Latest news with #Baking
Daily Mail
2 days ago
- Entertainment
- Daily Mail
Great British Bake off contestants revealed! A powerlifter who calls himself Yeastie Boy, a rollerskating drag king and two hairdressers go head to head as Channel 4 series returns with fresh batch of contenders
A fresh bakers dozen have been unveiled as Channel 4 reveals that the Great British Bake Off is returning to screens on September 2. Series 16 will see 12 contestants go head to head in the famous tent under the watchful eye of returning judges Paul Hollywood and Prue Leith and hosts Alison Hammond and Noel Fielding. Among them are a bridal designer, a grandmother, a med student who at 23 is the series' youngest contestant as well as two hairdressers and a rollerskating drag king. Multitalented Jessika is among those hoping to win the coveted Star Baker accolades and a Hollywood handshake or two. The London based service designer performs a rollerskating Drag King act and is also a keen gymnast. The 32-year-old said: 'Seeing the big white tent for the first time was so weird. I've watched the show for years, and entertained the idea that, potentially, maybe, one day, this girl could quite possibly bake up a storm for the judges. Meanwhile former amateur powerlifter Iain looks to give Jessika a run for her money, quipping that he has given himself the nickname Yeastie Boy thanks to his penchant for putting album covers onto the crusts of his loaves. The 29-year-old software engineer said: 'When I got the call to confirm my place I was in sheer disbelief, I had no idea it would actually happen. 'I thought it was a prank at first, I got a call a few minutes after being told and I thought they were going to tell me they made a mistake and I wasn't actually on the show!' At 23 medical student Edinburgh-born Jasmine is this year's youngest hopeful. The London based contestant learnt the art of baking through her mother and aunts and has revealed she likes 'using classic flavours and techniques to produce delicious bakes.' Hairdresser Lesley, 53, is also inspired by her family, passing on her kitchen skills to her granddaughter Mabel after falling in love with baking as a child herself, thanks her Nanny Mable and Auntie Joan. There's another hairdresser in the mix. 41-year-old Nadia is inspired by her Italian chef dad and loves to blend Indian and Italian flavours. Toby, 29, a business development executive from Warwickshire, said he loves to refuel after a gruelling workout with his strawberry cheesecake. Bridal designer Pui Man, 51, hails from Essex, and rediscovered her passion for baking during the Covid lockdown. The contestants unveiling comes shortly after a brand-new trailer for the series sent fans into panic. The much-loved baking competition has become an autumn TV tradition, drawing in millions each year for a mix of spectacular showstoppers and kitchen disasters. With the next series just weeks from hitting screens, Channel 4 dropped a first look at the action inside the famous white tent last week, unveiling the official host and judge line-up. However Prue, a long-standing member of the judging panel, is nowhere to be seen in the teaser. In the latest Great British Bake Off's trailer, Joe Wilkinson takes on the role of the narrator, which features a space-themed twist. The clip shows baking ingredients floating through space before hosts Noel Fielding and Alison Hammond appear as animated characters. Joe can be heard joking: 'From it grew life, intelligent life, adorned in knitwear and leopard print.' Toby, 29, a business development executive from Warwickshire, said he loves to refuel after a gruelling workout with his strawberry cheesecake Inspired by the Big Bang, the trailer replaces dust and gas with an explosion of flour, sugar and cakes, ending with the image of judge Paul Hollywood's blue eye. At first glance it looks as though Prue does not feature in the trailer, but in fact she is the sun in the animated clip. But clearly many missed the nod, with one fan writing on X: 'Where's Prue?! She better be back or I'm not watching fr [for real].' 'Eeeerm Prue?' another echoed. 'Need Prue to balance out Paul,' a third chimed in alongside a crying emoji. 'Noooo Prue can't leave,' a fourth complained. Channel 4 has confirmed she will be part of the new series. They said: 'As the ovens fire up and a new batch of bakers steps into the iconic tent to face Paul and Prue, audiences can expect all the classic ingredients - warmth, humour, creativity, and just the right amount of competition. 'This autumn, let the universe of Bake Off pull you in once again. Because, as the trail says, once there was nothing, and then there was Bake Off.' This year's series doesn't yet have a confirmed release date, but it has been teased as 'soon'. Concerned fans previously speculated about Prue's future on the show. She's been at the helm of Great British Bake Off since 2017, but earlier this year, she said this year's series could be her last. The 85-year-old told The Mail on Sunday she was 'very keen' to step away from the popular Channel 4 show before she was pushed, and 'might stop next year'. The filming schedule, which involves long hours under the summer sun at Welford Park in Berkshire, is taking its toll on the television chef. She said: 'I'm doing this year's Bake Off, and I don't know if this will be my last. I've got to stop some time, so I might stop next year. 'I thought I'd just see how I go this year, because I definitely feel a bit older this year than I did last year. 'Things like getting out of a chair takes me longer than it used to. I don't like big steps without a handrail. None of these things worried me two years ago – I could run upstairs – and so I'm very keen to leave Bake Off before I'm asked to leave. 'But on the other hand, I really enjoy it.' Prue is also a co-host of US spin-off The Great American Baking Show, and is weighing up leaving that programme too. She took over the role of judge on the competition in 2017, when Dame Mary Berry, 89, stood down. The star has also outlasted the programme's hosts Sandi Toksvig, 66, who co-presented the show from 2017 to 2019, and Matt Lucas, 50, who served from 2020 to 2022.
Cision Canada
13-08-2025
- Entertainment
- Cision Canada
Canada's Baking and Sweets Show Returns with Halloween Magic -- October 18-19, 2025
MISSISSAUGA, ON, Aug. 13, 2025 /CNW/ - Join us for a delicious weekend of inspiration, creativity, and indulgence at Canada's Baking and Sweets Show, taking place October 18–19, 2025, at The International Centre in Mississauga. This year's enchanting theme is Halloween Magic — a perfect way to get into the spooky spirit ahead of Halloween and the festive season. Taste, Learn, and Shop the latest in baking trends, techniques, and tools, all under one roof. Explore a lively show floor filled with passionate exhibitors offering everything from premium ingredients to cutting-edge decorating tools and sweet delicacies. Whether you're a home baker or a seasoned pro, there's something to excite every baking enthusiast. Each day features exciting stage programming with special guests, celebrated chefs, and acclaimed authors. On Saturday, don't miss celebrity chef Anna Olson, host of Baking with Anna Olson and author of multiple bestselling cookbooks, live on stage sharing baking tips and her signature charm. Also on the Main Stage: Camilla Wynne, author of Jam Bake, brings a creative twist on preserves and sweet spreads. Jean Parker and Rachel Smith, co-authors of Baking Wonderland, share family-friendly baking ideas designed to inspire all ages. Over at the Flavour Network Stage, enjoy dynamic demonstrations from top culinary talents presenting innovative recipes and techniques throughout the day. Returning by popular demand, the Cake Design Academy offers immersive learning experiences: Whether you're mastering fondant or refining piping skills, these expert-led sessions provide the tools to level up your baking game. This year's show promises spooky treats, cozy seasonal classics, and plenty of magic. Sample, shop, and be inspired by the best in baking. Don't miss competitions throughout the weekend that spotlight both up-and-coming talent and industry pros. Show Hours: Saturday, October 18: 9 a.m. – 6 p.m. Sunday, October 19: 9 a.m. – 5 p.m. Admission: One-day pass: $20 adults | $18 seniors (65+) & $15 students (13–17 with ID) Weekend pass: $30 Venue: International Centre, Hall 4 6900 Airport Road, Mississauga, ON Canada's sweetest baking event awaits! SOURCE Canada's Baking and Sweets Show
Irish Times
09-08-2025
- General
- Irish Times
Chocolate Marquise
Serves : 6 Course : Dessert Cooking Time : 30 mins Prep Time : 30 mins Ingredients For the layered cake filling: 6 eggs, separated 160g caster sugar 60g cocoa powder, sifted 30g self-raising flour For the marquise: 160g dark chocolate, 70% cocoa solids 80g soft butter 80g caster sugar 3 eggs 250ml cream Preheat the oven to 190°C and line a loaf tin with parchment paper. Place the egg whites in a mixing bowl and whisk at high speed until the eggs form soft peaks. Add half the sugar and whisk until the meringue is glossy and forms stiff peaks, then set aside. Place the egg yolks in a mixing bowl and add the other half of the sugar. Whisk at high speed until the mix has doubled in size and turned pale; this takes about three minutes. Add the cocoa powder and flour to the egg yolk mix and fold together until it is combined. Fold the meringue into the egg yolk mix in three stages, keeping in as much air as possible. Once combined, pour this into the lined loaf tin and tap gently to allow the mix to fill the corners. Place the tin in the oven and cook for 20-25 minutes until a cake tester or skewer inserted into the centre comes away clean. The mix will soufflé up slightly but level out as it cools. Cool in the tin for 10 minutes, then turn it out upside down on to a flat surface and remove the parchment. Allow to fully cool, then turn the cake on its side and carefully slice lengthways into pieces approximately 1cm thick. You will need three even pieces; the rest of the cake can be frozen to be used at another other time. Trim the three slices slightly, if needed, into three rectangular pieces, just slightly smaller than the base of the loaf tin. Now it's time to make the marquise base. Break the chocolate and place in a heatproof bowl. Make a bain-marie by pouring a little water in a saucepan and placing the bowl on top (making sure the water doesn't touch the bottom of the bowl). Place on a low heat, stirring the chocolate pieces occasionally, until fully melted, then take off the heat. Place the butter and half the sugar into a bowl. Mix with a stand mixer or electric hand whisk until light and creamy, then add the cocoa powder mix until combined. Separate the eggs, keeping the egg whites in the fridge or freezing for later use, and add the egg yolks to another bowl. Add the other half of the sugar and mix until it has doubled in size and turned pale. In a separate bowl, whisk the cream until thickened with soft peaks. Pour the melted chocolate into the butter mix and carefully stir and fold with a spatula until well combined. Gently fold in the egg yolk mixture until well combined, then stir in the whipped cream. Line the loaf tin with cling film, leaving a 10cm overhang all the way around. Spoon in some marquise mix, enough to be around 2cm thick and even, then add the first rectangular piece of trimmed cake. Spoon more marquise mix on to cover the cake layer by around 1cm, then add the second piece of cake. Add more marquise mix to cover, then add the final piece of cake. Cover with the remaining marquise mix, the tap the tin gently to remove pockets of air, place in the fridge and leave to set overnight. To serve, carefully lift the marquise out of the loaf tin using the excess cling film and turn upside down on to a clean chopping board. Remove the cling film, then heat a sharp knife in hot water to make it easier to slice the marquise. Dry the knife and slice the marquise in pieces approximately 1-2cm thick.
Irish Times
09-08-2025
- General
- Irish Times
Rum baba with pineapple and mint
Serves : 4 Course : Dessert Cooking Time : 15 mins Prep Time : 1 hr 30 mins Ingredients 50ml milk 1 tsp caster sugar 1 x 7g sachet dried yeast 180g plain flour 25g caster sugar 1 tsp salt 2 eggs, lightly beaten 50g butter, melted and cooled slightly Some soft butter to grease the cupcake/muffin tray 200ml water 200ml brown rum 200g light brown sugar 1 vanilla pod, split lengthways Zest of 1 orange ½ pineapple 1 tbsp honey Handful mint leaves, thinly sliced 150ml cream 30g icing sugar Seeds from 1 vanilla pod, or 1 tbsp of vanilla bean paste 100g apricot jam 1 tsp brown rum Start by making the babas. Gently warm the milk slightly until it is lukewarm. Add one tsp of sugar and the yeast to a small bowl, then pour in the lukewarm milk. Allow to stand for a few minutes until the mixture is foamy. Place the flour, sugar and salt in a mixer and combine. With a dough hook attached, add the yeast mixture and eggs and combine, then slowly add the melted butter. Mix on a medium speed for five minutes until smooth and shiny. Then cover with a tea towel and leave to prove for an hour in a warm place until the dough has doubled in size. Grease the cupcake tray with some soft butter. Dust a work surface lightly with flour, then knock back the dough. Weigh the dough and divide it into 10. Shape the dough into small balls and place in the greased cupcake moulds. Preheat the oven to 170°C and leave the dough balls to prove a second time in a warm place for 30-40 minutes. After a second prove, place the tray in the oven and bake for 12 minutes at 170°C. Remove and allow to cool. To make the syrup, add the water, rum and brown sugar to a saucepan. Bring to the boil, then lower the heat and add the vanilla pod and the orange zest. Allow to simmer for five minutes, then turn off the heat. Place the babas in the hot syrup and allow to soak for 15 minutes (can do in batches). Then take the babas out, place on a plate and chill in the fridge. To prep the pineapple, remove the outer skin and core. Chop the pineapple evenly into small cubes and place in a bowl. Add the honey and mint and stir to combine, then place in a serving bowl to be served on the side. Add the cream, icing sugar and vanilla to a mixing bowl and whisk until soft peaks form, then place in small serving bowls to be served on the side. Place the apricot jam in a small saucepan and heat gently to loosen up. Remove the chilled soaked babas from the fridge and brush them lightly all over with the apricot jam. Then slice in half and place in a serving dish. Spoon over some more chilled syrup, and a few drops of rum, and serve with the pineapple and vanilla cream on the side.
Times
15-07-2025
- Business
- Times
Meet our regional rising stars: London
S tepping foot into the Flake Bake factory is like being enveloped in a warm, deliciously fragranced hug. It's a grey day in south London and you can smell the herbs and spices used in Mike Williams's Jamaican patties from half a block away. Inside the 2,000 square foot kitchen, a team of 15 painstakingly constructs the patties from scratch. From rolling out the pastry dough 20 times to achieve the perfect flaky texture, to slow cooking the filling, it's a hive of activity. When The Times visits, head chef Kenrick is in a side kitchen, pouring the chicken filling for 400 patties into large flat pans to help it cool. The team barely bat an eyelid when Williams, 34, shows journalists and camera crews around. They've grown used to the limelight, as Williams and his father, Paul, his co-founder in Flake Bake, were the stars in April last year of a Channel 4 television show called Aldi's Next Big Thing, where food and drinks makers competed to get their products on the shelves of the supermarket.
