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  • Red Velvet and Chocolate Heartache See large image

    Red Velvet and Chocolate Heartache (Hardback) By (author) Harry Eastwood

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    Short Description for Red Velvet and Chocolate HeartacheOffers a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. This title features such cakes as Ginger Sticky Toffee Pudding made with parsnip and Orange Squash Cupcakes made with butternut squash.
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    Quirky and great fun5

    Alison Scott I also bought this book after a colleague recommended it.

    My boyfriend is a health freak and won't allow cake or yummies in the house - but as most of the cakes are fat free (other than eggs/chocolate) - I am allowed to make these... we've had the butternut, rasp & white choc blondies AND the aubergine choc cake... both delicious and also eaten with relish by colleagues and family. Most people who had the aubergine choc cake can't believe how truffle-like it is... absolutely delish and SO easy to make... I'm even making one for Christmas day...

    I'm having to buy a 2nd book as boyfriend won't let me bring MY one home... he has claimed it and is keeping hold of it.... well - so long as he picks more recipes I can make - can't complain.... it means I get cake!!! by Alison Scott

  • This is my favourite cake book5

    Julieanne Porter I came across this book through a colleague who brought the Coconut Cake into work. The idea of a cookbook using vegetables as a key ingredient was just what I was looking for. I love growing my own vegetables and am always looking for other ways of using them.

    I'm pretty much a beginner at baking. Until recently, I didn't even like baking much as I had too many cakes come out flat and doughy and not particularly edible. This book has helped turn me around completely and I would recommend it for people just starting out.

    I found the 'trust me tips' incredibly useful. As someone fairly new to baking and still finding my way, having someone tell me that if a recipe seems watery to not worry as it is meant to be, most helpful. So instead of adding more flour, I trusted Harry's tip and of course it was exactly right.

    Harry also makes it clear when a recipe is easy and when you need to take more time. This is also very helpful, as I can plan what I bake based on time available. Whipping up some lovely Lavender Cup Cakes is very quick (particularly if you have a blender for the courgette) and they have been a surprising hit. Surprising as I thought people would find lavender in a cake odd, but everyone I've tried them on, over 30 people now including children, loves them.

    Another bonus of the book is that many of the recipes are gluten-free. I have found that whether someone was a Celiac, had a gluten intolerance, or could eat anything, it didn't matter, everyone likes the cakes.

    Finally, I have tried freezing some of the cakes, then thawing them out, and they were still lovely; so another way of 'storing' vegetables and eating them beyond the season. This is particularly useful for courgettes, which do not freeze well.

    Some people may find the 'quirky' writing style a little irritating. I did at first, but I've got over quickly and it mainly makes me laugh (and you can just skip those bits). Also, the recipes are worth it.

    I love this book. It has given me more confidence with baking and has made me more adventurous. by Julieanne Porter

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