Find classic baking recipes & ideas or be inspired to try something new.  Sign up for the chance to become baker of the month!  Bake something delicious!

Chef Tips

Allinsons-Naan-Bread-1-1-Baking-Mad-3.jpg

Bread & Dough

Cookie, Oreo & Brownie Layered Cake with a slice cut out of it. 

Cake Recipes

Top view of Rainbow Meringues in a bowl, with Rainbow Meringues scattered around next to a bag of silver spoon caster sugar

Confectionery

Side on view of a stack of vegan and gluten free chocolate chip cookies

Cookies & Biscuits

Nutella Cupcakes with glass bottle of milk in the background

Cupcakes & Muffins

2 glass jars of eton mess, raspberries, edible flowers and vanilla extract

Desserts

Bowl of ice cream, apple and slices, brown sugar packet

Ice Cream & Lollies

Icing & Buttercream

Jams & Spreads

Stack of American pancakes drizzled with maple syrup and topped with fresh berries

Pancakes, Crepes & Waffles

Pastries, Pies & Tarts

scone with strawberries and cream on a plate 

Scone and Shortcake Recipes

Sweet Sauces

Salted Caramel Cookie Traybake pieces stacked on top of each other with a hand reaching for the top piece. A bottle of milk in the background and jar of caramel sauce in the foreground

Traybakes

Pop tarts decorated with biscoff, chocolate and pink icing with sprinkles. 

Air Fryer Pop Tarts

Individual Eton Mess

Mini chocolate cupcake with a bite taken out of it and the cupcake case peeled back

Tiramisu Mini Treats

Recipes

Tips & Tricks

Allinson's

A top down view of chocolate brownies next to a packet of Billington's Dark Muscovado Sugar

Billington’s

Nielsen Massey Vanilla Extract being added to Vanilla Extract Cupcakes mixture

Nielsen-Massey

Silver Spoon

Our Brands

<figure data-asset-id="d0976ade-3376-4f63-b28a-3cffcaa30433" data-image-id="d0976ade-3376-4f63-b28a-3cffcaa30433"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4479a380-148f-4606-bf6d-1a0932f9881b/benjamina-ebuehi.jpg" data-asset-id="d0976ade-3376-4f63-b28a-3cffcaa30433" data-image-id="d0976ade-3376-4f63-b28a-3cffcaa30433" alt="The new way to cake recipe book cover"></figure>
We caught up with Benjamina Ebuehi to ask her about her new recipe book "The New Way to Cake" 
 
What inspired&nbsp;you to create this new recipe book? 
 
When it comes to baking, cakes are my first love. They’re just about perfect for any occasion whether it’s a birthday, wedding or a cosy night in on the sofa, there’s always a reason to enjoy a good slice of cake. Over the many months it took to brainstorm and write this book, I knew I wanted to bring home bakers something a little different. I wanted to create stylish, achievable cakes that would help bakers expand their repertoire whilst using new and exciting ingredients that they perhaps wouldn’t think to incorporate into cakes. 
 
Let's talk about flavours, what can we expect to see in your new book? 
 
The New Way to Cake puts a big emphasis on flavour and has been split into six chapters&nbsp; - Spice, Nuts &amp; Caramel, Chocolate, Citrus, Floral and Fruit. These chapters have been designed to provide you a cake to suit every craving or occasion. Whilst some of the cakes will feel completely new, I’ve also tried to include some familiar favourites with a modern update like my masala chai carrot cake or the lemon, ricotta and thyme loaves. 
 
With the winter months well and truly here, what sort of recipes would you recommend? 
 
The 3 recipes I’m sharing here are all perfect for the winter season -&nbsp; cosy, comforting and easy to put together. The Chocolate Halva Pudding is perfect for a evening with friends; it’s a rich and indulgent self saucing pudding studded with chunks of creamy halva. The Clementine cake makes use of the seasons citrus to make a light yet tart post dinner dessert. And the almond brittle cake is one of my favourites. It’s a beautiful celebration of texture – with the soft cardamom scented sponge sitting underneath the crunchy, buttery almond brittle topping.&nbsp;I hope you enjoy baking these cakes as much as I do and that they become firm favourites that you’ll turn to again and again.

The New Way to Cake

We caught up with our friend Juliet Sear, who is a renowned baking expert, cook, food stylist, TV presenter and one of our favourite authors to ask her a few questions&nbsp;about her recently launched book 'Botanical Baking' 

<figure data-asset-id="f3c46889-b40f-47d8-9785-f858e2ff5d44" data-image-id="f3c46889-b40f-47d8-9785-f858e2ff5d44"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/324915df-a4e9-4f07-a7c2-f32e3b72b55d/House-of-Hackey-cake.jpg" data-asset-id="f3c46889-b40f-47d8-9785-f858e2ff5d44" data-image-id="f3c46889-b40f-47d8-9785-f858e2ff5d44" alt="Cake decorated with leaves"></figure>
Q. Where did you get your inspiration from for botanical baking? 
 
With all my baking and cake decorating I get inspiration from SO many places- at times, even the most random! I pretty much see a way to ‘cake’ or ‘bake’ in most everyday things in life! For example, in my book, there's a cake inspired by ‘House of Hackney’ which is a gorgeous interiors and fashion brand who I've been obsessed with for years. &nbsp;I saw their gorgeous magnolia, pineapple and sage leaves and just new I could create a bold botanical leaf print cake ‘House of Hackney’ style with edible leaves. The ‘Floral Krispie Topper’ is inspired by the amazing, on trend, floral structures we've been seeing recently. I thought about doing a twist on this idea using a solid structure made from Rice Krispie treats then encrusting them with gorgeous fresh edible flowers. I've been using edible flowers to decorate cakes for several years and I really wanted to explore new ways to use them. Of course, it's gorgeous just adding a few fresh flowers to puddings or desserts, but I love trying new things like my ‘Cactus Cake’. 

<figure data-asset-id="ac642de3-2516-455e-817e-66a07866abfa" data-image-id="ac642de3-2516-455e-817e-66a07866abfa"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a2174670-cb5d-4763-8cd6-0453dd0ea1eb/flower-frames.jpg" data-asset-id="ac642de3-2516-455e-817e-66a07866abfa" data-image-id="ac642de3-2516-455e-817e-66a07866abfa" alt="Edible flowers in frames"></figure>
I’ve also used pressed flowers by turning them into edible picture frames. This idea came from the ‘Taxidermy Frame Cakes’ from my second book.&nbsp; 
 
Fashion, lifestyle, scenery in general and flowers, of course, inspire my bakes. 
 
The ‘<a data-item-id="4d3df771-2667-5f01-8d30-59dea4a74e5d" href="">Rose and Lychee Cake</a>’ is one of my favourites. I made this essentially by deconstructing edible roses, forming solid sugared rose petals, then putting them all back together to make one giant open rose-like-cake. 
 
The beautiful flavour of the rose petals on the outside is then replicated using delicious delicate rose water within the filling. It’s SO yummy and beautiful. It’s like the ultimate homage to a rose.&nbsp; 
 
Q. Do you have a favourite recipe from the book? 
 
SUCH a hard question! I really have so many. I mentioned the ‘Rose and Lychee Cake’ which I think for me is my favourite flavour from the book, but I totally love the ‘Cupcake Wreath’ too because it is utterly simple but SO striking and I love the fact that its super easy so that anyone can achieve a perfect looking show stopping bake. You can scale it up or down too, I made one using 400 cakes for my book launch party which looked amazing, but only took me an hour to decorate. It’s so simple as nature does all the work. Placing gorgeous flowers and leaves around the cake brings a simple tear and share cupcake wreath to life. The House of Hackney inspired cake too is definitely up there, &nbsp;also the ‘Gin and Tonic Cake Tails’. &nbsp;I love these because they are perfect for a show stopping dessert at a dinner party or for any occasion.&nbsp; 
 
&nbsp;Q. If you’re short on time, what are your top tips/quick wins for decorating with flowers? 
 
Decorating with flowers is the perfect idea if you are short of time because there is no hard labour involved. Comparatively, if you were making intricate frosting, piping or making sugar flowers, you’d be pressed for time. I always recommend keeping some dried and pressed and crystallised flowers on hand, I store mine in cake box lids in a cool dry place. You can whip these out and top practically any bake with beautiful flowers in minutes. These &nbsp;will elevate the look and take it to a whole new level. A great idea is to use flowerfetti too. Apply a generous topping of frosting to your cake and then break the flowers up and sprinkle all over with flower confetti. You’ll have the prettiest bake decorated in seconds!&nbsp; 
 

<figure data-asset-id="453c9612-9f19-41e2-b3ac-50bafe362a9e" data-image-id="453c9612-9f19-41e2-b3ac-50bafe362a9e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/63b08cdd-992e-432d-9564-eaf6fbbd6a1c/Roses.png" data-asset-id="453c9612-9f19-41e2-b3ac-50bafe362a9e" data-image-id="453c9612-9f19-41e2-b3ac-50bafe362a9e" alt="Pink roses"></figure>
Q. Which are your favourite flowers to use for baking and why? 
 
I think rose petals for their pretty delicate flavour and because they are perfect for pressing as petals. Rose petals are one of the easiest ones to crystallise too. Also Violas- they are really easy to get hold of and because they are a nice flat open faced flower. They are super pretty when using pressed or just left fresh on top, or suspended in jellies. They are very easy to crystalise too.&nbsp; 
 
Q. What about floral flavours, why do you like to use Nielsen-Massey? 
 
Using the gorgeous botanical extracts from Nielsen-Massey; the orange blossom and the rose water are perfect matches. They add such a delicate, true and natural flavour to sponges and frostings. Many of the edible flowers I use for decorating on the outside of cakes actually have a fairly neutral or in some cases bitter taste, and these are often removed from the cake before eating. With edible flowers, the petals are the part you'd eat- for example, if you have a sprig of rosemary, you wouldn't eat the thick woody part. This is why I like to use gorgeous extracts such as Nielsen-Massey to create yummy botanical flavours. They are such good quality and have no artificial taste you sometimes get from other extracts out there. In in my view, they are absolutely perfect to use for my recipes in Botanical Baking.&nbsp; 
 
Juliet's book &nbsp;'Botanical Baking' published by F&amp;W Media International 2019 is available now to buy.

Juliet Sear & Botanical Baking

<figure data-asset-id="e44277cb-15d2-4fba-a7d2-f115f386bac6" data-image-id="e44277cb-15d2-4fba-a7d2-f115f386bac6"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/450cd617-20c3-459e-b728-a50c0d257d4d/Rosemary-Shrager-Square.jpg" data-asset-id="e44277cb-15d2-4fba-a7d2-f115f386bac6" data-image-id="e44277cb-15d2-4fba-a7d2-f115f386bac6" alt="Front cover of Rosemary Shrager's recipe book"></figure>
We love the look of your brand new book, Rosemary Shrager’s Cookery Course. What was your inspiration behind creating this new book? 
 
My inspiration was to take it back to basics, with a progression through each chapter, my idea is for people to really learn to cook as you go along, and I always say there cannot be a bad question for cooking. What I have done is tried to give people some confidence. 
 
If you could describe the recipes in this book in just three words what would they be? 
 
Simple, educational and fun. &nbsp; 
 
&nbsp;How would you describe your cooking style? 
 
Classic, but with a modern twist, very adaptable, and always seasonal.&nbsp; 
 
&nbsp;What is your absolute favourite thing to bake and why? 
 
My chicken and potato pie. My family love it and I love it. I adore the Amoretti biscuits, so moreish. Great to have any time of day, also they make a wonderful present.&nbsp; 
 
You have led a very interesting life with lots of travelling involved, where has been the most fascinating location that you have cooked in? 
 
It has to be Japan; I enjoyed the different ingredients and techniques. There tends to be quite a lot of sour tastes. 
 
What is the most unusual food that you have ever tried? 
 
That has to be crocodile feet in the jungle!&nbsp; 
 
What is your favourite ingredient to bake with at the moment? 

<figure data-asset-id="3070f8de-be72-45ec-9805-eb6c623864d5" data-image-id="3070f8de-be72-45ec-9805-eb6c623864d5"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/7073b0ad-e85c-4557-aaa9-ba1101e3fb7e/Bills-Golden-Caster.jpg" data-asset-id="3070f8de-be72-45ec-9805-eb6c623864d5" data-image-id="3070f8de-be72-45ec-9805-eb6c623864d5" alt="Billington's golden caster sugar packet"></figure>
I love the Billington's Golden Caster Sugar. You can see in my book I use it in all the recipes when sugar is required.&nbsp; 
 
Is there any ingredient that you don’t like? 
 
I’m one of these people who likes everything except marmite! But generally, no, as long as the ingredient is used in the right way. I don’t like it when a flavour completely dominates a recipe. I think saffron is one of those flavours, I love it but it must not be used in too much quantity.&nbsp; 
 
What do you enjoy most about working with food? 
 
I love the seasons and enjoying the best of flavour, that is when you find it. I get excited about freshness and wonderful quality of an ingredient. 
 
If you could throw the ultimate dinner party and invite 3 famous guests who would you choose?&nbsp; 
 
If they are people who have passed away,&nbsp;Elizabeth David, Escoffier, Alice B Toklas, I would like to hear there stories and pick their brains.&nbsp; 
 
Do you have any exciting plans in the pipeline that you can tell us about? 
 
I’m doing some more TV, writing and travelling. The school is also great, I’m there as much as possible. It’s doing really well, so I’m very excited about the future. &nbsp; 
 
&nbsp;

5 Minutes With Rosemary Shrager

We've caught up with Liam Charles, the happy-go-lucky chappy from The Great British Bake Off 2017. Liam impressed the judges and made his way right through to the Quarter Final. Since he left the tent he has continued his success as a&nbsp;presenter of 'Bake Off: The Professionals' and now releasing his debut recipe book 'Cheeky Treats' 

<figure data-asset-id="e5bef98f-62fa-448e-9d29-cc505896ba7d" data-image-id="e5bef98f-62fa-448e-9d29-cc505896ba7d"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/9d762832-ca50-49fd-b756-aa6643932a26/Rhubarb-Custard-Cake_SUMMARY.jpg" data-asset-id="e5bef98f-62fa-448e-9d29-cc505896ba7d" data-image-id="e5bef98f-62fa-448e-9d29-cc505896ba7d" alt="rhubarb and custard cake on a cake stand"></figure>
We were lucky enough to have a sneak peek at the book and wow! Let's just say we will most definitely be baking these in the near future. You can find three of Liam Charle's brand new recipes on Baking Mad; <a data-item-id="f7a8f20f-3acd-510b-afdc-5feef15b8c23" href="">Rhubarb X Custard Cake</a> and <a data-item-id="1e9a50cf-1900-54c3-9555-2a09daa7fc2b" href="">Toffee Apple Crumble Layer Cake</a>. 
 
What a whirlwind the last year has been for you! Tell us some of the exciting things that you have been up over the last 12 months? 
 
It’s literally been a massive roller coaster. But yeh I did bake off pros which was sick, I've published my first book...but yeh it’s been great just taking everyday in my stride.&nbsp; 
 
&nbsp;We love the title of your new book, Cheeky Treats – you were definitely one of the cheekiest contestants that have graced the Bake Off tent. What was your funniest memory of your time there? 
 
Ahaha cheers!! Ermm I’ll say it was week 7, technical challenge and Paul, Prue, Noel, Sandi came into the tent with glasses on which was jokes. 

What kind of baker would you describe yourself as? 
 
I’ll say I’m a baker that loves to experiment, but I also love to draw inspiration from my everyday surroundings. 
 
What is your earliest baking memory? 
 
First batch of cupcakes I’ve made, super dense lemon cupcakes bright green red squiggles. Thought they were amazing at the time......look back now. Ahhhh man!! 
 
What is your favourite go-to recipe? 
 
Salted caramel standard&nbsp; 
 
Where do you get your inspiration from for your recipes? 
 
Sounds weird but literally anything. It’s good to draw inspiration from things that’s not related to baking. It encourages you to look at baking differently. 
 
Are there any ingredients you really love baking with at the moment? 
 
I’ve got a thing for white chocolate, I don’t know why. Ohhh and peanut butter. Of course. Ohhh and activated charcoal as well. 
 
Any that you really don’t like? 
 
Hmmmmmmmmm I pretty much like everything apart from lining tins.&nbsp; 
 
If we just baked one recipe from your new book, which one would you recommend?&nbsp; 
 
Defo the salted nutter. It’s pretty much me in cake form. But for more of a savoury vibe I’ll goooo pie n play v 1&nbsp; 
 
What exciting plans can you share with us over the next few months?&nbsp; 
 
Yeh yeh there’s something coming. Don’t wanna say yet. Top secret top secret.

5 Minutes with Liam Charles

Have you ever wondered what happens behind the scenes on a video shoot at Baking Mad? How to get to the final video? &nbsp;I’m going to be sharing with you exactly what we get up to. We’re not perfect, and that’s ok. From: accidentally setting off the fire alarm and the whole company having to file out and stand in the car park, to forgetting to turn the oven on…It’s happened to us all, right? 
 
This particular set of videos were filmed down in London. Our friend Juliet Sear who I like to call the ‘Cake Wizard’ let both Sam (Our expert in-house baker)&nbsp;and I into her home for a day of filming. We were shooting a series of Wedding videos to help you get the most out of decorating your own cake. 
 
Luckily for us it was a gorgeous spring day. Both Sam and I got to Juliet’s house as they were setting up. Working with Juliet is always fun. She is down to earth with a wicked sense of humour. Her crew- Dan the videographer and Lola- her assistant were super organised and all ready to go. 
 
We started off with this video ‘<a data-item-id="6c5951b9-3c43-56e0-98cf-9c3d5a8ad576" href="">How to Hand Paint a Cake</a>'&nbsp; 
 
&nbsp;I’ll let you into a little secret, although Juliet is wearing different tops and aprons in each of the videos we actually shot them all back to back, but this way it gives a bit of variety from each clip so you don’t feel you’re watching one big long one (Sneaky!) Here's Juliet in a blue top for a different clip 'How to Create a Lace Effect'&nbsp; 
&nbsp;
<figure data-asset-id="b8d4b458-d7c0-4ae8-b120-5c0bc48bbad4" data-image-id="b8d4b458-d7c0-4ae8-b120-5c0bc48bbad4"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/39877dab-665f-4b2c-bdfd-0df4d109ef21/Juliet-Sear-Shoot.jfif" data-asset-id="b8d4b458-d7c0-4ae8-b120-5c0bc48bbad4" data-image-id="b8d4b458-d7c0-4ae8-b120-5c0bc48bbad4" alt="people holding up a board for the photographer"></figure>
I love this picture. Can you guess what’s going on? After each clip, we asked Dan to photograph the cake so we could then upload it to our site; this is Juliet and Lola holding onto the backdrop so that it looks like we’ve shot it in a fancy-pants studio. 
 
You're probably wondering why we've chosen a lemon and elderflower cake as the hero flavour for this series? It's because it's the same flavour as the Royal couple chose for their big day. Apparently Meghan loves an elderflower and lemon cake (I'll send her a Whasapp to double check...) 
 
Head over to our <a data-item-id="837631f6-f1db-597d-ab88-c58e7c25dafb" href="">Elderflower and Lemon Cake recipe</a> to make this at home. Or why not try our <a data-item-id="00e175d6-a6af-5ee3-a043-fa68315b7a2f" href="">Gluten Free version?</a> 
 
&nbsp;
<figure data-asset-id="1543ffa2-e17e-49c8-8bd0-5ce9d22ed97a" data-image-id="1543ffa2-e17e-49c8-8bd0-5ce9d22ed97a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/387dd881-7620-48ba-9303-ee9af340740f/Juliet-Sear-Shoot-%286%29.jfif" data-asset-id="1543ffa2-e17e-49c8-8bd0-5ce9d22ed97a" data-image-id="1543ffa2-e17e-49c8-8bd0-5ce9d22ed97a" alt="Juliet Sear holding a cake"></figure>
In this picture,&nbsp;Juliet is holding the watercolour cake after filming 'How to Create a Watercolour Effect on a Cake and Add Gold Leaf'. You can see the background of the kitchen has changed too. Lola made sure to change the bunting and light box message for each clip. We were a bit worried about the breeze coming in through the back door whilst Juliet was handling the gold leaf. It nearly blew away! 
 
&nbsp;After the shoot, we took back a couple of the cakes which were made. These were lemon and elderflower and weighed a tonne! Unfortunately for Sam, she carried back the one with the most buttercream which by the time we got to the train station, had displaced down her front as it had leant against the cardboard carry box and seeped through the edges. The price you pay for cake! 
&nbsp;
<figure data-asset-id="398cab03-f782-4496-bfe8-85807f5a8d25" data-image-id="398cab03-f782-4496-bfe8-85807f5a8d25"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a364e0a7-941a-43ff-bd55-75db9e9939b1/Juliet-Sear-Shoot-%283%29.jfif" data-asset-id="398cab03-f782-4496-bfe8-85807f5a8d25" data-image-id="398cab03-f782-4496-bfe8-85807f5a8d25" alt="two cakes half eaten side by side"></figure>
You can always tell how good a bake is by the speed it takes to disappear. These two cakes were beasts in size and took around 20 minutes to disappear. I’d like to work out a formula- the ‘Enjoyment Scale’ which would go something along the lines of: Enjoyment= speed of disappearing/number of people in the office. Let’s just say, these cakes were a 10/10! 
 
I hope you've enjoyed reading about this shoot. Follow us on Instagram <a href="https://www.instagram.com/bakingmad/">@BakingMadUK</a>&nbsp;and like our page on Facebook <a href="https://www.facebook.com/BakingMadUK">BakingMadUK</a>&nbsp;to see our latest stories.&nbsp;

Behind The Scenes at Juliet Sear's House

We caught up with celebrity baker John Whaite to talk Comfort, Cooking Schools &amp; what he think's you'll all be baking in 2018! 

<figure data-asset-id="6725cddd-a7ec-45ee-95f3-f7fcf29c8de3" data-image-id="6725cddd-a7ec-45ee-95f3-f7fcf29c8de3"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/5818487b-e103-4351-80e9-456f8a486c08/John-Portrait-2.jpeg" data-asset-id="6725cddd-a7ec-45ee-95f3-f7fcf29c8de3" data-image-id="6725cddd-a7ec-45ee-95f3-f7fcf29c8de3" alt="portrait of john whaite"></figure>
Your new book Comfort: Food to soothe the soul makes us want to snuggle under a duvet in our pj's filling our faces with yummy food. What inspired you to create this book?&nbsp; 
 
I was so fed up of the emphasis on beach bodies and clean eating. It’s as though we are constantly body shamed if we even look at a slice of cake. Well, I’m done with that, and so I wanted to celebrate comfort food, which certainly soothes the soul.&nbsp; 
 
If you could pick just one recipe from your book which is an absolute must-bake? &nbsp; 
 
It would have to be the brown butter, salted caramel and hazelnut brownies. They are incredible.&nbsp; 
 
We love that your book is split into fun chapters; in particular something cheesy. Tell us something cheesy about you...&nbsp; 
 
I sing to Beyoncé in my car…&nbsp; 
 
What have you been up to since your last book? 
 
I’ve been so busy designing and opening my cookery school, which we opened in January 2016. I can’t believe how quickly these past 2 years have flown by, but I’ve enjoyed every minute. We hold about 35 classes a year, so spaces are quite limited. I love meeting new people each week who have a shared passion for cooking and baking. 

<figure data-asset-id="127aedc0-25e7-46e2-95f5-c907f7b3bac9" data-image-id="127aedc0-25e7-46e2-95f5-c907f7b3bac9"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/6ed7f055-56a0-4d1b-a361-f14991caf0bf/John_Logo_1.jpg" data-asset-id="127aedc0-25e7-46e2-95f5-c907f7b3bac9" data-image-id="127aedc0-25e7-46e2-95f5-c907f7b3bac9" alt="john whaite's logo"></figure>
 
&nbsp;Which has been your favourite class to teach?&nbsp; 
 
The afternoon tea class is really popular, and so to see people that excited about cake really makes me smile. But equally the Italian cookery class is wonderful, because people are always surprised at just how easy it is to make your own pasta.&nbsp; 
 
Congratulations on your engagement this year. Will you be baking your own wedding cake? &nbsp; 
 
Thank you. Absolutely not! I will be enjoying some time out of the kitchen to focus on my darling one.&nbsp; 
 
What has been your favourite baking trend this year? &nbsp; 
 
Mirror glazes have been so popular still, and my students have loved making them. Entremets (layered mousse cakes) are also really fun to make because there are so many elements of texture and flavour.&nbsp; 
 
What do you think will be big in the world of baking in 2018?&nbsp; 
 
Oh I’ve no idea. I think more exotic and foreign flavour combinations in cakes will be popular. I also think black cakes and black baking started to take off in 2017, and I think that will only get even more popular as people realise how fun it can be to do an all-black bake. &nbsp;&nbsp; 
 
Your book would make a great Christmas present what have you asked Santa for this year?&nbsp; 
 
I haven’t asked for anything yet. I would really like a new kitchen in my new house, but that’s down to me, I’m afraid. The big man won’t provide that for me.&nbsp; 
 
What big plans do you have for 2018?&nbsp; 
 
I want to open a little area within the cookery school to offer supper clubs. A gorgeous panelled, low-lit dining room where strangers and friends can meet for unique dinners. Watch this space… 
 
If you enjoyed this interview, we think you'll enjoy our <a data-item-id="8573b9d0-6011-55ef-b8a8-a888b820a41f" href="">5 minutes with Luis Troyano</a>.

5 Minutes with John Whaite

<figure data-asset-id="54f70343-b6d3-480e-9601-7c4dff03f006" data-image-id="54f70343-b6d3-480e-9601-7c4dff03f006"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/ff05e3e8-b90e-4753-b241-841019ec0917/Sarah-Hardy.jfif" data-asset-id="54f70343-b6d3-480e-9601-7c4dff03f006" data-image-id="54f70343-b6d3-480e-9601-7c4dff03f006" alt="portrait of sarah hardy"></figure>
With the popularity of illusion cakes on the rise; we caught up with Cake Artist, and pioneer of the hyper realistic cake, Sarah Hardy to find out all about her unique show stopping creations. 
 
Hi Sarah, thank you for chatting to us about your amazing bakes. You come from an art school background, how did you make the transition from traditional art to cake art? 
 
I had been working across Europe &amp; America doing wax-work figures for museums and was moving into TV &amp; film too, I loved the work and the travel and then... I got pregnant. Everything had to change, I took the decision to stay at home and start afresh. After drawing a lot of dead insects I started sculpting again as a way of keeping myself sane, but in the kitchen instead of the studio. The children were the first to get great cakes, and later it developed into a business. 
 
Your creations are so unique and detailed, what inspires you? 
 
I’d say the biggest inspiration is the natural world. I grew up in the countryside with rivers and fields as my playground. I can’t help but pay my respects to that world. I also love horror, antiques and history so I guess those subjects come out in my work too. 
 
You have been commissioned to create so many weird and wonderful creations, have there been any that stand out as your favourite? 
 
I really enjoyed being given the theme of “Caribbean” and a Georgian library to install an edible exhibition in. I made a ‘cabinet of curiosities’ from biscuit &amp; cake including shells, sea urchins &amp; starfish that were displayed like a museum collection. It was probably the beginning of <a href="http://www.ediblemuseum.com/">The Edible Museum</a>. 
 

<figure data-asset-id="e88b3cc7-a7a0-4a82-b66e-6ddaaac8611b" data-image-id="e88b3cc7-a7a0-4a82-b66e-6ddaaac8611b"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4e6994b0-c277-42e1-bbc7-2158c4610036/shells-sarah-hardy.jfif" data-asset-id="e88b3cc7-a7a0-4a82-b66e-6ddaaac8611b" data-image-id="e88b3cc7-a7a0-4a82-b66e-6ddaaac8611b" alt="Edible shells made out of cake"></figure>
There has definitely been an increase in interest for hyper realistic and unusual cakes in recent months, why do you think illusion cakes and confectionary are becoming so popular? 
 
I think illusions are a timeless source of curiosity for us. We have been enjoying optical illusions since at least the 5th C BC.&nbsp; But it is the edible element that is new. The economic downturn had the positive impact of creating a renewed interest in baking as a fun, affordable and soulful past time. As we play with our food the illusion has crept in there too. 
 
If you could offer one piece of advice to someone worried about attempting an illusion cake themselves what would it be? 
 
Research, research, research. Get great reference images and really look at how a thing is shaped, its textures and details before you even bake a cake. 

<figure data-asset-id="efe8689a-7e8b-449f-a8e5-b30f0a0ce54d" data-image-id="efe8689a-7e8b-449f-a8e5-b30f0a0ce54d"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/c6cf080e-1314-4c42-91c5-868cf14966df/Sarah-Frog.jfif" data-asset-id="efe8689a-7e8b-449f-a8e5-b30f0a0ce54d" data-image-id="efe8689a-7e8b-449f-a8e5-b30f0a0ce54d" alt="A frog made out of cake sitting in the grass"></figure>
We imagine it takes many tools and ingredients to make your creations, if we were to rummage through your baking cupboards what would we find? 
 
Actually I use very few tools for cakes. When I teach I tend to emphasise using your hands to sculpt and always suggest you buy just a bone tool &amp; a vein tool. As for ingredients its best quality eggs, butter etc. (it's GOT to taste great too) plus flower paste, fondant and a set of proper food colours. The chocolate work is a whole different story! 
 
With the rise of illusion cakes and success of your mail order confectionary business, The Edible Museum, what exciting things have you got coming up in the next few months? 

<figure data-asset-id="d59081cb-cff1-456d-97cc-3903a18265ed" data-image-id="d59081cb-cff1-456d-97cc-3903a18265ed"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/0bb36170-4265-4d24-885a-b3afe6554b7e/Sarah-Hardy_Pheasant.jfif" data-asset-id="d59081cb-cff1-456d-97cc-3903a18265ed" data-image-id="d59081cb-cff1-456d-97cc-3903a18265ed" alt="Sarah Hardy decorating a cake in the shape of a pheasant"></figure>
I am looking forward to my first face-to-face selling experience. I will be at November 2017’s Presents Galore, which raises money for McMillan cancer care. Its nerve wracking actually as I haven’t met customers face to face before, so if you are popping by be nice! I’m also looking forward to the next hyperreal cake - a pair of life size pheasants complete with all the individual feathers for a wedding in a couple of weeks.&nbsp; 
 
You can find out more about Sarah on her <a href="http://www.sarahhardy.co.uk">website</a>; or go to her shop, <a href="http://www.ediblemuseum.com/">The Edible Museum</a>, to try one of the amazing creations for yourself. 
 
If you enjoyed this interview, we think you'll enjoy our <a data-item-id="b47e719b-177e-58cb-ae34-aaa275bfb97d" href="">5 minutes with Peter Sidwell</a>.

5 Minutes with Sarah Hardy

<figure data-asset-id="d5971991-2290-44a5-9ad3-35b2640a8659" data-image-id="d5971991-2290-44a5-9ad3-35b2640a8659"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4a41581a-3567-40c5-a0dd-f37bfa96b956/Juliet-Blog_Profile.jpg" data-asset-id="d5971991-2290-44a5-9ad3-35b2640a8659" data-image-id="d5971991-2290-44a5-9ad3-35b2640a8659" alt="portrait of Juliet Sear"></figure>
We caught up with cake designer and owner of cake boutique Fancy Nancy to find out all about her latest book Kawaii cakes and to talk Bake Off, Bloopers and all things Baking. 
 
&nbsp;It all started with your cake boutique, Fancy Nancy. What inspired you to go into the cake business? 
 
I was inspired after making a cake (very badly and untrained!!) for our son George’s first birthday. I got the bug for it and was inspired to really try and do cakes in a modern was as, at the time, baking and cakes were really old fashioned! I’d seen a few amazing cake designers in USA, plus a couple of people like&nbsp;Choccywoccydoodah giving it a good go, and I started practicing and making cakes all the time but with a modern and fun twist.&nbsp; 
 
If you could offer one piece of advice to someone wanting to start their own baking business what would it be? 
 
Be prepared for very long hours, try and find your own unique style, there will be stress and the&nbsp;old caketastrophe but also lots of fun along the way.&nbsp; 
 
​You have baked a lot of cakes for your famous friends, what would you say has been your favourite? 
 

<figure data-asset-id="af7d0249-ca26-4a6f-b8d2-9a09fb841ffe" data-image-id="af7d0249-ca26-4a6f-b8d2-9a09fb841ffe"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/23c788d6-c526-42b5-af10-628d3e683703/Juliet-Blog_lace%20cake.jpg" data-asset-id="af7d0249-ca26-4a6f-b8d2-9a09fb841ffe" data-image-id="af7d0249-ca26-4a6f-b8d2-9a09fb841ffe" alt="Peaches Geldof wedding cake by Juliet Sear"></figure>
​I think my favourite cake I’ve made for someone well known would be the cake we made for Peaches Geldof’s wedding, just because the cake was SO crazy design wise!! It was featured in Hello mag too which was great, the design had her child on there wearing a lamb costume, pigs in wigs dancing around the cake, a dog, and a teddy with a wok frying vegetables to name a few of the design elements!! 
 
If we were to rummage through your baking cupboards what ingredients would we find? 
 
Lots of Oreos, lovely flavour extracts like vanilla, rose, orange and lemon to add deliciousness to any simple frostings and loads of chocolate!! 
 
We love watching you baking on This Morning. It can be challenging working with cake to a strict time limit – have you had any embarrassing blooper moments on air? 
 
He heee, not to tempt fate, but nothing really major…..except my unicorn poo icing melting under the lights so it looked more like unicorn rainbow poo from a sickly unicorn, or when my sound pack fell off and I was doing the baking with it hanging out of my dress looking rather strange…poor Rylan had to shove it back up my dress and I had to be careful, m not to turn around : ) 

<figure data-asset-id="e8642d30-c669-45fc-b117-4c99d108284e" data-image-id="e8642d30-c669-45fc-b117-4c99d108284e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/52d9b6fa-b4fd-4410-80f9-1053f2c414aa/Juliet-Blog_Noel.jpg" data-asset-id="e8642d30-c669-45fc-b117-4c99d108284e" data-image-id="e8642d30-c669-45fc-b117-4c99d108284e" alt="Noel Fielding with Juliet Sear"></figure>
If you were to be a judge on the Great British Bake Off what kind of judge do you think you would be? 
 
I’d love to it would be a dream job, I think I’d be quite strict on the level and standard but would hope to be really fair and encouraging, and giving credit where credit is due. Now Noel fielding is on the bake off….it would really be my absolute ultimate dream!!! I was lucky enough to be involved in the AMAZING ad train for Chanel 4 for it this year, all food animation with baking items, and it ended up with a massive crescendo at the tent. The ad is amazing. 
 
What is your favourite go-to bake? 
 
Belgian chocolate truffle torte. 
 
You have done some impressive showstopper cakes, such as a giant gingerbread house and edible Christmas jumper, which has been the most fun to bake? 

<figure data-asset-id="09dbca9e-92d2-4b93-9e55-bc6fa2104c7a" data-image-id="09dbca9e-92d2-4b93-9e55-bc6fa2104c7a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/9d85aea4-d490-4afe-900b-ea2c287856bb/Juliet-Blog_Jumper_1.jpg" data-asset-id="09dbca9e-92d2-4b93-9e55-bc6fa2104c7a" data-image-id="09dbca9e-92d2-4b93-9e55-bc6fa2104c7a" alt="Person wearing an edible Christmas jumper"></figure>
Oooh def the jumper as although it was incredibly challenging….I LOVE Christmas so it was so fun and the fact that we made it to fit my daughter, Lydia made it really special to work with her for the shoot.&nbsp; 
 
You have just released your new book Kawaii cakes, we love it! Do you predict Kawaii will be a big trend in the next few months?&nbsp; 
 
I think so yes, HUGE.&nbsp;Look at all the craziness for Pokemon and all the cute characters already,&nbsp;I have seen it filtering into homewares, fashion etc and&nbsp;I think it will be around for a good while. We did a special Kawaii trend baking demo on This Morning too which was fab, so&nbsp;I hope that introduced the idea of Kawaii to a big audience. It's such a cute adorable trend, so also perfect for kids etc. 

If you enjoyed this interview, we think you'll enjoy our <a data-item-id="2d2aeba7-15ff-5be6-bac3-54b5de3982ed" href="">5 minutes with Nadiya Hussain</a>.

5 Minutes with Juliet Sear

With the latest series of Great British Bake Off about to start, we caught up with 2016 champion and queen of the kitchen Candice Brown to find out about her debut cookbook, Comfort, out now. 

<figure data-asset-id="3348a0d3-0cae-445a-80c4-8770b1ee8af5" data-image-id="3348a0d3-0cae-445a-80c4-8770b1ee8af5"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/708fb157-94cb-4acf-90fb-ba4250d258f8/Candice_1.jpg" data-asset-id="3348a0d3-0cae-445a-80c4-8770b1ee8af5" data-image-id="3348a0d3-0cae-445a-80c4-8770b1ee8af5" alt="portrait of candice brown"></figure>
 
It's been almost a year since you won&nbsp;Bake Off, how have the last 12 months been for you?&nbsp; 
 
It has been crazy insane and completely amazing! I have had the most incredible opportunities and feel so very lucky to be in a position where I am able to do something I just love so much. I am very grateful. 
 
How would you describe your cooking style? 
 
​I would say vintage and slightly retro but with a little&nbsp;shake&nbsp;up! Or big and hearty! 
 
You grew up in a pub, how has that effected your approach to food? 
 
Pub grub will always be one of my&nbsp;favourite&nbsp;types of food&nbsp;- I mean big, wholesome food served in big portions! My mam was amazing in&nbsp;the kitchen&nbsp;- I certainly learnt how to&nbsp;cater for the masses&nbsp;should I need to! She and my dad were a great team. 
 
What's your earliest food memory?&nbsp; 
 
Visiting the seafood stalls in&nbsp;Edmonton&nbsp;and then going back to my nan and grandad's and sitting on the floor eating a pint of shell-on prawns, my grandad eating cockles, my&nbsp;dad jellied eels and my&nbsp;nan&nbsp;crab sticks. That was a happy place for me. 
 
There are so many baking books out there, how did you approach writing Comfort?&nbsp; 

<figure data-asset-id="18749a64-2a36-4023-a4fb-ccfa86b0665d" data-image-id="18749a64-2a36-4023-a4fb-ccfa86b0665d"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4f510c43-38a3-40d9-be90-98aa062875d2/comfort-cover.jpg" data-asset-id="18749a64-2a36-4023-a4fb-ccfa86b0665d" data-image-id="18749a64-2a36-4023-a4fb-ccfa86b0665d" alt="Candice brown 'comfort' recipe book cover"></figure>
There really are, and&nbsp;so many incredible ones (my shelves are&nbsp;groaning under the weight of my collection). I&nbsp;wanted my book to be something that starts off as mine and then as people use it, change things around, swap&nbsp;ingredients etc it becomes theirs! I&nbsp;wanted Comfort to be the sort of book that invokes memories and nostalgia&nbsp;and encourages people to bake the things they really like. Just as I do. I am so proud of it -&nbsp;I hope everyone loves it. 
 
What's your ultimate comfort dish?&nbsp; 
 
Macaroni Cheese&nbsp;- If&nbsp;I&nbsp;see it on any menu I have to try it, even if&nbsp;I'm not hungry! 
 
What's your ultimate 'show off' bake? 
 
&nbsp;Something like a huge pavlova is great as you can&nbsp;prepare the&nbsp;elements in advance, but when it is all piled&nbsp;together- the&nbsp;meringue with a mound of whipped cream, fresh strawberries and raspberries, and topped with passion&nbsp;fruit curd&nbsp;- I&nbsp;don't&nbsp;think you can get much better than that! 
 
Are there any ingredients you really love cooking with at the moment?&nbsp; 
 
For savoury dishes&nbsp;I cannot do without smoked paprika&nbsp;- I love it in everything! Chorizo is amazing too, it&nbsp;can really brighten up a dish. For sweet dishes, I add lemon zest or strawberries if they're in season&nbsp;- simple but perfect. 
 
Any you really don't like?&nbsp; 
 
I detest peas! And I'm not a huge fan of tomatoes!&nbsp; 
 
On&nbsp;Bake Off&nbsp;your bakes always looked stunning, what are your top tips for presentation? 
 
Just go for it&nbsp;- don't be afraid to push the boat out. Presentation was&nbsp;and still is a weak area for me, but if I put my mind to&nbsp;something I'll do it. So be brave, take chances and if it doesn't work go back to the drawing board.&nbsp; 
 
The new series starts later this summer, any predictions about how the new format will go?&nbsp; 
 
I think it will be&nbsp;incredible. I can't wait to see it&nbsp;and welcome 12 new bakers to this amazing little Bake Off family I am now part of!. Prue is fab and Noel and Sandie will be fun, and&nbsp;humour is&nbsp;needed when things get&nbsp;stressful&nbsp;- which they do!! Paul of course is just&nbsp;brilliant and always will be! 
 
Any exciting future plans?&nbsp; 
 
I am so lucky to be getting the&nbsp;opportunities&nbsp;I have at the moment&nbsp;-&nbsp;writing&nbsp;for the Sunday Times, my book coming out, more food festivals, a&nbsp;collaboration&nbsp;with a hotel, appearing on This Morning every month -&nbsp;so lots of amazing things.&nbsp;&nbsp; 
 
If you enjoued this interview, we think you'll enjoy <a data-item-id="2d2aeba7-15ff-5be6-bac3-54b5de3982ed" href="">5 minutes with Nadiya Hussain</a>.

5 Minutes with Candice Brown

<h4>Guest blogger and 2014 Great British Bake Off finalist, Richard Burr reminisces about the competition, reveals his favourite baker and shares what he has been up to since leaving the tent. 
</h4>
<figure data-asset-id="1f76777d-b9cf-458f-8218-78bfae054843" data-image-id="1f76777d-b9cf-458f-8218-78bfae054843"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/16696f4c-d238-49c7-b815-881ac2221cae/Richard_1.jpg" data-asset-id="1f76777d-b9cf-458f-8218-78bfae054843" data-image-id="1f76777d-b9cf-458f-8218-78bfae054843" alt="portrait of Richard Burr"></figure>
“With this year’s Bake Off fast approaching, I’ve been thinking a lot about my time on the show and looking back on what I have been up to since. It’s been terrific and I still have to pinch myself when I think of everything that’s happened. I’ve been writing a blog at www.richardburr.london, which has acted as a bit of a diary for me to keep track of everything I’ve been up to. 
 

<figure data-asset-id="ac4956d8-6827-4617-a147-56b6e38f4848" data-image-id="ac4956d8-6827-4617-a147-56b6e38f4848"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/b45f0e9d-b63d-414e-a0f7-e929acafeac5/Richard_2.jpg" data-asset-id="ac4956d8-6827-4617-a147-56b6e38f4848" data-image-id="ac4956d8-6827-4617-a147-56b6e38f4848" alt="Gorilla eating a birthday cake"></figure>
From making cakes for gorillas at London Zoo to meeting heroes like David Tennant to writing my own recipe book, B.I.Y. Bake It Yourself, and having it published, it’s been a mad but an entirely positive experience. If anyone is even considering applying for the Great British Bake Off I’d say to jump in feet first – you have nothing to lose and so much potential fun to have. 
 

<figure data-asset-id="956887c3-533c-4ae7-8304-2ba01a2b9a10" data-image-id="956887c3-533c-4ae7-8304-2ba01a2b9a10"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/ed406b05-afe7-495f-b4fe-f2ec7b246f89/Richard_3.jpg" data-asset-id="956887c3-533c-4ae7-8304-2ba01a2b9a10" data-image-id="956887c3-533c-4ae7-8304-2ba01a2b9a10" alt="Richard Burr with his family"></figure>
One of the most special things for me has been meeting the 11 fellow bakers from my series. We are all really close. The first day we met, we set up a Whatsapp group and ever since, we’ve been in touch on a daily basis and meet up as often as possible. I’m catching up with Iain, Chetna and Luis tomorrow in fact! 
 

<figure data-asset-id="c5295096-e7ad-4db8-b8ab-19ba40f1ec0a" data-image-id="c5295096-e7ad-4db8-b8ab-19ba40f1ec0a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/f00afc41-09dc-42a2-9b48-fd41e6f63ebb/Richard_4.jpg" data-asset-id="c5295096-e7ad-4db8-b8ab-19ba40f1ec0a" data-image-id="c5295096-e7ad-4db8-b8ab-19ba40f1ec0a" alt="Richard Burr with Paul Hollywood"></figure>
Writing my recipe book, B.I.Y. Bake It Yourself, was a massive high for me. I was pretty green about the process and it was a steep learning curve, but I reckon it turned out pretty good! As a builder, I’m used to spending most winters out in the cold – digging foundations, fixing roofs, unblocking drains, etc. This was the first winter in about 15 years where instead of freezing my fingers off I was shacked-up in my warm kitchen writing, testing and developing my favourite recipes. My book covers many different baking techniques but grades each recipe for difficulty as level 1, 2 or 3. This means there’s something for everyone; from people who have never made a Victoria sponge before to those who are keen to try their hand at entremets. I’m really proud of the book and I worked with a great team at Quadrille to produce it. We shot the book at my house in February and March of this year, which meant that I could use my own oven to prepare all the food featured. It became a real family affair, with both my daughters and loads of my building materials featured in B.I.Y. The styling and photography are really original and complemented my recipes perfectly." 
 
Richard’s new book, “B-I-Y Bake It Yourself” is available for purchase now and if you would like a sneak peek at one of his delicious recipes, head over to his <a data-item-id="2e8bf232-3c9a-5452-82aa-6ebf654124cc" href="">Blackcurrant Macarons recipe</a>. 
 
&nbsp;

Richard Burr – All about Great British Bake Off

With the latest series of Great British Bake Off&nbsp; about to start and the nation will once again go bonkers for baguettes, biscuits and all things baking we caught up with 2014 finalist Luis Troyano to find out about life after GBBO… 
 
What inspired you to apply for The Great British Bake Off? 

<figure data-asset-id="104e5c5c-105e-4a4e-b185-19a9fd024f4b" data-image-id="104e5c5c-105e-4a4e-b185-19a9fd024f4b"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/03483fba-0c15-4c41-89fa-864f94b6a3c2/Luis%20troyano.jpg" data-asset-id="104e5c5c-105e-4a4e-b185-19a9fd024f4b" data-image-id="104e5c5c-105e-4a4e-b185-19a9fd024f4b" alt="Portrait of Luis Troyano"></figure>
I thought it would be fun and a change from my everyday life. To be honest, I never ever expected to walk into the tent and actually take part. The first day there was really surreal, almost dream like. I learnt so much from the experience, it was simply amazing and I would wholeheartedly recommend it to anyone who is considering taking part. 
 
What were Paul and Mary like to work with? 
 
Their knowledge in all things baking is simply mind-blowing. I often thought there were hidden cameras as I couldn’t get my head around how they knew what we had done without actually seeing us do it. They were a real pleasure to get to know and work with. The key was listening to their feedback and taking it on-board. 
 
What was your most embarrassing moment during GBBO? 
 
Definitely self-saucing puddings. I knew I had a dodgy recipe and I’ll never forget Paul just staring at me whilst dribbling the horrible thin sauce off a spoon in front of me. I just wanted the ground to open up and swallow me. 
 
Were there any bloopers that happened in the bake off tent that didn’t make the final cut? 
 
Lots! I remember the semi-final in particular. Nancy had made a really thin chocolate ganache and was pouring it over some cakes. It was also pouring all over her bench, down the sides, all over the floor. We were absolutely wetting ourselves. I actually went over to help catch it some of it. 
 
What was your favourite moment of the bake off experience? 
 
I have so many fond memories. But if had to choose just one, bread week. Paul Hollywood said he had never tasted anything like my rye rolls and shook my hand. I was blown away. 
 
If you could summarise your bake off journey in 3 words what would they be? 
 
Terrifying. Fun. Friendships. 
 
What do you love most about baking? 
 
I love baking. It ticks so many boxes for me. I love the chemistry and experimentation, the creativity and the opportunity to be artistic. Most of all though it’s the perfect thing to give family and friends, it always makes them smile. 
 
What is your all-time favourite type of cake/pastry? 
 
Definitely a Bakewell tart! It’s my absolute favourite and the recipe is firmly memorised. Crisp thin short crust pastry, almond and lemon frangipane topped off with a thick layer of fondant icing. Magic. There’s so many disciplines covered in making one that I think it taught me how to bake. 
 
What is your favourite ingredient to work with and why? 
 
I suppose it would have to be flour. The possibilities of what you can make are endless, in-fact it’s mind boggling when you think about it. It’s such a core staple of baking that changed the world. There’s nothing better than handling perfect bread dough, so so satisfying. 
 
We love your book ‘Bake it Great’. What is your favourite recipe from it? 

<figure data-asset-id="87d0736b-d2af-426a-a46a-018030f9c73b" data-image-id="87d0736b-d2af-426a-a46a-018030f9c73b"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/16be4640-4a32-4447-9829-584b50b86fd5/Luis_troyano_book.jpg" data-asset-id="87d0736b-d2af-426a-a46a-018030f9c73b" data-image-id="87d0736b-d2af-426a-a46a-018030f9c73b" alt="Front cover of Luis Troyano Bake it Great recipe book"></figure>
Wow that’s a really difficult question. If I was looking at it sentimentally, I would choose my mum’s Spanish Roscos de Anis. They are a deep fried doughnut, nothing like our traditional version. They are heavily flavoured with aniseed and extra virgin olive oil and are my earliest memory of baking as a child. If I was to choose one of my own recipes it would have to be a tart, probably the raspberry, pistachio and white chocolate one. 
 
What is your fail-safe recipe that you turn to when you need a last minute bake? 
 
Definitely my Cherry Bakewell Cupcakes. I have probably made thousands of these by now. Quick and easy to make, incredibly moist and taste delicious. They are topped off with a layer of Amaretto icing and look great too. 
 
We love baking hacks, what are your top 3 baking tips? 
 
Firstly I always leave a little tab sticking out on the non-stick paper disc under a tart; you can then just grab it and slide the tart off. Secondly, test your oven temperature with an oven thermometer; you will be surprised how out it can be. Thirdly, when making bread, always make the dough the day before and prove it in the fridge for up to 24 hours, it really does make for a better end result. 
 
Tell us a bit about your bee keeping? Do you use the honey a lot in your baking? 
 
I’m very lucky to have a constant supply of honey on hand so yes I use it lots. In fact there’s a whole chapter of recipes dedicated to it in my book. Beekeeping is the most amazing hobby; they really are fascinating creatures and a complete joy to keep. I find it really relaxing when I go out to inspect the hives and you just forget everything else going on around you. 
 
What have you been up to since Great British Bake Off? 
 
Wow, where do I start? My life has been turned upside down in the most amazing way. I gave up my old day job and now focus on baking activities. I was very privileged to get the opportunity to write my own recipe book so that took quite a lot of time to do. The book is called Bake It Great and is published by Pavilion. I also hold afternoon teas at the Farmers Arms in my home village of Poynton on a regular basis, I make all the cakes. I have a really full diary teaching people how to bake at Seasoned Cookery School and Cheshire Cookery School as well as working at many of the food festivals around the country this summer and autumn. You can view my schedule of where I’ll be on my website, www.luistroyano.com 
 
Long term, I would love to have my own bakery, something I’m currently investigating. 
 
Thanks so much to Luis for the great answers, we can’t wait to try more recipes from ‘Bake It Great’, out now and available from all good book shops. 
 
Why not&nbsp;try one of Luis' recipes for yourself... 
 
If you enjoyed this interview, we think you'll enjoy <a data-item-id="e135e096-4982-5b07-af5a-a6d7c5dd018b" href="">5 minutes with Sarah Hardy</a>.

5 Minutes with Luis Troyano

<figure data-asset-id="d64690d9-34b6-4075-8d9f-58bc266f48a0" data-image-id="d64690d9-34b6-4075-8d9f-58bc266f48a0"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/73012d4f-0c11-40c4-b84a-9f2390060e16/Nadiya_1.jpg" data-asset-id="d64690d9-34b6-4075-8d9f-58bc266f48a0" data-image-id="d64690d9-34b6-4075-8d9f-58bc266f48a0" alt="Front cover of Nadiya Hussain's recipe book"></figure>
We caught up with Nadiya Hussain, 2015 Great British Bake Off winner and the nation’s sweetheart to ask her a few questions… 
 
How old were you when you first started to bake? And what inspires you? 
 
I started to bake properly at the age of 21 when I bought my first house with my husband Abdal.&nbsp; He is obsessed with eating cake and turns out I’m obsessed with baking them. I take inspiration from most things around me when I’m baking. But my children and husband help me to create new flavours and help me test them too. 
 
What’s your go to bake? 
 
It has to be carrot cake. It’s the one thing I can bake for everyone where nobody will complain. My kids are not usually fussy but it’s all the extended family that can be tricky to please. 
 
If you could only bake 1 thing what would it be? 
 
Chocolate cake. It’s everyone’s favourite and so versatile. Paired with other flavours. Eaten with fruit, custard or ice cream. Eaten hot or cold. 
 
What’s your favourite ingredient? 
 
At the moment my favourite ingredient to bake with is matcha green tea powder. It’s earthy, vibrant and aromatic. It’s also versatile. 
 
After winning GBBO and all the media attention, do you still find passion in&nbsp;baking? 
 
Absolutely it’s the one thing that helps me relax. Even though now I’m always making notes and typing in between it is given me a new appreciation for all the things I do and document in the kitchen. 
 
Do you have any advice for future GBBO finalists? 
 
Have fun!!! It’s a tough being in that tent but once you walk out there’s no coming back for enjoy and revel in every second. 
 
What do you find the most challenging baking technique? 
 
I think meringues are very tricky as they can fail depend on external factors like weather and humidity. But practice makes perfect. 
 
What’s the most interesting thing you’ve learnt filming your new TV show? 
 
I’ve learned that I can travel alone even though it’s petrifying at times and that otters can be trained! 
 
Who would you invite to your ultimate dinner party and what would you make for dessert? 
 
I would invite David Attenborough and make him a mango and parsley pavlova 
 
Want to bake like Nadiya? Why not have&nbsp;a go at one of her recipes below. 
 
Nadiya's book Nadiya's Kitchen is out now and available from all good book shops.&nbsp; 
 
If you enjoyed this interview, we think you'll enjoy our <a data-item-id="ea7a10c4-05c4-5947-88fd-dbec09d7faee" href="">5 minutes with Liam Charles</a>.

5 Minutes with Nadiya Hussain

<figure data-asset-id="96a7b82e-3e06-4e46-b068-28f81e62b2bd" data-image-id="96a7b82e-3e06-4e46-b068-28f81e62b2bd"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/c6fdb89e-5a3b-4e7a-a56a-ab7cd0452044/Peter_1.jpg" data-asset-id="96a7b82e-3e06-4e46-b068-28f81e62b2bd" data-image-id="96a7b82e-3e06-4e46-b068-28f81e62b2bd" alt="portrait of peter sidwell"></figure>
See what master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell had to say when we asked him YOUR questions... 
 
How can you stop you loaf sticking inside a loaf tin and get good height on the loaf? (Rebecca Seal) 
 
Try a quick release spray in your tin or roll you loaf in a little flour before placing in the tin. To get a good height make sure you bake the bread in a nice hot oven, I like to add some steam into the oven by using a water spray gun as you place it in the oven to bake. 
 
My loaves tend to spread rather than rise, what can I do? (Jamie Wheat) 
 
It sounds as though you are possibly adding too much liquid to your recipe, try baking your dough in a loaf tin to give the loaf support as it proves and bakes. 
 
Do you have any advice on making bread in an AGA…I never seem to get it to rise enough before the outside becomes too crusty or burns? (Kirsty Warner) 
 
I would recommend using the hottest oven to begin with for approximately 15 minutes then transfer to a middle oven to finish baking. 
 
How do you know when dough is over proved? (Patsy Keith) 
 
You can see if it’s over proved by appearance – the top of the dough will appear to have a thin crust and looks as though it is about to deflate. To resolve scoop the dough out, knock back and try proving again. Also another way to check is the finger test – if you push a wet finger into the dough about 1cm to 2cm in and it springs back then the dough is good if it deflates then it’s over proved. 
 
I leave my bread to prove over various times but nothing seems to make it light and fluffy it’s also dense and urgh. help me please?!?!?!? (Rachel Hutchings) 
 
Possibly you are making bread with very little gluten in so try blending a little strong white flour in there, e.g. 200g strong white bread flour and 300g of another bread flour you make like. You must also make sure your dough has the right amount of water in so you create a nice soft dough that will stretch nicely when kneading. Always give the dough plenty of kneading or leave it to prove over night to give the dough plenty of time to rise on it first prove, before knocking back and shaping. 
 
If your dough is too tight there is not enough water and the dough would not have enough stretch in it to hold the air pockets so it’s important to make sure the dough is soft not tight like a pastry dough and well kneaded so it’s nice and stretchy to allow for a good rise. 
 
Why do I sometimes get a gap under the crust? (Liz King) 
 
This is probably due to not knocking all the air out of the dough following its first prove. It is important to knock all the air out of the dough so you get a nice even rise on the second prove before baking. 
 
Can you rescue over proved by knocking back and re-rising? (Wag Dalzell) 
 
In a lot of case, yes, but make sure you knock it back well so that you get an even 2nd prove. You might even get a better flavour by re-proving. Try proving your bread in the fridge overnight for the first prove to slow it down and generate more flavour. 
 
First time using bread machine, my question is – is it true if using yeast out of date the dough does not get raised enough? (Maryati Tracy) 
 
Yes if yeast becomes old and out of date it can be less efficient in your recipe so make sure you use it and buy Allinsons' sachets so you only open what you need. Also make sure you add the ingredients in the right order i.e. liquid first, then yeast and the flour and finish with the salt then you’re good to go.
 
Mine never seems to rise as much as it should! (Woody Wenman-Hyde) 
 
Check your yeast is in date and that you are using the correct amount. Make sure you leave the dough to prove for the maximum time in the recipe or until it doubles in size, the temp of your kitchen can also slow down the prove if it’s cold. 
 
Fresh or dried yeast? (Mike Armstrong) 
 
Fresh yeast is great but not a handy as dried, I use dried, such as Allinson's Easy Bake yeast, at home as its handy to just grab out of the cupboard. 
 
If you enjoyed this interview, we think you'll enjoy <a data-item-id="7766582f-37b8-525e-a6be-25238f216e93" href="">5 minutes with Juliet Sear</a>.

5 Minutes with Peter Sidwell

We are so excited to take you all behind the scenes for a sneaky peak of our recent video shoot with Juliet Sear. Juliet kindly shared four recipes from her brand new book, Cakeology (available in all good book stores) and we cannot wait to share the finished videos with you. 

<figure data-asset-id="4eb43105-0c36-411d-bebd-4a694099899a" data-image-id="4eb43105-0c36-411d-bebd-4a694099899a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/5cbd3c89-cd25-4fa1-8266-9d9110ae0dd3/Juliet_Filming.jpg" data-asset-id="4eb43105-0c36-411d-bebd-4a694099899a" data-image-id="4eb43105-0c36-411d-bebd-4a694099899a" alt="juliet sear baking photograph"></figure>
We love the buzz of a video shoot; cameras, lights and microphones at the ready, the aroma of different smells floating around the kitchen and watching a baking pro first hand showing just how simple decorating cakes can be. 
 
The first recipe of the day was adorable woodland creature cupcakes, which in our opinion were almost as cute as Juliet’s dog, Dougie who was patiently catching some rays in the garden whilst we were all busy in the kitchen. 
 

<figure data-asset-id="3bfd3dea-1703-42de-915d-45990ff0383e" data-image-id="3bfd3dea-1703-42de-915d-45990ff0383e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/6037235f-63d8-4588-abdb-3fbcdce755ef/Juliet_Quad.jpg" data-asset-id="3bfd3dea-1703-42de-915d-45990ff0383e" data-image-id="3bfd3dea-1703-42de-915d-45990ff0383e" alt="Juliet sear decorating cakes"></figure>
Juliet also effortlessly produced two showstopper cakes; a stunning three tier ombre cake, which features on the front cover of her Cakeology book, and a vibrant piñata cake filled to the brim with every sweet imaginable. (Confession: there wasn’t too many sweet left by the end of the shoot.) 
 
We picked up some great tips from Juliet during the filming, our favourites being that it’s all about the wiggle when piping your piñata cake and that air-bubbles are the enemy…we won’t spoil anymore for you, so make sure you watch the videos. 
 
The recipes were so straightforward; we left the shoot planning to recreate the piñata cake for an upcoming birthday party. 
 

<figure data-asset-id="26d25216-b331-4945-8d26-8da73d3dc33e" data-image-id="26d25216-b331-4945-8d26-8da73d3dc33e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/650b2849-ad43-49fb-89fb-e8b425cc5f17/Juliet_Snowman.jpg" data-asset-id="26d25216-b331-4945-8d26-8da73d3dc33e" data-image-id="26d25216-b331-4945-8d26-8da73d3dc33e" alt="Christmas fondant snowmen"></figure>
For the final recipe, Christmas fever took over the kitchen, despite the glorious sunshine outside but more to come on that later in the year…Ok, here is a sneaky photo to tickle your taste buds. 
 

<figure data-asset-id="a6c6a0b7-60a8-4613-9024-ccd13c8a7d5f" data-image-id="a6c6a0b7-60a8-4613-9024-ccd13c8a7d5f"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/61f3f7db-ce45-4917-8321-26c9925457e0/Juliet_Book.jpg" data-asset-id="a6c6a0b7-60a8-4613-9024-ccd13c8a7d5f" data-image-id="a6c6a0b7-60a8-4613-9024-ccd13c8a7d5f" alt="Juliet Sear front cover Cakeology recipe book"></figure>
It was so much fun shooting with Juliet and we cannot recommend her book enough, so what are you waiting for grab your copy of Cakeology now.