Have a gorgeous homemade strawberry jam and dreams of fruit bonbons. Can jam go straight into the shells or is there a reason chocolatiers make that separate "confi" thing?
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Three fudge questions in one because I'm efficient like that 😄 1) mine goes soft on the counter, is fudge a fridge thing? 2) do I need a fancy mould or is my square silicone one fine? 3) rec...
My kitchen is hot which should be great for proofing except the ceiling fan runs constantly (Nagpur, no choice). My shaped loaves keep developing a weird dry skin on top. Covered or uncovere...
Sponge tastes great but slicing it is a crime scene - crumbs everywhere, edges collapsing, layers impossible. Second batch same story. What makes a sponge crumbly instead of springy?
Listed my brownies and jar cakes on a delivery platform last month at my regular prices, figured volume would make up for the commission. It did not. The 25% cut came straight out of what us...
Trying to have fresh bread ready by morning without a 5am alarm. If shaped dough ferments overnight in the fridge, does it need to sit out and warm up before baking? Or straight from fridge...
Bonbons finally releasing clean and shiny 🎉 now the practical questions. How do I store them after demoulding? And a cousin in Bangalore wants a box couriered - is that madness in this weath...
Moving from "neighbours collect in their own dabba" to actual orders and I need real packaging. Loaves, occasional pies, and verrine desserts. What do you all use? I keep either crushing thi...
Obsessed with the crunch layer in fancy chocolate bars - that thin crispy stratum in the middle. Is that just granola in a tuxedo? can my granola-type mix go inside bars and bonbons, and wha...
I dust chilli powder and turmeric on my cheese straws before baking and they've never burnt... but 200 degrees for 25 minutes feels like it SHOULD incinerate a powder? am I lucky or is there...