hello, I've baked this delicious beetroot and chocolate cake twice now to the letter. It's lovely but the cracks have come out like the grand canyon both times. The only thing I'm doing different to the recipe is using a small amount of steam in the bake and lowering the temp accordingly by 10 degrees. This one billowed up massively where the crack is before deflating after it came out. I'm wondering about the science of it all. Any help is gratefully received ..read more

Hi all,...just joined and posted a thread about problems with my bread rising inc pictures in the bread forum, now I suddenly cant see it, has it been taken off? Seems its being approved.....sorry ..read more

I don't bake this cake that often to be able to run experiments and I don't like having to guess when it's done baking (it supposed to be a bit underbaked to get a fudgey center). Can someone experienced give me an idea what the internal temperature should be when it's done ..read more

Whenever I bake a zucchini or banana bread, the very middle of the bread where you poke your toothpick will come out gooey while the rest if the bread is done. I tried putting a piece of foil over the middle with same result. I’ve also tried moving the loaf around in the oven. Any other suggestions. I cannot buy a new oven. Thanks ..read more