Episode 10, GBBO 2015, Signature Bake

Iced Buns

For my iced buns, I made a nutmeg-scented roll filled with raspberry jam and almond diplomat cream and frosted with amaretto icing, and a cardamom-scented bun filled with walnut frangipane and Chantilly cream and frosted with maple icing.

Episode 9, GBBO 2015, technical challenge

Chocolate Soufflé

The texture of a soufflé is hard to describe. It’s much more cake-like than I imagined it would be — soft and moist, yet light as air, it almost melts in the mouth. Every bite was like a soft pillow of rich, creamy chocolatey heaven.

Episode 9, GBBO 2015, Signature Bake

Chocolate Tart

What can be more sumptuous, more elegant than a rich, decadent chocolate tart? In this one, the contrast of dense, dark chocolate custard with a light mousse layer of salted caramel makes your tongue dance for joy. It makes a perfect ending to a fancy dinner party or an intimate gathering — wherever food is the centerpiece for laughter and conviviality.

Episode 8, GBBO 2015, technical challenge

Mokatines

Mary Berry’s mokatines feature a genoise sponge sandwiching a layer of coffee buttercream, surrounded by almonds and decorated with coffee-flavored crème au beurre, then topped with fondant icing. These tiny cakes pack quite a punch with coffee flavor. But for a coffee lover like me, that's not a problem!

Episode 8, GBBO 2015, Signature Bake

Cream Horns

Cream horns are so reminiscent of ice cream cones that I wanted these to reflect my childhood memories of licking ice cream, trying to catch every last drip before it slid down the side of the cone. My first flavor is a classic, Neapolitan. My second flavor is a personal favorite, peaches & cream, which we would make in an old-fashioned ice cream churn on special occasions in the summertime.

Episode 7, GBBO 2015, technical challenge

Tennis Cake

Tennis cakes were a big hit in the late 1800s, when lawn tennis became a popular sport that men and women could play together. The cakes were elaborately decorated with candied fruit or royal icing in the shape of tennis balls and racquets. This was the technical challenge for Victorian week in The Great British Bake Off 2015.

Episode 7, GBBO 2015, Signature Bake

Raised Game Pie

My elk and ale pie is inspired by the classic British steak and ale pie. In Victorian times, raised game pies made for elaborate feasts for aristocracy, but the invention of the sprung metal pie mold made them available to the middle class.

Episode 6, GBBO 2015, technical challenge

Flaounes

Flaounes hail from the island of Cyprus, where they were traditionally made at Eastertime. The sesame-covered pastry is filled with a golden mound of sharp, salty cheese and studded with plump raisins that give your tastebuds a burst of sweetness when you bite into one.

Episode 6, GBBO 2015, Signature Bake

Frangipane Tart

Taking advantage of seasonal fruits, I made a strawberry-rhubarb frangipane tart, trimming the rhubarb to make a pattern of squares with a strawberry border. To me, this tastes like a summer afternoon in a garden, surrounded by almond blossoms and fruited vines.

Episode 5, GBBO 2015, technical challenge

Gluten-Free Pitta (or Pita) Bread

No matter how you spell it ("pita" or "pitta"), these ancient flatbreads are pretty versatile: fill them, wrap them, or dip them. Of the two varieties--Greek pitas or pocket pitas--mine turned out more like the pocketless kind, but they're still delicious!