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I'm making my own wedding cake and would like to have three different tiers. I've already made the bottom tier (Nigella's Chocolate Fruit Cake from Christmas) and would like to have the other two as chocolate and something like a jam and cream sponge. My dilemma is that I need something that will stay fresh for a few days - the longer I can make it before the wedding, the better. I don't know what recipes to use! Can you suggest anything please?
Posted by bookie. Answered on 16th Mar 2012 at 12.00Read The Answer
Hi there, my daughter is away at university and I have on many occasions sent her the Chocolate and Orange Loaf Cake from Kitchen (p308) which is always well received, thank you! I was just wondering if I could modify this cake so that she does not get bored. It is an ideal cake to send as it is quite robust, lasts well and obviously tastes wonderful! I am thinking along the lines of say vanilla and chocolate chip (what should I replace the orange juice with?), or maybe a dried fruit version? Ideally this cake will need to be able to be kept well for a few days. Any help would be much appreciated. Very best wishes.
Posted by hannahm . Answered on 15th Mar 2012 at 12.00Read The Answer
Dear Nigella Team, in Nigella's Rapid Ragu recipe from Nigella Express (p172) it says to use 75g of caramelized onions though on Nigella's TV show she uses them from a jar. So can I buy caramelized onions or does it mean caramelized onion chuney? Any help will be great! Thanks, Jack
Posted by jack2k6. Answered on 14th Mar 2012 at 12.00Read The Answer
Hi there, I'd love to try Nigella's Totally Chocolate Chocolate Chip cookies (Nigella Express, p190), but I'm a little nervous, as last time I tried another of her cookie recipes they spread quite a bit and I ended up acheiving every child's dream of creating one giant cookie (kind of cool, but not exactly what I was going for!). So, before I try again, what kind of flour should be used? The recipe simply says 'flour.' Is it self-raising or plain? Thanks for your help!
Posted by Inkweaver. Answered on 13th Mar 2012 at 12.00Read The Answer
I have Nigella's bread bin. Unfortunately over the weekend I left bread in it which turned mouldy. This has been removed but the wooden lid has been left with a mouldy smell meaning I can no longer use the bread bin. Please advise.
Posted by colleendraper. Answered on 12th Mar 2012 at 12.00Read The Answer
Hello there. I would like to make a recipe originating from North America. However, I am having trouble with their measurements. I have bought some measuring cups from the UK, but will they be any good for a US recipe? Many Thanks!
I live in Nigeria. I bought Nigella's book How To Be A Domestic Goddess when I travelled to Finland for the Xmas holiday but now I am home and I have been trying to bake ever since then but can't get the correct measurements. l'm used to grams and not cups. Please can you help me with cup measurements in grams? Thanks.
Do you have a metric conversion chart from grams to ounces?
Posted by nathalie09. Answered on 11th Mar 2012 at 12.00Read The Answer
I have always wanted make a crepe cake but don't know to make the filling for the cake - such as hazelnut or vanila spread. Can you all help me on this? Thanks a lot for your help.
Posted by SamuelKing. Answered on 10th Mar 2012 at 12.00Read The Answer
Dear Team Nigella, I started making the recipes from Nigella Express and I want to make the Red Prawn and Mango Curry (page 15). However, I really don't like the taste of coconut milk. Is there maybe a replacement you can suggest? Thanks!
Posted by An Vanderdonckt. Answered on 9th Mar 2012 at 12.00Read The Answer