Bread week, I am actually quite terrified of this week! Out of my comfort zone!
I watched this weeks show with friends while eating a Vanilla Pod Bakery triple chocolate brownie (warmed up of course and with cream).

As my friends and I watched the show, we all agreed that Richard's creations were super,  Luis's didn't half look bad either. But I still love Norman!  #GoNorman

But onto the challenge! I haven't made bread for years and I am a bit scared it might all go a bit Pete Tong! I have also realised, as the weeks have passed, what a challenge I have taken on! I really love the baking and I love testing my skill set but it is just find the time to create these yummy treats!

Update: 27th August 2014 - As you can see their are no pictures! Yes I have been a busy bee with Vanilla Pod Bakery Wedding Cakes and Cupcakes and ran out of time before week 4's show. I am aiming to complete the bread week challenges over the weekend...along with week 4's challenges and making a couple of VPB orders!  Wish me luck! 

Biscuits! I love biscuits and I can safely say I think I like them even more than cakes to eat! (A shock I know!). But baking them, well I haven't had much practice and I am looking forward to it already. 

So this week they started with savoury biscuits and Norman's were super, he is still my current favourite, he seems such a lovely man #TeamNorman.   Then the bakers moved onto florentines. I have never made these, always wanted to try but thought they looked a bit too fiddly! And of course, Mary chose them for exactly that reason! Must say a big well done to Richard for his. 

The show stopper this week was amazing, a 3D biscuit scene! All their ideas were fabulous, particularly Luis's George and Dragon scene and Richard's Secret Peanut Island scene, well very deserved star baker there.

So now it is my turn!

This weeks bakes to create:

36x identical savoury biscuits 

These were a joy to make, and tastes yummy too. It was lovely to bake a savoury snack. I used a Nigella Lawerson recipe and make about 70 little Garlic, Lime & Cumin Savoury Biscuits - and ate about 20 of them with a salsa dip! Crisp and light, I would certainly make these again. 

18x Florentines

I made these little treats last Friday in perpetration for my friends visiting. I have never eaten a florentine as to be honest, I am not the biggest fan of chopped nuts! But I was pleasantly surprised! They were yummy. Though I made a few mistakes, I was terrified to burning them sntheso they were slightly undercooked (still tasted nice though) and I put a bit to much chocolate on as they started to seep through - I know for next time. 

A scene made out of biscuits

Again time ran away with me but I am determined to create a scene out of biscuits so watch this 
space!

Update: 27th August - I still haven't found the time to create this but I will! 

Cheltenham is getting into the baking spirit as as extra special Oxjam take over and hosts its own fabulous bake off  at Manor by the Lake this Saturday, 17th August in aid of raising funds for the worthy cause Oxjam. 

The Vanilla Pod Bakery are very excited to be sponsoring the event along with Kitchen Garden Preserves and will be encouraging all budding bakers to enter their masterpieces to be judged by a panel of experts including Xavier Pelloux, former Harrods wedding cake designer.  

Categories for entries are ‘cakes’, ‘cupcakes’, ‘cookies’, ‘tray bakes’ ‘scones’ and ‘iced cakes’.  Prizes will be awarded for first, second and third place in each category.  First placed entrants will also go on to battle it out for the award of ‘best in show’, with the winner receiving a day’s baking at a local artisan bakery.

I have known about chocolate ganache for a long time but I have only discovered it's awesomeness for wedding cakes this year.  Really popular in Australia as tried and tested method for decorating cakes, it is not only delicious but also creates the most perfect finish, making covering cakes with fondant/sugarpaste icing a dream. 

I now use a chocolate ganache layer under every Vanilla Pod Bakery cake, mostly white and milk chocolate - as I tend to find dark chocolate a bit too rich, but that is a personal preference, my clients can choose whatever they want. 

Covering a cake which chocolate ganache does take a lot of practise but it is worth it in the long run. It can also take a fair amount of time, as you have to make sure each layer is set before the next one is smoothed on. I put between 5-6 layers of ganache on my cakes, taking approx. 1-1/2 hours.

Chocolate ganache cakes looks amazing uncovered just as much as being covered which a layer of fondant/sugarpaste icing. 

For all you keen cake decorators out there here are the ratios I use for my chocolate ganache - make sure you heat it slowly so the chocolate doesn't burn, one made cover bowl with cling firm and leave until a peanut like consistency. 

White Chocolate = 3 parts chocolate : 1 part double cream

Milk Chocolate = 3 parts chocolate : 1 part double cream

Dark Chocolate = 2 parts chocolate : 1 part double cream

If planning on covering your cake with ganache - good luck you will be great - don't forget to share you cakes with me on twitter @vanillapodchelt. 

Today I made the first bake of my #GreatBritishBakeOff challenge. I started with the technical challenge, the Cherry and Almond cake. 

So series 5 has started and what a show, Swiss Rolls, Cherry Cakes and Mini Cake Bakes! I think I already have a soft spot for Norman and his kitchen gadget inventions. And start baker, Nancy, well, those Jaffa Orange Cakes - what a dream (I really wanted to eat one!).

But now it is my turn to take on the challenges - and if anyone else would like to join in, please do!

1# It can be dressed with an abundance of fresh fruit