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Whatever I bake seems to be getting ruined - the end result of the careful preparation is a hard cake with big pores in it. I use unsalted butter for preparation and i just can't figure out why my cakes turn out this way. I never get melt-in-the-mouth cakes. I bake in a microwave oven in combination and check whether its done with a cake tester. Please help. What am I doing wrong?
Posted by nisha_varghese. Answered on 28th Jul 2011 at 12.00Read The Answer
I am making cupcakes for my sisters wedding. I would like to make them heart-shaped, but cannot find heart-shaped paper cases. The only cases available are sillicone . Any suggestions?
Posted by nakedcake. Answered on 27th Jul 2011 at 12.00Read The Answer
Dear Nigella team, is it possible to freeze pizza dough and other dough that has yeast in it and has risen? Will this not affect the texture? Thank you
Posted by luciefialova. Answered on 26th Jul 2011 at 12.00Read The Answer