The arrival of The Great British Bake Off has made it official: summer is drawing to a close. We’re swapping our barbecues for baking equipment, and ice lollies for freshly baked treats. If you’re as mad about baking as we are, you’ll agree that an hour a week is simply not enough to satisfy our baking cravings.
To get you through the 167 hours of the week that Bake Off isn’t on, here are our favourite podcasts and cookbooks, bakes and Instagrammers to tantalise your eyes, ears, and taste buds.
LISTEN | Bake Off Undressed Podcast
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Just me holding a picture…of me 😂 If you haven’t heard me shouting from the roof about it, I started a podcast!!! It’s called Bake Off, Undressed and it’s all about the new series of the Great British Bake Off. Every week I have a new guest on to breakdown all the soggy bottom moments and cake fails whilst also just having a great chit chat! I’ve had the amazing @julietsear & @nikinsammy on so far and it’s been hilarious! I cannot thank you guys enough for all the support so far…we’ve made it into the TOP 👏🏼20👏🏼PODCASTS👏🏼ALREADY👏🏼! Thank you thank you thank you! If you haven’t subscribed already, check the link in my profile or search ‘Bake Off Undressed’ on the podcast app!
Hosted by the Instagram and YouTube baking star, Matt Adlard – aka Topless Baker – our host is joined by different guests every week to give a round-up of Tuesday night’s Bake Off dramas. From showstoppers to soggy bottoms, concluding that week’s “spoon, fork, or knife”, and chatting all things baked goods, Bake Off Undressed is the perfect thing for your Wednesday morning commute.
If you’ve ever bitten into a Bread Ahead “doughnut” (air quotes around doughnuts because we prefer to call them ‘sugary clouds of absolute joy’) then you’ll know what we mean when we say that these are the guys to trust when it comes to recipes. And if you haven’t, then just trust us. The book’s divided into sections by country (Nordic, American, French, English etc.) and takes you from manchets to muffins and all the way to sourdough. And while we’re talking doughnuts…
In our humble opinion, every week is bread week. And Bread Bread bakery know how to make a loaf (that’s putting it mildly). You won’t be disappointed by any of their bakes but our pick of the bunch is the Pagnotta Organic Brown Sourdough. We’re sourdough purists, so we like this one on it’s own. Maybe with salted butter if we’re feeling frivolous.
LISTEN | Cherry Bombe Radio
The podcast sister of indie magazine Cherry Bombe, Kerry Diamond interviews the coolest and most creative women in the world of food. With almost 200 episodes to sink your teeth into, it’s your next ear-binge waiting to happen. If baking’s your jam (and you spend your day dreaming about being a super-cool New York pastry chef) we recommend tickling your ears with episode 20 where Kerry interviews pastry queen, Natasha Pickowicz (pictured).
FOLLOW | @julietsear
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Who’s looking forward to @britishbakeoff @channel4 next week?? Have you spotted these guys on the bases around London? Very happy and proud to say, #imadethis 😊👍🏻 #cakedecorating #cake #gbbo #dreamjob who is your favourite? Obviously, mine is @noel_fielding 😊👍🏻 thanks to @style_department 🙌🏻🙌🏻 and helping hands @lolabrandelli @bakedbybenji 😊 📷 @daniellewoodphoto 💕
If you were as excited as we were about the dawning of 2018’s Bake Off, you’ll have noticed the cake replicas of Paul, Pru, Sandy and Noel that graced adverts and busses in the show’s run up. The masterpieces were made by Juliet Sear (a cake maker and consultant – yep, dream job right there) and her Instagram feed is as inspiring as a Hollywood Handshake and as bright as one of Noel’s shirts.
If we had to describe our perfect Sunday it would be this: bed, Sunday Brunch on the telly, a cup of coffee in one hand and a Sally Clarke almond croissant in the other. Pure butter, almond cream, and icing sugar. Totally worth the duvet crumbs.
READ | Sweet, Ottolenghi
Yotam Ottolenghi knows how to put a spin on just about anything: and in Sweet he reimagines bakes and desserts. Cookies, cakes, roulades and millionaire’s shortbreads get stamped with Ottolenghi’s fresh, exotic, complex flavours. Make his Tahini and halva brownies and tell us we’re wrong when we say that this book turns traditional baking on its head (in the best way possible).
For a show-stopping bake, look no further than food writer and baker, Henrietta Inman’s seasonal cakes. Her latest cookbook, The Natural Baker, is packed with delicious bakes and cakes, all using ingredients that have been sourced seasonally and locally, and with little interference from harvest to kitchen. No nasties, preservatives or rubbish additives. This polenta, raspberry and lemon cake recipe is our favourite.
READ | The Boy Who Bakes Blog
Want to nail the perfect cookie? Bake Off alum Edd Kimber has got your covered. In his latest series “Cookie Chronicles”, he chats to cookie aficionados and shares their secrets for cookies that you won’t believe have come out of your own oven. Our top tip? Always double the mix and keep half in the freezer for when you want to pull off a chunk and whack in the oven to eat in bed on a Sunday morning.
FOLLOW | @luminarybakery
If you’ve ever whispered the words “cake goals” as you’ve been scrolling through Instagram, it’s probably because you’ve come across the Luminary Bakery feed. Not only are the cakes incredibly gorgeous, their London bakery is doing so much good that we couldn’t pass up the chance to give them a mention. We could try and sum it up, but they say it best. Ladies, take a well deserved bow.
“We are a social enterprise designed to offer opportunities for women to build a future for themselves…we use baking as a tool to take women on a journey to employability and entrepreneurship…Through training, employment and community, we aim to break the generational cycle of abuse, prostitution, criminal activity and poverty.”
Love bakes? Wish you could spend your day eating pastries? Can’t because you’re allergic to gluten? Ranas Bakery are here to save the day with their gluten-free bagels. Sweet and chewy, these bagels are as good with a spread of ricotta and raspberry jam as they are topped with pastrami, melted cheese and gherkins. They’re so good you’ll think you’re eating the real thing.
READ | Top With Cinnamon Blog
Izy Hossack, the brains, words and face behind Top With Cinnamon, is an absolute child genius. Gracing 21 years young now, she started her blog when she was just a teen and has developed her flavours and techniques in a way that’s worth a round of applause. Her Hazelnut, Pecan & Chocolate Babka Rolls recipe is an absolute weekend winner.