Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees.  <sep>  Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees 
How much time should I leave it in for?

CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How can I get stronger colors in three part pannacotta? A: For the raspberry layer you could use a tiny amount of beet juice to really kick the red  Q: Are there any fruits that could improve color? A: Another organic single ingredient is Achiote  Q: Would these produce natural colors? A: It's used for coloring mac and cheese and most processed cheese  Q: Is there anything that could improve yellow colors? A: For yellow colors you have a few options 
Are there any options for white colors?

CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: what is the best way to store bagels? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  Q: they are the best while fresh and im not going to make them daily. how long do they stay good while frozen? A: If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through 

but any idea how long they will last in the freezer?