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Hi, I LOVE Pineapple Upside down cake, it's one of my favourites. The first time I made it was at school in food technology, and it was perfect! Since then, I've tried to make it at home, but it never comes out light and fluffy like it did when I first made it. It usually comes out hard as a rock! I've followed recipes online, and in books but I get the same result every time. I have no idea what I'm doing wrong. Any ideas? Sam.
Posted by Samkelis. Answered on 8th Sep 2011 at 12.00Read The Answer
I have tried putting pastry dishes onto hot baking tays or direct on to the oven shelf, used glass, tin and enamel but I still seem to have a wet patch at the centre of my pastry. Why? it's almost as if it's uncooked but I know that it is cooked. Should I brush the bases with egg white, let it dry and then bake? Stella
Posted by stella.cox. Answered on 7th Sep 2011 at 12.00Read The Answer
I live im Chile, what it is cocoa powder? I think we don´t have it here. Kind regards.
Hi!. I would like to make creme brulee but I live in Chile and can't find demerara sugar. We have brown sugar, is this the same? Is there a difference between brown sugar and demerara sugar?. It is possible to switch them? Thanks! Tenita
Posted by mlpries. Answered on 6th Sep 2011 at 12.00Read The Answer