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Recently I decided to try making Nigella's cupcakes with royal icing. I assumed that the icing would set firm fairly quickly, but alas it took about 12 hours! Is that normal? And just how hard is it supposed to set?
Posted by sarahhopkins. Answered on 10th Nov 2011 at 12.00Read The Answer
Hi, I have some wonderful silicon cupcake moulds in the shape of roses and I wanted to bake some rose shaped cupcakes, with rose water essence to give them a floral scent/taste and add some food colouring to make them a red or pink colour. Unfortunately when I try it the rose essence works fine, but the food colouring (a cheap supermarket own brand food colour) isn't working - the cakes come out sort of a brown. I can only suppose that the colour is ok for icing but not baking - but there must be a food colour that works when baked for the Red Velvet cake recipes.
Posted by JetteGoldie. Answered on 9th Nov 2011 at 12.00Read The Answer
I am dying to make the Marzipan Fruit Cake from How To Be A Domestic Goddess (p34), but for some unknown reason, dried pears are not available in Germany and I have looked high and low for them. I have even considered ordering online. Are there any suitable substitutions?
Posted by Kerri-Lee Miller. Answered on 8th Nov 2011 at 12.00Read The Answer