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Matt W
  • Member for 5 years, 1 month
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19 votes
1 answer
4k views

Super-saturated sugar solution gone wrong

9 votes
2 answers
11k views

Which meringue is safe to eat without baking?

7 votes
3 answers
9k views

Whipping heavy cream with melted chocolate

6 votes
1 answer
3k views

How to know when meringue has been over-whipped?

6 votes
1 answer
2k views

Where did my creme brûlée go wrong?

4 votes
2 answers
3k views

Tempering untempered chocolate

4 votes
1 answer
3k views

How to mix alcohol with cream?

4 votes
1 answer
4k views

Why is my meringue soft, moist and discoloured?

4 votes
1 answer
189 views

How can I soak cake in cheese?

3 votes
1 answer
134 views

How to get the effect of gluten in gluten free baking

3 votes
4 answers
1k views

Why do my pancakes fizz?

3 votes
1 answer
245 views

Fast meringue technique

3 votes
3 answers
209 views

What food can contain a hot drink?

3 votes
4 answers
17k views

Why is my custard eggy?

2 votes
1 answer
218 views

What went wrong with my yuzu cheesecake?

2 votes
2 answers
303 views

The right custard for baking with a cake

2 votes
1 answer
352 views

How to mix chocolate into flourless ground almond cake?

1 vote
1 answer
85 views

Why is my cream cheese frosting so soft?

1 vote
1 answer
68 views

Gluten free alternatives [closed]

1 vote
1 answer
98 views

How to make striking glaze drizzle?

1 vote
1 answer
271 views

What is meant by "bring to the boil"?

0 votes
1 answer
174 views

Gluten-free waffles

0 votes
1 answer
56 views

Large waffle HowTo

0 votes
3 answers
265 views

What are the layers in this cake?