I find dealing with tempered chocolate a bit tricky, but that's a chocolatier's job. So I dabble, but I wouldn't profess to be good at it.
From Paul Hollywood
Anything that has more buttercream than it does cake is going to be a no-no for me.
Years ago, I saw a job for head baker for The Dorchester Hotel in London, and I didn't want to move away from the North West. But then I thought, 'I've got to do this for my career,' because I was very ambitious. So I went for it and got the job.
I don't feel 50. I'm still ambitious, and I've only just got my licence to race sports cars. I race for an Aston Martin team called Beechdean, and it's a huge challenge.
I get embarrassed on the red carpet at awards ceremonies. The whole celebrity thing is embarrassing.
It's a great thing because I've said to my lad, 'What do you want to do today - football, shopping, playing a game?' and he says, 'I want to bake with you, Dad.' And he loves it, baking with me.
Since I was a kid, baking has been part of my life.
'The Great British Bake Off' has brought baking to the nation, and we've seen people from all walks of life and backgrounds experience the highs and lows of competition and, more importantly, helping each other.
Get digital scales because, for baking, balance scales just aren't accurate enough: it's all in the weighing up.
You can't beat a good doughnut. It has to be a jam one with light pastry and caster sugar on the outside. If I'm really tired, I have to hunt one down, because it gives me that sugar rush to keep me going.
21 perspectives
11 perspectives
10 perspectives
7 perspectives
6 perspectives
1 perspectives