Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Kitchen Queries

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.

Latest Queries

  • Chocolate Fudge Cake In Advance

    I am thinking of making Nigella's Chocolate Fudge Cake for my son's wedding. I am doing two cakes, one madeira and the other chocolate fudge. As I will not be able to make either of these too far ahead and I will still have to decorate them can you tell me if this would keep well for say three days?

    How long will Nigella's Chocolate Fudge Cake keep for? Thanks, Ipfishburn.

    From the nigella team:

    Most cakes will keep fresh for around 5 days and if you are making Nigella's Chocolate Fudge Cake (from Nigella Bites) in advance then 3 days should be fine, assuming the cake will be consumed on the day of the wedding party. It will also help if the cake is iced as soon as it is completely cold, particularly if you are using a ready to roll icing (rolled fondant) as a covering of icing helps to protect the cake from the air. Also try to keep the cake in an airtight container in a cool place (but not the fridge).

    If you are worried that the cake will become dry then a little trick you can use to help keep it moist is to brush the cake with a simple sugar syrup before you ice it. You can make up a syrup by dissolving apricot or seedless raspberry jam in equal quantities of boiling water (for one cake use about 50g jam to 50ml water or 1/4 cup jam to 1/4 cup water) or put equal quantities of water and sugar in a small saucepan, warm gently until the sugar has dissolved then bring to the boil and boil for about a minute. Cool the syrup before using. You can also add a splash of alcohol to the syrup, if appropriate. Brush the syrup generously over the top and bottom of each cake layer before icing.

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.