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Welcome to the Stylist baking surgery

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Ahead of the publication of her second book, we’re putting our favourite baker Lily Vanilli to the test. Got a burning baking question you want to ask? Now’s your chance…

Ever wondered why you cream and the sugar and butter first before adding the eggs? Or how flourless chocolate cake actually works? What about fail-safe tips to stop your cake from burning to the bottom of the tin or for getting your meringues perfect every time? Well wonder no more. We’ve got one of the UK’s best artisan bakers on hold just waiting to answer all your baking questions…all you have to do is ask!

Stylist first met Lily Vanilli (aka Lily Jones) when she was selling cupcakes at Swanfield Market in East London. That was a mere four years ago now but how things change: Lily now has her own bakery and orders from clients across the country – as well some of the most prestigious fashion parties in London. She was also one of the founding members of the Young British Foodie awards, which had their first ceremony in May this year. Now she’s back with her second book, Lily Vanilli’s Sweet Tooth , a collection of her best artisan recipes combined with helpful asides to explain the science and reason behind classic baking techniques.

ABOVE: Lily Vanilli

BELOW: Her cakes

Who better to tell us how to make sure our brioche doesn’t end up as dry as an Eccles cake?

So, all we need you to do is leave us your baking questions in the comments section under this article and we’ll send the best ones to Lily, who’ll answer them in a forthcoming issue of Stylist. Hurry though – you’ve only got 24 hours!

You can also tweet us your questions: @stylistmagazine

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