Online Cooking School Forum

I prefer making my gnocchi without using egg as a binder, but I'm always worried about over-flouring the mixture, and getting incredibly dense gnocchi, or...

I really struggle when making anything with yeast. How warm should the area be where the dough is left to rise? Have had it too hot where the top of the dough...

I am trying gluten-free options for family members, especially my nephew who has autism spectrum disorder. I would like to make desserts and cakes because they...

I have recently started up my home run cake decorating business and love learning new techniques and getting new ideas all the time. hows about adding cake...

Cracked cake

Nazneen sadik | 25 Jun 2014 in Cooking School

Whenever I bake a cake, I find that the top rises, but it has long cracks on the top. This makes the cake difficut to handle, as the cracks usually go right...

Hi,i recently completed the free cooking course and its difficult to print it.Where can i find it to try and save it?

Hi! I usually find normal cake recipes too sweet as i do not have a sweet tooth, how can i reduce the amount of sugar without disturbing the balance of the cake...

Hi, I cooked expresso cake for 25 minutes. After cooking cake was moist .I could just smell butter in it .It was sort of an oily food .Butter and self raising...

Hi, I cooked expresso cake for 25 minutes. After cooking cake was moist .I could just smell butter in it .It was sort of an oily food .Butter and self raising...

I found a lovely-looking recipe in Jamie Oliver's Ministry of Food. When I baked them, they dough spread out right across the entire baking tray, so i had one...