Gibby Bakes

Before we get started with this one, let me just address the elephant in the room, Bread Week hasn't been kind to me. I tried to plait both of the loaves I attempted this week, but they just didn't want to behave. Plaiting is clearly a skill that I can't seem to nail down just yet, but I didn't want to shy away from a good learning experience by not writing about it and reflecting on it. With that in mind... let Bread Week begin!  It's not looking good... So, the Bake-a-long continues, and this week it was Bread Week! The bakers this week were challenged to make a Cottage Loaf signature, a Devonshire Split technical, and a plaited loaf centre piece showstopper, which meant I also had to choose one of these challenges to take on! Seeing as I've already taken on a Cake Week signature (see my Almond and Summer Berry Vertical Layer Cake!) and a Biscuit Week technical (see my Custard Creams!), I thought it was time for a showstopper! So, I hope you're sitting com

The Bake Off Bake Along continues!  Alright, so this week was actually Bread Week, and I've fallen behind with my bake along already... but in my defence my Custard Cream stamp didn't arrive until the Monday of Bread Week, so what was I supposed to do!  As soon as my stamp arrived I leapt straight into action, channeling the spirit of Biscuit Week! As ever, the bakers faced three challenges, which also meant three potential bakes for me to choose from! The signature challenge was a marshmallow biscuit, the technical challenge was these Custard Creams, and the showstopper was an illusion biscuit spectacular!  Once again, time and space were against me, which ruled out the showstopper, and I've made marshmallow before, so I decided to go for the Custard Cream technical, as I've never attempted crème au beurre, also known as French buttercream, before! Even the method for preparing the biscuit dough was a little different to what I'm used to. To start, butter and sugar

I once saw soufflé being described as a hot air balloon that will only stay inflated so long as the air inside remains hot... which is probably how actual hot air balloons work I guess now I come to think about it...  Despite just blowing my own mind with my hot air balloon revelation, I'm no less stunned by these soufflés! Such a notoriously difficult bake demands patience and precision, which is why I'm so surprised that I pulled them off!  The first stage in preparing these soufflés is to combine passionfruit puree and sugar in a pan, and allow it to simmer to concentrate the puree. Cornflour dissolved in water is then added to thicken the mixture, and the thickened mixture is left to cool.  Whilst the puree cools, egg yolks, caster sugar and vanilla paste are are whisked together until the mixture reaches the ribbon stage, before the cooled puree is whisked in as well! In a separate bowl, the egg whites are whisked with a little salt and the cream of tartar until it reaches

 Jane Dunn has written a new book!  Okay, so Jane actually published this book a while back now, but I'm only just getting round to writing about my first bake from the book, so go with me on this!  After perusing the new book, I came across the Cornflake Brownies, and knew instantly that this was the bake to start with, taking a batch of brownies to the next level!  The first thing to do to get started on these brownies... was to prepare the brownies! To make the brownie batter, butter and dark chocolate are melted together in a bowl set over a pan of simmering water, whilst in a separate bowl eggs and caster sugar are whisked together until the mixture has doubled in volume and is mousse-like. The chocolate mixture is then carefully folded into the egg mixture, before flour, cocoa powder and chocolate chips are also folded in. The batter is then baked until the brownies still have a slight wobble and then left to cool.  So fudgey!  With the brownies cooling, the last step was to

Bake Off is back!  I always bang on about Autumn being my favourite season, and it just so happens that Bake Off is a staple of the season! I'm determined to do a bake along this year, and with it being cake week I had to choose between the vertical layer cake signature, the iconic Bake Off titles fudge cake technical, or the animal sculpture cake showstopper!  Now, I would have LOVED to have a go at an animal shaped cake, but time constraints and space in my kitchen meant I had to rule this one out. Therefore, for a new challenge I went with this Summer Berry Vertical Layer Cake! As you can see, the finished result isn't perfect... the layers aren't quite neat and the piping needs work, but it's a bloody good first attempt!  To kick things off, I began by making the genoise sponge that would roll up to form the sponge layers! Whole eggs and sugar are whisked together until they reach the ribbon stage and have tripled in volume, before ground almonds, plain flour, lemon