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!

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