GTBBO: That's a Wrap
10 weeks. 25 bakes. 1 unforgettable experience.
If you’re new here: hello, I’m Mark 👋 This time last year, almost to the day, I decided to learn how to bake. I had no experience and was quite literally useless in the kitchen. Fast forward 12 months on and here I am, wrapping up my very first Bake Off bake-along challenge.
To read more about who I am and how I got here:
Hello, friends - and welcome to the final post of this Great Taisty Bytes Bake Off series!
And what a series it’s been: 10 weeks. 25 bakes. 1 unforgettable experience.
I’ve learned (and achieved) so much more than I ever thought I would. I’m so glad I pushed myself to take on this challenge. If you’re thinking about doing this too, or attempting something similar - just bloody go for it!
And now, as we wind down for the festive season, I thought it would be the perfect time to take a look back, week by week, at everything I made and at what I’ve learned. Also, it’ll make a handy contents page for the series! Perfect for anyone who wants to catch up, revisit a favorite week, or see this whole challenge at a glance.
A quick heads up, this post is going to be a bumper post! If you’re reading this on the web or via the Substack app, you’re all good. If you’re reading this as an email, some of the post may be cut off. If so, click on "View entire message" and you'll be able to view the entire post in your email app.
Bakes: Blueberry Banana Bread Loaf with Lemon Drizzle + Battenberg Cake
For our very first challenge I was blessed by the baking gods - to bake our own signature bake: for me, and no surprise to anyone, that was a Blueberry Banana Bread Loaf. This time, I thought I would try and make it fancier by adding a lemon drizzle. It was great to start off with something that I was comfortable baking. And let’s be honest, banana bread might as well be the mascot of this Substack at this point! Happy to say that this version was my best banana bread so far, too.
For the Technical Challenge, it was the iconic Battenberg cake. What I thought would be a fun challenge actually turned into a four hour marathon of abstract geometry and thick marzipan patch-working. It wasn’t the prettiest, but it looked the part. And that’s a win in my book!
Bakes: Viennese Biscuits + Mint Chocolate Biscuits
This is where I discovered that Biscuit Week was a lot harder than I expected - and, that I am absolutely pants at piping.
For the Signature Challenge - Viennese biscuits. After a dud first batch, I managed to nail my second: vanilla biscuits topped in dark chocolate and crushed pistachios. They look a bit flat, but still a bloody good attempt, no?
For the Technical Challenge, we had mint chocolate biscuits. While the biscuit and fondant came together surprisingly easily, trying to temper the chocolate didn’t quite work out.
Biscuit Week taught me not to doubt myself so much in the kitchen. Two weeks in and already learning lessons!
Bakes: Bread Rolls + Plaited Wreath
Bread Week… cue the screams! It’s the week I’d been dreading, but (spoiler alert) it turned out to be the most rewarding one yet.
For the Signature Challenge, I tackled simple bread rolls, or barms as this Northerner calls them. Armed with a food thermometer and a proofing mat I was finally able to get the hang of yeast. Up till now, I was pretty sure that my water or milk was always too warm. Fresh from the oven, smothered in butter and sea salt, these barms were epic. Knowing I can now whip up a batch of rolls for a bacon butty feels pretty bomb.
The Technical Challenge was a plaited wreath - and man, I was so bloody proud of it. This bake in particular was the one that showed me to preserver till the end - even if something looks like it isn’t going to work out. Before it went into the oven it looked terrible. When it came out of the oven - it looked glorious!
Bakes: Millionaire’s Shortbread
Caramel Week quickly showed me that actually, Bread Week was a walk in the park! This was a triple-threat bake: making caramel, shortbread and tempering chocolate. Surprisingly, my shortbread was a complete success on the first go! But unfortunately the caramel set like toffee!
For my second attempt I bought a candy thermometer to make sure I didn’t overheat the sugar - which worked a treat. The biscuit and caramel layers ended up perfectly defined, the chocolate had a proper snap - I’m proud to say they looked (and tasted) bloody good.
Bakes: Bakewell Tarts + Spanakopita
For the Signature Challenge, Bakewell Tarts were on the menu - something I’d been wanting to try for while. I thought the pastry was a touch thick and my piping skills were still questionable - but they turned out looking great regardless. Fun fact: quite a few people told me that they actually thought they were bloodshot eyeballs that I’d made for Halloween! So if anyone asks… that was the plan.
It was Spanakopita for the technical challenge. I wasn’t planning on attempting this one as I didnt have the equipment (or strength) to make home made filo. Then I thought what the heck, got myself to the shops and picked up some pre-made. It ended up less of a neat spiral and more ‘exploded caterpillar’ as the pastry tore. But the flavours, a flaky pastry with savory spinach and feta… spot on!
Bakes: Spiced Apple & Pear Pie + Parkin
For the Signature Challenge, I baked a spiced apple and pear pie. And what a cozy, autumnal classic! Now, despite forgetting to peel the fruit, dot butter into the filling and mistakenly adding water by the teaspoon instead of a tablespoon, the pie turned out bloody brilliant!
This was also where I realised that I love making pie pastry!
The Technical Challenge was Parkin, a traditional gingerbread cake with oatmeal and black treacle. At time of writing it still had to rest for a week for it to mature - unfortunately it didn’t get much more sticky or moist. So we just had to enjoy it with copious amounts of custard!
Bakes: Meringue Nests + Spotted Dick
For the Signature Challenge, I tackled meringue nests filled with chai-spiced cream and baked spiced plums. After a sticky first attempt (hello, marshmallows!), a bit of research and an extra bake in the oven saved the day. These turned out light and airy - and the sweet, spiced flavors… just so good!
The Technical Challenge was such a nostalgic classic for me: Spotted Dick. This was actually a straightforward bake that left me quite confused as to why the contestants found it so hard. Saying that, I did eat this all the time, growing up in Lancashire - so that might have given me some insider knowledge. It turned out perfectly, slight wonk and all. Served with a syrup and a big jug of custard (as it should be).
I adored this photo I took of the spotted dick. I’ve worked hard this year at improving my food photography and this one actually made me a bit emotional!
Bakes: Profiteroles + Banoffee Pie
For the Signature Challenge, I dove headfirst into profiteroles - as I was super excited to try choux pastry for the first time. While my pastry turned out a bit flat and cracked, the shells were hollow. Hurrah! I filled them with a lemon crème Chantilly that was absolutely delish.
The Technical Challenge was Banoffee Pie and despite my initial caramel-related-PTSD dread, this actually turned out beautifully. My piping skills leave much to be desired yet again - but I was still pretty happy with the overall look.
Bakes: Croissants + Apricot & Almond Danish Pastry
For the Signature Challenge, I tackled croissants for the very first time - lamination and all. I knew this week was going to be the hardest yet and I was fully prepared for disaster. But, I bloody did it! Proper lamination, buttery layers and a beautiful bake (if just a touch dark) I honestly couldn’t be more proud of myself. This was the moment where everything came together - and the feedback I’ve had since has just been so so lovely. Thank you!
With the croissants turning out so well, I threw myself into the Technical Challenge: Apricot & Almond Danish Pastry. I tried the ‘grated butter’ method to achieve the lamination this time, but it didn’t work half as well. There were still chunks of butter, despite following all the steps properly, which left small pools of butter under the dough. That said - they still turned out great, if a little flat.
Pâtisserie Week pushed me harder than any other, but achieving proper lamination feels like I’ve hit a real milestone. This is, without a doubt, the bakes I’m most bloody proud of.
Bakes: Fruit + Savory Scones
And so we’ve come to the final bakes of this series. And full glad I was to see that it was scones! We had to make 2 batches of scones that were filled.
For my sweet scones, I went with a classic combo of fruit, strawberry jam, and clotted cream.
For my savory, I went for cheese scones with a cream cheese and fig chutney filling. Simple, cozy and delicious - exactly how I wanted this final week to feel.
While this finale bake may not have been flashy or grand, it felt right - a full circle moment to reflect on how much I’ve grown in these past 10 weeks.
And there we have it - just like that, the challenge is done! I hope you’ve enjoyed reading along as much as I have baking my way through it.
What started as a challenge to push myself has turned into something far more meaningful. I feel like I’ve grown so much in confidence, I’ve learned to embrace the chaos and proved to myself that I can actually do this!
What a fantastic way to end the year.
To everyone who’s joined me on this challenge, cheered me on and left kind words… thank you. Honestly, your encouragement has meant the absolute world to me.
Until next time, friends. And as always, thanks for being here.
-Mark
Wow! You look like an expert baker and all of those treats made me hungry. Love your cozy home with the Napper.
Well done Mark! What a lovely round up! Watching your progress has been so wonderful. Looking forward to more awesome bakes and beautiful photography from you in 2025.
I predict you'll have mastered croquembouche by the end of 2025!