The Great British Baking Show: The Big Book of Amazing

Cakes

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 CONTENTS
Foreword by Paul & Prue
Introduction
The Chemistry of Cake-making
Methods of Making Cakes
How to Store a Cake

CHAPTER ONE
CLASSICS
CHAPTER TWO
CHOCOLATE
CHAPTER THREE
BAKERS’ FAVOURITES
CHAPTER FOUR
FRUIT & NUT
CHAPTER FIVE
FREE-FROM

Conversion Tables
Index
Acknowledgements
FOREWORD
A NOTE FROM PAUL
I can’t believe it’s been ten years! I’ve been so lucky to have been a part of
The Great British Bake Off with. Sandi, Noel and Prue. We are constantly
amazed and inspired by what the bakers come up with – every year brings
new surprises – and the cakes made on the show always influence the
baking community in a massive way.
This book is a celebration of cakes – some of the best bakers’ recipes and
technicals from this and past series, along with many more recipes for all
levels of bakers. We want this to be the ultimate book for all cake bakers,
with beautiful, delicious and achievable cakes for everyone to make,
reflecting the best of Bake Off cake-making.
Prue and I love coming up with the challenges – and the recipes in this book
bring back so many memories from the series and the challenges we have
set. Have a go at making the cakes in the comfort of your own home and
become a star baker – and maybe even a winner – in your own kitchen.
A NOTE FROM PRUE
The first cake I ever baked was a Christmas cake at school. It took the
whole term’s lessons to make. It was iced with royal icing and I was
immeasurably proud of it. But I hadn’t put any glycerine into the icing and
it set like concrete. My father broke my mother’s favourite knife trying to
cut it.
Not a good start. But since then I’ve baked hundreds of cakes; more so
since being part of this show. Bake Off has been truly inspiring. Every week
on this series we saw something completely different, wildly imaginative or
just utterly delicious.
It’s a real pleasure to see such an extensive collection of cakes in this book,
from the classics to the grand occasion cakes. Even the most complicated of
them have step-by-step instructions so that anyone should be able to pick up
the book and bake a great cake. We have recipes from the series and family
favourites from this year’s bakers, as well as irresistible recipes old and new
that just can’t be left out of a cake book.
I hope and trust, and indeed believe, that these recipes will have you
reaching for a mixing bowl. And once started, you will keep going.
INTRODUCTION
This book provides the definitive celebration of cake. Featuring amazing
cakes in all their guises (from well-loved classics to vegan bakes and from
cupcakes to fondant fancies), we have brought together the ultimate The
Great British Bake Off collection, aiming to excite and inspire, as well as –
of course – to introduce you to our Series 10 bakers. As Bake Off celebrates
its tenth birthday, we’ve also included a selection of the amazing cakes
from the previous series, and you’ll also find plenty of new cake recipes to
get stuck into.
Chapters on classic, chocolate, fruit & nut and free-from cakes each open
with a perfect example of a cake in that category (the Victoria Sponge in
Classics, the Ultimate Chocolate Cake in Chocolate, the Traditional Fruit
Cake in Fruit & Nut, and the Vegan Lemon Drizzle in Free-from). Each of
these recipes is followed by a table that gives you recipe quantities for
alternative sizes and shapes of that cake, so that you can adapt and
experiment to create something that’s just right for you. Then, every chapter
features page after delicious page of other cake delights, each presented
with clear, step-by-step instructions that leave nothing to chance.
A further chapter, sitting at the very heart of the book, is a personal glimpse
into the worlds of the Series 10 bakers, featuring their own family
favourites and including some of the cakes that inspired them to start
baking themselves.
Icons at the top of each recipe show how many people each cake serves,
and hands-on times to give you a sense of how long you can expect to
spend gathering your ingredients, and then mixing, and decorating your
cake. The baking time is an instant guide to how long the baked elements of
each cake will need in the oven (always follow the precise baking times
given in the method).
Before you get started, read our guide to the chemistry of baking, which
includes information on the role of each key ingredient, and how to use
your oven to get the best results, every time. And, because we want to
inspire you not only to create the amazing cakes in the book, but also invent
your own, information on the key methods of making cakes will help you to
grow in confidence and experiment in your own kitchen. The storage
information on page 20 will help you to keep your cake for longer should
you have any left over, or if you are saving your bake for a particular day.
Finally, throughout the book, key techniques (piping cupcakes, decorating
with chocolate and creating a showstopping naked effect) provide you with
simple, step-by-step guidance on how to make the very most of your own
amazing cakes.
On your marks, get set, bake!
THE CHEMISTRY OF CAKE-MAKING
Cake-making requires precision and a fundamental respect for the science
that goes into every recipe. This might sound daunting, but actually it’s the
opposite: as long as you weigh your ingredients precisely and follow the
method carefully, you should get the right result every time. Here are a few
Bake Off insights into the chemistry within every cake.
THE INGREDIENTS
At its simplest a cake is a combination of flour, eggs, sugar, fat (in the form
of butter, spread or oil) and perhaps a raising agent (such as baking powder
or bicarbonate of soda). It’s a short list, but each ingredient does a specific
job in the chemistry of cakemaking, and the combination of ingredients
gives you the taste, texture and rise you want. That’s why accurate
weighing and measuring are so important.
Flour
Flour gives your cake structure. Wheat flour contains protein in varying
amounts, which when mixed with liquid forms gluten. Stretchy and elastic,
gluten provides the strength that holds a cake together. But you want
exactly the right amount of gluten – too much and a cake will be tough; too
little and it will be too tender. Most recipes stipulate to fold the flour gently
into the creamed or whisked cake batter – this is to avoid over-developing
the gluten in the flour.
From nuts and pulses to grains, flour can be made from many different core
ingredients, but most traditional cakes require wheat-based plain white flour
(which usually calls for the addition of a raising agent, such as baking
powder) or self-raising flour (which already has raising agents in it). Sifting
the flour is particularly important when making cakes, as it gets rid of any
lumps and adds air.
Gluten-free baking
Gluten-free flour is made from rice, nuts, buckwheat, potatoes, chestnuts,
oats or chickpeas – or a combination of them. These flours don’t naturally
produce gluten, so gluten-free recipes usually use either xanthan gum or
guar gum to help produce a cake-like texture, keeping the cake moist and
stopping it falling apart. Gluten-free flours labelled specifically for cake
baking have gum already incorporated, but if you are making your own
gluten-free mixture, add in the gum with the dry ingrédients, as it is more
difficult to combine once you have added the liquid. Making gluten-free
cakes is not as straightforward as substituting wheat flour for gluten-free –
the amount of liquid, the baking time and the baking temperature may also
change. As always, then, follow the recipe.
Sugar
Sugar gives a cake much more than just sweetness. It keeps a cake moist
and, after baking, gives it its wonderful golden colour. Like all the other
ingredients, it also has a critical role to play in the production of air. Sugar
both helps to create air bubbles during the creaming or whisking stage and
interferes with the development of gluten in the flour, guaranteeing the
finished cake a light, tender texture.
Different types of sugar and sweeteners have different effects on a cake.
Most recipes will call for caster sugar, especially if the cake uses the
creaming method (see page 17), as the small crystals of caster sugar enable
more bubbles to form, increasing the lightness of a cake. Dark brown sugar
will produce a richer colour and flavour, but also a denser texture. Honey,
molasses, golden syrup and treacle – which caramelise as they cook – are
often used in cakes made with the melting method (see page 19) and result
in a dense, moist cake with less air, such as gingerbread.
Eggs
When you beat eggs together with fat and sugar, they create a light foam –
bubbles of air attach themselves to the uneven edges of the sugar crystals
and the layer of fat holds them in place. When cakes heat up in the oven,
the air in the foam expands and the eggs solidify around the bubbles to keep
them intact. This creates the Anal structure of the cake. Eggs also help to
create that beautiful golden-brown colour of cakes.
Most recipes call for eggs at room temperature and to add them gradually to
avoid the mixture curdling (although adding a little flour will fix the
problem; see page 17).
Fat
In the form of butter, spread or oil, fat keeps cakes moist and adds flavour.
But perhaps fat’s most important job is to coat the flour molecules,
protecting them from the egg or milk, which would cause more gluten to
form and produce a heavier cake. Fat also traps air, creating lots of tiny air
bubbles.
Preferences vary when it comes to which fat to use – some bakers argue that
butter tastes better, while others say spreads are best for creaming, as they
tend to be softer and are better at trapping air during mixing. Either way, the
fat needs to be at room temperature before use, because if it is too cold, it
won’t absorb much air. Cakes, such as carrot cake, made using the melting
method (see page 19), which have a moist texture and dense crumb, often
call for vegetable oils.
Raising agents
Also known as chemical leavening agents, raising agents, as their name
suggests, help a cake to rise. The most common are baking powder and
bicarbonate of soda. These react with moisture in the cake mixture to create
carbon dioxide gas, which fills and expands the air bubbles that were
created during creaming or whisking. Always measure the amount of
raising agent carefully, as too much can taint the flavour of a cake; and
always mix bicarbonate of soda with an acid ingredient, such as yogurt,
buttermilk or cream of tartar, to activate it.
THE BAKING
It’s not just the ingredients that require careful attention in baking cakes.
The method and the equipment you use (and how you use it) are just as
important, so here are a few general tips to help you. As always, follow the
recipe carefully and all should be fine.
Baking tins
Size matters when it comes to baking tins, so always use the size, shape and
depth specified in the recipe. (Changing the size or shape of the tin will
affect the baking time.)
Any style of tin is obviously going to do the job, but if you have a choice, a
dull, light-coloured tin is preferable to a shiny one (which will reflect heat)
or a dark one (which will absorb too much heat and might overbake your
cake). Generally, a good-quality, durable tin will distribute the heat evenly.
Preparing your tin properly is also key. Do this before you start making
your mixture, so that the tin is ready to use as soon as the mixture is ready.
Ovens
Get to know your oven because ovens vary in accuracy. If you can, use an
oven thermometer and be aware that fan-assisted convection ovens cook
cakes faster than conventional ovens. All our recipes include the
conventional and equivalent fan temperatures, but the rule of thumb is to
reduce the non-fan baking temperature by about 20°C/68°F if you’re using
a fan oven.
Make sure you’ve heated the oven to the correct temperature before putting
the cake inside. If you start baking the cake when the temperature is too
low, your cake probably won’t rise and may even have a sunken top. If the
oven is too high, your cake will cook too quickly on the outside, have a
peaked top, and will probably burn.
In a conventional (non-fan) oven, the middle shelf of the oven is best for
cake-baking, to avoid burning the top of the cake. However, if you have a
convection fan-assisted oven, where you position the cake shouldn’t be an
issue, as the fan will evenly distribute the heat. Never slam the door of your
oven with the cake inside, as the vibration can burst the air bubbles in the
sponge, causing the cake to sink – and try not to open the door at all during
baking, as the resulting change in temperature can also make the cake sink.
‘Doneness’
So, after all that, how do you know when your cake is ready to come out of
the oven? As ovens can vary, this is a bit less scientific. Check the cake 5–
10 minutes either side of the given baking time. Start by turning the light on
in the oven, rather than opening the door, unless you really think your cake
is ready. If your cake is looking brown on top and starting to shrink slightly
from the edge of the tin, open the oven. A cake that’s done should produce a
lovely, biscuity smell. If it’s a whisked cake, touch the top gently with your
finger – it should spring back; if it’s a creamed cake, insert a skewer into
the middle – it should come out clean. (If there’s cake mixture on the
skewer, you need to bake the cake for a little longer and test again.)
Cooling
When you take the cake out of the oven, most recipes suggest giving it 5-10
minutes to cool in the tin before releasing and cooling it on a wire rack.
Unless specified otherwise, if you leave the cake in the tin, it will continue
to bake and may overcook.
METHODS OF MAKING CAKES
Watch a series of Bake Off and you’ll learn pretty quickly that there are a
few subtly different ways to make a cake. It’s all about how you combine the
various ingredients, and whether you mix the butter and sugar first, or just
add everything at once.

CREAMING METHOD
For a creamed cake, mix the softened butter (or the spread) with the sugar
before adding the dry ingrédients. Beat until the mixture becomes pale in
colour and has a light, creamy consistency. Some recipes suggest beating
the butter (or spread) first on its own until pale and creamy, then adding the
sugar gradually while continuing to beat. You can beat the butter and sugar
with a wooden spoon, or use an electric hand whisk or a stand mixer,
usually, on a medium speed. The length of time you’ll need to beat
obviously depends on the method you use, but it can range from 3-20
minutes for creaming by hand with a wooden spoon. This method adds lots
of air to the mixture, which helps the cake to rise and gives it a light texture.
After creaming together the butter and sugar, beat the eggs in one at a time
(or if the ingredients calls for beaten eggs, add them little by little) to
prevent the cake batter curdling. The protein in the eggs stretches with the
continued beating, holding the tiny air bubbles in place. Finally, fold in the
flour gently to ensure you keep as much air as possible in the mixture.
This method is used to make cakes such as the classic Victoria Sponge (see
page 25) and the Blackberry Pound Cake (see page 182).
Creaming tips
» Make sure the butter or spread is at room temperature for easy creaming.
People often pop it in the microwave to soften it – but be careful: if it’s too
soft, or melting, the cake will not rise well.
» Caster sugar is the best sugar to use for a creamed cake as it has small
grains, unlike granulated sugar, and gives a pale and fluffy texture. Larger
grains may result in a speckled appearance and crunchy texture after
baking; while icing sugar is too fine and powdery.
» If the cake mixture curdles when you add the eggs, add a tablespoonful of
the flour (or flour mixture) with each addition of egg to help stabilise it.
When the batter is smooth, fold in the remaining flour.
» When folding in the flour, use a large metal spoon and a gentle figure of
eight movement until mixed in – this will keep in as much air as possible.
WHISKING METHOD
This method is usually used for lower-fat, lighter sponges, such as a
roulades or Swiss rolls. Whisking the eggs and sugar replaces the need for a
raising agent, such as baking powder or self-raising flour, to give the cake a
light texture and good rise. Traditionally, you whisk the eggs and sugar
together in a bowl set over a pan of gently simmering water until the
mixture increases in volume by about four times and is thick enough to
leave a ribbon trail when you lift the whisk. The mixture will also become
pale and creamy.
Then, you fold in the flour in batches, taking care not to knock the air out of
the mixture. Sometimes, such as with a génoise sponge, you add melted
butter, which makes a light cake with a soft sponge. Angel cake (see page
63), on the other hand, is traditionally butter- and egg-yolk-free and is a
delicate cake with a slightly dry texture.
Some recipes using the whisking method call for separating the eggs. In that
case, you whisk the egg yolks with the sugar until pale, thick and creamy.
Then, you whisk the egg whites separately until they reach stiff peaks, and
then fold them in (alternately with the flour, if using). You’d use this
method for a meringue cake, for example.
Whisking tips
» When whisking over a pan of water, do not allow the bowl to touch the
water or the water to boil, as the mixture will become too hot and the eggs
will start to scramble.
» Leave the cake batter to cool to room temperature before adding the flour.
» Bake the cake as soon as you’ve made it, as the whisked batter is
unstable. It’s particularly important with a whisked cake to avoid opening
the oven until the cake is ready.
MELTING METHOD
This is perhaps one of the easiest methods for making cake as there’s no
beating or whisking involved to aerate the mixture. Instead, you melt the
butter, usually with sugar, then add it to the eggs, followed by the dry
ingredients, including plain flour with a raising agent, such as baking
powder. This method produces a cake with a dense, moist crumb and is
used for gingerbread and some brownies and blondies.
Melting tips
» Let the melted butter or butter-sugar mixture cool to room temperature
before adding the eggs and dry ingredients.
» Fold the sifted dry ingredients into the wet ingredients, working as
quickly as possible.
ALL-IN-ONE-CAKES
This method is exactly what it says it is, and couldn’t be easier to make.
You simply put all the ingredients in one bowl, mix them together with a
wooden spoon or electric stand mixer and then bake in the oven. Vanilla,
chocolate or coffee sponge cakes suit this method.
All-in-one tips
» When you sift in the dry ingredients, raise the sieve as high as you can
above the bowl to maximise the flour’s contact with the air.
» Try not to overmix the cake batter – you want to keep in every air bubble
to make sure the cake rises properly.
HOW TO STORE A CAKE
WRAP IT UP
Cakes that are covered with icing tend to stay moist because the coating
provides a natural wrapping that helps to retain the moisture in the cake. If
your cake is topped with buttercream, store it in a cake tin or airtight plastic
container lined with baking paper (in the fridge is best; see below). Note
that strong flavours can taint a plastic container – a good wash to remove
previous odours before using again is essential.
Undecorated sponges – whether whole or in slices – fare well wrapped in
cling film. Wrap tightly with no gaps, to stop the cake from drying out.
Cakes will store like this at cool room temperature for 1-2 weeks.
Fruit cakes encased in marzipan and icing will last much longer than
regular sponges (up to a month, or even longer if laced with alcohol), but in
this case use only a tin or a box for storage, as plastic can make the cake
sweat and so go mouldy.
KEEP IT COOL
Cakes with buttercream or ganache topping will last for 3-4 days in the
fridge, stored in an airtight container. If the cake has custard, cream, cream
cheese or fresh fruit it will last 1-2 days at most. Allow any cake you have
refrigerated to come up to room temperature before you serve it. Finally,
avoid refrigerating cakes with sugar paste, fondant or food colouring,
because the colours can bleed.
FREEZE IT
Undecorated sponges are perfect for freezing (freeze buttercream or icing
separately, in an airtight container). Wrap the sponge well in cling film, add
a layer of foil if you like, and then place in an airtight plastic container or
re-sealable bag – this will stop your cake from absorbing other flavours in
the freezer. You can freeze basic sponges for about 4 months.
Allow your cakes to defrost completely before serving (it can take about 3
hours for a Victoria sponge to defrost at room temperature). If you’ve
frozen the buttercream, defrost it, add a splash of milk to loosen and whip it