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I posted a question earlier & in my confusion, thought it was a google type post - didn't realise it would go to a person, so apologies for the abruptness.
My question is - I'm doing a fundraiser and need to bake loads of scones for afternoon tea. Do I bake them then freeze or freeze before baking and bake on the day? I'd be grateful for your advice.
Hello again, another question about the baked vanilla cheesecake. I live in italy so it's not always possible to find the ingredients. I can't find creme fraiche- can I just use cream? I can only get single cream- will the cake set?