By Donna in New Food and Packaging on Thursday 7 April 2011
Taking a page from French cooking, the classic red velvet cake is redone so you can eat it for brunch without feeling guilty. If this doesn’t make your mouth water, I don’t know what will.
Read more (2 comments)
Share your favourite cultural finds with the Lost At E Minor community and become famous in the process. Well, kinda.
by Rebekah Rhoden
by Low Lai Chow
by Samantha Dalrymple
by Annie Churdar