From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I use gel or powder colour in a cake sponge?
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I use the same compote method for every fruit?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. How can I get a smoother crumb coat and cleaner cake edges?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. How do I bake seven rainbow layers when my oven cannot fit
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Should I add sugar to whipping cream that is already sweete
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. What do spoon measurements such as 3/4 + 1/8 teaspoon mean?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why does vinegar make the milk curdle in an eggless cake re
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. How do I keep cake layers level and correct a leaning cake?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. What does the custard do in German buttercream?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. How do I shape and dry fondant flowers before assembly?