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Your e-Mails

Maureen Killip
Nicey replies: That was good forward thinking to take the photo of the epic cake before eating it rather than the creamy smear on the plate after you had dispatched it. Wifey and I are big into cakes right now with lots of cake baking taking place at NCOTAASD HQ. Interestingly the last two fruit cakes have both had beer in them, an Ale cake followed by a Guinness cake. We too were minded towards a rum and fruit based job, and even bought a bottle for the purpose although Wifey has seen off quite a bit of it with coke.

In fact our on-going cake activity may well spill out onto the site in some form or another.

Lesley Parker
Personal mug
Nicey replies: Well obviously my first thoughts are to simply smash away the troublesome outer mug. However you might want to try immersing the outer mug in boiling water and packing the inner one with ice, the difference in thermal expansion might allow you to separate them.

Aimee Jones
ChocolatePink Wafers

Foxs Party Rings Review
Nicey replies: That all seems very sensible. Wifey undertook a special solo mission to Cardiff a couple of weeks ago, and was very impressed by the the tea, biscuits and homemade cake rota at the place she visited. She also had an lovely sit down at the cafe at the end of the David Morgan arcade. She arrived back with talk of handing out special awards to institutions for outstanding tea breaks.

Margret Spencer

Custard Cream Review
Nicey replies: This Lionel chap has been mentioned to me before, but I've never seen that programme in the UK. Anyhow you are right, a Custard tart is an individual or 8 inch (usually for the big ones) sweet pastry case filled with egg custard and with nutmeg sprinkled on top. A custard cream is exactly as we have showed in our biscuit review two shortcake biscuits sandwiching some vanilla flavoured soft icing.

Wonder no more.

Emily Norris
The French

Bourbon Review
Nicey replies: You do indeed seem to working in France so I'm assuming you are shipping in the Bourbons yourself. I'm with you on this one, I'm sure that Bourbons used to have a few more sugar crystals on them, not hugely so, but this would have been quite some time ago (10 years maybe).