Kim
BBC Good Food Member since 28 May 2008
Last comments I've made
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29 May 2010
"Made with Gluten free Flour and Gluten Free Baking Powder, and Vegetable margarine. I am not for one minute suggesting that margarine is better than butter, but if you do have a problem with dairy honestly you can not go wrong. Icing is very sweet which matches the cakes perfectly as the cakes on their own are not sweet enough. Ran out of pistachios the second time I made them and made up with unsalted cashews. Still lovely. Again three teenagers and husband who have no dietary requirements ate the lot."
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29 May 2010
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29 May 2010
"I make these cakes with Doves Gluten Free Flour, with gluten free Baking Powder, and because of a Bovine Dairy intolerance made with Goats yoghurt. Brilliant! I have the pickiest three teenagers in all of Christendom and they never noticed a thing. Scoffed the lot and asked for more. Just remember use different icing if bovine dairy intolerant -try the pistachio cupcake icing with yellow colour instead. Also a spoonful or two of soya milk to avoid the cakes being dry. Gluten Free flour tends to be dry."
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28 May 2008
"Took 10 minutes to assemble, bases were done two days before hand. Very easy, very tasty."
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28 May 2008
"This was amazingly easy to make as a starter. We had a party of 30 people and this along with the other crostini was perfect. Very tasty and fresh. Took 10 minutes to assemble after the bases were made, which we did two days before."
18
ratings
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