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Hi so I love baking brownies and macaroons and those sort of things, but I'm doing my GCSE FT and moisture and techniques are one of the topics. I know it's early in the year but practise and consolidating knowledge is the best way.

How do you maintain a carrot cakes moisture content for more than 3 days?
What is the easiest way to make pane tonne ( this is something I've always wanted to learn how to make)
Which kneading process is easiest for sweetbreads and focaccia?

Anyone who replies thanks a lot and also if I want to sell my things to the local Bakery do I need any certificates or anything???? Thanks Bye smile.gif