January’s cake subscription box got the New Year off to an amazing start at Little Bee Bakes. With so many new subscriptions coming in as Christmas gifts, it saw the number of boxes increase by over 100%. It was a long old weekend of baking, packing and boxing all the bakes up – but I absolutely loved it. The feedback for this one was amazing, with both old and new subscribers absolutely loving the bakes. I’m already looking forward to baking up next month’s boxes.
The boxes included a few subscription box favourites, and a new flavour of brownie. Read on to find out more about the bakes.
Sticky Toffee Flapjacks
Sticky toffee flapjacks were an idea I first created for the cake subscriptions, and they always go down an absolute treat. This month was no exception, and I had so many lovely comments about these. They’re one of the most popular bakes in our house, and it seems they are in lots of other’s too. A sweet and sticky flapjack, made with treacle, sticky dates and topped with a layer of sticky toffee sauce.
Milk chocolate and sea salt are always a winning flavour combination. There’s something about the sweetness of the chocolate with the salt that works so well. These soft and buttery cookies were packed full of Belgian milk chocolate chunks, and flavoured with Cornish sea salt. They’re one of the most moreish bakes I make, and are perfect with a good cup of tea or coffee.
Biscoff brownies are one of my ultimate favourite bakes to eat and bake. The smell of them as they come out of the oven is one of the best. They’re a real rich and fudgey chocolate brownie, swirled with Biscoff spread and topped with a crunchy Biscoff biscuit. They’re a real winter-warmer, and went down so well in this month’s boxes.
Subscription boxes are the best place to try new and exclusive bakes. I always make sure there’s at least one new bake in each box, and every month brings a new selection. I’m already looking forward to baking up February’s boxes, which will include an old classic along with some new cakes and bakes. The boxes will be heading out of the kitchen the week commencing 3rd February, with orders being taken up until 30th January.