Well that's another series of GBBO almost over and I've had mixed feelings about this series. I don't think I've enjoyed it quite as much as I usually do... some funny old themes and it has taken a while to warm to some of the contestants, although I have huge admiration for all of them. It was sad to see Selasi go this week as he always made me smile but I think it was the right decision although I don't think Benjamina should have gone last week. It was a shame she just had a really bad week. But I guess that it the nature of the competition. It took me a long while to warm to Candice... that pouty mouth was just too much but I do think she is a great baker and love the way she really pushes herself. I think my money might be on her. Who do you think will win?
Of course for me, another week in the tent meant another technical challenge and this week the bakers had to make a Savarin... a sort of orangey flavoured Rum Baba. The base is a yeasted cake which starts as a very soft batter so I used my mixer again. While the dough was rising there were lots of other things to be getting on with, one of which was to make the soaking syrup... almost a whole pint of liquer flavoured sugar syrup!
The cake is baked in a very well greased bundt tin... the biggest problem is always turning out cakes in these tins as they can't be lined.
Also while it was rising I had to make caramel shards. I made my sheet of caramel and then Stewart dropped a pot on to it (he was washing up for me at the time). After a moment of panic we realised the shards were just perfect!
The cake baked beautifully... but would it turn out of the tin?
Hooray! It was then left to cool down and soak up all that syrup... something the bakers in the tent really didn't have time to do properly. Every last drop soaked into the cake!
It was then a case of assembling the cake with whipped cream and fresh fruit and a little chocolate sign... no, I would definitely not bother with this another time!
As you can see my piping skills could do with improvement!
But unlike Selasi, I did segment my oranges cutting them away from the membrane. I also used plums and golden kiwi fruit.
Luckily we were going to my step daughter's for dinner last night so we brought it along to share for pudding... but there is still loads left.
But it was rather good so I don't think it will hang around here for long!
So that is my ninth technical challenge completed and also another week joining in with Jenny from Mummy Mishaps for the Great Bloggers Bake Off 2016
I think your guess for the winner may well be right. I liked the sound of the Savarin. I even have a bundt tin so I may give it a go. Perhaps slightly less decorated :) B
ReplyDeleteIt would be delicious without the caramel shards or chocolate and much less effort!
DeleteToo much effort for me in that one Gina (I'm a lazy baker) but yours did look good and I love Stewarts contribution!! :)
ReplyDeleteI must admit this wasn't my favourite series either, I think we've seen much better bakers in previous series. I suspect you're correct re the winner but I would like to see local boy Andrew win if I'm honest, he has been good in the last couple of weeks.
Wow. The cake is impressive, and those shards are amazing! I don't know how you see ways to improve when all I see is a stunning cake! And look at the pretty dessert plate too ;)
ReplyDeleteWendy
Your Savarin is such a glamorous cake and how clever of Stewart to create such perfect shards. You'll have to rent him out! I see nothing amiss with your piping skills.
ReplyDeleteWell done, this looks fabulous! I have enjoyed this series more than last year's, when I took a long time to warm to some of the contestants. This year those Imwasn't too keen on left reasonably early. I took a while to come round to Andrew, but now I like him enormously. Like you, sorry to see Selasi go, what a character, though I did think he would go out next. Any of the three remaining would be worthy winners, I am looking forward to Wednesday! X
ReplyDeleteLove a good savarin! I bet the leftovers taste lovely toasted, or maybe as some kind of bread and butter pudding. x
ReplyDeleteThat looks delicious, but I can smell the alcoholic fumes coming off it from here I'm sure! I've never really got in to Bake Off, as it always starts when I'm on holiday. Sad to think I've missed it for good now, I suppose.
ReplyDeleteGina, I love your descriptions of the play by play process of creating these baked wonders. I'm glad that you've saved that slice for me, and the plate suits it perfectly. Still...I bet that I would have also loved the cake without the extra decorating on the top. Won't stop me leaving a clean plate, though. xo
ReplyDeleteLooks gorgeous! I might try it without some of the faffy decorations. Hurrah for Stewart's contribution too - I could do with someone to do that role!!
ReplyDeleteThat looks brilliant and I bet your husband is counting his lucky stars that the caramel shattered so perfectly!
ReplyDeleteI love liqueur soaked cakes and your Savarin looks attractive and must taste delicious. This year's GBBO hasn't been as good for various reasons. I don't think the bakers are given enough time to finish off their bakes and it's not because of time management issues in many cases. I think the limited time is deliberate to make the programme more dramatic as the contestants rush to do the decorating and assembling, especially the Show Stoppers. I watch the follow up programme and that's more entertaining than the competition itself. The contestants are very different once they're free from the tension in the tent. I was sorry to see Selasi and Benjamina go too. Our granddaughter as always wanted Jane who she calls the Garden Lady to win, but everyone did well to get through and be one of the bakers 2016.
ReplyDeletehmmmm i think Candice is a strong contender for winning the GBBO But I think Andrew is starting to come back fighting, so i think it will be between those two. yes i am hedging my bets slightly!
ReplyDeleteYour Savarin looks lovely - what a colour and it rose beautifully. well done and so your chocolate writing was less than perfect, i still think its looks better than a couple shown on the show x x
Your Savarin looks amazing, so beautifully decorated with the properly segmented oranges. Selasi made me laugh the way he did his. I was sorry to see him go too.
ReplyDeleteCLiving in Australia, of course I have not seen any of the Bake OOff episodes you are talking about, but your SSavarin looks fabulous, although too rich for me to eat these days. I used to make Rum Babas frequently in the days when we had dinner parties and they are nearly as rich as the savarin - but mine were never nearly as beautifully decorated as your ssavarin!
ReplyDeleteYou know Gina, I've felt exactly the same about this years GBBO series. I don't know if it's as a result of the move to C4 or not, but I've struggled to warm to the bakers and not been totally impressed with the challenges. Anyhow, I'm loving your Savarin, and what a happy accident with the carmel shards - they look perfect - you'll know what to do nect time - just drop something on it! ;-)
ReplyDeleteAngela x
It looks wonderful Gina, I didn't dare try the savarin with it having yeast in it x
ReplyDeleteI've never heard of Savarin, but it sure looks wonderful -- especially with whipped cream and caramel!!!
ReplyDeleteThe savarin that I made did not last long either. Your savarin looks lovely x
ReplyDeleteLooks so good. And how right you were about the GBBO winner!
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