With the ever-fabulous Great British Bake Off back on our screens for a brand new series, I thought it might be fun to test my baking skills and try out some of the challenges the bakers will be facing in the tent each week.
I love cake and I love baking so it’s a bit of a win-win situation really (as long as I don’t burn and mess up each of my offerings!)

This week I decided to try my hand a making a Swiss roll, the contestants very first challenge, and something I’ve never had a go at before.
I opted for a raspberry and white chocolate flavoured Swiss roll and was surprised at how quick it was to make. From start to finish (including presenting it on my best floral plate) it took me 1hr 10mins.

I rolled my sponge the moment it came out of the oven and allowed it to sit rolled up while I prepared the filling and let it cool. That way, when I unrolled it again, spread the filling, and removed the grease proof paper, it retained the shape and rolled back up again quite easily. I piped some white chocolate hearts to decorate.

Naturally, when it comes to eating cake – along with a nice cup of tea – it requires some seriously pretty china. At the moment I’m really loving the Love Bird range from Pip Studio. I was lucky enough to receive one of the tea cups as a birthday present and I can’t wait to expand my collection. I think one of the gorgeous stripy plates will be next on my shopping list.
Tea cups, mugs, egg cups, plates, tea pot, and milk jug all available from www.pipstudio.com & www.johnlewis.com