Make the dishes from the Great British Bake Off

Print Friendly

We’re two weeks into series six of the Great British Bake Off and have already seen some excellent – and not so excellent – bakes.

If you’ve been inspired to get more adventurous with your baking from watching the show, why not start with a few recipes that have been featured in week one and week two? 

Episode 1: Recipes from Cake week

Episode one was all about cake – a great place to start if your mixing bowl has been gathering dust in the back of the cupboard.

The technical challenge: Mary’s Frosted Walnut Layer Cake


Mary’s Frosted Walnut Cake

For the sponge:

  • 225g self-raising flour,
  • 1 tsp baking powder
  • 100g walnuts, finely chopped
  • 225g butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 large eggs, beaten

For the caramelised walnuts:

  • 2 tbs water
  • 100g caster sugar
  • 10 walnut halves

For the buttercream:

  • 125g butter, softened
  • ½ tsp vanilla extract
  • 2 tbsp milk
  • 250g icing sugar

For the boiled icing:

  • 2 large egg whites
  • 350g caster sugar
  • 4 tbsp water
  • ¼ tsp cream of tartar

What to do

  1. Preheat the oven to 160C/fan 140C/Gas 3. Grease 3 x 20cm sandwich tins and line the base of each tin with baking parchment. Mix the flour, baking powder and walnuts together in a bowl.
  1. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time.
  1. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces.
  1. Bake in the pre-heated oven for about 25-30 minutes until the cakes are golden and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  1. For the caramelised walnuts, tip the sugar into a pan and heat over a low heat until the sugar is beginning to melt. Increase the heat and cook the caramel to a dark golden colour.  Remove from the heat, add the walnut halves and swirl to coat in the caramel.  Transfer the walnut halves onto a silicon sheet and leave to set.
  1. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar and pour in the rest of the milk if needed, to make the buttercream the right consistency.
  1. Spread half of the buttercream over one of the sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge.
  1. For the boiled icing, measure the egg whites, sugar, water and cream of tartar into a bowl set over a pan of hot water and whisk for 8-10 minutes until thick.
  1. Cover the top and sides of the cake, swirling the icing to form softened peaks. Work quickly as the icing sets rapidly. Leave to set in a cool place, but not in the fridge. Decorate with the caramelised walnuts.

Recipe from The Great British Bake Off

Other recipes from week 1

Inspired to keep going? We’ve put together a few links to the other famous recipes from Cake Week.  

Episode 2: Recipes from Biscuits week

Biscuits look innocent enough, but we all know from watching just how tricky they can be. If you’re not in the mood for something so heavy as a cake, skip straight to the recipes from week two and whip up a batch of biscuits your friends and family will love.

The technical challenge: Paul’s Arlettes


Paul’s Arlettes

For the dough:

  • 60g strong white bread flour, plus extra for dusting
  • 60g plain flour
  • 1 tsp salt
  • 40g unsalted butter, melted
  • 50ml cold water

For the butter layer:

  • 125g unsalted butter, at room temperature
  • 25g strong white bread flour
  • 25g plain flour

For the filling:

  • 50g granulated sugar
  • 2 tsp ground cinnamon
  • icing sugar for dusting

What to do

  1. Put the flours, salt, butter and water into a bowl and gently mix to an even dough with your fingers. Transfer the dough to a lightly floured surface and knead for 5 mins until smooth.  Shape the dough into a square, wrap in cling film and chill for 1 hour (or freeze for 20 – 30 minutes).
  1. For the butter layer, cream the butter and flour together. Sandwich the mixture between 2 sheets of cling film and roll out to a rectangle the same width as the square of dough, but twice as long. Chill in the fridge for 25 minutes.
  1. Place the chilled butter sheet, short end facing towards you on a lightly floured surface and place the square of dough in the centre of the butter sheet. Make sure it is positioned neatly and covers almost to the edges. Lift the exposed butter sheet at the top and fold it down over the dough, then fold the exposed butter sheet at the bottom up over the top, so the dough is completely enclosed in the butter sheet.
  1. Place the dough on a lightly floured surface, short end towards you. Roll out to a rectangle, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they meet neatly in the centre. Then fold the dough in half along the centre line. This is called a book turn. Wrap the dough in cling film and chill for 25 minutes.
  1. Remove the dough from the fridge and make another book turn. Wrap the dough in cling film and chill for 25 minutes.
  1. For the filling, mix the granulated sugar and the cinnamon together in a bowl. On a lightly floured surface roll out the pastry to a rectangle as before and sprinkle over the sugar.
  1. Make another book turn to incorporate the sugar, then roll out the pastry 1cm thick, to a rectangle 12cm x 20cm. Roll up the pastry from the short end like a swiss roll.  Wrap in cling film and chill for 25 minutes.
  1. Heat oven to 200C/fan 180C/gas 6. Trim the ends of the roll and cut into 8 x 1cm slices.  Dust the work surface heavily with icing sugar and roll each piece of dough out very thinly, turning to coat in the sugar and to prevent sticking.
  1. Place the biscuits on 2 baking sheets lines with silicon sheets and bake for 5 minutes. Remove from the oven, carefully turn the biscuits and cook for a further 3-4 minutes until golden. Transfer to a wire rack to cool.

Recipe from the Great British Bake Off

Other recipes from week 2

Need more for your biscuit tin? Here’s a few other links to the best recipes from Biscuit Week.


Are you tempted to try any of the bakes from Episode 1 & 2? Let us know in the comments below!

Also take a look at our weekly Great British Bake Off Poll and vote for who you think should win



The following two tabs change content below.

Silversurfers Features Editor

Hello there! I’m Rachel and I’m the Features Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

Latest posts by Silversurfers Features Editor (see all)

Not a member?

Join the silversurfers community today! It's free, easy to do, and is packed full of features and amazing offers!

Join the community!
Click here if you have forgotten your password
19th Aug 2015
Thanks for voting!
Love the fact that you are including recipes from the great British bake off. I will be trying some of these. More please each week.

Community Terms & Conditions

Content standards

These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.

You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.

Contributions must:

be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.

Contributions must not:

contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.

Nurturing a safe environment

Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.

We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!

More Food

Warming cocktail recipes for autumn and winter CHRISTMAS Cocktails 1
You might have loaded up your cocktail cabinet with mint, Pimms and strawberries for the summer...
Delicious jams & preserves for end of summer assorted berry fruit jam
The end of summer is the perfect time to convert juicy, ripe berries into delicious jams and...
YouTube's best cooking channels Woman reading recipe from tablet  in the kitchen
If you want to learn new recipes and brush up on your cooking skills, try YouTube - there are...
Becoming a vegetarian: the best sites for meat-free recipes Vegetarian foods
Whether you're a part-time vegetarian or you've been one for decades, coming up with new recipe...
Online recipes for Diabetics mexican tortilla wrap with chicken breast and vegetables
Finding nutritious recipes that taste great and won’t wreak havoc on your blood sugar levels can...
Make your own granola Healthy Homemade Granola With Nuts
It's long been a feature of breakfasts in North America, but in the UK granola is still something...
Swap out dairy for these delicious substitutions Different Vegan Milks.
From soy to almond and coconut, there are plenty of alternatives to your favourite dairy...
No Fuss Vegetarian Dinners British Asparagus Pilaf
National Vegetarian Week is the time to try your hand at making simple vegetarian meals which are...
Plan your Easter dinner JamieOliverVeganShepherd'sPie
Perhaps even more than Christmas, Easter is fundamentally about celebration and indulgence. ...
Try going vegan 1 day a week British Asparagus Pilaf
More and more people are choosing to go Vegan for financial, environmental and animal rights...
Make your own stock Soup
Sometimes a stock cube just won’t do. For a rich depth of flavour, have a go at making stock...
Go green: juices and smoothies Healthy Green Vegetable And Fruit Smoothi Juice
From hiding pureed vegetables in Bolognese sauce to munching on vitamin supplements, we are always...