The Great British Bake Off S9: Meet the bakers

21 August 2018

 

ANTONY, 29

LONDON

BANKER

Describing himself as a “Bollywood baker”, Antony grew up in India, where he learned to bake with his father. It is his father who remains his inspiration – it’s thanks to him that Antony got serious about baking. Antony’s adventurous attitude to flavour profiling is the result of a willingness to try new foods, his determination to ask probing questions of established bakers, and – in particular – his cultural roots and his travels around the world. His bold, inquisitive nature has enabled him to collect ideas and techniques that he is unafraid to use in his own creations, making his bakes at times unconventional and always interesting. He takes his research very seriously: he once tasted 50 choux buns during a single trip to Paris.

*Who did you go into the tent for?

I went in for my dad who taught me how to make a Victoria Sponge as a little boy. And my partner who signed me up for this.

*How/when do you bake at home, and how different is your kitchen to the tent?

My kitchen space at home is as big as my workstation in the tent, so as you can imagine it’s small and chaotic. And friends are shocked that I can make cakes in such a small area!

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I think I would re-create the glorious Himalayan Mountains with a light pistachio sponge, sugar paste and snow peaks in smooth silky swiss meringue buttercream.

 

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

The crisp flavour that I would have is chicken biryani.

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

All of my friends back home in India will be really surprised. They have known me to be a singer in a choir, a two piece band but never as a baker, so it will be interesting to see their reaction.

 

BRIONY, 33

BRISTOL

FULL-TIME PARENT

Born and raised in Bristol, Briony is a self-taught baker, inspired by her Nan’s baking wisdom and

motivated by her determination never to let anything defeat her. Using YouTube tutorials to help

her learn specific techniques, Briony has been baking seriously since 2013. She is a whizz with

puff pastry – a weekly favourite at home with her husband and daughter – and has created

several wedding cakes and stunning, intricately decorated novelty cakes for friends and family.

*Who did you go into the tent for?

Probably it would be for myself and to make my family proud.

*How/when do you bake at home, and how different is your kitchen to the tent?

Well you don’t have a washer upper at home, and I got quite used to that in the tent!

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

A bouquet of flowers in a decorative vase. Made from fondant and buttercream, and 12 red roses.

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

Has to be beetroot and blue cheese crisp!

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

My uni friends I think, as we keep in regular contact still, but none of them have a clue. So that will be funny when they find out.

 

DAN, 36

LONDON

FULL-TIME PARENT

For Dan, the pleasure of eating begins with what we see. A self-confessed perfectionist, Dan

considers aesthetic one of the most important aspects of his bakes – he begins every creation

with the aim of making it not just delicious, but also a thing of beauty. While that can cause

stress during the cooking and making itself, he aims for well thought-through results, with

every bake created with a genuine and knowledgeable appreciation for the process. He is a full-time father to two small children, so home-baking is part of his everyday life. He sees it as a

means to create family memories, as well as family mealtimes.

*Who did you go into the tent for?

My reasons for taking part in Bake Off were entirely selfish. I have been at home looking after the kids for the last 6 years, so it was a chance to do something for myself. With my youngest starting school, I’m now ready to rejoin the world of adults - I hoped that Bake Off might represent an opportunity to do something that I love and am passionate about.

*How/when do you bake at home, and how different is your kitchen to the tent?

I bake in the little spare time that I have, and often work on bakes over the course of several days. I never work to strict time constraints like those in the tent, so that was a real challenge for me. Although I loved not having to wash up!

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

A flower basket cake with roses, sunflowers, hydrangeas, carnations, chrysanthemums – all in butter cream. I hate fondant, I think it’s the devil’s work!

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

Peanut butter and chocolate – I absolutely love sweet flavours.

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

I don’t think anyone will be surprised that I’m on Bake Off! I have applied before, and all my friends know that, so it won’t be a shock to any of them.

 

IMELDA, 33

COUNTY TYRONE, NI

COUNTRYSIDE RECREATION OFFICER

Imelda is one of four siblings and grew up in County Tyrone, Northern Ireland, where she

learned to cook and bake from her mother, in their family home. Now juggling a busy job and

family life, Imelda spends her evenings and weekends making soda breads, biscuits and treats

for her father and son, and cakes that she takes into work to share with her colleagues. She lives

surrounded by aunts, uncles and cousins, which means catering for friends and family at large

sociable gatherings is just part of normal, everyday life.

*Who did you go into the tent for?

I went in for me as a challenge obviously for the baking, but also to have the confidence of meeting new people, I don’t usually put myself out there personally.

*How/when do you bake at home, and how different is your kitchen to the tent?

So different. I am always in the kitchen, everything is to hand, no time pressure, you know where everything is. We have an open door policy, the kitchen is the heart of house. We live in the country and it’s very informal.

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I would make a rugby ball for my son as he loves rugby. It would be made of fondant and have the Six Nations on it, and the laces would be textured fondant.

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

Chocolate and cheese onion, it’s the best sweet and sour combination.

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

My friends will be so so surprised, they wouldn’t think I would do something like this, and an auntie that I go to yoga with every week will want to know why I didn’t tell her!

 

JON, 47

NEWPORT, WALES

BLOOD COURIER

Welshman Jon loves nothing more than spending quality family time with his wife and

four children and bakes in the kitchen as a way to relax after a hard day’s work. He loves a showy bake – and a showy Hawaiian shirt, too – and loves wowing friends and family with his creations.

Jon loves to research new ideas and experiment with different techniques to try and achieve

something unique in his baking.

*Who did you go into the tent for?

Just for me really, I’ve always loved cooking, especially baking and as a family we’ve always loved watching Bake Off.

*How/when do you bake at home, and how different is your kitchen to the tent?

I bake as often as I can – several times a week, mainly in the day while my wife and children are at school as I get some peace that way! The tent is far easier than my kitchen, at home I have the kids running around, after school clubs to pick up from and my wife trying to keep the kitchen clean and tidy. The time pressure in the tent was harder of course but I have to admit I loved every minute!

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

It wouldn’t be a handbag, can’t see me doing that!  One of the things I have learnt through this process is don’t make anything too complicated, so I think it would have to be a breakfast, a full Welsh! So bacon, eggs, sausage, black pudding and lava bread.

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

Butterscotch crisp, that would be superb. Imagine that!

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

I think everybody will be surprised, I couldn’t single one person out –  I can’t wait for everyone to find out, it’s been the hardest secret to keep!

 

KAREN, 60

WEST YORKSHIRE

IN-STORE SAMPLING ASSISTANT

Karen began her love affair with baking during the 15 years in which she and her husband owned a house in France. Although she had baked with her mum since she was little, it was the local French patisserie that really inspired her. Now, she can knock up profiteroles, Religieuse buns, tartes au citron, and even foot long eclairs to rival any French bakery. Karen is unafraid to experiment in her baking and has even been known to go into baking “frenzies” whenever there is a party or a BBQ, baking everything she can think of and freezing as she goes.

*Who did you go into the tent for?

My daughters encouraged me to do it, and I was approaching 60 and I found it really liberating to do something like this. As you get older you feel less inhibited, and think does it matter if you make a fool of yourself.   I have always wanted to be even more flamboyant and free, I really wanted to do this for me and I thought it was the right time to step up and take on some challenges and have some fun.

*How/when do you bake at home, and how different is your kitchen to the tent?

I don’t bake at home as regularly as some of the other bakers, as I am always weight watching. My husband loves home baking, he likes something very traditional, so it is when we have a family gathering that I come into my forte. The tent kitchen and my kitchen are poles apart.

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I think it would have to be a kind of This is Your Life, the big red book cake, with a photograph on the front of the recipient with lots of calligraphy and embossing, reason being it is a very personal cake to give to someone and very bold.

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

It would have to be a Rogan Josh crisp I think – my favourite flavour!

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

I think my mam who is 84 years young will be the most surprised, she will love it. I am very proud of my mam and look forward to telling her all about it.

 

KIM-JOY, 27

LEEDS

MENTAL HEALTH SPECIALIST

Kim-Joy’s birthday falls on World Baking Day, which she takes as the surest sign there can be that

she was born to bake. Born in Belgium to an English father and Malaysian–Chinese mother, she

grew up in London, studied in both Bristol and Leeds, and now lives in Leeds with her partner. Her bustling, mixed-heritage background is reflected in her open attitude to all styles of baking, loving rustic baking just as much as she loves creating cute bakes with an emphasis on detail. Her baking passion, though, is bread – she has turned her hand to pretty much every style and type of bread there is.

*Who did you go into the tent for?

None of my family really bake, it’s just me that bakes. My friends have always wanted me to apply, but I didn’t feel confident enough to apply until this year. I went into the tent mostly for myself to see if I could it!

*How/when do you bake at home, and how different is your kitchen to the tent?

In a way the colours in my kitchen are very similar to the tent, but obviously a lot smaller than the tent. It’s very peaceful in my kitchen, very calming and no time constraints. I find baking very relaxing, but it wasn’t like that in the tent!

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I love miniatures so I think I would make a magnifying glass with a chocolate handle, and 12 mini bakers wearing brown bake off aprons under the glass. I think I would prefer to do something that wasn’t completely realistic though, as I enjoy having the freedom to create my own twist on things!

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

Tarka dahl would be my new crisp flavour because I love Indian food!

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

People who I have worked with in the past would probably be the most surprised! Also people who I know through social media will be pleasantly surprised!

 

LUKE , 30

SHEFFIELD

CIVIL SERVANT & HOUSE/TECHNO DJ

Some of Luke’s earliest memories are standing on a mini step ladder so that he could reach the worktop to help his Nan bake. He has been baking independently since he was a mere 10 years old, making Victoria sponges, fruit cobblers and chocolate cake for his family. Now, inspired by early morning cookery shows and his travels throughout Europe and North America, he has tried his hand at almost every baking discipline going. His minimal and clutter-free attitude to life is reflected in the things he creates – his bakes are clean and precise.

*Who did you go into the tent for?

I didn’t watch Bake Off until two years ago and then my friends pressured me to apply and I thought yes let’s give it a go. It’s an amazing challenge and when I applied I never thought I would get into the tent in a million years!

*How/when do you bake at home, and how different is your kitchen to the tent?

I tend to bake most on weekends and sometimes in the week after work if I get the chance. It’s completely different baking in my kitchen to the tent…there is no pressure to get it right or race against a clock . I also love to have music playing and always have my sous-chef (aka my dog Oscar) waiting patiently by my side for something to drop on the floor that he can eat before I have a chance to stop him! One thing I do miss from the tent is having someone clean up after me and wash all the pots. Cleaning up is definitely my least favourite part of baking!

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I have made one before with spaghetti and meatballs, you have to roll the fondant through the pasta machine, so it comes out like spaghetti! I chose this as I love Italian food.

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

It would have to be the ultimate – a Sunday Roast flavoured crisp. It’s one of my favourite meals and there would of course have to be an emphasis on the Yorkshire Pudding flavour coming through, one of the best bits of a Sunday Dinner.

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

People at work will have no idea. I sit at my desk and sometimes overhear colleagues talking about Bake Off, so it will be strange walking into the office when everyone finds out!

 

MANON, 26

LONDON

SOFTWARE PROJECT MANAGER

Born and raised in France, Manon learned to bake with her mother and grandmother, who

made everything from scratch – from breads to desserts and biscuits. However, although she

grew up in a foodie French family, it was in London that Manon found her passion for baking,

arriving in the city to work as an au pair and being blown away by the style and variety of bakeries

that the city has to offer. Now she takes inspiration not only from her French heritage, and her

London discoveries, but also from her travels around the world. She creates bakes that are pretty and precise and have bags of personality.

*Who did you go into the tent for?

When me and my best friend came to England, Bake Off was one of the first shows we watched together on TV. So I think my best friend and flatmate, and my closest girlfriends that have always rooted for me and supported me throughout my baking journey.

*How/when do you bake at home, and how different is your kitchen to the tent?

Baking in the tent is great because of the energy in there. At home I have a small kitchen and after a few hours baking there would be a lot of mess, so a lot of clearing up always.

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I think a very colourful Poke – it’s a Hawaiian raw fish dish – so it would be avocado, salmon, wasabi mayonnaise, endame beans. All made from sponge and fondant, and I love eating Poke it’s my favourite.

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

Goat cheese, honey and rosemary!

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

At work, my clients don’t really see me as a baker, so I think they are going to be very shocked!

 

RAHUL, 30

ROTHERHAM

RESEARCH SCIENTIST

Rahul grew up in Kolkata, surrounded by his family, and moved to the UK on a university scholarship when he was 23. Once here, he discovered an abundance of new flavours and cuisines that have inspired his ‘East-meets-West’-style of baking. As a research scientist, Rahul’s instinct is to undertake every bake with a forensic attitude to research and an uncompromising attention to detail. He is fascinated by the science of baking, but also loves to ensure (or at least try) that his creations are beautiful, full of flavour and structurally elegant, too.

*Who did you go into the tent for?

Even 5 years ago I really had no idea about ‘The Great British Bake Off’. One of my colleagues kind of pushed me to apply for Bake Off. He kept sending me the application link, until I said to him that I have started applying.

*How/when do you bake at home, and how different is your kitchen to the tent?

I try to bake alternate days. If it is something big, I develop and design it over the week and then execute it over the weekend. I am a very messy baker and viewers will see that! My flat is quite small and so it’s even messier at home, a big issue!

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I am not sure about that… I suppose it can be a candle birthday cake. Like an orange drizzle cake with orange creme au beurre. An orange tea light on top…some orange flavoured white chocolate drip on the sides….

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

Well I quite like the idea of crisps with a flavour of pilau rice or Palak (spinach) Paneer.

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

I think pretty much everybody I know will be surprised. They know I bake, but not to the scale that I could enter the tent. Colleagues I knew during my PhD don’t have a clue that I can bake. Back in India I didn’t bake either. All of them and actually myself are surprised that I made it into the tent.

 

RUBY, 29

LONDON

PROJECT MANAGER

Ruby’s love of baking is the result of having become everyone’s ‘mother’ when she went to University, taking seven male housemates under her wing, cooking and baking for them.

Growing up as part of an Indian family, the youngest of four children, Ruby remembers childhood baking being about her mum making Jalebi’s, an Indian sweet. Now she loves to gather friends and family together to indulge in her cakes and pastries, as well as her infamous spicy minced lamb pastry rolls. Her baking style is pretty relaxed and boozy and she will always try to sneak some into whatever she is making.

*Who did you go into the tent for?

I went in to the tent for my love of baking, the love of the show, and most definitely for myself.

*How/when do you bake at home, and how different is your kitchen to the tent?

My kitchen is very different to the tent; it’s very spacious and has a lovely breeze coming through! Baking and music go hand in hand at home; I will always have music blaring, so it’s a pretty lively affair. I don’t like people stepping into my kitchen at home trying to ‘help’, it’s my zone – let me do my thing and then after you can enjoy the treats!

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I love sandwiches and burgers, and eat far too many of them, so I think I would definitely tackle a burger with the full works included – super soft ‘brioche bun’ sponge covered in fondant with marzipan for the lettuce, tomato, onion, gherkin with a side of white chocolate stick fries and plenty of buttercream tomato ketchup of course. Sounds like carb heaven.

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

A new crisp flavour for me would have to be pigs in blanket flavour. I absolutely adore Christmas Dinner and they are always the first thing I load my plate up with!

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

Because I am so new to baking there are going to be so many people that will be shocked. I don’t really post about my baking on social media, so I am sure my friends are going to be surprised. I think it may blow their minds as they know me for going out and going to the gym as opposed to being in the kitchen. I am a bit of an undercover baker! I cannot wait!

 

TERRY, 56

WEST MIDLANDS

RETIRED AIR STEWARD

Terry’s background as a prosthetic technician, as well as spoils from his own microbrewery and allotment, are all evident in his baking – particularly in the precision, science and flavour of his

creations. The design and craftsmanship in Terry’s bakes are a testament to his background

in fine art. However, it is family that lies at the heart of Terry’s baking journey. As a small child

Terry learned to bake with his grandmother; while his dad taught him how to bake bread

and make pastry when he was only 10 years old. And it was his daughters, who finally

encouraged him to take the plunge and apply for The Great British Bake Off.

*Who did you go into the tent for?

To be honest, I went into the tent for myself. I wanted to change life a little, shake it up a bit, start a new course.   I am on a new journey in life at the moment, and what better way to start it.

*How/when do you bake at home, and how different is your kitchen to the tent?

I bake most days, my daily bread! My kitchen couldn’t be more different to the tent, it’s calm, quiet and cool. It’s my haven, I spend most of my time in there, baking or painting. It’s my zen place and always has been. If you can’t find me in the house I am in the kitchen.

*You are asked to make an illusion cake that looks like the real thing – a handbag for example. What would you make and the choice behind it?

I have made a few illusion cakes in the past, and it would depend on the occasion. I would like to make an inlaid wooden box, like a jewellery box, inspired by my love of carpentry. The inspiration would be my love of antiques, I collect a lot of junk!   It would be made of fondant and royal icing that is hand coloured and painted.

*It’s all about flavours in the tent, if you had to invent a new crisp flavour what would it be and why?

I think it would have to be black pudding, because of all the flavours and spices.

*Who will be the most surprised out of your friends/workmates/family that you have made it to Bake Off?

I think everybody will be amazed that I have done it. Although lots of people have said over the years you should do it, I think they will be shocked, particularly my mother-in-law, who will also be very pleased that I have done it.

 

 The Great British Bake Off starts Tuesday 28th August at 8pm on Channel 4