Can I make bread dough tomorrow evening and refrigerate to make rolls on Saturday morning and do I need to reduce the amount of quick action yeast? Is it okay to use half rye and white flour? Thanks.
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I need to make a cake to serve 25 people....would it work in a roasting tin? Also have no idea what type of cake: my instructions are neither Victoria sponge nor fruit cake. Top needs to be iced ready for marzipan figures to sit on! Any help would be greatly appreciated, along with advice on scaling a recipe up. Many thanks. Jan
I only have 8 inch sponge cake tins but Fresh Lime and Coconut Cake requires 7 inch tins. Struggling with just how much to increase the ingredients to fit 8 inch tins and into ounces - not grams. No point in making it smaller as too many mouths to feed. Any chance you can help please?
Is there a section on the webstie for comments and suggestions on recipies?
Thanks for the links Lindsey, I've already enjoyed two of the recipes from "one is fun"