Their pop-up bakery is hosted by different locations every time, luring people from all corners of the city to taste their sweet treats but also calls for a very particular kind of visual representation. To reflect the philosophy of Guerilla Bakery and the sisters' personalities, we're working on a playful, sassy new identity.

The logo is at the heart of the design, as its simplicity and versatility allows for it to be integrated easily and everywhere the sisters may find themselves. 

The font was created especially for the bakery, to make sure that the pop-up sensation's unique nature is reflected in every aspect of the designs.

CARROT CAKE GUERILLA BAKERY STYLE

Ingrediences:

20 cupcakes

280 g flour
240 g sugar
1/2 teaspoon of salt
2 teaspoons catron
1 teaspoons cinnamon
250 g unsalted butter
3 eggs
One fresh pineapple
100 g walnuts (or Pecannuts)
100 g grated coconut
200 g fresh grated carrots
100 g good quality dark chocolat

Frosting

125 g very soft butter
350 g creamcheese (please no low-fat)
1 teaspoon of freshly squeezed orange juice
1 teaspoon of orange zests

400 g confectioners’ sugar, sifted

Start with slowly melting the butter and let it cool down. Take the nuts and slowly roast them (just a little bit) in a pan (without any butter or oil) ... We think they just taste better that way. Afterwards cut them into to – not to small – pieces. Take your grated coconut and also let them get a little bit of colour in your pan (it just smells sooooo good – and the flavours come out so much better). Let it cool down.

Cut your pineapple into small chuncks and pureè it ... you will need around 200 ml. Cut your dark chocolat into pieces.

Preheat your oven to 190 Degrees.
Line standard muffin tins with paper liners.

Stir together your dry ingrediences: cake flour, sugar, natron and cinnamon in a bowl.

In another bowl mix the eggs together and slowly – with an electronic mixer - stir in the butter. Whisk in the pineapple. Now take your dry ingrediences and with a wooden spoon slowly stir it together. What`s important with muffins and cupcakes: if you put the dry and wet ingrediences together – don`t overmix it!

Add the nutpieces, your grated coconut and the pieces of your dark chocolat.

Divide batter evenly among lined cups, filling each three-quaters full. Bake, rotating tins halfway through, until the are golden brown. It will take around 20 mins.

Transfer tins to wire rack to cool completely before ading the frosting.

With an electric mixer (high speed) beat the very soft butter and cream cheese until fluffy. This might take some time. Reduce the speed and add sugar – not all! Add your orange juice and the orange zest and mix until smooth and combined, scraping down sides of bowl as needed.

Ready to be put on your cupcakes.

Enjoy.

Get more recipes and further information on:
http://www. guerillabakery.com

or 
https://www.facebook.com/pages/Guerilla-Bakery