Q: Why would I add apple cider vinegar to my pastry? What does it do?
Q: I would like to ask how you adjust baking time of a cake if your tin is a different size?
Q: Why do most of my cakes dome in the centre, no matter what type of cake they are?
Q: I’m wondering if leaving the nuts out of a recipe will affect anything?
Q: I added a tablespoon of extra water to my Anzac biscuit mixture as I like them chewy – is this the best way to adjust the texture?
Q: The texture of my teacake came out quite dense, what do you think may have happened?