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In the past, I would always leave dough to rise in the airing cupboard as the boiler would keep it at a fairly constant, warm, temperature. However these days, the airing cupboard often seems colder than other parts of the house! I've also tried putting in in front of a heater, but Is there an alternative, like having the oven on at a low temp. that would allow the dough to raise without inadvertently cooking it?
Posted by kawaiii74. Answered on 4th Jul 2013 at 12.00Read The Answer
Hello, I am supposed to temper some chocolate for a cake for my brother's birthday but when I tried on my own it was a mess. Do you have any tips? Thank You.
Posted by pankhuri. Answered on 3rd Jul 2013 at 12.00Read The Answer
Hi! The Molten Babycakes look great, but I was just wondering what size of ramekin I should use so it complies with the baking time given in the recipe. Thanks.
Posted by amrik . Answered on 2nd Jul 2013 at 12.00Read The Answer
Hi there. I'm making a double layer cake for my daughter's birthday. I'm going to use the Buttermilk Birthday Cake recipe as I know it will work for me (and hold up to fondant icing), but I was wondering if I could make one of the layers chocolate as my daughter really wants chocolate cake. How best would I go about this? Substitute some flour for cocoa? Add melted chocolate? Any advice would be helpful!
Posted by nerf. Answered on 1st Jul 2013 at 12.00Read The Answer
Hi. I'm from India and I am dying to make Buttermilk Scones. The problem is, we don't get cream of tartar or lard or vegetable shortening. Is there an alternate recipe? Thank you.
Posted by areddy. Answered on 30th Jun 2013 at 12.00Read The Answer
I was just wondering if it is possible to double the ingredients for Nigella's Easter Egg Nest Cake to make a larger cake? I have a large spring form bundt pan that I am hoping to use. Any suggestions on baking time?
Posted by Pans. Answered on 29th Jun 2013 at 12.00Read The Answer
Hello Nigella and Nigella Team! I love your Chocolate Fudge Cake and have made it many many times with absolute success. I would like to pose a question that I understand is mainly a matter of taste, but I have a request from a friend to use apricot jam filling in this cake. Do you think it would be OK to use it ? Thank you very much, Miranda
Posted by mirakol. Answered on 28th Jun 2013 at 12.00Read The Answer
I want to make Nigella's Chocolate Lime Cake from Kitchen but over the summer I started using limes for the first time and I am now noticing that the limes I am buying have a different fragrance and flavour. The ones I purchased over the summer months have an almost coconutty flavour and scent along with the acid edge. My most recent purchases taste very much like an unripe lemon. Does the flavour depend on the variety of lime I buy, and is there a way to tell the difference? Which should I use for the cake? I am in Victoria, Australia, in case that has any bearing. Thank you all very much for your help.
Posted by craig74. Answered on 27th Jun 2013 at 12.00Read The Answer