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Kitchen Queries

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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Covering Flourless Cakes With Fondant Icing

    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.

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  • Temperature for Twelve Cupcakes

    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?

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  • Topping For Chocolate Peanut Butter Cheesecake

    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!

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  • Party Finger Food For 150 People

    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

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  • Yogurt Pot Cake Too Dry

    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?

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  • Mixing Method For Cakes

    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!

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  • Jars For Chilli Jam

    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.

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  • Watermelon, Feta And Black Olive Salad

    I'd love to make the gorgeous Watermelon, Feta and Black Olive salad for some guests. Can this be a make-ahead salad or should it be made and eaten? Thank you!

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QUERIES ARCHIVE

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