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FAQs

  • All my recipes are original creations or fun twists of classic recipes I love. I’m heavily inspired by the seasons and love using seasonal ingredients or baking to a seasonal theme. I aim to make each recipe accessible and enjoyable for bakers of all levels and especially love creating recipes that can involve all the family.

  • You can reach me via the contact form on my website or connect with me on social media @mykitchendrawer. I love hearing from you whether it’s about a recipe you’ve tried or a question you have.

  • You can read my full story including details on my brand values on my ABOUT page.

  • Honestly? I’m not sure. Firstly, I’m so sorry this happened as I know from experience how frustrating a baking fail is when so much time and money has gone into the creation. There are so many different factors that can cause a bake to fail. These include ingredient temperature, oven temperature, ingredient freshness, overmixing, inaccurate measuring, not reading the recipe method correctly, or often it’s just down to experience. If you’ve had a recent baking fail from my recipes or any others, please message me directly on here or over on Instagram and I’d be happy to assist you in any troubleshooting.

  • I look at this this way, baking is a science and the key to success is down to precision and accuracy. This is why I’ve always preferred measuring in weight vs volume. That’s not to say recipes measured in volume aren’t successful, I just feel that there’s more risk of failure when measuring this way.

    For example, depending on how it’s packed a cup of flour can weigh anywhere from around 110g to 170g – a difference of 50% and this can have a real effect on a bake. By using grams, you can ensure consistency PLUS it’s so much easier to scale a recipe in grams.

    I understand for some (especially now I’m in the US) that measuring in cups is preferred, so I do provide an option to switch the recipe from METRIC to CUPS. Please note though that all recipes are developed and tested in Metric grams using a scale so I cannot be certain how they will turn out if measured in cups instead.

  • Absolutely! Baking is all about creativity, so feel free to experiment with different flavours, substitutions, or techniques to suit your tastes or dietary needs. Just keep in mind that some changes may affect the final result, so you may need to tweak the recipe quantities or method.

  • I recommend storing the majority of all baked goods in an airtight container or storage bag somewhere cool and dry. Storing bakes in the fridge is not recommended as it draws out moisture which causes them to go stale quicker. The only time it is recommended to store bakes in the fridge is when it contains raw dairy such as cheesecakes.

  • Thank you so much for crediting me!

    If you haven’t purchased a license to use my images and want to share images I captured on social media, digitally, or in print then I ask that you please credit the photos with the my name (in this case Alix Newton) and business name (My Kitchen Drawer).

    For social media, please tag me @mykitchendrawer in the post or story or include photographer credit in the caption!

    If sharing digitally, a link to my website is also much appreciated!