hello, Once i have conditioned base mixture with approximately 1/3 of my beaten egg whites, am i better off to then transfer my base mixture into the bowl with the remaining egg white. Or transfer my egg whites into the bowl of the base mixture. I hope that makes sense. I have seen recipes that do both of these ways, just wondering if one is better than the other. Thank you ..read more

I notice some recipes say to boil/heat the cream prior to adding it to the sugar for caramel. However does the heated cream make that much of a significant difference that it is worth doing this step? What is the main benefit as opposed to using fridge cold cream. Thank you ..read more

I was making the filling for the nanaimo bar slice. I beat the butter, icing sugar and custard powder until combined fully (becomes a thick mixture). I then added the cream which was straight from the fridge and the mixture went quite lumpy. I put the speed up hoping that would eliminate lumps however most of them remained. I have made this before and havent incurred this problem with lumps. I think last time i made it i added the cream gradually instead of all at once. Could that be what... Read more ..read more

I tried making macarons, but each batch came out with no have feet. Does putting my cookie sheet in the fridge help with my problem? I live in the tropics btw. Thanks for your help ..read more

Hi. I was wondering if it's okay to use compound chocolates for mousses and mirror glazes. I'm experimenting on some entremets and I want to know if compound chocolates are good or I really do need to shell out money for good quality couverture chocolates ..read more

If I use rum extract in melted chocolate, will it seize the chocolate? Rum extract has water in it. I was thinking about 1/4 tsp in 8 ounces of dark chocolate ..read more

Is it really bad for you? I wanted to use it for cookie decorating, to make my chocolate shiny and set up better. If I'm using one Ghirardelli baking bar, how much would I use? Do I just melt in into the chocolate ..read more

Just made a bavarois; we thought to have followed the recipe exactly, lining the floor of the container with sponge biscuits but, when the bavarois was poured into the tin, the biscuits came floating up to the surface. It didn’t spoil the taste, but the look would appeal to a dog at dinner time! Any thoughts ..read more

Hi, I would be interested to know if anyone has had success replacing condensed milk with coconut condensed milk for a vegan caramel slice. Thanks ..read more

Hi everyone. I am a newbie in baking. I have a plan to give my friend some cupcake, I have made some following the recipe I found online. This is the result I wonder if the cupcake I've made are correct and appropriate for a gift. What about the texture? Is it under or overcook? Etc. Etc. To note here I did... Read more ..read more