Here at SFS HQ, we’re big fans of the Great British Bake Off. Some of us are even long-standing and accomplished bakers (some of us meaning Emily) and this year, we’re running a sweepstake with a difference: it’s not about the winners, it’s about all the runners-up. Every time a contestant is voted off the Bake Off, we celebrate by baking in their honour, inspired by their bake choices or the weekly theme.
Emily, the sweepstake organiser, says, “I’ve always been a baker, my favourite recipes include a Charlotte Royale, inspired by a previous series of the Bake Off. I prefer sweeter bakes to savoury, especially with raspberry and almond flavours… I have a bit of a sweet tooth. It’s been fun to organise the Bake Along in the office, it meant finding out lots about the contestants.”
So far, we’ve enjoyed a delightful Black Forest Gateau, some Anzac Day celebration biscuits, a stilton, sultana and walnut soda bread, a cream filled roulade and our latest – a sugar-free cake, decorated following Ugne’s very particular style.
“It’s been difficult to choose a favourite bake so far,” says Kaydee, our Schools Partnerships Officer. “I’ve enjoyed them all in different ways. I did really like the cheese bread though, the combination of the sweet flavours and the stilton worked really well. It reminded me of my favourite Brie and cranberry sandwiches.”
Director Dan made a strawberries and cream roulade in Dessert Week, when we saw Sandy leave after a wobbly three tier cheesecake. “I followed a recipe from the desserts section of the Bake Off cook book. I did a practise go, which I wasn’t too happy with, but I got it right in the end.”
There are still quite a few weeks to go. We’re all looking forward to pastry week, although Donna is panicking a little bit about what she may have to produce, seeing as three-time Star Baker Ian is her choice.
Once we’ve finished with the Bake Along we may need to plan a company diet, but for now we’re all enjoying baking along with the Great British Bake Off and look forward to many more cakes!