Leighton had it all to play for this week after serving up a Cake Week showstopper that was on the wonk with a sponge that was described by Prue as ‘very tough’. Not a good look.

Iain gained the title of Comeback King in Cake Week after salvaging what pretty much everyone thought was going to result in BinGate 2.0 and producing what Paul described as an ‘incredible’ showstopper.

A calmer week than last week for these two, then?

Roll the titles

**** SPOILER ALERT: This article contains details of the outcomes of each of the challenges, this week’s star baker and the second of The Class of 2025 to go home. Please don’t read on if you have yet to watch the biscuit week episode and don’t want to know the outcome! ****

WHO WILL CRUMBLE UNDER THE PRESSURE OF BISCUIT WEEK?

In theory, biscuit baking is a relatively simple process made from relatively simple ingredients. But this is Bake Off, so Biscuit Week 2025 was unlikely to pass off without at least a modicum of drama.

Surely, though, it couldn’t be as dramatic as last year, which saw Jeff quit the show, Illiyan faint and Dylan fall off his stool.

Let’s dive in…

THE SIGNATURE: SLICE AND BAKE DESIGN-INSIDE BISCUITS

Continuing the arty theme we saw with the Swiss rolls in Cake Week, the eleven bakers left in the tent were tasked with making slice and bake biscuits with a picture or design running through the middle (Blackpool rock, anybody?)

It goes without saying that they weren’t given a realistic timeframe for completing this fiddly and labour intensive process! They had just two hours to make, flavour and colour their biscuit dough, craft their design out of the dough, chill it, slice it, bake their masterpieces and present them ready for judging.

TIME IS OF THE ESSENCE

Knowing that Bake Off is notorious for not giving the bakers long enough to achieve the task at hand, you’d think they might opt for a simple-design-done-well over an intricate-design-done-badly/rushed/not finished.

Jasmine, yes. Pui Man not so much. When asked by Prue if she had ever got her intricate design done in time during practice (they get the signature and showstopper challenges ahead of time so that they can practice at home), she answered: “No. Never.” Oh.

DESIGN SPOTLIGHT

So what did they create and how did they fare?

Nadia’s avocado matcha biscuits got a thumbs up for the design but were criticised for not being bold enough with the flavour. Toby’s flavours of cinnamon, honey, banana, cream cheese and peanut were a little OTT and a lesson in what happens when you throw too much at the problem. Iain’s winter-spiced biscuits filled with mincemeat ganache had me eyeing up the spice drawer and checking my dried fruit stash! And I completely disagreed with Paul’s comment on Nataliia’s biscuits not really looking like a rose. Has he never seen the white rose of Yorkshire emblem?!

All but one of the bakers presented under-baked biscuits, which probably tells us everything we need to know about whether two hours is enough time to make slice and bake biscuits with a design inside

THE TECHNICAL: CHOCOLATE & CARAMEL HOBNOBS

There were no one-dip wonders in the Biscuit Week technical as the bakers were tasked with making the marine of all biscuits – the hobnob. No taste-testing to determine the ingredients this week, but a return to the suitably vague recipe and instructions (The first step: make 12 biscuits. The second step: bake. That’s it). Baker’s instinct it is, then.

Unlike the conventional hobnob, Prue’s technical challenge for the bakers was to top the oaty classic with a thin layer of caramel before finishing with two different types of feathered chocolate design.

If you’re wondering what the caramel coloured-chocolate used by the bakers is, by the way, it’s Callebaut Gold. It’s a slightly salted, caramelised white chocolate. And it’s delicious. Which is why I use it in my black and gold chocolate cookie baking kit.

HOW HARD CAN IT BE?

Seemingly, very. Hobnobs are a crumbly biscuit but some of the bakers took this to a whole new level. Eyes, on you, Pui Man.

I was quite surprised that so few of the bakers managed to feather their chocolate neatly. Or at all in some cases – looking at you, Tom, Leighton, Jasmine, Aaron. It really isn’t difficult (says she, free from the pressure of the GBBO tent!)

Not everyone had a hard time with the challenge, though. Toby played a blinder, taking the technical win for the second week in a row.

His hobnobs were neat, uniform, evenly proportioned and well baked. Prue even said she thought Toby’s biscuit was the perfect hobnob. And the male judge?* “It’s nice.” Knock yourself out with the praise levels, Paul.

* We still love you for this, Nancy Birtwhistle!

THE SHOWSTOPPER: BISCUIT TIME CAPSULE

And finally, for the showstopper, a highly decorated biscuit time capsule filled with at least five edible mementos. In just four hours.

Pui Man didn’t have a great signature bake as she ran out of time to complete her intricate ‘year of the ox’ design. And she came last in the technical. So she was going to need something pretty special to survive Biscuit Week. Or, as Prue said, would need someone else to do really badly!

The biggest question at the start of a biscuit structure challenge like this one is always whether the bakers will have remembered that choosing melt-in-the-mouth shortbread for their time capsule is only marginally less foolhardy than serving up a chocolate fondant on Masterchef.

TO THE FUTURE, MARTY!

The pressure was clearly on for this challenge with plenty of confidence-boosting self-talk from many of the bakers. “I can do this” (Pui Man), “Move fast but think a lot” (Tom), “I just want to do OK. Middle of the road is absolutely fine.” (Aaron).

And it’s not hard to see why when we were told by Paul that the bakers would need engineering skills, architectural skills and artistic skills to make the time capsule look amazing. And then Prue piled on the pressure by adding that the mementos inside the capsules needed to be really exquisitely decorated. Phyoosh!

FORTUNE FAVOURS THE BRAVE

Tom’s reconstruction of his Granny’s cottage promised to be an absolute knockout if it was as amazing in biscuit form as it looked in the doodle form we get to see whenever the bakers describe the bake they are about to make.

Pui Man’s four-tiered gingerbread floating restaurant design looked like exactly what she needed to save herself from being jettisoned from the tent this week. If she could pull it off.

And both Toby and Nadia made us nervous as they announced they were shunning the trusted, sturdy, construction-friendly gingerbread for their time capsules. Nadia even fessed up that she was worried her biscuit choice wouldn’t be strong enough so had chosen to make it a bit thicker. Did you clock Prue’s face? Gulp.

So with Prue looking for the bakers to be brave, the biscuits to be tasty and the design to be witty, how did they get on?

JUDGEMENT TIME

Jessica’s stained glass time capsule was a representation of places she has been and places she has lived. Prue said that she was worried Jessica had bitten off more than she would be able to chew but that she’d done a great job. The judges weren’t in love with her biscuits (quite chewy and hard work to eat) but loved the biscuit selfie with moveable parts (until Paul broke it, that is).

The judges thought Lesley’s happy memories time capsule was a very clever design, that her gingerbread flavours were good and her melt-in-the-mouth Viennese biscuits were delicious.

Leighton’s piano lacked finesse (to which he agreed) and some of his biscuits were underbaked. And Toby’s treasure chest was dry and didn’t taste nice either – described as a classic case of style over substance. Ouch!

Aaron was close to tears as he was told by Paul that he was happy with his baking but everything else, not so much.

And then there was Tom. Prue described his showstopper as absolutely perfect and Paul thought the textures, flavours and design were pretty much untouchable. Wow!

Such glowing feedback could only mean one thing. Yup, we saw our first Hollywood Handshake of series 16! It turns out that Tom’s biscuit version of his granny’s cottage was indeed every inch as good as the doodle of it.  

FAREWELL TO THE SECOND BAKER OF THE CLASS OF 2025

Oh Leighton. I love how we learned that you got a Blue Peter badge as a child by collecting used tinfoil from all of your neighbours and sending it off to the programme. And that you raised money for Help The Aged in the process. But it was never going to sway the judges when you served them underbaked, ‘wet’ biscuits, was it

Well done to Pui Man for absolutely delivering when she needed to and keeping her place in the tent based on her outstanding showstopper and not because someone else had a bad bake.

Congratulations to Tom for becoming Biscuit Week 2025’s star baker *and* the first recipient of a Hollywood Handshake this year. Let us know how that conversation with your boyfriend goes, eh?*

 * See my memorable moments from this week, below.

Until next week!

The post THE GREAT BRITISH BAKE OFF 2025: WEEK TWO – BISCUIT WEEK appeared first on The Little Bakery of Happiness.

DUNK YOURSELF HAPPY – IT’S BISCUIT WEEK!…

I know we are only two weeks into series 14 of The Great British Bake Off, but I’ve got to tell you that I am completely in love with it already. Alison Hammond is a pure joy to have in the tent. I love the return to more traditional bakes. And I have a *huge* girl crush on Saku.

It was slightly odd watching Biscuit Week when it aired last night as I already knew the outcome. I was lucky enough to get tickets to the recording of Bake Off Extra Slice on Sunday just gone. And as part of the process, you watch the full episode before the recording of Extra Slice starts. It was such a good day out. You can find out more about getting involved with Bake Off Extra Slice on the Channel 4 website.

**** SPOILER ALERT: This article contains details of the outcomes of each of the challenges, this week’s star baker and the second of The Class of 2023 to go home. Please don’t read on if you have yet to watch the biscuit week episode and don’t want to know the outcome! ****

THE SIGNATURE BAKE

First up this week was a marshmallow teacake challenge. More biscuit-ish than biscuit, I’d say. I mean, I love a Waggon Wheel but I’m not 100% sure it’s *truly* a biscuit? Perhaps I’m wrong, though. So I listened with interest as Dana explained what a biscuit is to see what I might learn…”A biscuit is different to cake.” Oh. 

Anyhoo, moving on.

Despite not being 100% sure of the biscuity credentials of some of the bakes getting underway in the tent, I knew I could get fully on board with the challenge when Alison told the bakers: “There is nothing stopping you from making your biscuits absolutely massive – like Noel’s head.” In which case, we’re going to need considerably bigger baking trays…

As the cameras roamed the tent tracking the progress of the bakers, we learnt that Saku doesn’t bake biscuits very often. Seemingly once a week is not very often in her world. Can we all move in with Saku, please? 

Keith confessed that delicacy is not really his skillset and Dana gave us a real lesson for life by sharing her secret that it is possible to hide *a lot* of stuff with glitter. Icing sugar works a treat for that, too!

Onto the judging and Paul had clearly adopted the iron fist in velvet glove approach to feedback this week, telling Dana: ”They look amazing…bar these broken ones.”

Then there was a disagreement between Paul and Prue over the spiced flavour of Dana’s marshmallow. Paul said it was too pungent but Prue disagreed, saying the flavour of marshmallow deserves to be overridden.

Alison helpfully translated Paul’s comments on Keith’s Waggon Wheels for us as ‘…ugly but nice, then?” There’s that velvet glove again.

Keith didn’t disagree with them, though, reflecting on his Waggon Wheels thus: “The judges aren’t blind. They could see they were a flippin’ mess.” Oh Keith

Nicky’s fear of overpowering her bakes with too much of her rhubarb and ginger jam were completely unfounded as the judges struggled to detect *any* jam. Nicky offered Paul and Prue an explanation, saying: “I think it ran a wee bit.” To which Paul replied: “It ran out of the tent.” Ahem.

Tasha got a Hollywood handshake for her malted chocolate marshmallow biscuits and was clearly over the moon with it. Eyeing up the handshake-worthy treats, Alison reached onto the bench and said: “I’ll have two of those, thanks.” Form an orderly queue behind Alison, everyone…

So all in all, a dazzling round for some. Not so much for others. 

THE TECHNICAL

This week set by Prue, she told the bakers that the challenge was all about chilling and timing. And that they should use their time wisely. This challenge required the bakers to make a buttercream filling. Time to pray for Matty, everyone.

So, it’s custard creams. Yum!

The biscuits are made using a stamp that has an impression of the intricate custard cream pattern on it.  This is one of the reasons the chilling of the dough is key – too warm/soft and that pattern won’t be neat and clear.

As the bakers lifted the cloths off their ingredients and discovered they would be baking a batch of custard creams, Kristy spoke for the nation by commenting: “I’ve never baked one of these, but I have eaten one.”

Nicky told Matty a terrible joke (which he didn’t get), Kristy accidentally used Rowan’s biscuit dough (which passed by in *the* most mild-mannered and uncontroversial manner) and Abbi admitted that she had looked up a custard cream recipe the night before the challenge (which could go one of two ways!).

Up to the gingham altar with the bakes and it was time for the blind judging. It seemed like a good few of the bakers had underestimated the bake time for a custard cream, with the judges remarking that many of them were underbaked and too soft.

Judging one plateful of biscuits, Paul described the texture as “like rubber” and Prue described the look of them as “a bit of a mess.” They were Keith’s. Oh Keith

And it turns out that Googling biscuit recipes the night before the challenge paid off for Abbi as she won this week’s technical – beating Dan into first place. Keith and Saku were at the bottom.

THE SHOWSTOPPER

In a break from previous years where a challenge to construct some elaborate building or other invariably means *everyone* bakes gingerbread pieces, this year’s biscuit week technical was an illusion biscuit. A what? A biscuit display that must “look good, taste good, but taste like something else” (thanks Paul!) Which meant we were going to see more than just gingerbread being baked. Huzzah!

Charcuterie seemed to be the design of choice among the bakers, with Matty, Kristy and Rowan all opting to make a cheeseboard-esque biscuit illusion. Rowan explained that he’d gone with his design because he often has charcuterie and wine nights with his university mates. I don’t know about you, but I lived off a diet of tinned meatballs and instant mashed potato when I was a student…

Josh was making a burger and chips, Abbi a dim sum brunch inspired by her love of Chinese food complete with bamboo steamer, Keith a ‘meal deal’ lunch of sandwiches, crisps and an ice-cream, Nicky a steak pie, Tasha chicken katsu, Dana a deep dish pizza, Dan a cheese and onion pie with chips and Saku a traditional Sri Lankan breakfast.

And just when we thought we couldn’t love Saku any more, this exchange happened:

Alison: “Saku is that real onion?”
Saku: “Yeah, that’s real onion.”
Alison: “But you’re not supposed to do real onions, babe, you’re supposed to make it *look* like onions.
Saku: “It’s a side dish.”

Keith’s meal deal included one of those snack size Pringle tubes, which he attempted to make from gingerbread pieces baked over a tin tube. The first batch failed. Spectacularly. Oh Keith

Confessing to feeling a little panicky (you’re not alone, Keith) he soothed our jangling nerves by admitting to having prepared plenty of gingerbread in preparation for this disaster happening. Phew!

With Paul looking on from the sidelines, in went Keith’s second batch of gingerbread Pringle tubes. “I’m desperate for this to happen” he said, while carefully shutting the oven door. So are we, Keith. So are we.

Illusions complete and it was on to the judging. Deep breaths, bakers!

There were some pretty amazing creations presented to the judges, but as we all know, the looks are just half the battle. These masterpieces have to taste great, too.

Prue remarked of Dana’s biscuit illusion that she had never seen such a deep pizza. Dana confessed that neither had she – “It’s the dream”. Maybe for you Dana – I’m a thin and crispy gal, me

Rowan faired better on the flavours than the looks of his charcuterie board, Matty’s board got a big well done on both the illusion and the taste and texture of his biscuits and Kristy’s board was described as smart and neat.

The judges loved Abbi’s bamboo biscuit steamer basket and Saku’s biscuit rotis but thought Dan’s chips were a little bit burnt – although the rest of his illusion was a triumph. Nicky’s steak pie dinner was described as ‘a good looking thing’ by Paul but Prue thought her shortbread chips looked more like shortbread fingers than chips.

Having nailed his second attempt at the gingerbread Pringle tube (yay!), the judges were more interested in Keith’s bright red but not very tomato-ey looking tomatoes. “I’m not sure I’ve seen many tomatoes like that” said Paul. To which Keith replied: “They’re from the south coast. We have very good growing conditions and you get that redness.”

On judging Josh’s burger and chips biscuit illusion (presented on a gingerbread chopping board, no less), Prue told him: “I think it’s a triumph.” With Paul kicking the compliment up a notch with “I think it’s a *big* triumph.” Seemingly fixated with tomatoes this week, both judges exclaimed: ‘Look at that tomato, that’s clever!” “You can see through it!” said Prue, holding it up for all to see. Including Keith. Oh Keith

With the bakers all back at their benches, and just as we thought the judging was over, out popped Paul from behind the judging table, walked over to Josh’s bench and gave him the first delayed Hollywood handshake in the programme’s history!

Why the delay? Apparently he was so full of biscuits that everything was numb! And then it hit him that Josh deserved a handshake for his illusion biscuits and off he went, saying: “You know what mate, I’ll come to you.” Definitely a Bake Off first!

And with that, there was the end of all the biscuit baking and it was time for the dreaded fate-learning stools scene. This week’s star baker went to Tasha. And Keith went home. Oh Keith

KEITH, ON LEAVING THE TENT…

“I feel fine.”
“There’s nothing sad about this moment.”
“I don’t know how many hours for the rest of my life I am going to spend banging on about this.”

You crack on, Keith

After another joyous episode, thoughts now turn to week three: bread week. This is one of my favourite weeks, which is odd for a coeliac whose life is devoid of all such wheaty deliciousness. But there we are.

The trailer at the end of this week’s programme suggests they will be making cottage loaves, a bread bun of some description and a plaited showstopper. And chuffin’ ‘eck doesn’t Rowan just want an easy life. Don’t we all, Rowan, don’t we all

Until next week…

P.S. If a bit of biscuit geekery is your thing, you might enjoy my article The Great Biscuit Debate.

The post THE GREAT BRITISH BAKE OFF 2023: WEEK TWO – BISCUIT WEEK appeared first on The Little Bakery of Happiness.