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I made the Molten Chocolate Babycakes (Domestic Goddess, p179) last night but they did not set. I put them in the fridge before dinner because I had guests and did not want to have to put them together after the main course. There was nothing wrong with the taste, but when I popped them out of the ramekins in which I baked them they kind of collapsed and looked more like a dark, guey chocolate mousse. I would like for them to bake into little cakes like in the picture and when you put your spoon in the filling oozes out. Please help me??
Posted by grieta. Answered on 12th Nov 2011 at 12.00Read The Answer
I am making the Chocolate Fruit Cake from Nigella's book Feast (p280). l would like to know whether I can make it before Christmas and put it in the freezer? And if so, how do l handle it when l take it out? Also can l put figs in place of the prunes? Kind regards S
Hi, I prefer a lighter, moister fruit cake for Xmas, so is it possible to use the Marizpan Fruit Cake recipe from Domestic Goddess (p34) as an Xmas cake? Will it be ok to feed with alcohol and if I make it now will it still be ok for Xmas?
Posted by slrlorna. Answered on 11th Nov 2011 at 12.00Read The Answer
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