Dish Magazine
October / November 2007
Page 22

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love cake organic cake mix
 

Love Cake mixes are fabulous as they are, but if you want to enhance them further, we have recipe ideas below..

We are constantly experimenting with our mixes to bring you new and exciting ideas.

All our recipes call for dairy substitutes to ensure they are dairy free.  If you are able to eat dairy products, the results are just as good using milk or butter.  Where oil is called for keep to oil.

 

 

EGG FREE


Our Simply Divine Chocolate Love CAKE MIX and COOKIE MIX can easily be adapted to be
EGG FREE whilst still enjoying all the benefits of NO wheat, gluten, dairy, soy or nuts.

The cake is extremely rich, moist & delicious!

 

To make your Love Cake Egg Free, you will need:

  • One packet of Simply Divine Chocolate Cake mix
  • An 8 ” (20cm) ring tin (greased/lined with baking paper)
  • 1/2 cup (125 ml) rice milk
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • Egg Replacer to replace 2 eggs.  (We like to use Spoilt for Choice Egg Sub.)

Directions:

  1. Pre-heat oven to 180 C (350 F)
  2. Empty Love Cake mix into a medium bowl. Add milk, water and oil.  Stir until smooth.
  3. Prepare egg replacer according to manufacturers’ directions.  We like to whisk the egg sub and water until it's fluffy, and then add towards the end.
  4. Pour into prepared tin and bake for 25-35 mins or until skewer inserted comes out clean.
  5. Turn out onto a cooling rack and ice your fabulous Love Cake when completely cold.

Keep covered and store in fridge during warm weather.  Cake can be sliced, wrapped and frozen.

For best results we recommend using a ring tin (the one with the hole in the middle)

We have stocks of Wiltshire non stick 20cm ring cake tins!

Buy on-line at our Products page.

To Make Love Cookies Egg Free you will need:

  • 6 level teaspoons of Egg Replacer (We like to use Spoilt for Choice Egg Sub.)
  • 6 Tablespoons of rice milk
  • ¼ cup of vegetable oil (we use sunflower oil)
  • 2 Tablespoons of water
  • Your Love Cookie Mix.

Directions:

  1. Preheat the oven 180C (160C fan forced.)
  2. Put the cookie mix into a medium bowl.
  3. In a separate bowl blend the egg replacer, rice milk and oil until thick.
  4. Add the water to the egg replacer, mix and combine.
  5. Pour the wet mix into the dry ingredients and combine with a fork or your hands.
  6. Follow directions on the pack from numbers 4-7.

 

 

FINAL TOUCHES

Decorating your Love Cake cake or cupcakes is the fun part and makes your baking truly a work of art. 

Lydia van Weeghel is our Love Cake decorating advisor and all round cake decorator extraordinaire.  Check out her blog www.lydiabakes.com for more inspirational decorating ideas.

Below are a few recipes and ideas suggested by Lydia to get you started.

Dairy Free Butter Cream

Dairy free buttercream is made very easily by substituting butter with margarine.  Basically, the butter or margarine is whipped with icing sugar to a cream consistency.  Then a flavour or colour can be added and the mixture piped onto your baking.

  • 220g Olivani spread
  • 3 C icing sugar
  • 1 t vanilla essence
  • 1 T almond milk or milk alternative

Directions:

  1. Beat Olivani spread until light and creamy.
  2. Add vanilla essence and beat until combined.
  3. Sift in icing sugar and beat until combined, making sure to scrape down the sides of the bowl as you go.
  4. If the mixture becomes too lumpy add one tablespoon of almond milk to soften.
  5. Beat until well combined and icing is the right consistency for piping.

For a chocolate buttercream add ¼ - ½ cup of cocoa or to taste. 

 

Dairy Free Raspberry Buttercream

This recipe gives you a beautiful pink icing without having to use any nasty colourings and a lovely flavour too.

  • 220g Olivani spread
  • 3 C Icing sugar
  • 1 t Vanilla extract
  • 3 1/2 T Raspberry puree (approx. 1 cup of fresh or frozen raspberries pushed through a sieve)

Directions:

  1. Beat Olivani spread until light and creamy.
  2. Add vanilla extract and beat until combined.
  3. Sift in icing sugar and beat until combined, making sure to scrape down the sides of the bowl as you go.
  4. Add raspberry puree and beat until well combined and icing is one colour, or leave it partly mixed for a marbled effect!

 

Love Cake Chocolate Icing

This makes a lovely dark chocolaty icing.  The coconut oil adds a delicious subtle coconut flavour to your cake, and gives the icing a beautiful glossy sheen.  This recipe is sufficient to ice one 20cm cake.  Double for a batch of cupcakes.

  • 1 cup gluten free icing sugar
  • 1/4 cup cocoa powder
  • 2 Tablespoons coconut oil
  • 2-3 Tablespoons boiling water

Directions:

  1. Sift the icing sugar and cocoa together in a bowl.
  2. Melt the coconut oil
  3. Mix the oil with the icing sugar and cocoa powder and add the boiling water a tablespoon at a time until you have an easily stirred thick paste.
  4. Pour over your cake and spread with a hot knife.

 

Dairy Free Coconut Icing

If you are a coconut fan, this is a sensational filling or topping for a cake or cupcakes.

For this recipe you need a coconut cream that separates and solidifies on top at room temperature.  Some brands have some nasty additives, so choose carefully.   AYAM is an all-natural Australian brand..  If the weather is hot you can refrigerate the coconut cream to ensure it separates and hardens.

  • Use approximately  1/2 C Coconut cream solids (To get this use 1 tin of coconut cream.  Scrape off the solid coconut at the top of the tin only)
  • 3 C Icing Sugar
  • Approximately 1/2 C Desiccated coconut

Directions:

  1. Beat coconut cream until soft.
  2. Sift icing sugar into coconut cream mixture gradually and beat until combined
  3. Add desiccated coconut and mix until combined.

This mixture is quite runny, not a piping consistency you need to spread it thinly or it tends to run.

Refrigerate until needed to keep it firm, especially if it’s a hot day.

You can use this beautiful mixture as a filling or icing.  If filling a cake spread the mixture in the middle of the cake only, otherwise it will spill down the side of the cake when you put the top layer on.  This can look great, but when it’s not the effect you’re looking for it’s a bit frustrating!

Decorate with coconut strands lightly toasted, or passion fruit pulp to give a tropical flavour.

 

RECIPES FOR SAVOURY MUFFIN MIX

Love Cake Apple and Cinnamon Sugar Free Muffins

These sugar free muffins are a healthy and tasty snack for any time of the day. Apples add natural sweetness and cinnamon and nutmeg are considered to be "sweet" spices so these muffins still have a hint of sweetness. Cinnamon is also considered to be a great blood sugar regulator so they are a great option for people watching sugar intake in their diet. Hint: if you leave the skin on the apples you will naturally boost the vitamin and mineral content of muffins as well as the fibre content. What more could you ask for? Enjoy. 

 Dry ingredients:

  • 1 Packet Love Cake Sensational Savoury Muffin Mix
  • 2 Apples - finely diced 
  • 1.5 tsp Ground Cinnamon 
  • 1/2 tsp Ground Nutmeg

  

Wet ingredients:

  • 1/2 C Vegetable Oil 
  • 2 Eggs 
  • 1. 5 C Milk Alternative e.g. rice or soy

Directions:

  

  1. Preheat oven to 190'C or 175'C fan forced
  2. Whisk together oil, milk and eggs until well combined
  3. Place muffin mix in a large bowl, add diced apples and spices and mix until apples are completely coated with the muffin mix
  4. Add milk mixture to muffin mix and combine to form a slightly sloppy mix
  5. Spoon equal amounts into well oiled muffin pans - around 2/3 full
  6. Bake for 25 minutes or until cooked  
  7. Remove them from the oven and allow them to cool.   
 
 

Handy Hints: Try substituting half the oil for applesauce for a lower fat option. 

Add sultanas or raisins for an extra burst of sweetness. 

 

Love Cake Sugar Free Banana and Coconut Muffins

 

Dry Ingredients:

  • 1 Packet Love Cake Sensational Savoury Muffin Mix
  • 3/4 C Desiccated Coconut 
  • 1/2 C Dairy Free Dark Choc Chips (optional) 

Wet Ingredients:

  • 2 Ripe Bananas mashed 
  • 1/2 C Vegetable Oil
  • 2 Eggs 
  • 1 1/2 C Milk Alternative - we used Coconut Milk 

Directions:

  1. Preheat oven to 190'C or 175'C fan forced Combine all dry ingredients in a bowl and mix together with a whisk. 
  2. Combine all wet ingredients including mashed bananas in a bowl then add to dry ingredients, use a spatula to mix and form a slightly sloppy mix. 
  3. Spoon equal amounts into a well oiled 12 muffin pan - about 2/3 full. 
  4. Decorate the top with dry banana if desired. 
  5. Bake 20 - 25 mins, then allow them them to cool on a cooling rack. 

Handy Hints:  Add spices such as cinnamon or mixed spice if you like. 

 

 

                                 RECIPES FOR SAVOURY SCONE MIX

Love Cake Cheese, Bacon and Chive Scones

 

Dry Ingredients:

  • 1 Packet Love Cake Sensational Scone Mix
  • 150 grams Grated Cheese - We used Angel Food Dairy Free Mozzarella Alternative (1/2 Block) for dairy free
  • 125 grams Bacon
  • 3 Tbsp chopped fresh or dried Chives

Wet Ingredients:

  • 1 1/3C Rice Milk or alternative
  • 1/3C Vegetable Oil

Directions:

  1. Preheat oven to 200'C or 180'C fan forced
  2. Chop and cook bacon off in a pan, set aside.
  3. Place scone mix in a food processor; add grated cheese, bacon and chives.
  4. Mix wet ingredient in a bowl, then add to scone mix in the food processor. Blitz for 15-20 seconds, scrape down sides then blitz again for 20 sec. The mix should come together and form a soft smooth dough Alternatively you can mix in a bowl.
  5. Add all dry ingredients into a bowl.
  6. Mix wet ingredient together then add to dry ingredients. Use a knife to bring the dough to together to form a soft smooth dough.
  7. Flour your working bench with rice flour. Tip out scone dough onto floured bench.
  8. With your hands, form a flat square approx 25mm thick. You can add more grated cheese on top of you like.
  9. Cut into 9-12 even sized scones
  10. Line a baking tray with baking paper. Place scones onto tray and bake for 10-12 minutes until golden brown.
  11. Remove from oven and allow to cool before serving.

 

Love Cake Date and Orange Scones

Bound to please those who fancy a bit of sweetness in their scones, the blend of date and orange works beautifully together and tastes absolutely delicious. The orange doesn't over power but creates a unique taste that you would otherwise miss in a date scone alone. These are simple to make, so please enjoy. 

Dry Ingredients:

  • 1 Packet Love Cake Sensational Scone Mix 
  • 1 Cup Chopped Pitted Dates - you can add extra if you like. 
  • Rind of 1 Large Orange 
  • 1 Tbsp Caster Sugar if desired

Wet Ingredients:

  • 1C Rice Milk plus 2 Tbsp
  • 1/3 C Vegetable Oil 
  • 3 Tbsp Freshly Squeezed Orange Juice

Directions:

  1. Preheat Oven to 200'C (180'C Fan Forced) 
  2. Line a baking tray with baking paper 
  3. Place Love Cake Sensational Scone mix in a food processor, add dates and orange rind - blitz for 10 seconds
  4. In a separate jug dissolve sugar into rice milk, then add oil and orange juice. Mix thoroughly. 
  5. Add wet ingredients to dry ingredients and blitz for 15 seconds. Scrape down sides and blitz for another 10 seconds or until on the scone mix comes together in a nice dough. 
  6. Tip scone dough onto a rice flour covered work surface. Form a square with your hands - approx 25mm thick. 
  7. Cut scones into 9-12 equal sizes portions
  8. Place scones on baking tray and bake for 10-12mins until scones are slightly coloured on top 
  9. Allow them to cool on a cooling rack then enjoy! 

 

                                 RECIPES FOR VANILLA CAKE MIX

Love Cake Moist Carrot Cake with Soy Cream Cheese Frosting

The spices in this cake make the cake not only smell divine but they lend a lovely earthy flavour to the cake which complement the carrots perfectly. Toasting the coconut and walnuts brings out their natural oils and adds lovely flavour to the cake. Pineapple is a lovely surprise in the cake if you are a pineapple fan and like a touch of sweetness. Use fresh pineapple when in season, otherwise tinned slices with juice removed will be fine. Do your prep work first such as grating your carrots, soaking the sultanas, draining and chopping the pineapple and toasting the coconut and walnuts, this will ensure you are ready to go when you beat up your eggs.

Dry Ingredients:

  • 1 packet of Love Cake Vanilla Cake mix
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 cups finely grated carrots
  • 1/2 C soaked sultanas (soak in warm water for at least 5mins, drain well)
  • 1 C toasted shredded coconut (gently toast on the stove, stirring regularly - do not leave unattended it toasts up very quickly)

Wet Ingredients:

  • 2 eggs (no. 7)
  • 1/3 C vegetable oil (sunflower or canola)
  • 2/3 C rice milk

Optional - 1/4 - 1/2C chopped walnuts  - toast on the stove similar to coconut for maximum flavour (avoid if there is a nut allergy)

Optional - 2 slices of pineapple well drained and chopped into bite size pieces. Not draining the pineapple well will make the cake soggy so make sure it is juice free.

Directions:

  1. Preheat Oven to 180'C or 160'C fan forced.
  2. Prepare 2 x 7 inch round greased cake pans or 1x 9 inch round pan if you prefer not to frost in the middle. This will still produce a nice high cake.
  3. Beat eggs on medium speed until light and fluffy and they form soft peaks - around 5- 7 minutes
  4. Whilst eggs are beating empty your Love Cake Vanilla Cake Mix into a large mixing bowl.  Add cinnamon, nutmeg, mix up with the whisk.
  5. Add carrots in 1/2 cup lots and mix each addition well before adding more, this makes sure the carrots are evenly distributed throughout the mix.
  6. Add sultanas and pineapple and walnuts (if using) and make sure they are evenly coated with the dry cake mixture. This stops the sultanas, pineapple and walnuts sinking to the bottom of the cake when cooking.  
  7. Add coconut, stir in well.
  8. Add oil and milk and mix well with a spatula until all ingredients are well incorporated.
  9. Gently fold in your beaten eggs with a spatula. Always add a couple of tablespoons of the beaten eggs first, gently fold to "introduce" the eggs to the mix. Slowly add and fold the rest of the egg into the mix, making sure to not over mix but make sure there is no egg visible in the batter otherwise a crust can form.
  10. Pour batter into the 2 prepared tins making sure they are even. Be gentle with the batter so the air in the eggs is not lost.
  11. Bake in the oven 35-40mins (checking at 30mins) or until the cake skewer comes out clean when testing the cake in the centre, with pineapple it may take a few minutes longer.
  12. When done, take cakes out of oven, let them rest and cool completely. This is an important step.  Cakes should come away from the sides of the pans. Do not invert them but place them right side up on your serving dish when ready to assemble.
  13. When cooled and ready to serve frost with Soy Cream Cheese Frosting

Soy Cream Cheese Frosting:

  • 1/4 C Dairy free spread
  • 1/4 C Soy cream cheese
  • 2-3 C gluten free sifted icing sugar
  • 3 drops of Lorann natural Lemon oil (optional) or 1tsp vanilla extract

Directions:

  1. Cream soy cream cheese and dairy free spread until smooth and pale.
  2. Add icing sugar 1/2 C at a time until all is incorporated. If you like your frosting creamier use only 2 cups, if you prefer a thicker/sweeter frosting use 3 cups.
  3. Add lemon oil or vanilla extract, beat until frosting is light and creamy.
  4. Chill in fridge for 30 mins before using, when ready,  take frosting out and whip it up with a spatula before frosting your cakes

Note

  • It is best to frost the cake just before serving as soy cream cheese has a high water content and it may soften the cake too much.
  • Cakes with pineapple and cream cheese frosting can spoil quickly, they are best kept in the refrigerator
  • Lorann oils are very concentrated, you only need to use a few drops of oil in your frosting. The oil flavour also develops over time.
  • You can use Lemon frosting as an alternative - just use 1/2 cup of dairy free spread, omit the soy cream cheese, grate in the rind of 1 lemon, 2-3 cups of sifted icing sugar, and add 3 drops of Lorann lemon oil or just some juice from the lemon.

 

Love Cake Coconut and Lime Cake

 

Dry ingredients:

  • 1 packet of Love Cake Vanilla Cake mix
  • 1 cup of desiccated coconut

Wet Ingredients:

  • 2 large eggs (no 7)
  • 2/3 cup coconut milk
  • 1/3 cup vegetable oil. (You can use melted coconut oil if you want a stronger coconut taste)
  • Juice of 1 lime Rind of 2 lime

Directions:

  1. Preheat Oven to 180'C or 160'C fan forced.
  2. Prepare 2 x 7 inch round greased cake pans
  3. Beat eggs on medium speed until light and fluffy and they form soft peaks - around 5- 7 minutes
  4. Whilst eggs are beating empty your Love Cake Vanilla Cake Mix into a large mixing bowl, add coconut - mix well.
  5. Add coconut milk, oil, lime juice, lime rind and mix well making sure all ingredients are well incorporated
  6. Gently fold in the beaten eggs in batches until just combined, do not over mix.
  7. Gently pour batter evenly into the 2 prepared tins.
  8. Bake in the oven 30 -35 (checking at 30mins) or until the cake skewer comes out clean when testing the cake in the centre.
  9. Allow cakes to cool for 10 minutes, then remove from tins, place them right side up on cake rack to cool completely

 

Frosting

  • 50 grams dairy free spread
  • 25 grams coconut oil at room temperature (solid) - you can use all dairy free spread if your prefer
  • 340 grams gluten free sifted icing sugar
  • 1 tablespoon lime juice
  • 5 tablespoons of coconut milk - test consistency after 3 tablespoons add more or less according to your preference, you can add more than 5 tablespoons if you prefer a runnier frosting

Directions:

  1. Beat dairy free spreads on low until light and fluffy. 
  2. Add half of the sifted icing sugar, beat well.
  3. Add 2 tablespoons of coconut milk. Beat well.
  4. Add the other half of the icing sugar, mix well.
  5. Add another tablespoon of coconut milk. Mix.At this point judge whether you want to add more coconut milk. If still too thick, add more coconut milk 1 tablespoon at a time and mixing well after each addition.
  6. Add lime juice. Beat well for 3-5 mins until light and fluffy.
  7. Frost your Cake.

 

Love Cake Tiramisu Cake

Though not a traditional tiramisu this gluten and dairy free version will definitely please your taste buds. Note it's more for the grown-ups because of the caffeine and alcohol content but hey it's nice to have a yummy treat just for yourself sometimes.

 

Dry ingredients:

  • 1 packet of Vanilla Love Cake mix
  • 2-3 Tbs Icing Sugar
  • Raw Cocao Powder for dusting (or a good quality gluten free cocoa powder)

Wet ingredients:

  • 4-6 Tbs Coffee Liqueur or any liqueur or rum you prefer
  • 1/4 C Strong Coffee  (I prefer plunger espresso)
  • 1 can of Full Fat Coconut Milk - without Guar gum. I used Ayam Premium Coconut Milk. Refrigerate for 24 hrs at the back for the fridge

Directions:

  1. Take a mixing bowl and your beaters from your blender and place them in the  freezer so they are nice and chilled for when we whip up the coconut milk.
  2. Prepare Love Cake Vanilla Cake Mix as per directions, Bake in 2 x prepared 7inch round pans at 160' C
  3. Bake in the oven 30 -35 mins (checking at 30mins) or until the cake skewer comes out clean when testing the cake in the centre.
  4. Remove and let cakes cool in the pan 
  5. Prepare Coffee, mix in 2-3 tablespoons (depending on the strength you prefer) of your coffee liqueur, set aside to cool
  6. When your cakes have cooled, turn them out onto a rack ready for assembling. I like to level the tops off so the coffee can soak in nicely
  7. Only when the cakes have cooled, remove chilled coconut milk from fridge, turn can upside down, open can, you should have the coconut water floating on top. Pour this out into a cup. Use for smoothies instead of discarding. You should be left with a thick coconut cream at the bottom of the can.
  8. Take out your chilled bowl, empty thick coconut cream into bowl. Assemble your beater.
  9. Add icing sugar and 2-3 tablespoons of coffee liqueur and whip up until nice and creamy. Note it will not be all fluffy like normal dairy cream but will have a more creamy texture. If your coconut cream is too runny, cover and pop into the freezer for 10-20 minutes then re whip. If you prefer extra sweetness or liqueur go ahead add it - it's your cake!
  10. Take one of your cakes, brush half of the cooled coffee and liqueur mixture into the cake. Top with a generous layer of whipped coconut cream mixture
  11. Next generously dust with raw cocao powder or cocoa powder Place next cake on top, repeat the process.
  12. On the very top, cover with coconut cream mixture and dust generously with Cocao or cocoa powder to finish.
  13. Chill in the fridge.  Best eaten after a few hrs so the flavours have time to meld together
  14. Serve chilled.

 

Alternative

Instead of the coconut cream mixture you can make a lovely coffee liqueur frosting, and use where the coconut cream mixture was used in the recipe.

  • Coffee Liqueur Frosting
  • 1/2 C Dairy free spread
  • 3-4 C icing sugar
  • 2-3 Tbs liqueur
  • 1-2 Tbs dairy free milk

 

Directions:

  1. Beat dairy free spread until fluffy.
  2. Add 1 cup icing sugar and 1 tablespoon of liqueur at a time and beat on low until well incorporated.
  3. Repeat until a minimum of 3 cups of icing sugar and 2 tablespoons of liqueur have been added.
  4. Only add milk in the frosting if it is too thick and you would like a creamier texture.

The cake made with frosting doesn't need to be kept in the fridge but is still best eaten after a few hours, so the ingredients have time to marry.

 

                                 RECIPES FOR VANILLA MUFFIN MIX

Love Cake Blueberry Muffins

 

Bursting with juicy blueberries, these muffins are an all-time classic. The lemon rind adds freshness to the muffins and seems to intensify the blueberry taste. They will disappear as quickly as they are to make. Enjoy.

  • 1 Packet Love Cake Sumptuous Vanilla Muffin Mix
  • 1.5 C Fresh or Frozen Blueberries - we used fresh
  • Rind of 1 Lemon
  • 1/3 C Vegetable Oil
  • 1C Water plus 1 Tbs water
  • 1 Tbs White or Apple Cider Vinegar

Directions:

  1. Grease a 24 mini or 9 Medium Muffin Tray
  2. Preheat Oven to 180'C or 160'C fan forced
  3. Empty Love Cake Sumptuous Vanilla Muffin Mix into a medium bowl and whisk through.
  4. Add blueberries and grate the rind of 1 lemon directly into the bowl.
  5. Using a spoon, mix the blueberries and rind into the muffin mix. Ensure that all the blueberries are coated with the muffin mix, this stops them sinking to the bottom.
  6. In a separate bowl, add all wet ingredients and whisk thoroughly.
  7. Add wet ingredients to the dry mix and use a spatula to incorporate all the ingredients, until a nice thin smooth batter is formed.
  8. Spoon into 24 mini or 9 medium muffin tin and bake 15 -20 minutes, checking muffins at 15minutes.
  9. Let them cool for 5 mins in the tin, then move them onto a rack to cool completely before eating - if you can wait that long.

 

Love Cake Orange Muffins

Fresh tasting and so easy to whip together, these Love Cake Orange Muffins will please anyone who loves all things citrus.

 

  • 1 Packet Love Cake Sumptuous Vanilla Muffin Mix
  • 1/3 C Vegetable Oil - we used Sunflower Oil
  • 3/4 C Water plus 1 Tbs water
  • 1/4 C Freshly Squeezed Orange Juice - Strained
  • Rind of 1 Orange
  • 1 Tbs White or Apple Cider Vinegar
  • 24 mini or 9 Medium Muffin Tray

Directions:

  1. Preheat Oven to 180'C or 160'C fan forced
  2. Empty Love Cake Sumptuous Vanilla Muffin Mix into a medium bowl and whisk through.
  3. Grate the rind of 1 Orange directly into the bowl, and whisk the rind into the muffin mix.
  4. In a separate bowl, add all wet ingredients and whisk thoroughly.
  5. Add wet ingredients to the dry mix and use a whisk or spatula to incorporate all the ingredients, until a nice thin smooth batter is formed.
  6. Spoon into 24 mini or 9 medium muffin tin and bake 15 -20 minutes, checking muffins at 15minutes.
  7. Let them cool for 5 mins in the tin, then move them onto a rack to cool completely before eating - if you can wait that long

 

 

                                                  

 

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