Paul makes a blackcurrant and liquorice swirly Swiss roll, whilst Mary takes us through the very first technical of the series; her perfect cherry cake with lemon icing. Paul demonstrates how to make two types of savoury biscuits and Mary shows us the correct way to make Florentines, and finishes with her showstopping miniature classic coffee and walnut cakes.
Back in the Baking Show tent, Mary and Paul roll up their sleeves, baking the challenges that they set the bakers in Bread and Desserts weeks of The Great British Baking Show. Paul takes us through his Ciabatta technical and his showstopping Roquefort and Walnut Loaf one step at a time and Mary shows us how to make her layered Tiramisu Cake from Desserts week. Paul shows his saucy side with Chocolate Volcano fondant puds whilst Mary finishes off with her flamboyant Neapolitan Baked Alaska.
As the challenges got harder for the bakers, so too must Mary and Paul make their more elaborate bakes, showing us how to achieve the perfect results at home. Mary makes a swirling Chocolate and Orange Tart and the most complicated technical challenge of the series; the Swedish Princesstårta. Paul dusts off his pastry skills making Mini Sausage Plaits and de-mystifies the delicious Kouign Amann which so baffled the bakers in the tent. Finally, Mary constructs her own version of the two-tiered Dobos Torte, complete with caramel of all kinds, with hints and tips on how to achieve perfection at home.
In the final masterclass of the series, Mary and Paul dust off the flour one last time, creating the signature, technical and showstopping challenges from the last part of The Great British Baking Show. Mary makes a pair of chouxs with her Lemon and Raspberry Éclairs, whilst Paul gets fruity with his Cherry and Chocolate Loaf. Paul explains how to stretch your skills to make the technical Povitica followed by his showstopping Raspberry and Chocolate Doughnuts, whilst Mary finishes with her elaborate Double Chocolate Entremets that will impress at any dinner party. Throughout, giving helpful advice to inspire you to achieve the same at home.
Get ready for Christmas with Mary and Paul as they plan their Christmas in this special one-off festive Masterclass. They will share their favorite recipes for Christmas classics such as Stollen, Mincemeat Streusel and a Gingerbread House that can be made with all the family, and some less well known bakes – Scottish Black Bun, Tunis Cake and Paul’s Hand-raised Boxing Day Pie – the perfect way to use up all the trimmings from the day before. Mary and Paul will show you what will last and what can be made in advance, to keep the festive baking season as strss-free as possible.
Mary and Paul take over the tent for the ultimate baking master class. The Great British Baking Show judges take on the same challenges which they set the bakers, showing us what they would have done had they been in their shoes. Tackling signature bakes, technical bakes and, for the first time, showstopper bakes, Mary and Paul share all their tips and tricks to get the perfect results at home, making Mary’s “Whole Orange Cake” and “Angel Food Cake,” Paul’s “Breakfast Muffins” and “Olive Bread Sticks” and together their Chocolate Cake Showstopper.
In the second baking masterclass, The Great British Baking Show judges take us through some of the signature, technical and showstopper challenges which they set the bakers in Dessert and Pie weeks. Mary and Paul share all their tips and tricks to ensure the perfect results at home. Mary shares her family recipe for her “Tipsy Trifle,” Floating Islands and “Wobbly Apricot Tart,” whilst Paul takes us through his “Custard Tarts” and showstopping “Spanakopita.”
In the third of this year’s masterclasses, Mary and Paul take us through what they would have made for the challenges in Biscuit and Pastry weeks. Mary shares her family recipe for Ginger Spiced Traybake and her technically tricky “Tuiles” with “Chocolate Mousse,” whilst Paul guides us through his recipes for his “Iced Tea Loaf,” his sweet dough “Brioche Tete” and his twisted technical “Apricot Couronne.”
The Great British Baking Show judges Mary and Paul take over the tent for the last time to share what they would have made for the challenges in final weeks of the Bake Show. Paul makes a wheat-free “Crusty Rye Loaf” and “Sweet and Savoury Pretzels” whilst Mary takes us through her suet “Sussex Pond Pudding” and her choux pastry “Religieuse” and creates her own twist on the classic “Opera Cake.”
Mary and Paul share their favorite Christmas recipes, including Mary's Tunis cake and mincemeat streusel and Paul's stollen and Boxing Day pie.
After ten weeks of baking highs and lows, calm descends on the Baking Show tent as Mary and Paul take up the reins to make the signature, technical and showstopper challenges that they set the bakers in the first couple of weeks of the series. Step by step they take us through the recipes, methods tricks and tips to ensure that even the most amateur bakers can get it right at home, every time. Mary kicks off with a classic Madeira cake followed by her Frosted Walnut Cake. Paul makes Hazelnut & Orange Biscotti and shows us the right way to make the technically tricky Arlettes. He then demonstrates how to make a foolproof Plait. Mary provides a handy tip on how to stop ramekins from slipping in a Bain Marie and closes the show with her take on the retro classic – Black Forest Gateau.
Back in the Baking Show tent Mary and Paul roll up their sleeves, baking the challenges that they set the bakers in Bread and Desserts weeks of The Great British Baking Show. Paul is in his element as he shows us how to make soda bread in under an hour and then bakes baguettes, perhaps the most iconic of all French breads. Mary makes Cappuccino Crème Brulees without a blow torch and creates the classic meringue cake which foxed the bakers in week 4 – The Spanische Windtorte. Paul shows us how to decorate a pie & Mary reveals her tip to making a Checker Board Cake before going on to bake a tiered White Chocolate and Raspberry Cheesecake.
This week Mary & Paul recreate the bakes from the second half of the series and show us the skills, secrets and tips to ensure perfect results every time. Mary goes sugar free with her version of a sugar free carrot cake, before making an Apricot Frangipane tart. Paul shows us the correct way to make the Cypriot Flaounas, which left the bakers bewildered in the technical challenge from pastry week. He then makes a Game Pie with hot water crust pastry followed by a show-stopping Lime & Passion Fruit Charlotte Russe.
In the final masterclass of the series, Mary and Paul heat up the ovens and get out the mixing bowls one last time to create the signature, technical and showstopper challenges from the last part of The Great British Baking Show. Mary makes a Tennis Cake based on the 19th century recipe that was the technical challenge from Victorian week. Paul makes two types of Cream Horns – the first filled with with a Mocha crème pat and the rest with a Limoncello Tutti Frutti Cream. Mary shows us how to be delicate, precise and perfect with her Mokatines and Paul gets to grips with an epic construction in choux pastry – le Religieuse a l’Ancienne.
After the drama and deliciousness of Baking Show much-missed Mary and Paul are back to bring a generous dollop of baking cheer to Christmas this year. Step by step they take us through stunning recipes that all the family can make during the festive season. Mary kicks off with a pavlova wreath, and Paul makes a Chelsea bun Christmas tree. Mary makes a decadent trifle layered with fruit compote and Paul puts leftovers to irresistible use with his turkey and ham pie. Mary makes a truly beautiful Rosace A L’Orange and Paul closes the show with his magnificent towering pandoro.
Paul and Mary's first "Masterclass" menu includes créme caramels, rum babas, hand-raised pies, a treacle tart and an artfully plaited eight-strand loaf.
After delivering a daunting queen of puddings, Mary and Paul make chocolate tea cakes, fondant fancies, jam doughnuts and a decadent Fraisier cake.
Paul and Mary turn from technicals to share their own signature bakes, from flatbreads, sponge puddings and Wellingtons to sweet buns and tarte tatins.
The hosts elevate Easter with masterful recipes for festive fruitcake, spicy biscuits, chocolate tarts, Greek tsoureki and a zesty pavlova.
'Tis the season for minced pies, panettone, Christmas cake, Christmas pudding, a crowd-pleasing yule log and Chelsea buns made with holiday leftovers.
