With the saddening news that this series with be the last time Mary eats a soggy bottom and Mel and Sue bring their witty one liners to the tent, it’s a good job series 7 is yet to disappoint with its burnt buns and collapsing cakes.
So what have we learnt so far?
Andrew shows us that sieving and seasoning from a considerate height is the only way to get the job done.
Like previous seasons, the bakers must frantically waft in order to cool their baked goods before filling.
Out with the old, in with the new – traditional batter with lemon and sugar won’t cut it for Mary, she requires her pancakes carefully piped to resemble lace paper cloths.
Sticking to all things new series 7 brought about batter week. Rather than finding a Yorkshire pudding with a side of roast chicken and smothered in gravy – Val shows us how to carefully fill each bite size batter boat.
Selasi on the other hand, reminds us that even the basic bakes are technically challenging – Val’s top tip, remember to check for both pages of a recipe…
Benjamina shows us that getting to pie level is the only way to prevent any pastry collapses – but as always, Mel is on hand to catch the crumbs.
Candice teaches us that the safest way to prevent any unfortunate accidents when presenting a showstopper is to sit at least a metre from said masterpiece and never take you eyes of the prize.
Tom insists that giving your cake a menacing stare with improve the finely piped decoration and will in fact award you star baker!
If Andrew’s bakes are involved, then except a scientifically constructed showstopper that puts the other baker’s basic measurements to shame…
And finally… With any masterpiece, true perfection can only be measured by how much chocolate ends up on your apron, not the puddings.
