So the Great British Bake Off came to an end last week (sob sob) and what a fabulous series it has been. Our emotions have been up and down more often that Luis peering into his oven – we have had the fresh young face of Martha, who taught that age is just a number, right through to good old Norman, who taught us that lavender and meringue should never appear together in a dessert!!
There was drama and scandal with the infamous ‘bin gate’ which we are sure will go down in Great British Bake Off history, as well a triumph as Richard smashed the ‘star baker’ record. But above all that, how amazing was the standard of baking this year?? The final three bakers fully deserved their places after their consistent performances throughout the show. The creativity expressed by some of the bakers was purely remarkable – who could forget Luis’ 3D dragon, Richard’s polka dot Entremets and Nancy’s exquisite mini jaffa orange cakes in the very first week.
We also loved the ingenious kitchen gadgets the contestants had brought along – who would have thought of cutting small cakes evenly with a guillotine?
The show has also sparked many a debate in the BakingMad.com HQ and I am sure across the nation, such as the pronunciation of ‘Bak-lava (or was it ‘Baklaaaaava’?) and how acceptable is the ‘oops I’ve dropped it’ 3 second rule when serving a dropped cake on the show.
You can’t deny the personalities this year were great as were the cakes and bakes. My personal favourite were the creative Swiss rolls in week one and the Prinsesstårta ‘Swedish Princess Cake’ technical challenge that Mary set. The cakes looked almost too beautiful to eat and we just simply had to have a go at our own showstopper version. Give our recipe a try here.
It was great to catch up with the Great British Bake Off contestants of new and old at the Cake and Bake show a few weeks ago and cannot wait to hear what they get up to following on from the show. We are off to start our countdown to next series …
You can try our showstopper swiss roll recipe here