Ask Nancy
Do you have a baking, decorating or celebrating question for Nancy? Now is your chance to have it answered.
Check here each month, Nancy will select ten questions submitted by viewers and post her answers here.
This Month's Top 10 Questions
What is the difference between Chocolate and Candy Melts?
Tina - from Lufkin, TX
Why does the perimeter of a cake baking in a 9x13 inch pan bake faster than the center? When I use this size of glass baking pan, my cakes always overcook around the edges and the center stays practically raw! It can’t be my brand-new ovens!
Leah - from Thornhill, Ontario Canada
I’ve recently baked the Chocolate Valentine Cake from your website and for some reason it falls in the middle after it starts to cool, any reason as to why? And what is the consistency? It states it will be an "airy" texture but I seem to find that it seems really mushy and almost raw like?....Help!
Jeannette - from Colorado Springs, CO
Can I use regular butter in cookies instead of butter flavored shortening?
Donna - from Auburn, CA
We LOVE your show but our local PBS station doesn’t always air it so I have to rely on your website. My question is I have packages of both chocolate flavored bark and vanilla flavored bark. What exactly is “bark” and what can I do with it? Keep up the fantastic job that you do. It is a very educational show!!
Janis - from Defiance, MO
Hi Nancy. I like your recipe for dark chocolate cheesecake, but I want to know if heavy whipping cream is the same as heavy cream because in Puerto Rico I don’t know what to buy. Thanks.
Virgen - from Guayanilla, Puerto Rico
I recently made my first batch of Marshmallow Fondant. What I’d like to know is how to get it to stiffen up like store-bought rolled fondant without hardening it too much. Is using cream of tartar or gum tex a good idea? Or do you have a better suggestion?
Sherese - from Chicago, IL
Every time I decorate my cookies they don’t look shiny when they are dry. How could I get a shiny and bright icing for my cookies using the royal icing recipe (I usually use meringue powder, confectionary sugar and water)? Thanks!
Claudia - from Guadalajara, Mexico
Nancy, love your show! Can you tell me what else I could put the marshmallow popcorn balls in besides the silicone cupcake holders? Would like to make for a bake sale and not sure if they would stick to the paper cupcake liners. Thanks so much.
Barbara - from Peoria, IL
Nancy, is it true that we can only use fondant on dry cakes, not on any ice cream cake or any cake that is humid, and that we can’t put the fondant away in the refrigerator?
Deanna - from Guanajuato, Mexico
View All Questions Answered By Nancy
The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.