Bake-Along Wrap-Up

We’ve just finished up our latest GBBO Bake-Along and it’s time for a Bake-Along Wrap-up! We’ll be reviewing the bakes we worked our way through and there’s a place to enter the finale giveaway.

This Bake-Along followed the Netflix Collection 4 Season. It’s important to note the Netlfix collection number because they are numbered differently than the BBC episodes.

First Up we had Cake Week

This is the traditional start of the GBBO. The challenges were a Drizzle Cake, 12 Jaffa Cakes, and a Genoise Sponge Cake with a Mirror Glaze. We made Drizzle Cakes!

3 slices of Lemon Cake.

Week 2 is Biscuit Week

which of course means Cookies in the GBBO. The bakes were 12 Iced Biscuits, Viennese Whirls, and a Gingerbread Scene. Our group baked Viennese Whirls.

Close up of a single cookie on parchment paper.

And here comes BREAD WEEK!

The bakes for bread were Chocolate Bread, Dampfnudel, and a Centerpiece Loaf. Our bake-along made DAMPFNUDEL, which not everyone was thrilled with!

Then we come to Batter Week

This one was a new week for the GBBO and the bakes were interesting. Yorkshire Puddings, Lacey Pancakes and Churros. Everyone learned how to make churros and it was a fabulous challenge!

Plate with chocolate dipping sauce and heart shaped churros.

Pastry Week

brought us Danish Pastries, Bakewell Tart, Sweet and Savory Amuse Bouche made with homemade filo dough. Our group baked Danish Pastries, any style, any flavor.

Botanical Week

This was another new week for the GBBO. The bakes included a large Citrus Meringue Pie, Fougasse Bread, and a 3 Tiered Floral Cake. We chose Fougasse Bread as our bake, and it was a HIT!

Two loaves of fougasse bread in a towel.

Dessert Week

This week included a Family Sized Sweet Roulade, a Marjolaine and, Entremet. Swiss roll, cake roll, or roulade is what we made.

A slice of swiss roll on a plate.

Tudor Week

Took us old school as we watched the bakers make Hot Water Crust Pies, Crumbles, and a Marzipan Cake. Our bakers embraced hot water crust pies and made some delish pies!

Top down shot of pie on a baking sheet with a cooling rack.

Patisserie WEek

The bakes for Patisserie Week included Palmiers, A fruit Topped Savarin, and Fondant Cakes. This was the perfect week for us to work on laminated dough so we made Savory Palmiers!

Crispy layers in a puff pastry appetizer.

Finals Week

And the Final Week brought us Filled Meringue Crowns, a NO RECIPE Victoria Sponge, and the FIVE HOUR Showstopper, a Chocolate Celebration Cake, Sausage Rolls, 12 Mini Quiches, 12 Savory Scones, and 12 Fruit and Custard Tarts. We did NOT make the Showstopper instead we made the No Recipe Victoria Sponge, but we used a recipe!

Now that we’ve gone over ALL the bakes for the Bake-Along it’s time for the FINAL contest. If you’ve baked a few, or ALL of the bakes you’re welcome to enter for EACH bake you completed. If you haven’t bakes any of the bakes there’s EVEN a slot in there for you to enter in the giveaway!

We’re giving away the Winner’s Choice of either a CAKE PLATE or A Bake With a Legend Class. Whoever wins can pick their own prize, FUN! Use the Rafflecopter widget below to enter just click enter for EACH week you baked and of course also enter on the “just to enter” prize, that one is for everyone.

a Rafflecopter giveaway

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