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yes good idea, thanks Angie

Hi Angie, yes I’ve looked on line and got lots of info. I’ve managed to make shortcrust pastry ok but sometimes have more made than I need. What I really want to know is which is best - freeze raw pastry or freeze after blind baking. I make quiche cases.

Good morning everyone, hope you are all keeping well. Does anyone please have any experience and help they can give me with gluten free pastry, making, storing, freezing etc. Thank you

Thanks Angie, I have been looking at Wilton ones.

Good afternoon everyone, can anyone please give me some information on meringue mixes, ie which brand is best, do you need to add icing sugar. Some are called meringue mix some egg white powder. I want to use it as a topping on lemon meringue pie initially and possibly meringue nests. I’ve also...

I live in Aberdeenshire so not so far away from your son.

Ooh I make and sell lemon curd and very popular it is too

Hello Joan, I’ve got loads of raspberries ready now and they are huge! I live in the north of Scotland so everything is always a bit later here. 😀

Hi Angie, thanks for your helpful reply. Lots of things there for me to consider. I usually put a little icing sugar in fresh cream to help stabilise it, is there something else I could use? Didn’t know that lemon would go well with raspberries. I hope you are soon feeling much better, take...

Hi Angie, me again, I want to make small raspberry tarts with a gel glaze, just like the popular strawberry ones. My question is what is best in the bottom of the pastry case, fresh cream or buttercream. They will be in the chiller of a retail shop for up to 4 days. Thanks, hope you are keeping...

Thanks Angie, super helpful as always.

Hi Angie, please can you give me some hints and tips for pre cooking sweet pastry, or point me to a thread on here. I very often need to pre - bake a sweet pastry case for e.g Bakewell tar. All recipes for bakewell filling say bake at 180, gas 4 my pre- cooked case then burns even if I cover...

Thanks Angie that’s exa what I do but I just wondered if it would make any difference if I used a baking tray.

When making Victoria sponges do you put the tins on a baking tray or the oven bars? If using a tray is it hot or cold? Thanks Liz

Snap, I’ve been up since 4am as well, making bread and rolls for the village deli. On the week leading up to jubilee weekend I made 30 quiches as well as loads of other stuff. Only just coming back down to earth. Have a good weekend

Thank you Angie, do you know my husband used to jokingly say to me ‘if you had a brain you’d be dangerous’ I think this definitely one of the moments he meant. Haha

Anyone good with working out ratios ? If I normally use 160 gr plain flour with 50 gr self raising flour, how much self raising flour would I need for 200 gr plain flour? Please. Just not sure if I should work it out in ratio or percentage. Thanks

Hi Angie, just a little thing you may find of interest. I wanted to make pina colada tarts which needs pineapple curd. Every recipe on Google uses cornflour which to my mind makes it pineapple custard. So I took the plunge and used my lemon curd recipe substituting with a carton of pineapple...

Electric is now on after 3 hiccups so hopefully can get some baking done. I am currently making 4 quiche cases, 6 small cases for Bakewell tarts and 2 sponges for fresh cream and jam filling xx

Thanks Angie, it’s just I don’t have a car at the moment to go and get anything different. Planning to use Lurpak instead of Stork and to add insult just had a thunderstorm which knocked out the electric. Thankfully that’s now back on. I will remember Flora though.