Informational Articles Gemma’s 1st Q&A: Get to Know Gemma Stafford Create a Profile! × Sign Up Already have an account? Sign In Jump To Video Save Recipe Get to know Gemma Stafford, chef and creator of Bigger Bolder Baking, in her first ever Q&A on YouTube. By Gemma Stafford | November 13, 2014 | 39 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Thank you for all the great questions this week. In my first Q&A, I hope you learn more about my personal and professional background, my passion for baking, and some fun facts that you asked for. Plus, there are a few announcements including some holiday surprises I think you’ll really enjoy. -Gemma Stafford Get More Articles! Budget Baking: $7 Homemade Pumpkin Pie Vs. Store Bought12 Easy Steps To Pastry PerfectionBudget Baking: $2 Homemade Pie Crust Vs. Store-BoughtBudget Baking: A Baker's Guide To Shopping & Saving Money Watch The Recipe Video! Play Label Rate this Recipe Rate this Recipe Name* Email* Δ Label Rate this Recipe Rate this Recipe Name* Email* Δ 39 Comments most useful newest oldest Inline Feedbacks View all comments Curenna g 6 months ago Gemma could you please tell me what table cream is ? Poojani Weerakkody 1 year ago Hi Ma’am, When will your next Q&A held? Last edited 1 year ago by Poojani Weerakkody Carol Fournel 2 years ago I thought I saw a Linzer cookies recipe posted on your site but when I search it under your cookie recipes I can’t find it. Please confirm and send me your recipe for Linzer cookies. Thanking you in advance. Much appreciated. Carol Fournel Bríd Long 2 years ago Dear Gemma, I made the strawberry cream cheese cobbler. Turned out that frito just melted into the batter – no sign of baked cake part. Tasted fine but what did I do wrong? Thanks, Bríd LONG Bríd.long@icloud.com Shirl Quinn 2 years ago Hello Gemma, you are my favorite baker !! I found you on FB. My question is…When making sour dough starter you said to use equal parts of flour and water. BUT in the recipe it says 1/2 c four and 1/4c. warm water(plus 1 T.) So which do I use?? Richard 3 years ago No yeast donuts. Would you get the same result using and air fryer instead of shallow frying Danny Flewelling 3 years ago What can I use for a cake for to greased a cake pan Lucille Rossington 3 years ago Did from your new BBB book “ooey-goey Gingerbread Pudding “ for our Christmas dinner it was a hit ! Will definitely do again ! Great idea when your ovens are busy! Kelly McGuffin 4 years ago Hi Gemma, I just love your videos and recipes. I plan on trying the crazy dough and crazy cookie dough soon. Thank you for all of your hard work. It looks like fun to create the videos! I love to make bread and am sometimes intimidated by the recipes. I just love that your recipes are Bigger and Bolder.. but still easy to make. Thank you Thank you! Kk 4 years ago Hi Gemma I love your recipes especially the popcicle and mug ones!!!! Load More Comments About Us Meet Gemma About Us Meet Gemma Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority. Read More