GBBO #2 - These bakers are not to be trifled with...

[PolkadotsAndMoonbeams]

Following on from the first thread (we were getting a bit short on space!).

Pastry week next - it's time for the dreaded soggy bottoms!

Just eat them or artfully drape them 5foot5

Meh Flora i had just finished reading about martha and her exams

Why would they do it jay55? Are you in the States? Is it the same there or an American version?

Are soufflés in need of staggering? The mysterious world of baking!!

Re your query about that sponge in an earlier GBBO episode yonic - it wasn't a Genoese sponge that they baked.
Mary's recipe that was used is here for you

Oops sorry doesn't look like my link worked.
One more try - walnut cake

I guess souffles start to collapse as they come out of the oven? So maybe the staggered start times means they are more likely to get them to the table for judging before they sink? Although if this is a technical challenge that will surely take away the anonymity of who baked which one? I am suitably confused and bemused.

Yes that could be the reason emotionsecho But if you follow Saint Delia's recipe you won't have a 'sunk' souffle [grin[

I've never been brave enough to try a souffle ppeatfruit. When I change the oven for one which doesn't have a mind of its' own I will give St. Delia's a go!

Some friends and I were chatting and think that this year's bakes are very old fashioned. Like the nun last night, last night's technical, the tennis cake etc.

Surely there's some more up to date challenges? At the moment the programme isn't inspiring me to bake. Every year I couldn't wait to watch the programme whereas this year I'm happy to catch up on I player when I have a spare hour.

When Nadiya baked th cake with the levitating drinks can Paul acted as if he had never seen such a thing in his whole life when really these cakes have been in vogue for the past year or so.

That's all my moaning out now .

Think nadiyas flavours for her religious things (you know! Can't bloody remember what they're called) were so awful. They were never really going to taste anything other than synthetic. Found it a very very strange combination.

I've been trying to work out how being Muslim has an influence on cake flavours until it finally dawned on me you meant the nun buns.

I'll get my coat..,

Oh thanks for clearing up not a clue what was muslim about bubblegum eclairs

We'll sit in the corner together shall we Mrsjayy?

Have to say it feels good not to be the only daft confused one.

I didnt want to be the first to look daft i read it a couple of times and couldnt work out nun buns

sorry, was that me causing confusion?! Couldn't remember what the nun buns were actually called - I wasn't being rude about nadiyas religion

Nun buns is a far better description for them than the actual name of dessert.

They did the profiterole tower on previous series I think, they do like a choux pastry construction.

Of course you were not rude about Naydia just Moln and I are a bit dim
I

Coleslaw If you think about it the whole ethos of the programme is retro (old fashioned) ;the tent , the flags china etc.

That's the reason for it's popularity IMO. The cakes are old fashioned too, I can't think of a really modern one tbh apart from some of the fillings. Everythink is recyclin' innit??

Im dissapointed no pettit fours this year i love when they bake them.

There's still time Mrsjayy

Nah you weren't rude CakeNinja, thankfully I managed to figure it out all on my own before I phoned a friend (that's a difference TV programme altogether) and asked her about cake flavours. Saved myself from a LOT of slagging there thankfully.

Blimey we're talking about cakes\pastries on another thread too.

Just catching up on the extra slice, where the f is Jo brand? Sarah Millican sets my teeth on edge, she's so unwatchable I have now turned off