Bake Off Final: My Thoughts and Opinion

Wednesday was a very bittersweet night for me.  As you may have guessed, I am obsessed with Bake Off, it's my absolutely favourite show and I love every iota of it.  I love the witty banter of Mel and Sue, I love Paul's mysterious steel glare and, of course, I love the Queen of Baking, Mary Berry.  In a TV world of drama and sob stories, I love that Bake Off is simple, classic and quintessentially British.  

I am gutted that Bake Off is leaving the BBC.  It is already ruined because 3/4 of the Fab Four will be missing, it will be made even worse by endless ads and product placement and recaps and cliffhangers.  I feel every member of the Fab Four made the right move for themselves - Mel and Sue and Mary did the right thing by staying with BBC; I also think Paul did the right thing staying with Bake Off.  

I am also devastated on a personal level.  The whole purpose of this baking blog was to prepare me to enter the Great British Bake Off.  I had downloaded the entry form two years previously, but did not have any pastry, bread or patisserie experience.  Therefore, the aim of this blog was to expand and refine my baking skills, in preparation for applying for next year's Bake Off.  Unfortunately, my Bake Off dream will never be acheived.  I will not enter any Bake Off that does not include Mary Berry.  Bake Off without Mary Berry is like a cake without eggs - flat and joyless.  

I'm still proud of myself - I've acheived a lot and really pushed myself and expanded into whole areas of baking I'd never experienced before.  I've got all my fingers and toes crossed that Mary, Mel, Sue and the BBC devise a new baking competition - I'll be the first in line if that eventually happens!

Enough moaning - back to the final!

I was in very mixed feelings about the result.  I'm a big Andrew fan - I love his precision, creativity and talent.  However, on the day, I do think Candice deserved to win.  I've never warmed to Candice, disliking her tendency to alway go over the top, always have to give everything a 'twist; and always presenting things in a ridiculous way (the piano and the bird cage spring to mind).  Personal opinion aside, she is an excellent baker and definitely does not deserve the internet backlash she recieved.  Whether you like or dislike someone, cyber bullying is cyber bullying and attacking someone personally is disgusting and childish.  I am impressed with anyone who can bake in a little black dress and wedge heels and not get a speck of flour on them!  Having said that, I adore Andrew and was very disappointed on his behalf.  

All in all, a very emotionally mixed night for me.  I am very sad that something so wonderful has come to an end whilst still in its prime.  I think all that is left for us to do is what I always do - keep baking!

Week Nine: Fondant Fancies

Never again!  Just buy them!

Full recipe here: http://www.bbc.co.uk/food/recipes/fondant_fancies_88368

Ingredients

For the sponge

• 225g/8oz self-raising flour
• 225g/8oz baking spread or softened butter
• 225g/8oz caster sugar
• 1 lemon, grated rind only
• 4 free-range eggs

For the buttercream

• 250g/9oz unsalted butter, softened
• 200g/7oz icing sugar

For the marzipan topping

• 3 tbsp apricot jam
• 200g/7oz marzipan

For the icing and decoration

• 1 kg/2lb 4oz white fondant icing
• 150ml/5fl oz water
• food colouring (any colour)
• flavouring (any flavouring)
• 100g/3½oz dark chocolate

Method

Step One: Make the Sponge
For some stupid reason, I decided that I was going to make 3 different cakes, 3 different toppings and 3 different icings...  I am an idiot.

I made caramel, chocolate and confetti sponges.  Mary's a big advocate of the all in one method for sponge, but I always cream my butter and sugar first. Always sift the flour too.  After you've creamed the butter and sugar 'til it's pale and fluffy, add the eggs one at a time, along with a tablespoon of sifted flour, to stop the mixture from curdling.  Don't do what I did, which was to divide the mixture into thirds and add caramel flavouring to 1/3, a tablespoon of cocoa powder to another 1/3 and hundreds and thousands to the last 1/3.  

Preheat the oven to 160C (140C fan).  Grease and line your tin.  I used my magic tin which means I didn't need to do any cutting - the one thing I did right in this whole disaster!  If you're using a magic tin like mine, grease well up the sides and pipe your mix in, otherwise you just end up with a mess.  Smooth the mix so it is level, then bake for 40 minutes or until a skewer comes out clean.

Step Two: Top the Cakes

Let the cake cool in the tin for 10 mins, then turn out onto a wire rack and cool completely. If you want to speed the cooling process, pop the cake in the fridge for half an hour.  While the cake is chilling, make the buttercream.  DON'T do what I did, which was to make chocolate ganache and caramel to top your fancies with.  It sounds amazing but IT DOES NOT WORK.  Repeat after me - just buy them from a shop!

If you are fool enough to make these yourself, beat the butter until it is really soft, then add the icing sugar and whatever flavourings you want.  Cut the cakes into equal squares and trim the tops off so you have a nice flat top.  I didn't and my fancies were grotesque!  I stupidly made 3 different butter creams - vanilla, caramel and chocolate.  Please don't waste your life doing this!  

Once you've cut and trimmed your fancies to the right size, spread a thin layer of buttercream over the tops and the sides - known as the "crumb coat" as it stops crumbs from the cake spoiling your fondant finish.  I didn't bother with the marzipan on top - life's too short.  Then pipe a blob of buttercream (don't use ganache or caramel, they won't hold their shape) on top of the cakes.  Put the iced and topped cakes into the fridge to set.

Step Three: Cover the cakes in fondant
Just give up now.  Chuck it all in the bin, go to to the corner shop and buy a box of French Fancies for a quid.  If you really enjoy torturing yourself, cut the fondant icing into small cubes and place in your free-standing mixer.  Add a splash of water and start to mix.  Gradually add more water until the icing breaks down and becomes liquid.  Add the amount of liquid that Mary says - no more or it will run off and create a new Jackson Pollock masterpiece in your kitchen, like mine did!

Jane's method on GBBO was the most efficient - stand your fancy on a masher, then use a spoon to drizzle fondant all over it.  Do not make my mistake and try to make different flavour or colour fondant, it's a waste of time and makes your fondant too runny.  Leave the fancies to set on a cooling rack, then drizzle with melted chocolate.

This is how mine turned out!  Beautiful, eh?

My score: 0/5 Never EVER make these!  Just buy them and pretend you did!

Julia's Top Tips

• Don't make them.
• Don't waste your life.
• Buy them from a shop.

Keeeeeep Baking!

Week Eight: Tudor Jumbles

I wasn't looking forward to ANY of the challenges this week :( Decided to do jumbles as it was the least work (and I was actually really happy with them!)  There was no way I was going to have time to do pies or a marchpane centrepiece - especially as I was catching up two challenges in one day!  They turned out really well and were very similar to bagels.  They have an unusual flavour, more savoury than sweet, and would taste beautiful dipped in a sweet sauce e.g. chocolate, white chocolate, fruit sauce or caramel!  I think they would be lovely at Christmas time, maybe filled with mincemeat.  :)  I chose a slightly different recipe than the "official" one as (are we sensing a theme here??) I didn't have the right ingredients and could not be bothered to go traipsing around specialist shops searching for them - life is way too short!

Full recipe here - http://www.bbcgoodfood.com/recipes/spice-vanilla-jumbles

Ingredients

• butter
  
  

  
  

  
  
  

  
   for greasing
• 400g self-raising flour
• 150g golden caster sugar
• 2 large eggs, beaten
• ½ tsp mixed spice
• ¼ tsp vanilla extract
• icing sugar for dusting (optional)

Method

Step One: Make the Dough
Sift the flour and your chosen spices together in a bowl (I used ginger and cinnamon).  Stir in the sugar, vanilla, egg and 50ml of water.  Bring the dough together and knead, adding a tiny bit more water if necessary.  

Step Two: Shape and Boil the Jumbles
Grease two baking trays and pre-heat the oven to 180C (160C fan).  Flour your worktop and tip the dough out.  I cut mine into 16 pieces and tried a variety of shapes - knots, twists and plaits.  My favourite was the plaits - they looked really professional.  Boil the jumbles in water until they float then use a slotted spoon to scoop them out.  

Shake off the water and lay them on the prepared tray.

Step Three: Bake the Jumbles
Bake the jumbles for 20-25 minutes until golden brown.

Leave to cool on the tray.  Dust with icing sugar or serve with a sweet sauce.

My score: 4/5 They were MUCH better than I thought they would be!  Loved shaping them and it made me want to make bread.  I probably wouldn't make them again though, apart from maybe at Christmas time.  

Julia's Top Tips

• Very easy to make.  Make sure you don't use too much flour when kneading and shaping or the dough becomes very dry and tough.  
• Try serving with jams or sweet sauces.
• Experiment with different spices and flavours.
• If you enjoy making these, try making bagels - very similar method!

Keeeeeeeep baking!

Week Seven: Marjolaine

This was probably the most difficult challenge yet - but also the one I was most proud of!  I was very pleased with the way it turned out, I think it is my most professional looking bake so far.  I couldn't source all the ingredients (couldn't find slivered pistachios ANYWHERE) but I still think it looks and tastes amazing.

Full recipe here - http://www.bbc.co.uk/food/recipes/marjolaine_71611

Ingredients

For the dacquoise

• 125g/4½oz blanched almonds
• 125g/4½oz blanched hazelnuts
• 300g/10½oz caster sugar
• 25g/1oz cornflour
• 6 large free-range egg whites (reserve the yolks) 

For the chocolate ganache

• 270ml/9½fl oz double cream
• 360g/12½oz plain chocolate, 46% cocoa solids, broken into pieces

For the praline

• 300g/10½oz caster sugar
• 100g/3½oz blanched almonds (I used pecans)

For the buttercream

• 225g/8oz caster sugar
• pinch cream of tartar
• 8 free-range egg yolks
• 350g/12oz unsalted butter, slightly softened, cut into pieces 

To assemble

• 150g/5½oz flaked almonds
• 50g/1¾oz hazelnuts, chopped
• 50g/1¾oz pistachios, slivered (could not find anywhere so did not use!)

Method

Step One: Make the Dacquoise

I don't want to blow my own trumpet, but I'm pretty damn good at meringue!  Never made one with nuts before but it was the same basic process.  You can grind the nuts in the food processer, however I bought them ready ground!  Spread them on a baking tray (in baking paper) and roast in the oven at 180C (160C fan) for 10 minutes until brown.  Stir periodically do they don't burn!  Leave them in a bowl to cool then add 100g of the caster sugar and all the cornflour.

While the nuts are cooling, whisk the egg whites in a very clean bowl on a medium speed for 2 minutes ish until white and frothy.  Increase the speed then slowly add the rest of the caster sugar, a tablespoon at a time.  The egg whites will turn beautifully white and glossy and you should be able to turn the bowl upside down!  Finally, fold in the nut mixture - be careful not to lose any of the volume.  Split the meringue between 2 swiss roll tins.  (I didn't have 2 so I put it in my square cake tin with dividers instead, but that meant I only had 3 layers instead of 4)  Reduce the oven temperature to 150C (130C fan) and bake for 45 - 60 minutes until light brown and firm.  Switch the oven off but leave the meringue in with the door open until completely cool.  

Step Two: Make the Ganache

Another thing I find very easy (probably why I enjoyed this bake so much!)  Super easy just break the chocolate into a bowl, then heat the cream in a saucepan until simmering.  Then pour the cream over the chocolate and stir until smooth.  Leave to cool so it will be thick enough to pipe.

Step Three: Make the Praline

I didn't have enough almonds in the cupboard (I know - I'm awful!) so I made a pecan praline instead.  I failed on my first attempt because I heated the mixture too quickly.  You have to be incredibly patient  and wait until the sugar mixture is almost clear before turning up the heat.  This is what my first attempt looked like...

It tasted amazing but it was meant to look like this...

Pour the water and sugar into a saucepan and swirl to mix.  Heat on a very low heat and occasionally swirl.  (While this is going on, toast your chosen nuts in a frying pan and set aside on some baking paper on a baking tray.)  When the sugar is COMPLETELY dissolved, then - and only then! - turn the heat up and boil the mixture until golden brown.  DO NOT STIR!!  Watch it like a hawk or it WILL burn.  When it is ready, pour the caramel over the prepared nuts and leave to set.  When it is set, whizz it up in a food processor into a fine powder.

Step Four: Make the Buttercream

I have NEVER made buttercream in this way!  Pour 5 tablespoons of water, the sugar and the cream of tartar into a saucepan and melt in the same way as for the caramel.  When the mixture reaches the "soft ball stage", which means that when a small amount is put into cold water, you can form a soft ball with it (see this website for an excellent description of what that is https://www.exploratorium.edu/cooking/candy/sugar-stages.html ) whisk the egg yolks in a seperate bowl.  Gradually pour in the sugar syrup, whisking constantly.  Whisk for about 5-10 minutes until thick.  When the mixture is cool, gradually add the soft butter and whisk til combined.  Fold in the praline powder and cool until needed.

Step Five: Marjolaine Assemble!

Toast your choice of nuts for decorating in a frying pan (I only used flaked almonds because that's what I had in the cupboard!).  Trim your dacquoise sheets so that you have four equal sized sheets (as I said before I only had three sheets).  Place one sheet onto your serving plate and spread with 1/4 of the praline buttercream.  Top with a second sheet and 1/3 of the ganache.  Then another sheet and another 1/4 of the buttercream.  Finish with another sheet of meringue (if you have it!)  Cover the whole stack with the rest of the buttercream and cover the sides with the toasted nuts.  Spoon the remaining ganache into a piping bag with a star nozzle.  Pipe the ganache around the edge of the top, then in 7 diagonal lines across the top.  Fill the gaps with more nuts.

My score: 4/5 Stunningly beautiful and very impressive but reasonably tricky and time-consuming.  An excellent showstopper for a dinner party but I will probably never make it again!  However, I am very proud with this and I feel I really achieved something amazing :)

Julia's Top Tips

• Make sure your bowl is really clean before you make the meringue to achieve a really beautiful, snowy-white meringue.
• Buy a sugar thermometer!  Really ensures accuracy in heat and I struggled without one.  
• Use any nuts you like - doesn't need to be the particular one in the recipe.
• Make sure the sugar is completely dissolved before turning up the heat - BE PATIENT
• Experiment with different flavours - white chocolate and raspberry would be amazing!

Keeeeeeeep baking!

Week Five: Blueberry Bakewell Tart!

We visited Bakewell a few years ago on holiday.  While we were there, I tried the original recipe Bakewell pudding.  It was a very acquired taste!  Very stodgy and actually quite sickening.  I much prefer a light and crispy Bakewell tart - and this one was delicious!  I know there's been a lot of debate whether to ice or not to ice - I enjoyed it iced but I also enjoy it with just a scattering of flaked almonds.  :)

Full recipe here - http://www.bbc.co.uk/food/recipes/marys_bakewell_tart_12584

Ingredients

For the jam

• 200g/7oz raspberries
• 250g/9oz jam sugar

For the sweet shortcrust pastry

• 225g/8oz plain flour, plus extra for dusting
• 150g/5½oz butter, chilled 
• 25g/1oz icing sugar
• 1 large free-range egg, beaten 

For the filling

• 150g/5½oz butter, softened 
• 150g/5½oz caster sugar
• 150g/5½oz ground almonds
• 1 large free-range egg, beaten
• 1 tsp almond extract

For the icing

• 300g/10½oz icing sugar
• 1 tsp almond extract
• pink food colouring gel

Method

Step One: Make the Jam

I did not make the jam.  Sorry Mary!

Step Two: Make the Pastry

I whizzed the butter and flour in the food processor until it resembled breadcrumbs, then added the icing sugar, egg and 2 tablespoons of water and whizzed til smooth.  I usually put my pastry in the fridge BEFORE rolling, but Mary's recipe suggested to fridge AFTER rolling.  Definitely fridge BEFORE rolling!  It's quite a sticky dough and I had to add quite a bit of flour to stop it sticking which then made it dry.  If you fridge before rolling it firms up and is much easier to roll out.  

Step Three: Bake the Case

Once the dough is firm, roll it out to the thickness of a pound coin.  Use the base of your flan dish to check it is large enough.  I buttered and floured my flan dish, which worked very well and the pastry didn't stick at all.  I always fold in the edges of the pastry loosely, transfer to the dish and unfold again.  Carefully press the pastry into all the edges.  Do not trim the pastry until after baking.  I trimmed mine before and the pastry shrank while it baked.  Also, poke the base with a fork.  I didn't and a puff of air got caught under the base and made it misshapened.  Preheat the oven to 180C fan and line the case with baking paper and fill with baking beans.  Bake blind for 15 mins before removing the beans and paper and baking for a further 5 mins.  

Step Four: Fill the Case

Spread the case with jam (I used blueberry).  Mary recommends 4 tablespoons, but I might use more next time - I like a thick layer of jam!  Next make the frangipane.  Cream the butter and sugar together, then add the ground almonds, egg and almond extract.  (I actually didn't have any almond essence so I didn't use it - it still tasted fine)  Spoon the mixture into the pastry case.  Leave a large margin around the outside.  I spread mine right to the edge but it spread whilst cooking and spilled over the edge.  Reduce the oven to 160C fan and bake for 25-35 minutes.  Mine needed a bit longer - more like 40-45 mins.  It is ESSENTIAL that you leave the tart to cool in the tin completely before removing - mine was still warm and cracked when I tried to move it onto a plate.  

Step Five: Decorate

Mix the icing with the almond extract and 3 tablespoons of water.  (Again, I didn't have any almond extract.  It still tasted fine)  Make your icing as thick as possible whilst still being spreadable.  Mine was too thin and pooled in the centre.  Spoon 3 tablespoons of icing into a seperate bowl and mix with a colour of your choice.  The reason to use gel is because liquid food colouring dilutes the mixture too much.  Pipe very thick lines onto your icing - mine were too thin and wouldn't feather properly.  Drag a cocktail stick perpendicularly to your coloured lines, wiping the stick in between to maintain a clean line.  Leave to set (it will take a while, mine had to go in the fridge) then serve in slices.  I had mine on its own but it would also be nice with single cream.  

My score: 5/5 Reasonably easy and very impressive looking!  A quick and easy showstopping dessert - perfect for Sunday lunch! Don't bother making your own jam and if you're in a real rush buy pastry too!

Julia's Top Tip

• Refrigerate your pastry before and after rolling to keep it super firm.
• Prick the pastry with a fork to stop it puffing up.
• Trim the pastry AFTER it is baked.
• Leave a wide margin between the frangipane and the edge so it doesn't spill over.
• Leave the tart to cool completely in the tin before transferring to a plate.
• Make sure your icing is super thick so it doesn't pool in the middle.  
• Experiment with different jam flavours - coordinate your icing colours with the jam!

Keeeeeeeep baking!

Week Four: Churros!

I'm off to Barcelona!  I'm heading off next weekend so this week's challenge could only be churros!

I have made churros before, so I was at a little bit of an advantage (and I've eaten churros many times before!) but my churros have never looked pretty so that was my aim this week.  Also, presentation is an issue for me as a baker and I often feel my bakes taste wonderful but look 'informal' as Mary would say!

Full recipe here - http://www.bbcgoodfood.com/recipes/2459641/churros-with-chocolate-dipping-sauce 


Ingredients

• 50g butter
  
  

  
  

  
  
  

  
  , melted
• ½ tsp vanilla extract
• 250g plain flour
• 1 tsp baking powder
  
  

  
  

  
  
  

  
• about 1 litre sunflower oil
  
  

  
  

  
  
  

  
• few chunks of bread

For the sauce

• 200g bar dark chocolate, not too bitter, broken into chunks
• 100ml double cream
• 100ml whole milk
• 3 tbsp golden syrup
• ½ tsp vanilla extract, if you have some

For the cinnamon sugar

• 100g caster sugar
• 2 tsp cinnamon

Method

Step One: Make the Churros
Mix the butter and vanilla extract with 350ml boiling water.  Sift the flour and baking powder together and add a pinch of salt.  Then make a well and mix the wet and dry ingredients together quickly with a wooden spoon until smoooooooooth!  Leave to rest while you make the sauce.

Step Two: Make the Sauce
Easy peasy - melt all the ingredients together, either in the microwave, a bain-marie or in a saucepan.  I melted mine in a saucepan on the hob because the cream spreads the heat and ensures the chocolate doesn't burn.  

Step Three: Pipe the Churros
I tried piping butterfly churros - it did not work!  Too complex a shape.  So I went for party rings instead ;) I drew small circles onto baking paper.  I didn't have a round cutter so I drew round my baking powder pot!  Then I piped my ring-shaped churros using a star nozzle.  Finally, I chopped the baking paper into squares so that each churro ring was sitting on its own personal magic carpet!

Step Four: Cook the Churros
Fill a deep saucepan about 1/3 full of oil.  Heat the oil until a small piece of bread cooks in about 1 min.  Cover a tray with kitchen paper ready for your churros.  Using a slotted spoon, place your churros and baking paper into the oil.  (You can probably do 3-4 at a time)  After about a minute, flip the churros and paper.  The paper should come off and you can drag it out with the slotted spoon.  Drain the churros rings on the paper.  Once you've cooked them all, dip them in sugar and enjoy with the chocolate sauce!

My score: 5/5 super easy and quick!  Loved the piping - took them to the next level!  Absolutely delicious!

Julia's Top Tips

• Watch the churros carefully when cooking.  They need to be a deep golden brown.  If they are not cooked long enough they will be doughy.  If they are cooked too long they will be oily.
• Keep your design simple!  Circles work well, hearts etc...
• Maybe try flavouring the dough?  I think orange essence would be DELISH
• Try different dipping sauces,  Salted caramel, white chocolate, raspberry cream cheese... the options are endless!