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.
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by Kenny Ong
by Rachel Oakley
by Lost At E Minor
by Inigo del Castillo
by Nicole Hughes
Don't show this again - I already like Lost At E Minor