This week’s challenge is one that I have been absolutely dreading… The technical for the finale is icing twelve ginger biscuits (or cookies). Now, that sounds simple, but the simplest things often tend to be the most difficult. And this challenge left my hand cramping after piping for what felt like hours. For this recipe, I did use the one Prue listed on the Great British Bake-Off Website. Templates for the design can be found there as well.
This is it! I finally made it to the finale! This has been a long and tiring journey and I feel so close to the ending. But to drag it out a little further, I’m going to do something a little different for this signature challenge. The original signature challenge was to make four loaves of three different types of bread. One loaf needed to be shaped and one loaf needed to use an alternative flour While I didn’t want to stray away from the challenge, I did split the three recipes into three different posts. And this is the final post of the three! It’s time for the Rye Soda Bread! I wanted to give myself a bit of a challenge by making a bread that did not require yeast. On the plus side, I didn’t have to wait for the dough to rise. On the negative side, I don’t have the yeast to make sure the texture of the bread is right!
I finally made it to the finale! This has been a long and tiring journey and I feel so close to the ending. But to drag it out a little further, I’m going to do something a little different for this signature challenge. The original signature challenge was to make four loaves of three distinct types of bread. One loaf needed to be shaped and one loaf needed to use an alternative flour Since I did the roast garlic and herb bread last time, it’s time to move onto the spelt loaf! Not only does this loaf use an alternative flour but I also decided to shape it. One loaf! Both requirements! While I like this loaf, the one I’m posting next week is my favorite so stay tuned for more 😊
I finally made it to the finale! This has been a long and tiring journey and I feel so close to the ending. But to drag it out a little further, I’m going to do something a little different for this signature challenge. The original signature challenge was to make four loaves of three different types of bread. One loaf needed to be shaped and one loaf needed to use an alternative flour I didn’t want to stray away from the challenge, but I am going to split the three recipes into three different posts. Especially since these recipes are not a variation from each other, these are three completely different recipes. This post will be for the simply shaped, roasted garlic and herb bread (the center one in the picture). Stay tuned for more 😊
It's been a second! I didn’t expect to take a long break but covid knocked me out for longer than I anticipated. The last time I posted, it was the meringue sculpture, and I was not thrilled with the way it turned out. Sure, I could have tried it again and cooked the meringue at the right thickness. Or, what if I try a totally different approach for the fun of it? So, this is my recipe for a meringue sculpture. I decided to make the sculpture into a shape between a flower and an exploding firework. I thought it would be beautiful and a pretty approach. I still wanted to keep the rainbow effect, so I made up five different flavors of meringue. Most of the coloring here came from the ingredients as well! Although I did have to use a few drops of dye here and there.
I am going to something a little different for the showstopper this week. I am going to do this challenge twice! Why? Because the first one became a massive mess… The recipe for this showstopper is still good, just avoid making some of the mistake that I did… For this showstopper challenge, I tried to recreate Kate’s showstopping rainbow meringue from the show! I was flying blind on this one because the recipe offered online is a simplified version of the showstopper. But I’m not about to simplify anything! I wanted to make the most complicated thing possible apparently. So, I went for the full rainbow.
Okay, so I’m doing something a little different this week… I decided to stay on the technical for week nine because I wasn’t completely happy with how the cakes turned out from last week. Like they still are good, don’t get me wrong, but I thought I could do better. And the perfectionist inside of me would not be held back. Now that I had some idea of how the cake was supposed to turn out, I put my own spin on it to make it easier. Jaconde is a difficult cake to pull off so I’m going to cheat a little because I prefer that my cakes are consistent. I also used raspberry instead of cherry this time because it was closer to the original recipe. And, let me tell you, this cake turned out so good. I might even convert to liking the pistachio flavor.
The technical for week nine was a Les Miserable cake! Well, I guess they are more mini cakes since there are supposed to be nine of them. Now this cake almost stumped me because there is so little information on the internet about this recipe! I was expecting Prue to have offered up the recipe she uses but no! Maybe the recipe is a closely guarded secret or something. I managed to find some semblance of guidance and came up with the recipe below! The process of making this was more fun than I expected although I can’t say I’m a big fan of the pistachio flavoring. This cake felt like a flavor bomb. There layers were filled with pistachio, lemon, and cherry. What could be better than that?
Its time for week nine! And that means it’s time for patisserie!! The signature challenge this week was 24 choux buns. I was nervous coming into the signature this week because I had never made choux dough before. And I had never made any type of choux bun! I was doing a choux bun with a craquelin top. In the show, they did two flavors of choux buns (12 of each), but I tried to keep it a little simpler for this because I didn’t want to go crazy quite yet. I’m saving up that energy for the showstopper! I just did one flavor: orange. This was inspired by Kate’s recipe from the show!
I’ve made it to the showstopper challenge for week eight! This forgotten bake showstopper is a savoy cake! I feel like I kind of dropped the ball on this bake. While I put every effort into the cake, I didn’t really put as much effort into the decorations as I probably should have. This is a showstopper after all! And it’s week eight no less! That’s not time to slack…
The technical Challenge for forgotten bakes week is a Cumberland Rum Nicky. Yea, I have no idea either. Basically, it’s a fruit tart made from dry fruits and rum. I tried my best to stay true to the Paul Hollywood recipe but, I’m not going to lie, this tart doesn’t sound like my cup of tea. I’m not a huge fan of dried fruits, ginger, or rum. And that’s like… seventy five percent of the dish!