A pastry chef shares low-cost, accessible cake recipes that maintain indulgence despite rising food prices, emphasizing affordability and ingredient substitution.
Stacked weekly counts; colour by editorial lean. Stuff and The Spinoff lean centre-left, NZ Herald centre-right, others centre.
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affordable indulgence through recipe innovation
No eggs, no butter, no problem: How to make decadent cakes on a budgetinclusive cooking for low-income households
How I enjoy baking without blowing $25 on butter, eggs and chocolateSpotted something wrong on this page? Report a correction.
