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For their first technical challenge, the bakers were required to bake an angel food cake using Mary Berry's recipe in 2 + 1 ⁄ 2 hours. For the showstopper, the challenge was to make a chocolate cake using at least two types of chocolate to decorate the cake. They were given four hours for this bake.
Baking royalty Dame Mary Berry has shared tips on how to make the winning Platinum Pudding in honour of The One Show’s jubilee special. Jemma Melvin’s lemon Swiss roll and amaretti trifle beat ...
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in a glass dish. [1]
For the technical challenge, the bakers were instructed to make Mary Berry's recipe for twelve jaffa cakes. The recipe used a whipped fatless sponge, orange jelly and tempered chocolate with a design of sorts. For the final challenge, the bakers were instructed to make a mirror glaze cake.
Get the Triple-Chocolate Trifle recipe. PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: ERIKA JOYCE. Chocolate Chip Cookie Bars.
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Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Mary Berry's recipe for nine mokatines was set as the technical challenge. They are small, delicate genoise sponges filled with a coffee buttercream that are meant to be attractive, as if "in a pâtisserie window", and only have two hours. Religieuse à l'ancienne were set as the showstopper challenge. They are large éclairs, stood upright ...