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

[RebeccaMumsnet]

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 , 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.

I have a rubbish gas oven but cannot afford to replace it but I love baking and do a fair bit. Sometimes my cakes are a bit sloping which I think is due to the oven. Any tips? Thanks.

How do you get nice big well risen scones? Mine always come out a bit biscuity. Thanks!

Please would you share more 'traybake' recipes with us if you have some more in your collection.

How do you get a madeira cake less 'dry' - my sponges are lovely and light and fluffy but for DS's decorated cakes I have used madeira cake and it is always disappointing.

I would ask the lovely Mary what things does she feel are not worth the faff of making at home, ie where does shop-bought win/suffice?

Can you taste the difference between using butter and Stork in cakes? We use Stork when baking with my daughter as it is so easy, but I'm not sure if it tastes as good.

Mary, save me from the horror of gluten free pastry please. I've tried so many recipes, and it always ends up hard .

15 years I've been coeliac, and I can do anything else, but making a lovely quiche or pie is out.

And I luvs you Mary - I have an elderly book with a section on catering for groups and its been a mainstay for years

(Thought of another one)

We had the most delicious 'garden cake' at a NT tearoom some years ago - it had parsnip and potato in it in addition to carrot - I've not been able to find a recipe for it since - do you have anything that includes parsnip and potato in a cake?

What would you recommend as a 'fall back' recipe, one that's fairly quick easy to make, with things I can get from the corner shop or would have in the cupboard, but which is still delicious enough to impress unexpected guests/satisfy a sudden but insatiable cake craving?

Your lemon cheesecake you made on this morning is the easiest most delicious thing i have ever tasted in my life.

Not a question but credit where credit is due

Has the quality of flour changed greatly over the years.

Modern flour, which doesn't need sieved like we used to when I was younger (30 years ago), seems to produce a drier and less tasty result imo.

Why don't my Victoria sponges rise, no matter how faithfully I follow your recipe?

Will you come and bake for me?

How do I get chocolate chips to stay all through the cake and not just sink to the bottom?

When I make an all-in-one sponge cake it rises well & tastes great but there are always air bubbles on the top of the cakes. It drives me mad and I don't know what to do to stop it happening. Please, please explain!

I love baking and my three year old also loves to help me. The only problem is we then end up eating lots of cake! What savoury things do you recommend making with children?

I've been trying to make her Viennese biscuits (the ones with ends dipped in chocolate).

I'm normally a pretty good baker but I can't seem to get these pipable. I make sure the butter is soft and room temperature before I start but it still ends up as a dough and you'd need arms of steel to pipe the mixture.

The end result (I roll them into cigars) is fantastic and exactly the right taste and texture. They don't have the nice ridges though!

I love baking and my three year old also loves to help me. The only problem is we then end up eating lots of cake! What savoury things do you recommend making with children?

Also, what is the difference (to the end result) between flour brands.

I mean the supermarket basics plain flour for less than 50p to the premium brand bags for £2.00. I've tried both but can't really tell any difference at all.

Why do baking recipes always call for salt to be added? It seems especially odd when a recipe specifically states unsalted butter.

How much baking powder should I add to plain flour to turn it into self raising flour?

What is the secret to making a perfect swiss roll? Although I am a fairly experienced baker, my swiss rolls usually crack when I try to roll them.

Great question Salty. I bake every day and now only use basics/own brand flour. I can't tell the difference either.

If you were marooned on a desert island (with baking stuff) what would be your favorite recipe which you would never tire of?

(Similar to Babyheaves ques) ... how do you stop cherries (glacé) sinking to the bottom of a cherry cake