There's no surefire way to avoid cakes splitting on top - if they do, just add more icing. Photo / Babiche Martens
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
I would like to know why my cakes split on the top while baking. It's so frustrating and ruins my presentation plans. I have changed from fan bake to bake-only function but same result. I typically place the tin in the top part of the oven.
- Stephanie
Some cakes
always seem to split, like a madeira. Try baking in the middle of the oven, fan-bake should make no difference. And if they continue to split, ice them beautifully.
Meatloaf is a favourite in our house, but I'd like to jazz mine up a bit. Can you give me some ideas of what to mix in with the meat to enhance the flavour?
- Lisa
I add any of the following: sweet chilli sauce, soy sauce, canned tomatoes, baked beans (really), aged grated cheddar or parmesan, bacon lardons and lots of fresh herbs meatloaf is very forgiving.
I have heaps of capsicums ready for picking from my garden. What is one of your favourite things to do with them when you have a bounty like this?
- Julie
Cut into quarters, barbecue or grill, then peel off the skin. Freeze in layers separated with baking paper, or bottle in small jars with light olive oil but keep in the fridge to stop them bubbling.
* To ask Peter a question, click on the Email Peter link below.
