your work!
A: Thank you very much, we’d love to create your wedding cake but we’d need a few more details. We don’t take on any wedding order without a date and venue set in place. We need to know when and where your cake needs to be so that we can book you in. We also get a lot of international emails too. If you’re emailing us about a wedding enquiry then please let us know your name, wedding date, venue, any extra contact details, any colour palettes and also if there are certain styles and looks you like. We work with every single one of our couples on a personal, bespoke level which means that we never fully re-create a design. We like all our cakes to be one-offs and utterly personal to each happy couple. It’s your wedding day after all and having something unique and special to you would be perfect right?
Q: I emailed you about a cake so & so months ago. Can I pick it up this weekend?
A: We arrange all our pick-ups by appointment only so that we can fit things in between actually making the cakes. Weekends are our busiest times for collections and wedding deliveries, but we’ll try our best to work to your schedule. If you haven’t paid a deposit, however, for your cake (we always send your calculated deposit as well as payment details) then your cake will not have been booked in. We never take any orders without at least a 25% deposit being paid.
Q: How do you make your flowers/toppers/buttercream etc?
A: Another one of our top frequently asked questions. The answer is that if we told everyone exactly how we did things we wouldn’t have a business. We also taught ourselves everything from scratch from developing our recipes to creating our signature sugar open peony so they’re really not techniques we’d just share.
Q: I’m making my own wedding cake. Can you help?
A: We can offer up some valuable advice for this. Unless, you’re a professional cake designer then don’t do it. The money you think you’ll be saving really isn’t worth the stress, anger and sleepless nights before the big day. We’ve also had people spend £150-200 on making and decorating their own cake that collapsed then ordered a supermarket brand’s white iced layers that arrived wonky, dented or just plain shallow for another £150 and then ended giving up and somehow getting a bakery (at incredibly short notice… which to be honest is a miracle) to make a plain version of what they originally wanted for £300-450. The last thing you will ever want to do on your wedding day is feel so tired you malfunction every 5 seconds and feel like you’re covered in fondant and icing sugar all day even though you’ve bathed!
Q: How do you take or edit all your photographs?
A: We actually address this (definitely one of our frequently asked questions) in an old blog entry here on our cake photography tips and tricks post. It’s quite a lengthy post, but pretty informative. Our own photography style has evolved somewhat into something more minimal and grown-up (our ‘set dressing’ is much more simplified with lots of strong white on white), but the fundamentals of how to take more appealing food/cake photographs is there and will definitely help you get to grips with snapping better images. We’ve also been on and off working on a follow up post or two to go along with this so keep your eyes peeled! For Instagram shots we also have a quick and handy tips post for a more beautiful Instagram here.
Q: You made an awesome [insert description here] cake/cupcake/cookie. Can I copy the design for a client?
A: This is probably a tricky question. Maybe it’s more about your work ethic or how you define your business, but it also depends on the client(s) too. We try our best to make each cake more individual for every customer especially when it comes to wedding orders. When a customer sends us a design they like we discuss how we can make it more personal for them. Sometimes it’s unavoidable when a customer really really wants a cake they’ve already seen. What we will say is this… copying someone’s work is never going to be truly exciting if you want to deal with bespoke work or class yourself as a cake designer (the hint is in the ‘designer’ part). Plus a copy will always be an imitation and never be anything of your own style or personality. Always try to put your own spin on a design and work with your client to implement some cool personalised ideas too!
Q: Where do you get your gold paint from that you use on your cakes?
A: We’re afraid that is really top secret information. It took us searching and testing brands, types, carriers (vodka, extracts, oils, syrups, rejuvenator spirits) etc until we found THE ONE that was the perfect gold and also the perfect opacity. Unfortunately, most golds on the market are either amazing yet non-edible or they’re edible yet corn flake orange not gold (or maybe worse yet… they feature an icky green tinge to them). Then there are the ones that are as thin as chicken broth once applied leaving a faint streak sparkle. Eek. All we can say is to do your research, testtesttest and make sure it’s edible and safe! Also, if you’re working on fake cakes and using a non-edible gold make sure that when it comes to real cake you can easily match the quality and colour. You don’t want a customer seeing your lovely glistening gold dummy cake at a wedding fair and ordering it for their big day only to receive a horrid orange looking design!
Q: Where do you buy your sprinkles/cupcakes cases/etc from?
A: There are a lot of resources or stores out there for cake supplies. We’re afraid that we don’t have the time to reply to queries asking where we purchase items from or what brands we use. We do, however, create tutorials or recipes for our blog so you might find what you’re looking for with a quick search. If you don’t receive a reply to a question such as this, please don’t re-ask this query via another method. Whilst there are people or bloggers that may provide all the information you need please keep in mind that we’re a working business. There’s just the two of us who do everything. We design, bake, fill, stack, ice, create florals and characters, deliver, arrange pick-ups, market, photograph, style, write, recipe develop, tutorial develop, manage SEO, hold consultations, copy edit, Lightroom edit, deal with press, manage invoices and accounts, email customers, manage our social media, fulfilling freelance work, reply to social media, blog, run our website (we’r even building it ourselves), create our own graphics etc. Phew.
Q: I make cakes too and I’m out of [insert ingredient/tool/material]. Do you have any spare I can buy from you?”
A: All ingredients, tools and materials we source for our own work and orders. Back in the day we did run an online cake supply shop, but we shut this down. There was just no passion in it for us. Sourcing new supplies, keeping stock, promoting our website, spending hours packaging everything and dealing with shipping print outs took way too much of our energy and sanity.
Q: I love the stands you use. Where are they from?
A: We do too! They’re just so sleek and elegant; they also make cakes (especially wedding designs) look taller. They’re by a family owned business called Mosser Glass and you can find them for sale here. Our favourite is the white stand because it’s pretty versatile and great for photography (white = lots of light bouncing around).
Q: I need a cake for this weekend. Can you do it?
A: Sometimes we’re able to take on very last minute bookings, but this depends on how full we are with other orders and also on the complexity of your design. Our advice is to be prepared and book your cake in advance. For cupcakes this is 1-2 weeks before you need them. For novelty cakes make sure to contact and book around 3 weeks to 1 month in advance. Finally for wedding orders most couples book their cake 1-2 years in advance. It doesn’t hurt to contact us and ask though; we may have a slot free to make your cake for you!
Q: Can you bake a cake for me, put my friend’s/relative’s/partner’s name on it, take a photograph of it and send it to me? I don’t want the actual cake though.
A: We treat this kind of query the exact same as we would a delivery or pick-up order so the cake and work involved will be charged accordingly. We still have to bake, create fillings, fill, stack, ice, create the message or name, cover and trim a board, then photograph and edit the images which takes up time. If this is something you’d still like us to do then please get in contact!
Q: If I book multiple cakes/cookies/cupcakes/etc at once with you. Can I have a discount?
A: Sorry, but no. Ordering larger orders of cakes or treats isn’t the same as buying trade or wholesale as each booking is designed and created to be bespoke or made to order. The amount of items booked unfortunately doesn’t take away the amount of skill, hours or craftsmanship involved. Whilst we appreciate people being super prepared and booking multiple cakes etc at once we still have to charge for the detail, materials and time involved.
Q: I ordered my wedding cake with you, but I have my own stand. Is that OK?
A: This depends on the quality, style and material of your cake stand. Wedding cakes are heavy and unless you have a single tiered cake design we really wouldn’t recommend it. A lot of stands on the market which would end up in the kitchen of someone who doesn’t make/design cakes professionally are only designed to hold a simple Victoria sponge or a small tower of freshly baked scones. We would never want to risk your wedding cake collapsing because of a cake stand that started cracking under the weight so we do advise that you book one of our heavy glass stands or source one from your venue (as they deal with weddings their stands can also handle the weight of a tiered cake).
Q: Do you use free range eggs in your cakes?
A: Definitely! We only ever buy and use the best free range eggs in everything we bake/make from our towering wedding cakes to our luxurious macarons. We also use premium brand sugars, flours, butters and extracts & essences for our recipes.
Q: Can I order [insert dietary requirements here] free cakes from you?
A: In most cases yes you can! The only thing we’re unable to offer, however, are macarons free from nuts as they’re created using ground almonds. Otherwise, we have created cakes and cupcakes for people who are gluten-free, vegan, dairy free and who have nut allergies. Obviously, for weddings please make sure that you’ve checked if any of your guests have food allergies (and diet restrictions) or that they’re aware you’ve ordered certain flavours for your cake and/or favours. If you’re throwing a party and have a guest or two with any dietary requirements we can also create a separate cupcake that’s safe for them to eat!
Q: Can you send me your recipe for [insert flavour here] cupcakes / cake?
A: Sorry, but no. We’re incredibly busy dealing with orders, designs etc etc. When we have the time available to us we do offer up tutorials and recipes here on our blog for everyone to try out. Unfortunately, we just can’t send out recipes or step-by-step instructions to individuals on a one to one level at the moment.
We LOVE Perfect Wedding magazine. It’s an amazing monthly mag that features anything and everything that could inspire your perfect wedding from stunning floral arrangements to delicious cakes! Our picture perfect ruffled peony wedding cake was featured in issue 117 (page 209 to be exact) and recently our freshly baked macarons graced the pages of issue number 121 as part of their sweet wedding favours feature. Glistening from the pages is a photograph of our popular Pink Champagne macarons; pretty pink shells filled with Gosset Grand Rosé Brut NV infused buttercream and splattered with edible 24k gold paint!
Our macarons in Perfect Wedding Magazine… plus a macaron FAQ!
We thought we’d put together a little more information about our most popular treats. Macarons. Possibly the daintiest, alluring and strangely photogenic (if made well) of sweets. They’re also finicky little things and so hard to perfect. A lot of people contact us daily about how our macarons look or make them feel (seriously), what tips can we give them and how they can book them for their birthday/wedding/anniversary/weekend treat. We also get the odd “are they OK for people with nut allergies?”… the main ingredient in them is almonds. So treat (pun intended) this blog post of ours as a sort of F.A.Q on macarons if you will.
Please note: Prices for our macarons are correct at time of press (June 2016), however, they are subject to change.
Do you make your own macarons?
This might sound like a crazy question, but we’ve been asked this A LOT. We found ourselves utterly confused as to why this would even be asked until someone mentioned that they found out a cake shop bought in pre-frozen shells and macarons made by another company. Maybe it’s just the way we are, but that shocked us. Anyway, let’s get to our answer, which is a definite yes. YES we make our own macarons. In fact, we love making them. We also simply wouldn’t get the range of flavours we have if we didn’t. Plus it’s just plain fun for us to whip them up, think of fun flavours, add sprinkles and drizzles, style with them and photograph them. No mass made, pre-frozen, someone else’s hard work here.
How do you make your macarons?
They’re made of two baked shells containing mainly finely ground almond flour, confectioners’ sugar (aka icing sugar or powdered) and egg whites. Sounds simple right? Wrong. Getting our macaron recipe right took a process of 2 whole years of testing various recipes, adjusting amounts and bake times, experimenting with resting various stages or ingredients and also repeatedly banging our heads on the wall. We changed our recipe a total of 18 times before we established the one that worked for us. We even spent weeks baking the shells on different racks in our convection oven and with different brands of baking trays and silicone sheets before labelling each batch and assessing them. Our obsession did get that insane. So the short answer of that question is… our recipe came from hard work, pure stubbornness and a hell of a lot of testing.
Are your macarons gluten free?
Macaron recipes don’t contain any wheat or gluten as the whipped egg white meringue is what makes them rise a little. Some flavours may contain a little gluten in, but this may come from the filling variety. Back in the day we tested amazing flavours like Cookie Dough and Brownie (which may come back so don’t worry). To get the flavour and textures the Cookie Dough included a no-bake and egg-free dollop of chocolate chip dough in the middle of Madagascan vanilla bean buttercream. Brownie featured Belgian chocolate buttercream and a small piece of chocolate brownie in the centre. Both due to the cookie and brownie fillings contained gluten.
Are macarons OK for nut allergies?
The short answer is no. Macarons are created using ground almonds, which definitely aren’t suitable for nut allergies. Some people, however, are only allergic to peanuts and are OK with other types, but make sure that you check with any guests or anyone you’d love to purchase them for!
Can you ship to the US (or any other country outside of the UK)?
No. Sorry, but they just wouldn’t make the journey. They need to be fresh and given the amount of time it could take to get to you they just wouldn’t be. Also, your country may have restrictions on certain food items being sent through international mail. International postage can also get a little rough so these delicate morsels wouldn’t be in a fit state when they finally hit your doorstep!
We get the above question with cakes and cupcakes too and our answer is the same.
Can you ship macarons across the UK?
Right now when it comes to larger quantities (e.g, parties or wedding favours) we sure can! In fact we have a number of macaron orders booked in for 2017-18 for wedding receptions and birthday parties in London, Essex, North Wales, South Wales, Harrogate, York, Edinburgh, Nottingham and Manchester. Our minimum order is 100 macarons which vary in price slightly depending on flavour choices. Macarons that include champagne flavours for example cost a little more than a more straight forward vanilla bean flavour. All our macarons will be baked and filled fresh, packed up in boxes with acid-free tissue paper and other packing materials before being posted out via Next Day/Sign For delivery. We’ll continuously check tracking (as well as send over the details so you can track them yourself too) then text, email or call you (or your venue) to make sure they’ve arrived safely!
How do I store my macarons?
We advise our customers to store them in their fridge if they’re not going to devour them immediately (which to be honest doesn’t always happen – we get a lot of emails for customers who only just managed a few minutes of looking at them before polishing them all off). To make them last even longer a great tip is to transfer them into airtight containers before placing them in the fridge.
When should I eat / serve them?
As soon as possible. Macarons are hygroscopic which means that they soak up the moisture around them and get softer and softer with time. It’s best to enjoy your macarons within the 48 hours of purchasing them so you can taste them at their best of course! If you’re planning a wedding or dinner party make sure that you don’t buy your macarons too far in advance.
There you have it! As well as lots of images of our gorgeous macarons (including a fabulous press article too) we’ve tried our best to answer some of the most frequently asked questions regarding those petite treats. We do get lots of queries every day via email, Instagram comments and Facebook messages about how/what/where/wtf we make and even photograph our macarons. If we tired to answer every single one then we’d never be able to make them ourselves so here are the basics! If you have any quick questions feel free to comment!