The Great South African Bake Off returns to BBC Lifestyle

bake-off

The judges and contestants are ready for the new season of The Great South African Bake Off.

It’s the moment every cake, bread and pie lover has been waiting for. The second season of The Great South African Bake Off will be screened on BBC Lifestyle (DStv channel 174) from 8pm on Tuesday, October 18.

With trepidation, excitement and a spoonful of nerves, the bakers will enter the pressurised environment of the Bake Off tent and go whisk-to-whisk in their quest to be crowned South Africa’s best amateur baker.

Their efforts will be judged by Shirley Guy and Tjaart Walraven.

Episode one is all about cakes – starting with a signature bake challenge to create the perfect Glazed Madeira Loaf Cake, followed by a technical bake challenge to make Bee Sting Cake. Finally, the pressure is on and the clock is ticking for the showstopper challenge to create a Black Forest Gateau.

Who will be crowned Star Baker and who will be eliminated from The Great South African Bake Off tent? Don’t miss all the hilarity, the drama and the fun as presenters Anne Hirsh and Lentswe Bhengu take viewers on an unforgettable baking journey.

THE CONTESTANTS

Among this year’s competitors are three Durbanites, Earl Mark Morrison, Avontalent Tanhera and Matthew Jones. Read more about them in the Q&As below.

They will be up against Johannesburg residents, Nasreen Chamda, Hillary Arries, Leon Jansen Van Vuuren, Penny Rider, Asfeyah Mia, Carol Ndovela and Motshidisi Mokoena; and Cait McWilliams from Cape Town.

bake-off-earl

Earl Mark Morrison – Hometown: Durban; occupation: electrician (electrical contractor); age: 48

When/how did you get into baking?

I was always interested in baking but only started applying myself when I needed a distraction in my life to take my mind off everyday issues. So baking was my escape to another dimension.

What’s your signature bake?

My dark moist chocolate cake with chocolate ganache and caramel centre.

What type of baker are you?

Methodical, precise perfectionist who always expects good results.

What’s your most memorable cooking disaster?

Whilst trying to bake my first chocolate cake and trying to get it to rise without the use of baking powder. It resulted in four bakes going to the dogs.

What sets you apart from the other bakers?

I bake with passion and perseverance. Failure is not an option.

How would other people describe you?

Dedicated father who tries his best in everything that he sets his mind to.

What are you most nervous about in the competition?

Not finishing on time or having my bake fall to the ground with no time to start over.

If you could describe yourself as a type of cake, what would it be and why?

Chocolate fondant baked to perfection. Firm on the outside, but liquid on the inside.

If you could bake a cake for anyone, who would it be for and why?

I would bake for my mum because she has given her all for me. She has taught me to appreciate the little things in life.

What slogan would you have emblazoned on your apron?

Thanks mum for believing in me

bake-off-avontalent-tanhera

Avontalent Tanhera – Hometown: Durban (originally from Zimbabwe); occupation: domestic worker; age: 29

When/how did you get into baking?

My passion for baking started four years ago, as I was so far away from home. l miss my family a lot, so baking is the only thing that distracts me and keeps me going. When l bake l forget all my worries. I can be in my own world.

What’s your signature bake?

My signature dish is chocolate mousse cake, ooh its heaven. Soft, sweet and mouthwatering.

What type of baker are you?

l am a very passionate cook, l don’t give up easily when l mess up.

What’s your most memorable cooking disaster?

l tried to make beef sausage rolls and the pastry didn’t puff up very nicely and it was very soggy and the meat was undercooked. I then removed the meat from the dough and tried to make meatballs and still that didn’t work out.

What sets you apart from the other bakers?

What sets me apart from the other bakers is l am still new to baking. It’s all exciting and l want to try everything and learn new techniques. I don’t back off easily and l am good with my flavours. I’m fast, determined and optimistic.

How would other people describe you?

People describe me as hardworking, kind, caring, loving and passionate.

What are you most nervous about in the competition?

The thing I’m most nervous about is not being able to get things to work out the way l want, due to being in a different environment.

If you could describe yourself as a type of cake, what would it be and why?

People will describe me as a wonderful chocolate cake. Sweet, soft and very comforting.

If you could bake a cake for anyone, who would it be for and why?

l want to bake a cake for Arnold Tanzer. He is a damn good chef and he is also very patient. l want him to say this is the best thing he has tasted in years. And at that moment l will know that l am on the road to success.

What slogan would you have emblazoned on your apron?

A day without baking is a day wasted.

bake-off-matthew

Matthew Jones – Hometown: Durban; occupation: scientist (crop modeller); age: 35

 

When/how did you get into baking?

I used to bake occasionally when I was young, my mum encouraging or at least tolerating my interest! I was always inspired by the bread baked by my grandfather. Since getting married in 2010, my wife and I have enjoyed baking together; and since having kids we have found baking to be a creative, constructive and enjoyable family activity.

What’s your signature bake?

Pull-apart loaf, loaded with cheese, basil pesto and salami, baked in a gas braai.

What type of baker are you?

Pragmatic and authentic – I favour recipes with simple, easily-obtained ingredients. I also prefer to bake things where the appearance is determined by the preparation method and ingredients, rather than artificial decoration.

What’s your most memorable cooking disaster?

Mistakenly overdoing the gelatine in a chocolate mousse and serving it as dessert to dinner guests. It had the texture of a pencil eraser and was totally inedible.

What sets you apart from the other bakers?

I tried to understand the scientific mechanisms underlying processes involved in baking different recipes. Rather than trying to remember to do ‘X’ when making ‘Y’, I try to figure out and then remember why ‘X’ should be done when making ‘Y’.

How would other people describe you?

Thoughtful, caring, and slightly caught up in my own world.

What are you most nervous about in the competition?

Probably the unfamiliar environment – unfamiliar equipment, protocols and expectations.

If you could bake a cake for anyone, who would it be for and why?

My family! For the simple reason that they are my favourite people in the whole world.

What slogan would you have emblazoned on your apron?

Superhero Dad.

 

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