Afternoon Tea, Bakery, Baking, restaurant
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Icing Easter ‘Biskies’ at Cutter & Squidge, Soho

Last week I discovered the ‘biskie’.  You run the risk of sounding like a toddler trying to pronounce ‘biscuit’ when saying it, but this is actually a delicious hybrid of biscuit, cake and cookie, filled  with light buttercream! It’s the brainchild of sisters Annabel and Emily Lui who started out selling them at Partidge’s food market in 2013 under the name ‘Cutter and Squidge’, and after successful commissions for Selfridges and Harrods, ending up taking full time residence at a shop/cafe in the heart of Soho.


I was invited to a biskie masterclass at Cutter and Squidge, and for some reason I thought we would actually be baking biskies, but in fact we we trying (yum!) and icing them (fun!). It makes sense – I can’t imagine they’re going to be giving up their recipe for someone to copy and time soon. Because they’re really good!

I was led downstairs to the very cute ‘secret garden,’ filled with vines, hanging fruits and flowers, designed by Callum Lumsden. We started off trying some ‘mini’ biskies’ in a variety of flavours, including peanut and salted caramel, blueberry cheesecake and chocolate brownie.



We were then invited to ice a biskie to look like an Easter rabbit, complete with blueberry, raspberry and passion fruit flavoured sugar to decorate the ears! It’s worth noting that all colourings, flavourings  and preservatives at Cutter and Squidge are completely natural and all of the eggs are free range. British suppliers are used as much as possible.


Once we’d got used to icing on our biskie, we moved on to an Easter dreamcake each, which we could decorate any way we liked. There were so many items to choose from – chick and egg biscuits, freeze dried fruit, pretzels, meringue, pistachio, the list goes on!

I used all of the above on mine (less is more was never really my thing!!) and also tried out a chocolate drip around the edge – I’d always wondered how bakeries achieved that look, and I can actually say it was fairly easy to do, even if it wasn’t perfect. Hey if I can do it, anyone can!


While we were icing, we were also given more food and drink from the cafe menu. They recently introduced an afternoon tea, uniquely served in dim sum basket towers, giving a nod to their heritage, which I thought was lovely!



They aren’t currently offering the icing masterclass to the public but it’s something they’re considering, and I think they definitely should. People have been paying Biscuiteers good money for some time now to do this – I went and really enjoyed it, you might have read about it on here. And with the originality of the biskie, I’d say they’re onto a winner.

If you’d like to pay them a visit, they’re at 20 Brewer Street in Soho, and you can find out more on their website here. You can even order their fabulous products online, so be warned, best to avoid if you’re hungry 😉

Cutter & Squidge Menu, Reviews, Photos, Location and Info - Zomato


I was invited to attend the icing class by Jori White PR and Cutter & Squidge, but did not receive any payment. All views are my own.


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