advice

Hi Angie, keeping you on your toes! With the rainbow cake spec sorted... before our granddaughters birthday is our sons, which is an opportunity to practice a finished cake. We'd like to do something like this and buy a topper in the design of his favourite football team. Can you give any...

Hi, Am looking to buy a Icing Gun for a friend for her Birthday, she really enjoys baking and is thinking of starting her own baking business. I want to know is it worth buying a Icing Gun and which one would you recommend.? I don't know anyone that uses icing gun. Thank you

So the birthday cake specification is in... Our granddaughter's answer was chocolate, rainbow, rainbow on top, unicorn on top, maltesers on top. I think the first rainbow means inside, I've seen those and thought that's a step too far. Our son added that she doesn't like fondant, which rules...

Is this flour really better and does it still need sifting?

As I'm serious about learning to bake, I've invested in a Kenwood Chef. It came with three attachments, a whisk, a K beater and a dough hook I've made two cakes using the Chef, a Victoria Sponge and a trial Chocolate Cake. The recipe for the Victoria Sponge said use the whisk attachment...

This photo was my attempt at making a Christmas Yule Log last Christmas 🤣😕🤣🤔. Such a disaster that it put me off trying any baking again for a while. Any thoughts about what went wrong (or should I say what I did wrong)?

Hi all, First post here and looking for help. I usually bake a tried and tested madeira cake for birthday/celebration cakes but have a requirement to do a chocolate birthday cake but still need to decorate in fondant etc. Can I change my usual recipe to a chocolate madeira? Perhaps add cocoa...

If you wish to avoid a recipe for disaster and want to maintain excellent standards in the kitchen, then be sure to run through this quick list of tips to avoid problems and ensure that you bake safe. Coughs and Sneezes If you have any general feelings of being unwell, then you should steer...

Hello, I am trying to make a decent almond cake for a Victoria sandwich with strawberries and orange butter cream. I am having trouble getting the sponge to rise well. I know this can be an issue when adding ground almonds to the mix. This is what I have come up with, 300 grams unsalted...

So I tried a new strawberry cake recipe and I’m not happy with it at all. It was a little different than the usual methods I’ve used but I’m certain I followed the instructions well. The cake came out very dense. I’m not sure if I overmixed the batter or if it’s something to do with the...

Why do we use Salt in baking? Even though I'm not a great lover of salt, it is an essential factor in baking and assists in the creation of wonderfully baked goods both visibly and tastefully. (If that's even a word)! You may only be asked to add a dash or a sprinkle of it to a recipe but...

Hi Amanda, your cake sounds delicious, but I don't think it is the right cake to use with fondant. The cake you describe lends itself to a ganache coating or simply filled/topped with the ingredients you describe which sounds rich and indulgent all by itself. Plus I'm not sure the structure of...

Hello, can anyone give some advice on making pink, (or any pastel colour) buttercream? As the butter is so yellow, the buttercream I make is almost a toffee colour when adding the red food colouring. I have tried both gel and liquid colouring both with the same result. Is there a trick I have...

Hello, I'm attempting to make peanut butter fudge for a work cookie/candy exchange. The recipe says to melt butter then add brown sugar and milk, bring to a boil for two min then remove from heat and add peanut butter, etc. Well, minor detail - I forgot to add the milk before I had it...

Hi, I inherited a 45 pound bag of German Chocolate cake base. What do I do with it? I also got cinnamon roll and spice cake. I'm at a loss. I'm not a baker. Any recipes would be appreciated!!! Please help! Thanks, Kelley

I'm a real baking newbie and have a problem. I'm trying to make brownies in a metal 9x16 pan but they come out raw in the middle. Should I reduce the temp and bake longer or what? Thx

Hi, First time I have made an Almond cake and even though it looks ok it's gone a bit wrong. Can anyone help me with what I did wrong, as it turned out dense and with a slight eggy flavour after the almond flavour! Many Thanks in advance.

I'm looking to hire a couple of largish (around 12" length) number cake tins in the Wigan area or nearby. Any suggestions where I can go? Regards Beverley

One of my friends had requested my help on fb today for a lady named Shelli who was having a little trouble with Cake Toppers. She had posted the following question....