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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

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...

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...

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...

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

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...

is It ok to use spreadable butter from a tub instead of Stork margarine in a tub for Victoria sponge or cherry loaf cake. is the butter much more softer and will it need the dry ingredients adjusted? Thank you

Hi Angie , I’m making individual trifles, didn have any custard powder so opened a tin of custard. Its so runny it won’t support piped cream on top of it. Options available- warm it and add some cornflour to thicken it or will whipped double cream mixed with it thicken it. Help please

Hello , I’m doing some baking for a friend who runs an retail outlet. Can anyone please help with a recipe for a fruit cake using a liner in a 2lb loaf tin. Please can I ask for tried and tested recipes only, I want the cake to be “light & soft” if you know what I mean. Thanks

Morning everyone, I’m making cupcakes today and I think I remember Angie saying she uses an ice cream scoop to fill them. I would prefer to fill by weight. Does anyone know how much an ice cream scoop amount would weigh? Thanks

hello everyone, I want to make chocolate cupcakes with the type of icing you get on the bought ones, quite a hardish top and softer underneath. Can anyone help how I achieve this please.