As the ducks are much more reliable layers than my hens at the moment (and I don't sell as many) I have discovered just how delicious they are in baking.
However ... my cakes just aren't sticking together!
whether sponge, choc, fruit, cup cake etc, they just keep falling apart when they come out the tin - even though the cake feels normal.
I am using a stupid little electric cooker from out the caravan, where everything takes at least twice as it should, until the Insurance sort out replacing my proper cooker that was flooded out before Christmas (Only had the holes in the ceiling replaced this week!!)
But are there any tips for baking with quacky-eggs? Do I need more flour, as they are creamier? I tried this, but no real difference.
Or is it just me?!