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Hi Lindsey / crew - I have 3 related questions to ask, please:
1 - what is the best type of sponge, that will hold it's shape / structure when being made for a tiered but naked wedding cake
2 - how far in advance can I make the cakes, I can freeze them
3 - any recommendations on fillings that will hold their structure and not run
Can the onion and ginger marmalade to accompany mashed black eyed bean cakes be preserved for a period (say in a jar) or frozen?
I’m making the English apple pie and am short of time to do everything freshly. Can I keep the pastry resting in the fridge for day 24 hours?
Good morning Lindsey. I'm making Delia's wonderful Smoked Salmon and Dill Tart but this time I want it to use an 8" tin (instead of the regular 7"). How much would you recommnend I increase the filling.
Thank you. Eileen
Hello Lindsey woulld like your advice on what summer vegetables to serve with Delia's recipe of the day today - Roast Chicken with apple sage and onion stuffing