Live webchat with Mary Berry - Tues 21 May 10-11am

Hi Mary. Loving your work! I'm not really sure if this a silly question. Please forgive me it is. I reckon I bake a pretty good sponge cake even if I say so myself but they are always a bit too thin looking for my liking. I always fill the middle with cream or such like before sandwiching them together but how do I get two really high/tall sponges ? Can I double the mixture and divide between the two tins? but how long do I bake it for? Double the time? Advice on this one would be very much appreciated.

Hello Mary!
Over 20 years ago 2 friends and I opened a coffee shop in our small village. It became very successful and ran for nearly 8 years until we ran out of puff and sold it as a going concern. Everything was home made (except for the rolls which we got from our village bakery). I relied totally on your recipe books for all my tray bakes and cakes - my piece de resistance was the Easy Chocolate Cake made with milk, oil and plain flour. It's the only sponge I make which will rise and is absolutely delicious!! So, I just want to say a Big Thank You for your, up to now, unacknowledged help in making a success of a small business which literally started with an investment of £300 from each of the partners. Thank you and long may you continue to enthuse the cake makers of the the world!

Hello Mary, I love baking - something inherited from my mother who made cakes every weekend. Could you tell me the reason why sometimes cakes sink in the middle - very frustrating!

Hello Mary, congratulations on your success - I'm a huge fan of the great British Bake off (and I loved that stunning blue dress)! The chemistry between you and Paul is brilliant! I have a lovely, shiny, free-standing mixer (a recent gift from my hubby). It's the same as the ones used on the show. The problem is that it doesn't seem to give me the same results as my old, well used hand-mixer! Do you think it's just a matter of getting used to it, am I doing something wrong, or shall I just just sell the dratted thing on eBay?

Welcome to Gransnet, Mary!

I don't have an actual baking question, but I'm curious. Given that your professional life centres around cakes, do you also enjoy them in private? Or are you thankful to escape them for a bit?

You've accomplished so much, how did you get to where you are today?

And, what is your favourite thing to bake and what is your favourite cake to eat?!

Do you ever make a Victoria sponge the old way - creaming butter and sugar, adding eggs very carefully, folding in flour. Or is the new way - all-in-together, every time? And is it ok to reduce the amount of sugar in a Victoria sponge. Say 4 oz of sugar instead of 8 oz in a 4 egg one? (to make it a bit healthier)

Thank you.

Hello Mary,
I've been an admirer of yours for many years, the way you juggle your career and family is to be applauded.

My question is do you feel under pressure to constantly re-define yourself given the ever increasing number of 'celebrity' chefs or do you think people like tried and tested classics?

Personally I prefer the classics!

Does your new book have lots of pictures? I have never been able to fathom why people write recipe books but don't show a picture of how whatever it is is meant to look in the end.

Hello Mary please can you give me some tips on using fondant icing - however I try to do it it always ends up either looking dry and a bit cracked or bumpy - how to get a smooth and professional result? My children's birthday cakes are depending on this so no pressure lol

I also have a baking question. Which is better - oiling or greasing with butter? I've had a few sponges stick using both so not sure where I am going wrong

Please tell me that sometimes you can't be bothered to cook and fall back on a take away. Pleeeeeeease

Hi Mary. I loved watching the GBBO. I wondered if you had ever tried baking with silicone bakeware? I was bought a set and have made a few cakes with it, but I'm not convinced they are the best they could be.

Hi Mary,

I love your floral bomber jacket!

And the Great British Bake-Off is just brilliant telly. Thanks for joining us.

Hi Mary,

So excited to have this opportunity to talk with you! Looking forward to reading your answers!

I really enjoyed the documentary about you and your career. How did you find making it? Was it an emotional experience for you?

P.s The GBB is one of my TV Highlights, the chocolate roulade is next on my baking list, any tips?

Hi Mary and welcome to Gransnet,

I hate the taste of baking powder. I feel I can always detect it. It tastes metallic and distinctive to me.

When baking powder is called for, can you usually substitute self-raising flour, or do I just have to do without those recipes?

Mary, I've been a fan for years and the GBBO is my idea of heaven. Can you recommend a good recipe for two 4/5 year olds who love flinging flour and eggshells around. I think they're getting bored with cookies, brownies, cupcakes and bread. I do allow them to switch the mixer on and off and add ingredients under (very) close supervision. Thanks

Do you ever get sick of cake?