Great British Bake Off winner Sophie Faldo’s kitchen baking essentials for amazing cakes

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Sophie Faldo won GBBO in 2017, taking the crown in season 8. Formerly an army officer, she still bakes and owns a baking company.

The Bake Off winner makes showstopping luxury cakes with her company Sophie Faldo Couture Cakes.

The business focuses on fine cakes and desserts, which look as divine as they no doubt taste.

The winner’s impressive wedding cakes are perhaps the crowning glory, coming in flavours such as white chocolate and passion fruit and salted caramel, among others.

Sophie told the kitchen baking essentials that make her cakes so good.

Sophie Faldo announced as Great British Bake Off 2017 winner

“I think it’s a bit of everything, the ingredients and the tools,” the expert said.

However, she did detail her number one baking essentials.

She said: “I would probably say a good pair of scales.”

Baking is all about precision, something a good pair of scales can help with.

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Sophie told scales are important to her as she hates baking with volume-based recipes.

She said: “I would never ever, ever do – and I hate them with a passion – recipes that are based on volume, that are done by cups.

“It doesn’t work. You’ve got to do everything by weight, there is too much variation in a cup.”

Sophie also let Express readers in on a tool she uses for icing many might overlook.

“I also recommend a sugar thermometer,” Sophie said. The tool helps her create her stunning wedding cakes.

“In a lot of my frostings I use sugar syrups as opposed to just icing sugar, so you have to know what temperature your sugar is at,” the baking expert explained.

Sugar syrup is made by dissolving sugar in water, generally.

Although, it can be made by reducing down sweet juices such as cane juice, maple sap, or agave nectar.

Buttercream style frostings can be made with sugar syrup, as can fondant icing and rolling fondant icing.

A typical frosting icing with syrup sees hot simple sugar syrup added to eggs and white and beaten.

In last week’s episode, the technical challenge was a malt loaf.

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