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Binky's Bites

Mouthwatering homemade cakes and desserts to order
(1)

19/08/2024

Yesterday, some Binky’s Bites customers enjoyed a classic afternoon tea in an English country garden ❤️🫖🍰

19/08/2024

One very happy customer. Delighted you enjoyed it 🍰

28/07/2024

Birthday cupcakes for a client’s daughter’s 21st 🎉🧁 🧁

14/07/2024

These chocolate fudge brownie cupcakes are the ultimate treat for any chocolate lover 🤎

13/07/2024

Friday lunchtime vibes.

08/07/2024

Sometimes simple is best. Yesterday I visited Bibury Trout Farm and brought back two beautiful fresh brown trout. When you have really fresh ingredients, cooking things simply is often the way to go. Take two fresh brown trout, some unsalted butter and a handful of almonds and you have a feast. Serve with baby new potatoes and extra fine beans.

08/07/2024

French chocolate cake waiting to be collected by a client. 4 layers filled and covered with chocolate ganache. Decorated with chocolate 'butter' cream and discs of homemade chocolate almond bark. It’s also gluten and dairy free.

04/07/2024

Griddled courgette/zucchini store cupboard salad just made tonight on a whim as I was disappointed we forgot to serve up the courgettes last night at ’s house where we had a lovely barbecue 🍗 Honestly, with a few store cupboard ingredients, you can whip up a really delicious salad in minutes. Hope you feel inspired.

04/07/2024

This is the wonderful expert cook, Claudia Roden’s flourless orange and almond cake. It is extremely moist and consists of two seeded oranges (peel and all), boiled for two hours, then puréed. Add beaten eggs, sugar and ground almonds. Bake for an hour. Deliciously moist and orangey. I pimped it up to the next level with dark chocolate ganache and toasted flakes almonds. Simplicity itself. Great if you’re gluten free and still great if you’re not. 🍊 🍫

29/06/2024

Lunch buffet for a client today:

Side of salmon teriyaki with pomegranate molasses
Side of salmon in a pecan chive crust
Traditional potato salad
Californian winter salad
Sunset salad
Oriental crunch noodle salad
Caramelised onion tart
Roasted tomato and red pepper tart
French apple tart
Lemon passionfruit Pavlova
Chocolate Tiffin with ‘Crunchie’
Chocolate bark with toasted flaked almonds and sea salt

28/05/2024

Bank holiday buffet yesterday

23/05/2024

Binky’s Bites are proud to announce a FIVE star food hygiene rating following an inspection this morning. ⭐️⭐️⭐️⭐️⭐️💃💪 What better way to prove that we are committed to the highest standards of cleanliness and food safety.

18/04/2024

Wow these are delicious! (if you like coconut 😁). Coconut macaroons for Pesach. When you bite through the crispy exterior, the inside reminds me of a Bounty Bar. Thank you for the recipe. Ingredients:
•3 cups of unsweetened finely shredded coconut – 230g
•6 large room temperature egg whites
•1 cup granulated sugar – 200g
•1/4 cup potato starch – 20g
•1/2 tsp. salt
•1 tbsp. vanilla extract

To coat the bases of the macaroons and to drizzle on top:
•1 cup chocolate chips or chocolate cut up into chunks - 175g
•1 tbsp coconut oil or any oil of your choice

Directions:
Preheat oven to 325° F or 160°C. In no particular order, place all your ingredients into a small saucepan. Mix it up and heat on low while mixing. No your batter will not turn into scrambled eggs !! This process melts the sugar that’s it !
Once you see that the mixture is like a paste and not crumbly (about 3 minutes) remove from heat. Spoon or scoop domes onto your baking sheet lined with parchment paper. Bake for about 25-30 minutes till golden in colour. Meanwhile combine your chocolate and oil in a microwave safe proof bowl. In increments of 30 seconds melt your chocolate mixing in between (should take 2 times). Once your macaroons have slightly cooled and you can handle them, dip the bottoms into the chocolate and place on baking parchment. Then drizzle the tops by dipping the prongs of a fork into the chocolate and get drizzling! Refrigerate and the chocolate will harden. These keep well in an airtight container and also freeze well.

Makes about 22 macaroons.

Enjoy during Passover or all year round 🤎

11/04/2024

French chocolate cake perfect for Passover or any time of year. The potato flour and copious amounts of chocolate make it so moist and melt in the mouth. Baked two cakes and cut each one half. The layers were sandwiched with chocolate and whipped double cream. Covered the top and sides with chocolate icing - dark chocolate and butter. Followed by pressing chocolate shards around the sides and a customised edible photo topper, courtesy of Cakeshop This cake can also be made dairy free.

08/04/2024

Binky’s Bites were delighted to bake cupcakes for Matt’s 50th birthday family lunch. We catered for all tastes with regular, vegan and gluten-free options. Fab pics by Chris Jepson Photography and edible wafer toppers by Cakeshop - such a great way to customise your bake!

07/04/2024

Giant cupcake for a very special person 💜 Anything for yow cupcake! 🧁 This giant cupcake, was fun to make with the secret buttercream filling and lemon glacé icing topped with sprinkles and of course a 🍒on the top. 😉

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Friday lunchtime vibes. #crinklepie #roastpeppers #tricoloresalad #devilledeggs #cucumbersalad #redcabbagesalad #friday #tgif #theweekendishere #frenchcheese #baguette #thatfridayfeeling

Griddled courgette/zucchini store cupboard salad just made tonight on a whim as I was disappointed we forgot to serve up the courgettes last night at #binkyjunior’s house where we had a lovely barbecue 🍗 Honestly, with a few store cupboard ingredients, you can whip up a really delicious salad in minutes. Hope you feel inspired. #griddledzucchini #griddledcourgette #storecupboardcooking #foodofthegods

Wow these are delicious! (if you like coconut 😁). Coconut macaroons for Pesach. When you bite through the crispy exterior, the inside reminds me of a Bounty Bar. Thank you @sivanskitchen for the recipe. Ingredients: •3 cups of unsweetened finely shredded coconut – 230g •6 large room temperature egg whites •1 cup granulated sugar – 200g •1/4 cup potato starch – 20g •1/2 tsp. salt •1 tbsp. vanilla extract To coat the bases of the macaroons and to drizzle on top: •1 cup chocolate chips or chocolate cut up into chunks - 175g •1 tbsp coconut oil or any oil of your choice Directions: Preheat oven to 325° F or 160°C. In no particular order, place all your ingredients into a small saucepan. Mix it up and heat on low while mixing. No your batter will not turn into scrambled eggs !! This process melts the sugar that’s it ! Once you see that the mixture is like a paste and not crumbly (about 3 minutes) remove from heat. Spoon or scoop domes onto your baking sheet lined with parchment paper. Bake for about 25-30 minutes till golden in colour. Meanwhile combine your chocolate and oil in a microwave safe proof bowl. In increments of 30 seconds melt your chocolate mixing in between (should take 2 times). Once your macaroons have slightly cooled and you can handle them, dip the bottoms into the chocolate and place on baking parchment. Then drizzle the tops by dipping the prongs of a fork into the chocolate and get drizzling! Refrigerate and the chocolate will harden. These keep well in an airtight container and also freeze well. Makes about 22 macaroons. Enjoy during Passover or all year round 🤎 #passover #pesach #pesachrecipes #passoverrecipes #klp #kosher #kosherforpassover #reels #reelsinstagram #ınstagood #instafood #coconut #macaroons #coconutmacaroons #potatoflour #glutenfree

La tarte aux pommes s’il vous plaît 🍏

#cupcake #Cadbury #surprisecentre

Chopping chocolate with my #towerknivesosaka knife. So satisfying. #chocolate #lindt

All in a day’s work 👩🏻‍🍳 #minipavlova #meringuenest #oniontart #chocolatemousse #chocolatetiffin

#pavlova #meringue #doublecream #rasberrypowder #fruity

Yes, you can have your cake and eat it with the scrumptious, dairy free sticky toffee pudding #dairyfree #stickytoffeepudding #dessertporn #dessertlovers