It’s probably inevitable that my urge to bake waxes and wanes with the broadcast of the Great British Bake Off. I’m pretty sure that 2016 has been the worst year ever, in terms of world events at least, and that the nation has been hanging on for dear life, waiting for Mel and Sue and Mary and Paul to pop back into our screens, all joviality and jazzy blazers.
My interest in baking and blogging has been dampened mostly by lack of time and a confusing desire to eat healthily, but it’s definitely been revived with GBBO. I watched the first episode last week, thinking, how do these contestants know how to make jelly without any instructions? This is the level of expertise I aspire to.
Lately I’ve been interested in trying out ‘classic’ recipes, the ones that I always think everyone else can make perfectly. My plan is to apply for GBBO by the time I’m 30, so I really need to nail these ones down. Oh and memorise them as well, probably – otherwise I’ll flub the technicals.
First was a coffee or ‘cappuccino’ cake. The recipe can be found here at BBC Goodfoods: I did not deviate from it at all. The cake was moist, fluffy and delicious – an instant hit. These photos below demonstrate this, and also demonstrate a range of Instagram filters:
This cake, made for Maman’s birthday, made me think how much i missed baking. I cast about for ideas and occasions to make more.
I next set sight on the carrot cake, another classic I had yet to make, perfect for a family visit with a cup of tea. I followed this recipe on BBC Food with a few tweaks:
- I substituted the walnuts for a handful of raisins.
- I didn’t much fancy a cream cheese topping (my perspective of it poisoned, no doubt, by the Hummingbird Bakery) and went for mascarpone. In my mind, which I admit is not the mind of a soft cheese expert, mascarpone is more mellow and substantial than cream cheese, meaning you add relatively little sugar/whatever to it. I used Mary Berry’s recipe.
- The quantities of this cake seemed huge, so I tipped about a third of the mixture into a square tin because I was worried that the cake would rise out of the tin like yummy lava and drip all over the oven. Perhaps the first cake was a bit thin as a result – I’m not sure, but it certainly went down well with our guests. Case in point:
I liked this cake, but I will try a different variation of carrot cake in the future, purely because of its size and the amount of time I spent grating carrots.
With these two bakes I declare myself official capable of making cakes, though I’m sure more adventurous bakes await me.