The Great British Bake Off Episode 2 - Viennese Whirl BiscuitsSep 01, 2016
Last night the tent of dreams was once again full of puns, crumbs and a lot of tumbling gingerbread towers. The signature challenge was making and decorating 24 iced biscuits. The judges were looking for a nice crunch and wanted all the biscuits to be identical. The bakers seems to get off to a good start and there were some great ideas such as biscuits that looked like ice-creams, a flock of sheep biscuits and some 'wheely good' motorbikes. The judging seemed to vary with some biscuits looking a mess but tasting great and others looking very uniform but not up to standard on flavour. The technical challenge, which we've provided our recipe for below, was the next task. The bakers stood nervously awaiting to find out what biscuit they would be baking next. The classic Viennese whirl had been chosen, which in my opinion most keen bakers would have baked at some point in the past. Time was ticking with only an hour and a half to bake and fill the biscuits and the first problem nearly everyone encountered was the biscuit mixture being too hard to pipe. The thing they needed to have done was softened their butter to achieve a consistency which could be piped. There seemed to be quite a range of whirls, with some looking raw, some flat and others too small. Selasi, who had proven to be very good last week came in 11th during judging, with Jane taking 2nd place and Kate getting the top spot. All was to play for in the final round with the showstopper being announced as a 3D gingerbread structure. Whatever the bakers made it had to resemble a story from their lives, and the concepts the contestants had come up with were brill. There was punting in Cambridge, a family pub, New York and a few churches. Even though the bakers had set themselves a lot to do, Andrew a whopping 37 elements, everyone seemed quite cool, calm and collected until quite near the end, where the stress definitely kicked in. You could hardly watch the tv with gingerbread structures collapsing left right and centre. Michael's lapland creation turned into Santa's workshop from hell and Louise had a gingerbread wedding disaster. Candice definitely pulled it out the bag creating her family pub where she grew up which included a sticky gingerbread carpet and a jelly topped pool table. Rightfully, Candice was awarded star baker and the unfortunate contestant to leave the tent was Louise. Viennese Whirl Recipe (makes x8) Ingredients Biscuits: 125g butter, softened- this is very important 25g icing sugar 25g cornflour 125g plain flour 1 tsp vanilla essence Filling: 100g icing sugar 50g butter, softened 1 tsp vanilla essence 40g seedless raspberry or strawberry jam Method Preheat the oven to 190C/170C fan and line a baking tray with greaseproof paper. Mix together all the biscuit ingredients until smooth and well combined. Place into a piping bag fitted with a large star nozzle and pipe small rosettes onto your baking tray (you should make 16 biscuits). Place in the oven for 15 minutes or until golden brown, swop the tray round half way through cooking so the colour is even. Leave to cool on the tray. Meanwhile, make the filling by mixing the butter with the icing sugar until smooth. Place this in a piping bag fitted with a large star nozzle. Place the jam in a bowl and mix until smooth. Once the biscuits are cool, turn half of them upside down and place a little jam onto each one, spreading to the edges. Turn the other half of the biscuits over and pipe on the buttercream. Sandwich a jam and buttercream biscuit together to create your whirl! Option - serve sprinkles with a little icing sugar. If you fancy making our version of the Bake Off's technical challenge, make sure you share your pictures with us on Instagram using @bakesbox or #bakesbox. We love seeing your creations!