Finally a good explanation and lesson thanks SO much!!! 🙏😊❤️

Could i put fresh cream with fruits on/in this sponge? Thanks

WHAT IS THE COLOR?

Looks fab! What brushes are you using?

I'm a nerd who loves to bake, so this trivia isn't only fun, but also very helpful! Keeping these facts in mind while cooking helps me understand the logic of every step that recipes require. Thanks!

Where can I buy your mixing tin and the large white sieve? Thank you.

Please can you advise what is best for a chocolate cake: butter or Stork? For a sponge cake you recommend Stork so I am very confused. Thank you.

Should I use Stork or butter when making your regular cake? For your sponge cake you specify Stork is best, so I am confused. Thank you x

Hi Claire, how much buttercream would you need to fill layers and cover the whole of this cake?

Good luck with your business. I can’t even bake one cake consistently

I heared white vinger with baking soda is good for cakes and bread and biscult

1:12

I am!! It is really hard being an empath but I have started accepting it. I sometimes feel euphoric if I am surrounded with positive energy but if I am around negativity I literally feel physically ill and have thrown up before because of it. I have started to make boundaries with those I cannot help or those who don’t accept me. This was a very informational video and I love meeting people online who are also an empath.💗

Hey Claire, how are you? Thankyou so much for your insightful explanation, its very interesting and amazing the way that you've put it out. After listening to this video I think I may have been with my soulmate. I know her since my childhood since we were classmates, there was a subtle connection with her in my teenage years but nothing too intense although I found her to be unique and qildly appealing to me for aome reason. After reading what I have to say, please do respond and let me know whether she is my twin flame or not? So, we dated as well and before that I had prayed for Divine intervention to make it possible because there was a long gap and we hadn't seen each other for almost a decade afrer going our own ways after school. I had been into her since long and when we started dating I found out that she was too from a long time. Its sad that we have broken up. I have never felt the same as I used to when I was with her, the breakup feels like that I am missing something and all I really want is to reunite with her more than anything. It's just so utterly comforting to be with her and I haven't felt anything like that before. To explain that relationship, I must say that there was an intense connection, with a lot of reading between the lines as if both of us knew what the other was thinking and feeling from within, so much so that it's uncanny and unbelievable. Our relationship had unconditional love and obsession. But it then became painful because we could see through each other's insecurities and as you said that one of us tried to run away and the other started chasing, this phenomena started tsking until eventually we parted because I was the chaser and then I just let go of the chase and she fled. But my heart still bleeds because even though the relationship was painful at one point, although both of us wanted the best for each other and did help each other a lot to cope with internal dilemmas, the seperation has been extremely painful for me and I still yearn for a reunion. So, please tell me that are we really twin flames or not??

Thank you for the tutorial. I've recently decided to avoid gluten. Therefore I'm experimenting with all kinds of gluten-free flours. It's not so easy, though.

Are the ingredient quantities the same for a 10 inch square tin?

Why do you not use baking powder to make it rise?

I have been told to whisk my eggs separately to the whites to make a better cake. Can you please tell me what you think about this? Thanks!

Thank you so much for your recipe and tips. Could you explain to us how to fill and ice the 10inch cake please.

Thank u

For those only looking for the answer to the question in the title, os start’s at 4:30

Hi Claire! Thank you so much for this wonderful video! I have just stumbled across your channel!🤍 I have challenged myself to make a cake for my birthday, I love baking and making cheesecakes but this birthday cake is really throwing me over the edge🫣 I am making a 10inch heart cake! I am struggling to find a recipe that would be suited to the tins I have! Would it be the same oven time and heat setting for the heart tins?xxx

So I am part of a friend group that started out 2 years ago, from the start I couldn't connect with the people in my friend group maybe it is because they are introverts but I always try my best to connect with them, but we just couldn't get comfortable with each other so our conversations always end after a short while of us chatting, I would say that our relationship with each other is very awkward, I would like to start a convo from time to time but I'm afraid that they would be uncomfy with me.

I don't understand intimacy. The definition is "close familiarity or friendship." I am vary familiar with my best friend, i have know him for over 40 years but i don't feel intimacy. What is it and how does it feel? This makes me sad.

👉temple of Devi 😂

I just met mine!

so, will my chocolate chip cookies turn out just right if i use oil instead of butter?

My poundcake fell after it was taken out of the oven to cool.

👉☯️👈👉krsna and radha sing 👉🤔😂😊

G'day Clair your Awesome ive been looking for a recipe for a 10ich for ages ❤ but also another question is how much coco power would you put in for a chocolate cake please ❤

Hi Claire! May I know please if you did grease the side of your cake pan or not? Thank you.

❤❤

Thank you for this! I use a gas oven, so google says Gas 3 is 170 but for me that feels low. I’ll give it a go still but would you say to go higher or just try and see?

Hi 😊 just wondering if it’s possible to freeze these?

Hiya, exactly what i was looking for. I have a question, i want just one cake as i didnt want to layer it, so can i use 2/3 of mixture in one tin.. will it rise / cook properly.. thank you.

If I only use the first 2/3 of the recipe for a 10 in cake to make 2 layers, and use the last 1/3 on an 8 in, how long should I bake the 8 in cake?

Hi clare that ingredients you use do you put that into two 10in tins or into one tin

Stuffing too many tin at a time in OTG will effect the even Baking and cake texture...i use small 30l OTG two 6inch tin occupy all the space

Would you please have ingredients for 10inch vanilla cake

Hye If we have no butter then how much oil we required In place of 50 gram butter?? please tell me😊

I always end up being replaced by people because i don't offer them anything, I'm boring, dull, so i grew up giving up on forming friendships because nothing worked for me, so trusting someone is the least thing i can do unfortunately

What the shelf life of flowers

Hi Claire. Just watched your video about baking in 10inch cake tins. Do you have a recipe for a carrot cake in this size tin? The recipe I have is for three 20 cm cake tins (it actually uses 300g of each of main ingredients and 3 eggs plus all the other bits). Any advice?

Need more information

🌟🤍

15 eggs? Its too much! Can't i add anything instead of that much egg??

Do you have other videos out about TwinFlame?

Hello, I just found you. Please tell us more about the twin flame. It's hard to find good information out there about it. Can we talk to you personally one on one? Thank you. 😊

How to make lemon curd

Sound advice Claire. I see that the latest questions were several years' ago so I hope you are still in business and enjoying it. I run a small publishing company in Leatherhead which is now 10 years old. My publication is Baking Europe which I started up to deliver applied science, research and innovation to large scale bakers across Europe by working closely with the worlds top scientists, professors and experts from top universities. The journal is now recognised throughout the scientific community and read in 72 countries with some 12000 subscribers and followers. (All are businesses) For its 10th anniversary I am, as the editor and owner , tasked with creating a special article on our path from Kitchen table to present day. I would therefore, be delighted to invite you to submit a few words on your chemistry degree and how you utilised this for your cake making business - so many people these days do not really understand the chemistry behind the scenes so whilst my readers are primarily mega bakery plant directors, a message from you I feel would be endearing at the least and a powerful message to support my business journey. Let me know what you think please. Graham P bakingeurope.com P.S. I have been party to many trials and tribulations of setting a business and you highlighted some of the elements that keep many a business owner awake at night!