Help with crumbly rusks Aimee Campbell | 14 Sep 2020 in Recipes Does anyone have advice about why my rusk recipe turns out too crumbly? Is there not enough binding agent (eggs)? Its absolutely the best recipe (very tasty) but...
C How do I delete my account Christine Kruger | 21 Jul 2020 in General I have another account with another email address and would like to delete the one how do I do that?
U Nutty wheat | 19 Jul 2020 in General I bake health rusks. Nutty wheat is not available in stores. What can I use in its place.
E Cancel order that has been placed Elizabeth-Ann Bradley | 08 Jul 2020 in Shopping Hi there, I made an error and placed two of the same orders. I have paid for the one but need to cancel the other one. Order number is YC4945890. Thank you!
M Quick and Easy Dinners 2 Seafood - Oil amount for mayonnaise Mone Jansen Van Vuuren | 25 May 2020 in Cooking School In the Quick and Easy Dinners 2 Course, Lesson 2 Seafood. Kamini makes homemade orange mayonnaise. In the recipe supplied by the course she has that she uses 1...
N Plain flour vs Cake Flour Nicola Snyman | 24 Apr 2020 in Recipes Most of the recipes in the online cooking school calls for Plain flour, but no explanation is given as to what exactly is plain flour and whether it is the same...
S 280gram flour and 250g castor sugar conversion to ml Samantha Maharajh | 10 Apr 2020 in Recipes Hi how many ml is 280g flour and 250g castor sugar? This is from yuppiechef recipe for classic vanilla sponge. I want to bake this sponge but I'm unclear exactly...
N The art of baking - flour substitute Nicola Snyman | 31 Mar 2020 in Cooking School During these complicated time one of the things that completely ran out of stock is cake flour. I want to try and bake the cookies but all I have is self raising...
I Vegan Cooking Selma Richardson | 29 Mar 2020 in Recipes Are there any vegan cooking courses available? Plant-based recipes? With Covid-19 and the general consensus that humans should stop consuming animals, veganism...
R gelatine rukshana rawoot | 28 Mar 2020 in Cooking School a lindt recipe calls for gelatine leaves. I can only use gelatine granules due to religious reasons. how much must I use to make up one leave.
