I've been wanting to have a go at the 8 strand plaited loaf since they did it in week 2(?), but never get round to it. I wondered if anyone else has been itching to have a go at anything else - we could share triumphs and disasters No judges proclaiming our bottoms are too soggy or anything though.
I've finally had a go, plaited loaf currently proving. Not had as much free time as I'd hoped as preschool called to get me to bring DD1 home, so have been doing the final bit while trying to keep the DDs away. (DD1 is fine btw, can see why they called as apparently she didn't seem right, but she perked up as soon as I arrived.)
It's gone ok, though I remembered half way through rolling (/stretching/wanging around until they got longer) the strands that someone on GBBO used too much flour so they didn't stick together and the loaf cracked all over. Hmmm, hope it turns out ok, at least edible if not pretty!
evilwem that bread looks superb! I made the bread following the recipe , but less salt and it tastes fine ( not such a good plait on mine ) I'll try again , as I really want to do this . Is there a new challenge for this week ?
i'd love to try the fraisier but feel it needs a special occasion - maybe nearer christmas or even next summer when strawberries are back in? or maybe its one we all do individually as it fits whats going on in our calendars. I'm so glad they showed it quite clearly on TV as in the book i was befuddled with what to do! i've made both the others before at school - so many , many years ago . I'd vote for treacle tart as i can make minis and take to work on monday to share (important to avoid me getting bigger!).
At some point i'd like to do something like croissants or danish as i've never attempted that type of dough but i'm not fussed about doing it right now. Also really want to do jam filled doughnuts- i don't even like them much, its just the challenge. I knows someone who made made them in a fairly small saucepan of oil rather than huge deep fat fryer. Strudel dough would be another- hard to imagine ever getting it that thin. and another time consuming thing that would need sharing afterwards.
I used to make treacle tarts at work, but have never done a queen of puddings - would be a very nice pudding for family. I think the fraisier is inescapably a summer thing - unless you could mess with the recipe and make chocolate creme pat and use cherries so its a bit black forest-y and then OK for Christmas (I know, I'm a heathen, and nearly incapable of following a recipe properly) Strudel pastry scares me slightly, but quite fancy home made croissants
hmm they would be fun and i just watched the final, pithivier would be another good choice as can be eaten for dinner if doing a savoury version. i'm happy with Queen of puds as next up, what does everyone else think?
i agree the fondant fancies challenge was a bit unfair as the sponge needs more time to rest, then more time for icing to set. I made simplified fondant fancies (no domed topped) once using peggy porchens instructions- they were hard, messy and didn't look great- i guess it is one to practise! I found it hard to get the full cake covered with icing but when i pushed it all in bits fell off!!
PP says to re warm fondant icing until runny , give it a quick stir then start dipping. dip the cake into the fondant upside down. Then to lift out- hold it with one finger at the bottom of the cake and with a truffle fork at the top. Making sure you don't push the fork into the marzipan just lift the cake gently and place it straight onto cooling rack and leave to set.
i made them once as a few years ago there was a new fashion for cake cubes being used to spell things out. Not sure i'd try again but never say never!