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Hi, I would like to make the Chocolate-Cherry Cupcakes from Nigella's "How to be a Domestic Goddess" book but I would like to make it as one big cake. If I did do this what size cake tin should I use? How long should I cook it for? What temperature should I cook it at? Thank you.
Posted by HelgaHabibi. Answered on 22nd Mar 2013 at 12.00Read The Answer
Can self-raising flour be used instead of plain flour in Nigella's Old Fashioned Chocolate Cake recipe? Also does it have to be 'unsalted' butter for this recipe?
Posted by Nana Val. Answered on 21st Mar 2013 at 12.00Read The Answer
Hi. I am going to try to cook Nigella's Crispy Duck recipe but I'm using just a crown rather than a whole duck. How long will it take to cook? I imagine it would be less?
Posted by Elvis!. Answered on 20th Mar 2013 at 12.00Read The Answer
Hi Nigella, I would like to know if it is necessary to add gelatin to no-bake cheesecakes? Previously the no-bake cheesecake that I made was not firm and solid, it became very sloppy although I had placed it in the fridge for some time. Is adding gelatine the solution, or are there other ways to overcome this?
Posted by LSswarna. Answered on 19th Mar 2013 at 12.00Read The Answer
Nigella's recipe for Chocolate Pistachio Fudge uses condensed milk as an ingredient. In Australia, we have both sweetened condensed milk and evaporated milk. Do you mean the former? I used sweetened condensed milk and the recipe was terrific but I don't know if I've unintentionally improvised or used the correct ingredient?
Posted by Pru. Answered on 18th Mar 2013 at 12.00Read The Answer
Can you freeze Nigella's Chocolate Guinness Cake before icing it? Cal.
I am making Nigella's Chocolate Guinness Cake for St. Patrick's Day (17th March). If using margarine instead of butter is it best to use soft or hard margarine? Many thanks, Kevin.
Posted by Cal3549. Answered on 17th Mar 2013 at 12.00Read The Answer
Hi Team Nigella, I just wondered which potato ricer Nigella uses?
Posted by puddyj. Answered on 16th Mar 2013 at 12.00Read The Answer
Hi! I recently made Nigella's Old-Fashioned Chocolate Cake (with sour cream), which asks you to use an electric mixer (which I don't have), to combine the flour etc with the butter. I used a hand held electric whisk instead, but the result was very heavy and dense. Is there a better way of making this cake by hand, or where did I go wrong? The icing was delicious though! Many thanks, Judith
Posted by mrsbalfour. Answered on 15th Mar 2013 at 12.00Read The Answer