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I made two of Nigella's Spruced Up Vanilla Cakes yesterday. One was the vanilla cake and the other was the variation with cinnamon, ginger and cloves. The vanilla one was fine but the other came out with veins of what looked like uncooked mixture. I baked it for the recommended times at the right temperature. Is there any other way of ensuring this cake comes out the desired way? I did use a Bundt tin.
Posted by Kalruth. Answered on 26th Apr 2013 at 12.00Read The Answer
Hi, I tried to make Nigella's Irish Cream Tiramisu but it didn't quite come out the way I expected. I followed the recipe using 500g of 40% fat mascarpone cheese and folded this into the whisked yolks and sugar. The problem is that after I added in the 75ml Baileys everything started looking too wet and how do I fold 75mls of Baileys in to the eggs? Not a moussy mixture and even after refrigerating overnight it was still a bit liquidy at the bottom. Please give me some idea of where I went wrong! Thanks a million! Gidon
Posted by gid. Answered on 25th Apr 2013 at 12.00Read The Answer
I watched Nigella make some brownies for her daughter on TV and she used supermarket chocolate bars which she chopped up to add to the mixture. Where can I find this recipe? Many thanks Terrilynn
Posted by Terrilynn. Answered on 24th Apr 2013 at 12.00Read The Answer
For the icing/frosting on Nigella's Old Fashioned Chocolate Cake can I use mascarpone instead of sour cream?
Posted by Ellabxx. Answered on 23rd Apr 2013 at 12.00Read The Answer
Hi, I've recently been diagnosed with arthritis and find it hard to cream butter and sugar so I'm wondering is it possible to convert Nigella's recipe for Devils Food Cake?
Posted by jack2k6. Answered on 22nd Apr 2013 at 12.00Read The Answer
Hi, I have been looking at Nigella's Instant Chocolate Mousse recipe and I am just wodering if the end result a light and fluffy mousse? Also if I make it the night before, do I cover it when I put it into the fridge or would i be better off making it when needed? Thanks
Could I use the recipe base for Nigella's Instant Chocolate Mousse and make orange mousse? For example, instead of chocolate in the recipe, add orange juice and some orange zest to make instant orange mousse. Thanks! Twinmom1
Posted by cocopop. Answered on 21st Apr 2013 at 12.00Read The Answer
I would like to make Nigella's Chocolate Guinness Cake but should I use the draught Guinness can or the original can type that is in the shops?
Posted by Coopsjo. Answered on 20th Apr 2013 at 12.00Read The Answer
Hi Nigella and Team Cupcake! I have made Nigella's Christmas Creme Brulee from Domestic Goddess twice so far, the first time I think I overcooked it, and the second time I undercooked it. Could you please tell me to what internal temperature do I need to bring the custard to? I have an instant read thermometer. Also, should lemon curd be brought to the same temperature? Thanks!
Posted by Noam. Answered on 19th Apr 2013 at 12.00Read The Answer