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Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
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May I use creme de menthe to replace the crime de cacao - a double dose of crime de menthe - in the Grasshopper Pie?
Posted by Neptunes. Answered on 8th Jul 2014 at 12.00Read The Answer
Would the Chocolate Olive Oil cake be heavy enough to support fondant icing? I'm hoping to make a football-shaped cake for my husband's birthday and decorate it with a 1/4" layer (or thinner) of fondant icing. Thanks.
Hi, I am planning a wedding cake for a friend and wonder if the Flourless Chocolate Lime Cake can be covered with fondant? If yes can it be baked few days before? Thanks, Nous.
Posted by sinead.oneill. Answered on 7th Jul 2014 at 12.00Read The Answer
I would like to halve the Red Velvet Cupcake recipe. Does the temperature and time you keep the cupcakes for in the oven remain the same if I'm making 12 cupcakes? What are the changes?
Posted by Mayaa. Answered on 6th Jul 2014 at 12.00Read The Answer
Hello! I just wanted to know if I can replace the sour cream in the topping of the recipe Chocolate Peanut Butter Cheesecake with mascarpone ? I love this recipe, the cake is perfect, but I'm not a big fan of the "bitter" taste that the sour cream brings to the chocolate topping. Thanks!
Posted by YonchiPonchi. Answered on 5th Jul 2014 at 12.00Read The Answer
Hi - my husband decided to have and Edwardian themed party for our house's centenary this year! I have been appointed the person to provide the food - for 150. He thought canapes and champagne originally - but this has been scaled down to nibbles and prosecco. However, I am freaking out, do you have any suggestions? Please help. Thank you Jeanne
Posted by Jeanne1. Answered on 4th Jul 2014 at 12.00Read The Answer
Hi, I made the Yogurt Pot Cake and it was lovely but it was very dry. I wondered what I did wrong? Can you help please? I have a fan oven and it was at 160c and it took 45 mins for the cake to bake. I checked it at 30 mins but it was still soggy on a metal skewer, so I put it back in for 5 mins (the same) then another 5 mins and finally it was done. Any suggestions?
Posted by Jmcollojmcollo@yahoo.com. Answered on 3rd Jul 2014 at 12.00Read The Answer
Hi there, I'm new to baking. I'm using a stand/hand mixer to beat the ingredients. Can I know how long should I need beat the ingredients, and whether the beating (how long?) really influences the result of cakes and cupcakes? I have been mixing the ingredients and beating for more than 15 mins yet the cakes and cupcakes that I have made have a big chunk in the middle of the cooked cupcakes and cakes are even worse! Do you have any advice on the mixing method? Thanks!
Posted by SANTHI KESAVAN. Answered on 2nd Jul 2014 at 12.00Read The Answer
I would like to make Nigella's Chilli Jam as my guest wedding favour. I have bought small Ball mason jars and they have the 2 piece lid set. Would I need to put the jelly in a bath? Or can I just fill sterilised jars? Should I refrigerate? How long will it keep? Thanks to anyone who can help.
Posted by Yasmin82. Answered on 1st Jul 2014 at 12.00Read The Answer