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!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Substituting molasses for Tate & Lyle syrups

  I bought your book and just made the chocolate/organge cake. I was forced to use Karo dark syrup as Tate & Lyle products are extremely rate in Alaska. I was wondering about the efficacy of substituting pure molasses for when your recipes call for a dark syrup, for the sake of flavor enhancement.

  Posted by 2olbones. Answered on 31st Dec 2010 at 12.00

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• I've made too much frosting for my cupcakes

  If I make too much frosting for my cupcakes, what's the best way to store the leftovers until I decorate the next batch? It seems a shame to throw it away.

  Posted by lovelykatherine. Answered on 30th Dec 2010 at 12.00

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• Too Much Ham

  Hi, I was planning on making the Aromatic Spiced Ham from the Christmas special, which calls for an approximately 3kg ham. My husband, in a fit of optimism (when ham was on sale), bought a 15kg full ham leg, and froze it. Now I have significantly more ham then I need. Should I just cut off what I need once it has thawed? What do I do with the rest, as I can not refreeze it? (besides make every Nigella ham recipe)

  Posted by lillygirl. Answered on 29th Dec 2010 at 12.00

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