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I made the Molten Chocolate Babycakes (Domestic Goddess, p179) last night but they did not set. I put them in the fridge before dinner because I had guests and did not want to have to put them together after the main course. There was nothing wrong with the taste, but when I popped them out of the ramekins in which I baked them they kind of collapsed and looked more like a dark, guey chocolate mousse. I would like for them to bake into little cakes like in the picture and when you put your spoon in the filling oozes out. Please help me??
Posted by grieta. Answered on 12th Nov 2011 at 12.00Read The Answer
I am making the Chocolate Fruit Cake from Nigella's book Feast (p280). l would like to know whether I can make it before Christmas and put it in the freezer? And if so, how do l handle it when l take it out? Also can l put figs in place of the prunes? Kind regards S
Hi, I prefer a lighter, moister fruit cake for Xmas, so is it possible to use the Marizpan Fruit Cake recipe from Domestic Goddess (p34) as an Xmas cake? Will it be ok to feed with alcohol and if I make it now will it still be ok for Xmas?
Posted by slrlorna. Answered on 11th Nov 2011 at 12.00Read The Answer
Recently I decided to try making Nigella's cupcakes with royal icing. I assumed that the icing would set firm fairly quickly, but alas it took about 12 hours! Is that normal? And just how hard is it supposed to set?
Posted by sarahhopkins. Answered on 10th Nov 2011 at 12.00Read The Answer
Hi, I have some wonderful silicon cupcake moulds in the shape of roses and I wanted to bake some rose shaped cupcakes, with rose water essence to give them a floral scent/taste and add some food colouring to make them a red or pink colour. Unfortunately when I try it the rose essence works fine, but the food colouring (a cheap supermarket own brand food colour) isn't working - the cakes come out sort of a brown. I can only suppose that the colour is ok for icing but not baking - but there must be a food colour that works when baked for the Red Velvet cake recipes.
Posted by JetteGoldie. Answered on 9th Nov 2011 at 12.00Read The Answer
I am dying to make the Marzipan Fruit Cake from How To Be A Domestic Goddess (p34), but for some unknown reason, dried pears are not available in Germany and I have looked high and low for them. I have even considered ordering online. Are there any suitable substitutions?
Posted by Kerri-Lee Miller. Answered on 8th Nov 2011 at 12.00Read The Answer
Could you give me an idea of how well Nigella's Snow Topped Spice Cake (Domestic Goddess, p253) keeps? I was thinking of making this in place of a Christmas cake this year, but I am wondering if this is the sort of confection that needs to be whipped up at the last moment? Many thanks for any advice!
l will be making Nigella's Chocolate Christmas Cake (Christmas, p180) for Christmas and l was wondering whether if l make it earlier can it be frozen. And if that is possible how should l deal with it when l pull it out
Posted by suzipies. Answered on 7th Nov 2011 at 12.00Read The Answer
I love Andy's Fairfield Granola (Nigella Feasts, p199) and was wondering if these could be made into a bar so I can pack it into the kid's lunch boxes.. Thanks so much.
Posted by shakera. Answered on 6th Nov 2011 at 12.00Read The Answer
For several years now I've made Nigella's Chocolate Fruit Cake and everyone's loved it. This year, my daughter - who loves fruit cake - was diagnosed with a nut allergy and the doctor's recommendation is total avoidance. It would therefore be a bit mean of me to make a Christmas cake containing nuts, ground almonds or even topped with marzipan ! Can you suggest a substitute for the ground almonds or a different, equally wonderful recipe please ?
Posted by chillihaha. Answered on 5th Nov 2011 at 12.00Read The Answer