Pamela Clark answers all your baking questions.
Most of the questions asked of The Australian Women’s Weekly Test Kitchen are about baking. This is understandable given that it’s the most uncompromising area of cookery – your cakes either work or they don’t. A lot of the questions are about substitutions – can I use raw sugar in biscuits instead of white sugar? – and also about failures – why are my chocolate cakes always dry? Pamela Clark, food director of The Australian Women’s Weekly Test Kitchen answers all these questions and also gives valuable information about cake pans, baking equipment and ovens.
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