Baking Bad: Recreating the Technical Challenges from the Great British Bake Off – Week 2: Viennese Whirls

The second technical challenge from this season of the Great British Bake Off is Viennese Whirls. Now, it shocked me that these came up as the technical for biscuit week, since I’ve always considered Viennese Whirls to be a cake rather than a biscuit. Oh how wrong I was!

Viennese Whirls are a British confection consisting of a soft butter biscuit piped into a whirl shape, said to be inspired by Austrian pastries, though entirely unrelated. They are made up of 2 biscuits with jam and butter-cream sandwiched between them.

Making jam is the first thing on the list for this technical recipe, however I have no time for that so I started MY technical challenge by adding some pizazz to store bought jam. Ah well, can’t have it all and my argument is that making jam isn’t baking. With that done, it’s on with the biscuits…

After mixing it all together, you’re guided to draw around a 2 inch biscuit cutter. I had no idea what this was and sure as hell wasn’t going to measure it but it worked out well in the end. Following a quick chill in the fridge the next challenge was trying to get the biscuit dough into the piping bag. With the completion of that wrestle it then became a challenge to pipe swirls of the mixture into the circles ran on the grease-proof paper.

This is when things got tricky.

IF you didn’t watch this episode of GBBO you might not know that Viennese Whirl dough is remarkably stiff and does not like coming out of piping bags. After a few attempts to do perfect swirls I resigned myself to the fact that I would settle for mediocre as piping is one area of baking that my skill set is lacking. I’m just awful at it!

Once all 24 rounds had been piped it was back off in the fridge to pull a Mr Freeze and “Chill Out!” before being popped in the oven to bake!  During baking, the swirls lost some definition sadly and the result was a bit of a sad looking Viennese Whirl, but I still think they looked better than some of the contestants in the tent!  Plus, they tasted delicious too – a fact even my work friends who helped me eat them will attest to!

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This week I’d score myself a 6/10 for presentation and a 9/10 for taste. But we all know the only opinion that matters is Mary’s so I think this time I’d receive a “Slightly happy Mary Berry”.

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Until Next time…

 

Baking Bad: Recreating the Technical Challenges from the Great British Bake Off – Week 1: Jaffa Cakes

So the Great British Bake Off is back on our screens and in full flow (by that I mean coming up to week 3). I’m an avid fan of the bake off as well as being an amateur baker myself. You can find some of my recipes in the archives to the right if you’re interested in what I’ve done so far.

Despite all my baking I’ve never decided that I was crazy enough to attempt the rounds of the Bake Off. Yes I’ve occasionally made a few different recipes that have featured on the show, but there’s one thing that has often eluded me – the Technical Challenge. But what is a technical challenge I hear you ask? Well, allow me to show you this extract from the Bake Off’s website:

Technical Bake

This challenge separates the wheat from the chaff. Take one basic recipe, with the same ingredients and instructions, and ask our bakers to produce the finished product… sound easy? Well, any variation on the finished product will be a result of their own technical knowledge and experience – or lack of. Bakers are laid bare in this task and this is where the pressure’s really on in the bake-off.

So without further ado I’ve decided to bake each of the technical challenges from this season of the bake off and see how I do, as an amateur baker in my own tiny kitchen. Let’s get on with it!

Week One: Jaffa Cakes

First up – it’s Jaffa Cakes! Who doesn’t love a jaffa cake? Gorgeous little spongey, orangey, chocolatey packs of goodness. They are simply amazing, especially with a cup of tea (though no dunking!). If you don’t know what a jaffa cake is, then check out this brief section from the ever knowing wikipedia:

“Jaffa Cakes are biscuit-sized cakes introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges. The most common form of Jaffa Cakes are circular, 2 1⁄8 inches (54 mm) in diameter and have three layers: a Genoise sponge base, a layer of orange flavoured jelly and a coating of chocolate.”

So what does the Queen of Baking herself have to say about Jaffa Cakes? Well, this blurb comes from the start of her technical challenge recipe.

“Jaffa cakes are nowhere near as tricky to make at home as you might think.” Well, what could go wrong?  Follow Mary’s recipe here to make your own and see!

Firstly its a case of zesting an orange and adding it to some orange flavoured jelly and boiling water. So far so good, right?nothing can go wrong? Well, thats my first issue. I followed the recipe and zested what I’d consider a small orange. Turns out it was not a small orange and I ended up with far too much zest in my jelly! Still, it tasted fine, if a little pulpy – though it set fine and went into discs perfectly, as seen below.

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Next up was the sponge. I’ve made a fair few sponge cakes in my time and I’d say that I’ve gotten pretty good at it too, though I’ve never made a whisked sponge before. I was a little apprehensive, but I absolutely nailed it! I think the sponge was the best part of my Jaffa attempts! Simples!

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Now the board is set, the pieces are moving. Time to put it together and melt some chocolate. I assembled the jaffa cakes, putting the disc of jelly onto the sponge. I melted down the chocolate. And that’s when it all went to pot. Pouring with a spoon didn’t work as the hot chocolate wanted nothing about staying with the cold jelly. It disappeared down the side of the cake in a weird gloopy mess. Piping the chocolate worked a little better but still left gaps. The whole thing looked a mess. I’ve had issues with chocolate in the past when I bake and this was no exception. Guess I need to work on it before I apply myself! 😉

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Still, a quick trip to the fridge solved the problem mostly and they tasted great! Overall, I’d give myself a 4/10 for presentation and a 7/10 for taste.

But what about Mary’s judgement I hear you say? Well, I’d rate this bake as a Concerned Mary Berry.

273Stay tuned for next time – I take on biscuit week and Viennese Whirls!