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 

4 comments:

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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.

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  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...

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  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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