Monday, May 03, 2010

White choc, beetroot cake

From this:
To this:

Note: Use white chocolate instead to retain blush, and a drop of rosewater for unique, sweet, aroma.
Another attempt here 


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  2. Hi Simauma, thanks for the comment- you have some interesting posts, we'll be happy to add you to our blogroll.

  3. Looks great cassiopeia! It's amazing the colour transformation.. Hope it tasted as good as it looks! I would never have thought of beetroot in a cake...

  4. Hi Jonno,

    Great to hear from you, yeah it's interesting how the chemical reaction/oxidation (?) changes the colour of the cake. I swear by it-beetroot and chocolate make a great pair.

    ps. Heard you were @ Wilco same night as us- hope you enjoyed the show!


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