You never know, your query may have been answered already.
Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi, I'm a baking novice and have decided to make Christmas cakes this year, for the first time. I've baked them and am feeding regularly. I want to send one to a friend who is on a tour of duty and for it to get there in time I need to send it by the end of November. What are my best options for icing? Will roll out icing last that long? Or do I use royal icing? He doesn't like marzipan either so I would like to leave that out. Any help would be great! Thanks, Kathy
Posted by Kathy9. Answered on 25th Nov 2013 at 12.00Read The Answer
I'd like to use royal icing on a Christmas cake to get a nice 'snowscape' effect. What is the shelf life of a decorated cake made using royal icing with eggs whites on the one hand, and pasteurised egg whites or meringue powder on the other? I'm worried about the icing going off!
Posted by Cakeman. Answered on 24th Nov 2013 at 12.00Read The Answer
There was a posted recipe for a simple boiled fruit cake on the web site before it changed format, it was a great recipe but I can't find it anymore. Do you have any suggestions on the recipe?
Posted by AnitaLambe. Answered on 23rd Nov 2013 at 12.00Read The Answer