Q: How can I fix curling wallpaper seams?

A: Most wallpapers last at least 10 years, but a host of factors, including water damage, humidity and heat, may cause the edges to curl sooner.

If the problem is persistent, consider removing the paper and painting the walls instead. If you can correct any underlying issues, it’s worth reattaching wall-covering edges — and it’s easy to do, says Scott Mulhern, of Custom Paper Hanging in Hopewell, N.J.

First, read the instructions that came with the wallpaper to determine which adhesive to buy; certain papers call for a specific type. If you don’t have this information, most modern papers re-adhere with a lightweight vinyl paste such as Roman’s Professional Heavy Duty Clear PRO-838.

To prepare the wallpaper, moisten the underside of the loose edges with a warm, damp cloth. Then brush a thin layer of adhesive onto the paper and the wall. Leave the paper to stretch for 15 to 20 minutes before brushing another thin layer of adhesive onto the paper.

When it becomes sticky, press the paper with a seam roller, working toward the seam. Before the adhesive dries, remove excess with a damp cloth.

Q: After decorating a cake, how do I transfer it to the plate I plan to present it on?

A: One approach is to assemble your cake directly on the plate or cake stand you intend to serve it on. That way you won’t have to move it at all. To protect the stand from drips and smudges, slip strips of parchment under the cake around the perimeter before frosting. Once the cake has been decorated, slide out the parchment.

If, however, you use a cake turntable or buy an iced cake, you’ll need to transfer the tiers. First, chill the cake until the frosting has set. Then slide two large, offset spatulas under the cake at the 8 o’clock and 4 o’clock positions, and transfer it to the serving plate.

Smooth any nicks you may have created. If you plan to pipe a border of icing around the base of the cake, do so last.

Q: What method do you suggest for cleaning flat-screen computer monitors and televisions?

A: For everyday cleaning and dust removal, a gentle approach is best. Use a lint-free material, such as microfiber or flour-sack cloth. Avoid paper products, which are too abrasive.

Dampen the cloth slightly with distilled or soft tap water; hard water will leave streaks on the display (if you’re not sure whether your house has hard water, rough deposits on bathroom fixtures are a telltale sign).

Wipe the monitor once lightly from top to bottom, back and forth.

Because these displays often possess a coating that chemicals can strip off, electronics expert Matt Whitlock, the editor of www.TechLore.com, sticks to water unless a screen is heavily smudged with fingerprints. Even soap can cause problems, because it may include harsh compounds.

If water isn’t doing the trick, Whitlock suggests a cleaning kit such as Klear Screen or Monster ScreenClean. Lightly spray the cloth, and then wipe the dirty area once. In addition to gentle cleaning, keep the screen pristine by not touching it.

Or place a privacy filter (a film designed to render content visible only to the computer user) on its surface to provide a layer of protection.

Q: How do regular and Dutch-process cocoa powders differ?

A: Both types of cocoa powder come from cocoa beans that have been fermented, dried, roasted and pressed. The resulting cake is ground into cocoa powder.

In the Dutch process, devised by a 19th-century chocolatier from the Netherlands, the beans are also treated to make them less acidic (usually with potassium carbonate), resulting in a darker powder.

Although some insist the flavor of the regular version is superior, our food editors find that Dutch-process cocoa powder has a smoother, more chocolate-y taste. There’s another advantage to the latter version: It disperses more readily in liquids, making it easier to stir into batters and hot chocolate.

But some chefs and chocolate lovers say chemistry has to be considered. Baking soda, a leavening agent, needs to react with acidic ingredients in order to do its job and make baked goods rise.

Because Dutch-process powder is neutral to slightly alkaline, the reasoning goes, it may not react with baking soda properly and could inhibit rising. Peter Greweling, professor of baking and pastry arts at the Culinary Institute of America, disagrees.

He says many baking ingredients, including brown sugar, molasses and honey, are acidic enough to provide the desired reaction.

With baking, it’s always safest to follow a recipe to the letter. If, however, you don’t have one type of cocoa in your pantry, try swapping in the other.

The results, says Greweling, “may not be identical, but the primary differences will be in color and flavor.”

Address questions to Ask Martha, care of Letters Department, Martha Stewart Living, 601 W. 26th St., Ninth floor, New York, NY 10001. Send e-mail to mslletters@marthastewart.com.

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