Kitten - we followed Monica's instructions of equal sugar and golden syrup heated into a caramel and then stirred in the bicarbonate....and yes it fizzled and grew very impressively - DCs got very excited by this bit. Next time we'll use a bit less bicarbonate as there was a bit of an aftertaste, but not enough to stop us stuffing our faces.
Only just found this thread. Grey food was hilarious, how on earth did he get on the show? The guy who served the cheesecake was my favourite last night, really young but seemed so confident. Looking forward to tonights episode with the lovely Michel
I always want to know more about their background on the professionals and why they've decided to go on. Less so with the young ones who are just starting out. It's the older contestants who've been in the industry for years I'm intrigued by, like Carl from last week who started in France in what seemed very classical way.
I wonder whether really they have just always been a bit mediocre and lack drive, hence they've not really succeeded. Or are they late bloomers who have struggled to have their talents recognised at a later stage of their careers? Or did they have some form of personal crisis that derailed a promising future?