Tapping Into My Inner Mary Berry
Week 1:
Like most, I am an avid watcher of the Great British Bake Off. Yes my favorite pastime is front and center in this utterly charming competition show, but the incredible technique, the obsession with passion fruit and white chocolate, the camaraderie, and the suspenseful music are what have me coming back for more. I am simply fascinated by British sweets. I mean pudding? It isn't a pudding at all, it is a steamed cake! Who knew?!?
Everytime I watch the show I get inspired to bake something new so I decided with the new year would broaden my horizons and try as many new recipes as I can get my hands on. It seemed only natural to look to GBBO to light the way. So I have decided to do one Technical Bake a week for the entire year and share my experience with you.
Join me as I try to make the perfect sponge, the most magnificent entremet, and perfectly proved bread worthy of the title of Star Baker.
The Victoria Sponge
I did some research when starting this venture to be sure I had the list of the technical challenges in order from season 1. I decided I would do like the Von Trapp children and start from the very beginning. So, first up was the Victoria Sponge. Being an ignorant American I can only guess that this was the favorite cake of Queen Victoria hence the name.
It seemed like an innocent enough recipe so I took to a late night baking sesh to see what all the fuss was about. I took out all of my ingredients: flour, sugar, baking powder, salt, butter. AKA the usual. I make my own self-rising flour cause that is how I roll and I get to work. I put the cakes in the oven and start with my raspberry jam. Yes, I made mine from scratch. I know it is #extra but it felt right.
The cakes rose beautifully and I left them on the stove top to cool and we both got some much needed beautyrest.
The next morning I woke up and immediately checked on my sponge. It looked good which meant assembling time! I put a layer of my raspberry jam, then piped some freshly whipped cream onto it, slathered the rest of the raspberry jam on the top layer and sandwiched it together. It was a thing of beauty. After taking a bunch of #foodporn photos I put it in the fridge to have for dessert in the evening.
The Professor and I were so excited to have the legendary Victoria Sponge that we didn't wait until after dinner. Cutting into it felt oh so right. It sliced like a dream and looked so tasty. We eagerly grabbed our forks and went in for the first bite and it was TERRIBLE. Yes, you read it correctly, the cake was like cornbread. Now it is rare that I make something and it is simply not tasty. This was like I would be last in the technical challenge bad. Well, the jam was #scrummy but woof that cake.
What happened you ask? I think it is because our flour is different than abroad. Our AP is stronger than their regular flour. I think it needs to be made with cake flour and not All Purpose. Now I have to try it again to see if I am right. But I also have to make scones next week. Busy Busy.
Wasn't expecting to be in jeopardy of being voted off in the first week! Fingers crossed I get I have better luck next time!
Week 1:
Like most, I am an avid watcher of the Great British Bake Off. Yes my favorite pastime is front and center in this utterly charming competition show, but the incredible technique, the obsession with passion fruit and white chocolate, the camaraderie, and the suspenseful music are what have me coming back for more. I am simply fascinated by British sweets. I mean pudding? It isn't a pudding at all, it is a steamed cake! Who knew?!?
Everytime I watch the show I get inspired to bake something new so I decided with the new year would broaden my horizons and try as many new recipes as I can get my hands on. It seemed only natural to look to GBBO to light the way. So I have decided to do one Technical Bake a week for the entire year and share my experience with you.
Join me as I try to make the perfect sponge, the most magnificent entremet, and perfectly proved bread worthy of the title of Star Baker.
The Victoria Sponge
I did some research when starting this venture to be sure I had the list of the technical challenges in order from season 1. I decided I would do like the Von Trapp children and start from the very beginning. So, first up was the Victoria Sponge. Being an ignorant American I can only guess that this was the favorite cake of Queen Victoria hence the name.
It seemed like an innocent enough recipe so I took to a late night baking sesh to see what all the fuss was about. I took out all of my ingredients: flour, sugar, baking powder, salt, butter. AKA the usual. I make my own self-rising flour cause that is how I roll and I get to work. I put the cakes in the oven and start with my raspberry jam. Yes, I made mine from scratch. I know it is #extra but it felt right.
The cakes rose beautifully and I left them on the stove top to cool and we both got some much needed beautyrest.
The next morning I woke up and immediately checked on my sponge. It looked good which meant assembling time! I put a layer of my raspberry jam, then piped some freshly whipped cream onto it, slathered the rest of the raspberry jam on the top layer and sandwiched it together. It was a thing of beauty. After taking a bunch of #foodporn photos I put it in the fridge to have for dessert in the evening.
The Professor and I were so excited to have the legendary Victoria Sponge that we didn't wait until after dinner. Cutting into it felt oh so right. It sliced like a dream and looked so tasty. We eagerly grabbed our forks and went in for the first bite and it was TERRIBLE. Yes, you read it correctly, the cake was like cornbread. Now it is rare that I make something and it is simply not tasty. This was like I would be last in the technical challenge bad. Well, the jam was #scrummy but woof that cake.
Wasn't expecting to be in jeopardy of being voted off in the first week! Fingers crossed I get I have better luck next time!
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