Great British bake off

gjc

Yes I know something wrong in watching a British! Bake off but can the ordinary joe soap recreate these cakes... I was inspired to make a Swiss roll today after watching last night.... A basic sponge ( without the butter) mix with jam inside ... I can only describe it as a great fecking irish disaster so my question is it it possible to recreate these cakes???

SBWife

Yes, but having some baking experience makes a big difference.

Dizzyblonde

I'm always moved to bake after watching an episode
Swiss rolls can be tricky, and I use the Odlums recipe - it never fails.

I watched Irish Bake Off last year when Chong, one of our posters from the Cooking Club was on it, but I prefer the British version.


Edit: I've moved this into Cakes & Bakes.

gjc

My first time making a Swiss roll probably my last also thank you for the odlams tip Jesus I didn't realise how hard it was to make it! Honestly !

gjc

gjc wrote: »

My first time making a Swiss roll probably my last also thank you for the odlams tip Jesus I didn't realise how hard it was to make it! Honestly !

Sorry making it was easy but executing it was hard!

Dizzyblonde

It's very hard to roll them and mine often crack. They're so nice though - in our house they prefer them to victoria sponge because the ratio of jam and cream to cake is higher

ComputerKing

Dizzyblonde wrote: »

It's very hard to roll them and mine often crack. They're so nice though - in our house they prefer them to victoria sponge because the ratio of jam and cream to cake is higher

Have you tried rolling them when they're hot then letting them cool. Then you just unroll them fill them and roll them back up again.

Dizzyblonde

ComputerKing wrote: »

Have you tried rolling them when they're hot then letting them cool. Then you just unroll them fill them and roll them back up again.

I haven't, and the recipe I use suggests it. I'll give it a try next time.

gjc

I have to say I got hooked on this programme last year.. I am determined to try something each week. I loved the designs some of them made in the actual Swiss roll however they don't really show u how to recreate these

ComputerKing

gjc wrote: »

I have to say I got hooked on this programme last year.. I am determined to try something each week. I loved the designs some of them made in the actual Swiss roll however they don't really show u how to recreate these

All you've got to do is take some of your batter colour it with food colouring and pipe it onto you parchment paper then spread the rest of your batter on top. The best way to do this I find without smudging your design is to pipe the batter on and then bang your tray on the counter a few times.

loveisdivine

I think if you enjoy baking anyway then most of the recipes are quite do-able. Obviously they're not always up to Mary and Paul's standard but they're always edible

Now I mean no disrespect to any of the Irish bake off contestants, but I found a lot of their challenges to be a bit too easy Not that I'm a master baker of anything! But it just didn't always seem quite as technical/showstoppery as the British ones.

gjc

http://www.dailymail.co.uk/news/article-2718978/Bake-Off-s-huge-BBC1-launch-GBBO-s-new-series-7-9m-viewers-tune-millions-compared-one.html

Reason I posted above was I found it amusing that online sales of the cherry tin have increased during the programme is there a specific reason for using this type of tin instead of say an ordinary round tin does it help stop the fruit from sinking in some way

As for the beard thing we all cook/bake at home without masks or gloves

Dizzyblonde

The minute I saw that cherry cake I wanted some! It's definitely something I'll have a go at baking.

SBWife

The tin allows for a more even and quicker bake as the surface area is much larger for a similar amount of batter.

gjc

http://metro.co.uk/2014/08/06/great-british-bake-off-recipe-chocolate-and-salted-caramel-swiss-roll-4822215/
Managed to locate this one which I'm going to try

phormium

Cut a thin sliver off each side of the swiss roll (eat it, cooks perk!) before you try roll it, this removes the crispy edges which can cause it to crack as you roll it. Helps also to score one cut in it, not tons like yer man did, put this cut about half inch in from end you are starting to roll with, it will help curve over the first bit as you start to roll.

Shenshen

Dizzyblonde wrote: »

I haven't, and the recipe I use suggests it. I'll give it a try next time.

I usually tip mine onto a sheet of baking parchment sprinkled with a bit of icing sugar, then roll it up into the parchment. I then srunch up the ends and put it aside to cool down. It's my belief that you need to let it cool down while keeping as much of the moitsutre in to keep it supple.

Shenshen

Speaking of Swiss Rolls, I was going to make one to serve on Sunday, but I'm worried I may not have enough time on Sunday morning.

I was going to bake the base on Saturday, roll it up as described and put it all in a plastic bag and sit it in the fridge until Sunday - do you think this will work?

sandy_c

A few of us got together and we're going to try the technical bake each week from GBBO. Last week was Mary Berry's Cherry Cake. It turned out quite well and was really tasty.



This week it's Florentines which look a bit more tricky.

gjc

I'm a week behind myself and I'm doing the Swiss roll today so may try and catch up planning one of those savoury biscuits don't know which yet

Dizzyblonde

Shenshen wrote: »

Speaking of Swiss Rolls, I was going to make one to serve on Sunday, but I'm worried I may not have enough time on Sunday morning.

I was going to bake the base on Saturday, roll it up as described and put it all in a plastic bag and sit it in the fridge until Sunday - do you think this will work?

Yes I think it'll be fine.

gjc

Right so finally got round to the Swiss roll I didn't get round to piping the butter icing and if I'm very honest I found it way too sweet for me the sponge bit was nice and did not crack however whipped cream I think would have been nicer

gjc

Just after catching up on last night GBBO want to try the savoury biscuits this week so must track down some recipes

Dizzyblonde

gjc wrote: »

Right so finally got round to the Swiss roll I didn't get round to piping the butter icing and if I'm very honest I found it way too sweet for me the sponge bit was nice and did not crack however whipped cream I think would have been nicer

That looks fab

I'm not a huge fan of butter icing either, I prefer cream cheese or cream.

Shenshen

gjc wrote: »

Right so finally got round to the Swiss roll I didn't get round to piping the butter icing and if I'm very honest I found it way too sweet for me the sponge bit was nice and did not crack however whipped cream I think would have been nicer

Looks really good, well done
What flavours were you using?

I always go for whipped cream fillings (I'm German, that's how they do them there) and I agree that butter cream is both too sweet and too heavy for the airy lightness that should be a Swiss Roll

janmaree

Shenshen wrote: »

Speaking of Swiss Rolls, I was going to make one to serve on Sunday, but I'm worried I may not have enough time on Sunday morning.

I was going to bake the base on Saturday, roll it up as described and put it all in a plastic bag and sit it in the fridge until Sunday - do you think this will work?

I also think it would be fine to do it a day ahead but I'm not sure about putting it in the fridge. I'd be inclined to put it in a tin once it's wrapped in the plastic, it will then be at room temperature when you go to finish it off and likely to be more pliable than if it's cold. Unless a cake has fresh cream already on it, I'd always keep it in a tin, I think the fridge makes bread and cakes go stale more quickly. Just my tuppence worth!

Shenshen

janmaree wrote: »

I also think it would be fine to do it a day ahead but I'm not sure about putting it in the fridge. I'd be inclined to put it in a tin once it's wrapped in the plastic, it will then be at room temperature when you go to finish it off and likely to be more pliable than if it's cold. Unless a cake has fresh cream already on it, I'd always keep it in a tin, I think the fridge makes bread and cakes go stale more quickly. Just my tuppence worth!

I was thinking about it that way, too, but Swiss Roll base has no fat in it so theoretically it shouldn't go hard?
But then temperatures have dropped a little, so I suppose it'll be fine outside the fridge for a day, really...

gjc

Shenshen wrote: »

Looks really good, well done
What flavours were you using?

I always go for whipped cream fillings (I'm German, that's how they do them there) and I agree that butter cream is both too sweet and too heavy for the airy lightness that should be a Swiss Roll

I followed this recipe which was a chocolate roll with a caramel buttercream
http://metro.co.uk/2014/08/06/great-british-bake-off-recipe-chocolate-and-salted-caramel-swiss-roll-4822215/

I am a bit disappointed with the official GBBO website there are very few recipes there for the biscuit week the farthing biscuits include lard .... !! I realise the biscuits in shops are probably no better but I always associate lard with chips and heart clogging problems !! Excuse my ignorance as I'm new to cakes!! Any thoughts I 'd greatly appreciate
http://www.bbc.co.uk/food/recipes/farthing_biscuits_61473
Can't seem to get the above site to link !!

Anyhow if anyone has tried a savoury biscuit recipe could you give me a link really appreciate it as I am trying to expand my baking incompetence !

Shenshen

gjc wrote: »

I followed this recipe which was a chocolate roll with a caramel buttercream
http://metro.co.uk/2014/08/06/great-british-bake-off-recipe-chocolate-and-salted-caramel-swiss-roll-4822215/

I am a bit disappointed with the official GBBO website there are very few recipes there for the biscuit week the farthing biscuits include lard .... !! I realise the biscuits in shops are probably no better but I always associate lard with chips and heart clogging problems !! Excuse my ignorance as I'm new to cakes!! Any thoughts I 'd greatly appreciate
http://www.bbc.co.uk/food/recipes/farthing_biscuits_61473
Can't seem to get the above site to link !!

Anyhow if anyone has tried a savoury biscuit recipe could you give me a link really appreciate it as I am trying to expand my baking incompetence !

Looks like a good recipe - but I somehow feel it's more of a winter thing somehow? But then I always feel that way about buttercream

I haven't used the GBBO webpage much so far. Whenever I saw a recipe I found interesting, I usually google it until I find a recipe that look both yummy and do-able.
But using lard doesn't sound too unusual, I know my grandmother used to use it a lot in baking as it was cheaper than butter. I don't think it's any more unhealthy, either, but as a vegetarian I obviously would still simply replace it with butter.

I've never done savoury biscuits so I don't think I'll be any help there, sorry.

Shenshen

Right, the Swiss Roll base is baked and cooling down rolled up in a plastic bag.

I'll report back tomorrow on how it worked out

gjc

Attempt number one of my Swiss roll was a disaster as I posted last week. Last night baked this thanks to Cofy in the dinner thread. Heavenly! Now that ived mastered Swiss roll I can try and catch up with some savoury biscuits. I'm trying hard to keep up! As bread week is upon us!

Shenshen

Shenshen wrote: »

Right, the Swiss Roll base is baked and cooling down rolled up in a plastic bag.

I'll report back tomorrow on how it worked out

And I'm glad to report that it did indeed work. The cream was a little soft, so oozed out a bit after rolling, but I think it just makes it look more luxurious. I had also tried the decorating the cake befor you bake it thing - I think next time I need to improve on that pattern, it was meant to be little green flowers but turned out looking like shamrocks.

Attached is what my kitchen table looked like for my traditional "Kaffee und Kuchen" German birthday

gjc

Looks fab Shenshen I would like to try that decoration thing myself at some later time any tips you'd like to give us?

Shenshen

gjc wrote: »

Looks fab Shenshen I would like to try that decoration thing myself at some later time any tips you'd like to give us?

Go for a chunky design... too detailed, and it will not come out right. Something nice and bold.
And once you have that piped onto the tray, place it in the oven for a minute or two to set it before you pour on the rest of the batter. That way it shouldn't distort too much.

gjc

Shenshen wrote: »

Go for a chunky design... too detailed, and it will not come out right. Something nice and bold.
And once you have that piped onto the tray, place it in the oven for a minute or two to set it before you pour on the rest of the batter. That way it shouldn't distort too much.

Really appreciate that as much as I'm hooked on GBBO they don't seem to give you tips like this. Which leaves the likes of me googling and well behind!

Bobsammy

Paul and Mary usually do a masterclass for a few weeks after the show finishes. They usually show how to do most of the technical challenges and give lots of other tips as well. I love Mary's tips, they're so sensible!

gjc

Made a mixed focaccia first time! 4 different sections tomato and basil, potato cheese and onion, pepper, and mixed herb and garlic. Very pleased thank you Mr. Hollywood.

Shenshen

I was watching it yesterday when my husband next to me on the sofa who I thought was completely engrossed in something on his laptop pipes up and says "How come you never make Ciabatta?"



So I'll give it a try on the weekend, I think.

Toto Wolfcastle

If anyone is looking for some inspiration, I've noticed that foodnetwork.co.uk send their newsletter the morning after Bake Off and they piggy back on whatever has been baked the night before. This morning the newsletter had links to 11 Melt in the Middle Cakes and 18 Ways With Tiramisu. It's the same every week, they include whatever has appeared on Bake Off in their newsletter. Worth signing up to if anyone wants to try something different.

The Hill Billy

Shenshen wrote: »

And I'm glad to report that it did indeed work. The cream was a little soft, so oozed out a bit after rolling, but I think it just makes it look more luxurious. I had also tried the decorating the cake befor you bake it thing - I think next time I need to improve on that pattern, it was meant to be little green flowers but turned out looking like shamrocks.

Attached is what my kitchen table looked like for my traditional "Kaffee und Kuchen" German birthday

Sehr Schöne! Aues güetes zum Gebürii! (As we say here in Bern. )

gjc

I've lost my mojo as I don't like baked Alaska and tiramisu so a nothing week for me but the who ha is keeping me entertained

Dizzyblonde

It was an exciting episode to watch though. I thought Baked Alaska was a poor choice of challenge given the weather.

Jellybaby1

Things are definitely hotting up on the show this year. I felt so sorry for Iain. Now Diana is gone. The editing of the programme is questionable. The situation gave the production team/judges a difficult problem to deal with but I think it should have been handled better.

http://www.dailymail.co.uk/tvshowbiz/article-2737378/Great-British-Bake-Off-grandmother-QUITS-tears-claiming-BBC-stitched-binned-pudding-scandal-hundreds-complain.html

owenc

It wasn't fair that thon woman got away with that. It was her fault.

Dizzyblonde

It was certainly bad form, she should have been reprimanded for that and I thought they'd send her home. But I think Iain throwing the head - and throwing his sponge etc in the bin really went against him. With the editing it's hard to know what exactly happened.

owenc

I had to laugh at her acting all shocked when he gave off. Wtf did she expect

rubadub

Dizzyblonde wrote: »

But I think Iain throwing the head - and throwing his sponge etc in the bin really went against him.

I was most annoyed that he threw the plate in along with all the ice cream! I pictured the poor person taking the bin liner out and it maybe having a small hole and all the stuff spilling out.

Jellybaby1

Well its all over now. Really enjoyed this series! I need a rest now from all the stress and tension!

Dizzyblonde

I really enjoyed it too and Nancy was brilliant.

Lucy B

Delighted Nancy won. She deserved it.

Jellybaby1

Hard to separate them though, just a hairsbreadth between them I thought.