I am certainly saddened by the end of Downton Abbey’s season last week, but I am devastated by the conclusion of its lead-in, The Great British Baking Show, to which I became positively addicted. Everything about this show drew me in: the amiable (never snarky) contestants, the chatty hosts, the authoritative judges, and (most of all) the setting: a turreted tent in the midst of a perfect green English field dotted with sheep and bordered by blooming perennials. Under the tent, all is pastel perfection: the set designers seem to have taken their cues from the classic 1903 Book of Cakes by T. Percy Lewis and A.G. Bromley (which was reissued in 1991 as The Victorian Book of Cakes).
Great British Baking Show (Bake-Off in Britain) judges Paul Hollywood and Mary Berry, this past season’s contestants under the tent, and a page from Lewis & Bromley’s Book of Cakes (1903).
I never knew baking was so difficult, requiring so much precision and patience! The weekly technical and “showstopper” challenges make those on Top Chef look like cakewalks. And all for the title of “star baker” and (the ultimate prize) an engraved cake plate. Victoria sponge cakes, Farthing biscuits, Swedish Princess cake, twenty-layer Schichttorte: these British bakers can do it all. I learned a lot (not that I will ever really use this knowledge) and really enjoyed being plunged into this cozy world on a weekly basis. I’ll miss all the people and all the pastry, and most especially all those beautiful Gorenje refrigerators on set, so much so that I might have to buy one for my own kitchen!
THE refrigerator; Berry and Hollywood with this season’s best baker, Nancy Birtwhistle.