I just saw the first Masterclass episode last weekend and had the same issue. The bulb finally went on for me when Mary said 180 fan / 190 no fan and then I saw when she opened the oven that it was what we call a convection oven in the us.
I am also having a hard time understanding some of the ingredients like strong flour and caster(or?) sugar. I am going to start taking notes so I can look these terms up.
I am dying to make that walnut cake ever since I saw it in the competition. It looks amazing!
I just saw the first Masterclass episode last weekend and had the same issue. The bulb finally went on for me when Mary said 180 fan / 190 no fan and then I saw when she opened the oven that it was what we call a convection oven in the us.
I am also having a hard time understanding some of the...









