Answer These Questions and We'll Guess If You Could Win the Great British Bake Off

Jennifer Post

5 Min Quiz

Image: Martin Novak/Moment/Getty Images

About This Quiz

Paul Hollywood, along with his steely blue eyes and firm handshake, is the bread expert. Mary Berry, with her sweet demeanor and uplifting spirit, love a little booze with her dessert. The newest judge, Prue Leith, has picked up right where Mary Berry left off for a smooth transition.

These judges, plus the hilarious hosts, are key parts of the Great British Bake Off. But now it's time to test your knowledge of more than just what Paul likes in his custards, and how he hates a soggy bottom. This will be a real test of baking techniques classic ingredients, and stamina in the kitchen.

What does it take to win the Great British Bake Off, you ask? You'll need to know the difference between the sponges, how to temper chocolate, what a hot water crust is, and so much more. To win the glass cake plate, you must master the signature round, the technical challenge, and finally, wow the judges with a showstopper. The good news? All of the contestants are amateur bakers! No culinary or pastry degree needed for this competition. You qualify if your friends and family are always complimenting you on your impeccable bakes, or your goodies always sell out at the local market.

What are your signature flavor combinations for savory scones?

Rosemary and potato

Fig and walnut
Cheddar cheese and peanut butter

Scallion and ground pork

What causes a soggy bottom?

Too much liquid in the filling

Not cooking the pastry long enough
Blind baking

Wrong dough consistency

What is a Victoria sponge?

Basically pound cake with the addition of baking powder

A cake name after Queen Victoria, traditionally made as a sandwich cake
The cake Victoria made at a nearby work station

A vanilla cake with jam in the middle dusted with powdered sugar

Why is it important to add salt after the yeast in a bread recipe?

Salt kills yeast, so if it's added together the yeast will die and dough won't rise.

Salt is abrasive so the other ingredients won't mix as well.
It will make the bread too salty.

It will take longer to rise.

Do you bake for your friends?

All the time! They hate me because they are getting fat.

And my family! Most things are a hit.
I try not to and just bake for myself.

For special occasions

What is the biggest baking mistake you've made?

I overbaked a focaccia.

I under-proofed doughnuts.
I used salt instead of sugar.

I burnt a caramel.

What type of cake would you use for a Swiss roll?

Sponge cake

Shortened cake
Pound cake

Flourless cake

Why is tempered chocolate ideal?

The snap and the shine

It has better structure.
It melts better.

It's easier to cover a cake with.

What's the best way to prevent cake additions, like chocolate chips, from sinking to the bottom?

Toss them in flour

Shop them smaller
Add them part of the way through cooking

Make a thicker batter

What is the best way to keep mousse from deflating?

Fold in flavorings using a rubber spatula

Use the whisk attachment
Put it in the freezer

Don't over mix the ingredients

Why is humidity bad for baking?

It makes proofing dough much harder.

Chocolate doesn't really set fully.
Everything melts.

Cakes don't cool down fast enough.

How are you with time management?

Great! I'm very organized.

I'm usually good when I need to be.
I have big ideas that don't do well with time constraints.

I've been known to be late.

Do you consider yourself good at decorating cakes?

I'd consider myself very experienced.

I am, but sometimes things don't go my way.
I'm a beginner for sure.

I'm one step above novice.

What savory item would you serve at a holiday dinner?

Free standing hot water crust pie

Potato and leek pasties
Green beans

Crackers

What happened if your custard didn't thicken?

Used whole eggs instead of just egg yolks

Added too little cornstarch
The eggs were bad

Didn't cook it long enough

Why is it recommended to use room temperature ingredients?

They incorporate better.

It makes for a smoother batter.
They taste better.

Less mixing time.

When is best to use glass, handled measuring cups?

When measuring liquid for volume

For anything that is not a dry ingredient
I only use the other kind.

When you are trying to get closest to a certain weight

How soon after setting the oven temperature can you put your stuff in?

Wait until it's preheated

After about 15 minutes
Right away. It will cook slowly.

Wait a good 20 minutes. Every oven is different.

What is the best way to prepare a cake pan?

Butter and flour

Just butter is good enough.
If it's non stick, you're fine.

Butter and sugar

How long should you mix cookie dough once flour is added?

Until it is just combined

Until you see no more white
Five minutes

When the mixture is a uniform, wet consistency

How can you quickly soften butter?

Grate it on a cheese grater

Run a glass under hot water, and then place it over the butter
You don't need to, it'll soften with the mixing.

In the microwave

How would you fill a pavlova?

Chantilly cream and berries

Jam and diplomat cream
Melted chocolate and cooke crumbs

Sliced bananas and hazelnut chocolate spread

If a cake falls in the oven, what could have caused that?

Something wrong with the ratio of ingredients

Forgot a key ingredient
Oven too cool

Maybe you banged the oven door closed

What is the most common mixing method for batters?

The creaming method

Dry ingredients mixed into wet ingredients
All at once

Butter and sugar first, then everything else

How long should you bake things for?

Until they're done

Start with what the recipe says, but know it's just a guideline
Follow the recipe exactly

Set a timer in 10 minute increments

What is the best way to measure flour?

Weigh it

Sift, then measure
Measure, then sift

Fluff with a fork, then scoop

Is it okay to use salted butter when the recipe calls for unsalted?

Yes, just adjust the salt in the recipe accordingly.

Yes! They are interchangeable.
No, you have to use unsalted or else it won't turn out.

No, everything else will be off.

Is it okay to swap fresh herbs for dried?

Yes, just adjust how much you use since dried herbs are more concentrated than fresh.

It might change the flavor, but yes.
Yeah, it doesn't matter.

No, the recipe is designed with one or the other.

What does adding vodka to pie crust do?

Makes it flakier as the alcohol evaporates.

Makes it easier to cook evenly.
Gives it a nice flavor.

Prevents a soggy bottom.

What is the one thing you should do before you even start baking?

Read it through at least once.

Get all of your ingredients measured/weighed and set out.
Wash your hands

Pre-heat the oven

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