If you could ask Mary Berry one baking related question, what would it be?

(63 Posts)
RebeccaMumsnet (MNHQ) Fri 21-Feb-14 15:32:46

Hi all,

The one and only Mary Berry is launching an app called Mary Berry Bakes in a few short weeks.

The app will have 70 recipes, from quick traybakes and biscuits to savoury nibbles and sponge cake.

To celebrate, Mary has asked us for some baking questions, which she'll answer in a short video. Since we know how much you love her - as this webchat with her made clear grin, we thought we'd hand over the question-asking to you.

Have you had any baking disasters that Mary could help you with? Do you want to know how to make the perfect sponge?

Post your questions below and we will select a few to be put to Mary and we will share the video with you when it's been made.

SixImpossible Sun 06-Jul-14 08:33:27

How utterly disappointing.

So many interesting and useful questions submitted, none of which were asked, ending up in 1.5 minutes of anodyne nothingness.

At least she supports the simple sponge cake as worth making.

RebeccaMumsnet (MNHQ) Fri 04-Apr-14 16:57:38

<Drum roll>

Here is the finished video:



You can download the app here

Happy baking all and many thanks to Mary Berry.

KatnipEvergreen Thu 20-Mar-14 18:53:47

Aristocat - I would say you are overworking the mixture, but then I'm not MB of course.

KatnipEvergreen Thu 20-Mar-14 18:51:35

Vesta: a sausage roll? smile smile

fuzzle Sat 08-Mar-14 23:49:54
Ninny170 Fri 07-Mar-14 21:36:39

I have bee using Aldi flour - 45p a bag, it is absolutely fine x

Ninny170 Fri 07-Mar-14 21:32:42

I want to make a great but easy chocolate cake so trying the 'mbez' all in one. Every recipe online is different!!!! How much milk? 2 tablespoons - 50 ml - 125 ml - aaaaagh!!! So confusing - please Mary, tell me which is correct ???

steppemum Mon 24-Feb-14 14:09:51

I second the question about flour.
What is the difference between Asda special value flour and the deluxe flour, when both state they are plain flour?

aristocat Mon 24-Feb-14 08:57:25

Please Mary, my scones are always too dense. What am I doing wrong?

Thank you smile

trufflehunterthebadger Sun 23-Feb-14 21:04:13

Mary, this is not a question so much as a request. Please could you bring out new edition of the Hamlyn All Colour Cookbook that you did in the 1970s. It is the basis of most of my Mums and therefore my home cooking repertoire. NB - not new recipes, they are seminal, just a bit of modernised editions. But still with the tips ! And that simnel cake with the coloured eggs that I endlessly nagged my Mum to make

I feel that more people need to know the glory of your Oriental Honeyed Pork. I can only spread the word so far smile

thisonehasalittlecar Sun 23-Feb-14 20:18:32

Do you have any tips for scaling baking recipes up to feed a crowd? Whenever I try to make an extra-large sheet cake (for a big birthday or celebration) or tart I have a really hard time getting it to cook evenly all the way through.

invicta Sun 23-Feb-14 15:59:52

I second Snoggle - how to make Victoria sponges and fairy cakes rise?

98percentchocolate Sun 23-Feb-14 13:43:14

Why is it that no matter how careful I am about putting my cakes into the pan perfectly level, they still come out uneven? I've tried using different pans, turning them midway through to ensure an even bake, and blush I've even measured the height of the mixture around the pan before putting it in the oven.
I'm using a fan oven if that makes any difference.

Thanks Mary!

tb Sun 23-Feb-14 12:07:44

Square baking powder is bicarb and cream of tartar and some flour - can't remember the proportions but it's 1/4 flour and 1/4 and 1/2 other 2, just not sure which way round.

The average amount of baking powder to add to plain flour is 3 tsp for each 8oz or 225g. The tubs in the supermarkets used to say how much for different things, but don't seem to any more.

Squarecircle this link explains the difference. Bicarbonate of soda requires a source of acid to react with to make the carbon dioxide which makes your cake rise. It is generally used in recipes which have an acidic ingredient (e.g. buttermilk, lemon juice). Baking powder is a mixture of bicarb and acid, so you don't need to add an acidic ingredient. So they aren't interchangeable.

Aga

nobodysfool Sat 22-Feb-14 21:58:46

Hello Mary, I would like to ask you how to get the really chewy/toffee like centre to a meringue rather than the soft marshmallows type I keep getting.
Thanks cake

squarecircle Sat 22-Feb-14 21:51:24

Are baking powder and bicarb of soda interchangeable?

stealthsquiggle Sat 22-Feb-14 21:23:03

Ooh yes, intrigued by the value flour question and the butter one. Is the butter about consistency? I also bake with butter, but get it really soft first - is recommending margarine just about "foolproofing" it?

JadedAngel Sat 22-Feb-14 20:06:53

I'd like to ask Mary why she recommends margarine in some of her recipes when it's so artificial and so bad for you. Is there a benefit to using it instead of, or alongside butter, rather than 100% butter in a cake recipe? It can't be about flavour, so is it something else?

I always use just butter, but would like to know if I'd get a different or superior result adding margarine? I'll never use it, but would like to understand the science.

puds11isNAUGHTYnotNAICE Sat 22-Feb-14 19:16:47

Hermione don't sit on wet grass grin

Whoever mentioned carrot and parsnip, there is a recipe in today's Telegraph.

An Aga wink

HermioneWeasley Sat 22-Feb-14 10:43:50

Top tips for avoiding a soggy bottom?

Monkeyandanimal Sat 22-Feb-14 07:19:21

Why do some recipes call for plain flour with baking powder and others for self raising? Can you substitute one for the other in these recipes? I even have a recipe that uses plain, raising agents and then SR flour as well...is this unnecessary faff?

also butter v margerine?

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