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1-177 of 177
- It's Cake Week and a fresh batch of bakers enter the tent to take on a fruit cake Signature, a retro Technical, and a childhood Showstopper.
- For the signature, the bakers are asked to make chocolate covered biscuits, basically a chocolate bar with some sort of biscuit as part of the filling. For the technical, they are asked to make twelve identical fig rolls, the dough which is almost cake-like but needs to be sturdy enough to hold in the fig filling. And for the showstopper, they have make a three dimensional biscuit sculpture, where the biscuits are used as structural pieces rather than just stacking biscuits one on top of another.
- The bakers tackle a signature bake designed to be shared; a deceptively simple summer staple in the Technical; and an ambitious Showstopper.
- Prue and Paul set some tricky challenges for the remaining bakers, including a Technical that dates back to Henry VIII and a Showstopper that's usually found at Indian weddings.
- Contestants must create confectionery inspired by the Roaring Twenties.
- It's Dessert week. Three sweet challenges mean a bitter end for one of the six remaining bakers as they battle for a place in the quarterfinal. For starters, the bakers face a sweetly-filled signature challenge that has them rolling out their skills to impress Prue and Paul. And, if that weren't enough, the technical challenge is one of the toughest of the series so far, which layers on the sweet pressure the bakers are tested on a tricky French dessert. And finally, there's a multi-bake mini showstopper that's a bit of a mousse marathon.
- This week is all about celebrating as it's festival week. For the signature, the bakers are required to make twenty-four festival buns apiece, they need to be yeast raised and meant to celebrate something, whether it be a holiday or something else. And in setting the technical this week, Paul wants a perfect texture both inside and out in the bakers making twelve Sicilian casatelle apiece, they a ricotta-filled, fried pastry. The bakers then move half way around the world to Malaysia via Indonesia for the showstopper in each making a kek lapis sarawak, a multi-colored and geometric patterned grilled cake. The bakers need to show precision in making the layers even, any errors which are only highlighted by the layers being different colors. Another challenge is the grilling of the cake, as any failure in later grilling will affect the layers already grilled.
- It's technically the quarter-finals, and rather than be happy, most of the remaining bakers are apprehensive in knowing that pastry, this week's theme, is not their strong suit, especially in dealing with the finicky dough, which does not like heat when being prepared, this weekend in which a heatwave is passing through. For the showstopper, they are each required to make a tarte tatin with a rough or full puff pastry, but unlike the traditional which is sweet made with apples, their tarts must be savory. A major challenge is for the filling to have the correct balance of moisture in the filling to taste good without sogging the pastry. For the technical, Paul warns that he and Prue will be looking for consistency - in the pastry layers - in the bakers each making a Moroccan pie with twelve pastry layers. And for the showstopper, the bakers are asked to make a vertical pie, with a stack of at least three separate pies creating that vertical presentation. Beyond the pies themselves, the issue will be the vertical structure, which must be architecturally sound and interesting as a piece of art.
- 2010– 57m7.5 (82)TV EpisodeIn this, the semi-finals, the remaining four know that it will be one of the most demanding weeks in the precision that is required for patisserie in all its French elegance. For the signature, they are asked to make eight domed tartlets apiece fit for a French patisserie's window display. For the technical, they are each required to make the multi-component Gâteau Saint Honoré, which is caramel covered cream filled profiteroles, all atop a puff pastry base. And for the showstopper, they are asked to make a sugar glass display case enclosing a figure that has some meaning to them, that or those item(s) which must include one baked element. These three challenges will lead to heartbreak for one who arguably reaches the most painful point in the competition in being eliminated just before the final.
- It's the finals, and the last three of the original bakers' dozen standing are David Atherton, Steph Blackwell and Alice Fevronia, whose friends and family, as well as the season's eliminated bakers, will be on hand to see the crowning of this season's winner at the conclusion of the last three bakes. For the signature, the bakers are given the seemingly easy task of making a chocolate cake, the trick being to make theirs stand out from the regular. They are even more apprehensive than usual for the technical as there is no theme this week, meaning that the judges could throw anything at them. What is thrown are six twice baked unmolded Stilton soufflés apiece, served with wafer-thin, crispy lavash crackers. And for the final bake - the showstopper - they each have to make an illusion picnic, complete with illusion picnic basket made of nougatine. In other words, they have to make picnic type foods out of some baked good completely different than what it is, one example from each of the finalists being "cheese wedges" that are really lemon pound cake, "scotch eggs" that are really carrot cake, and "strawberries" that are really macarons. Beyond the nervous anticipation of the announcement of the winner, Alice has an additional worry in whether her parents will make it to the ceremony, they who were necessarily out of town the evening before and are flying back this day with their original flight canceled, hence there being no guarantee they will make it on time.
- 2010– 55m7.8 (38)TV EpisodeFour British bake off alums come back to compete in three rounds of Christmas themed bakes.
- 2010– 55m8.2 (83)TV EpisodeThe cast of Derry Girls descend on the tent to compete in three rounds of festive themed challenges.
- Week one sees the bakers make battenbergs for the signature challenge, attempt pineapple upside down cakes for their technical, and a cake bust for the showstopper.
- Week 2 is biscuit week, challenging bakers to make chocolate florentines for the signature, macaroons for the technical, and 3D biscuit sculptures for the showstopper.
- For the signature, the bakers made 18 chocolate brownies. For the technical, the bakers made a traditional Jewish chocolate Babka. For the showstopper, the bakers made a spectacular two-tiered white chocolate celebration cake.
- The ten bakers have much to prove with a fruity teatime Signature in Bread Week.
- For the signature, the bakers made a Cornish pasty. For the technical, the bakers were made six éclairs; three raspberry, and three salted caramel. For the showstopper, the bakers made a sweet tart hidden under a latticed pastry cage.
- For the signature, the bakers made 8 steamed buns, with a savory or sweet filling. For the technical, the bakers made a decorated Matcha Crepe Cake. For the showstopper, the bakers made a cake inspired by the kawaii culture in Japan.
- For the signature, the bakers made two different classical quiches. For the technical, the bakers made 6 deep-fried, identical custard and jam finger doughnuts. For the showstopper, the bakers made an ice cream cake.
- For what is the quarter-finals, the five remaining bakers will be tackling three dessert challenges. For the signature, they will each being making twelve identical mini baked cheesecakes. The difficulty of this challenge is the bake time, where seconds will be the difference between a cheesecake that will not hold up when sliced, versus one that is overset and rubbery in texture, which is further complicated by needing to cool the cheesecakes before decorating. They will also have the unexpected challenge in making theirs stand out from the crowd in many bakers using the same flavors. For the technical, they will each be making two of something most if not all have never heard of, a Sussex Pond pudding, an old fashioned steamed suet pudding with a whole lemon encased in the middle of each, they additionally needing to make a crème Anglaise to serve it with. Unlike most challenges, most of the bakers' time will be spent waiting for the puddings to steam. And for the showstopper, they are each to make a jelly art cake with a mousse layer. The jelly art will arguably be the most judged aspect, although the bakers cannot disregard any of the other components.
- It's the semi-final, and the last four bakers are assigned three patisserie challenges.
- The season 11 final sees the bakers attempt custard in the signature and multiple baking elements for a show stopping cake.
- 2010– 57m7.7 (27)TV EpisodeFour people familiar with the goings-on in the tent return for a one weekend only Christmas-themed baking competition - if the opening is to be believed, filmed in May - each hoping to do what he/she was unable to do their first time around, namely take home the winner's cake platter. They are each asked to bake twelve festive-themed miniature panettones for the signature challenge, it which most are probably unfamiliar with making as it is something even most bakers will purchase pre-made. The biggest danger they face is adding too much filling and/or alcohol which may retard the yeast leading to a dense bread. They are each to make a Christmas pudding with homemade mincemeat served with a orange Crème Anglaise for the technical. The twist to be able to complete the challenge in the very limited time provided: the pudding will not be steamed as is the traditional method, but rather microwaved. And for the final challenge, each baker is asked to make an illusion cake for the showstopper, it to represent their ultimate festive Christmas feast with a centerpiece surrounded by an array of side dishes.
- 2010– 58m7.6 (25)TV EpisodeTo ring in the year 2021, four friends of the tent, including two former winners, return for a one weekend only competition on the theme of that festive new year. They head to the realm of comfort food in each being asked to make a fruit crumble for the signature, it to be accompanied by a complementary flavored homemade ice cream. They move to an appetizer for the technical in each making six steamed bao buns filled with crispy roast duck and julienned vegetables. And on the theme of the year, they are asked to make a celebration cake fit for their twenty-first birthday.
- Kick out the jams and roll with the sponges as 30 new tests await. Time to tackle elegant mini rolls, rich malt loaves and heavenly gravity-defiers.