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I want to make my daughter a cake in the shape of a butterfly for her 3rd birthday and would really like to use Nigella's Buttermilk Birthday Cake recipe (Domestic Goddess, p210) and cut it to shape myself rather than use a butterfly shaped tin. I have had mixed results with this cake in the past and I suspect that the tin size may be the issue. I was planning to use two sandwich tins instead of the 23cm square tin but what diameter should these be? Alternatively if I wanted to use one round tin instead of a square one, again what diameter should this be? Finally, can you also please confirm what temperature and cooking time should be used for a fan oven? Any advice would be very much appreciated, thank you!
Posted by lara1971. Answered on 18th Aug 2011 at 12.00Read The Answer
I'm preparing to make Nigella's Black Cake for Christmas from the Domestic Godess (p250), but the recipe asks for real mixed peel. I've looked in the shops but can only find the peel in tubs which Niegella doesn't recommend. Can I buy real mixed peel or does it have to be made?
Posted by SDuberley. Answered on 17th Aug 2011 at 12.00Read The Answer
I need to make some cream puffs to serve in big batches, and I will need to fill the cream puffs ahead of time before actually serving. Is there an ingredient that I can add that will work to keep the cream puff shells crispy for several hours? I notice that my cream puffs tend to be soft after 1 hour of filling. I have found that Big Papa's cream puffs do remain crispy after several hours of filling.
Posted by nor ida. Answered on 16th Aug 2011 at 12.00Read The Answer