My attempt at a Battenberg cake in honor of the bakers having to make 8 mini identical Battenbergs on Episode 1 of the 2024 season.

I have been baking for years, and thought that surely I would knock cake week out of the park. I knew right as I saw the technical challenge I was wrong HAHA.

I’ll be doing a bake along for this whole season. Trying to teach myself more about baking and also to learn how not to have meltdowns in the kitchen when trying new things :)

I used the Battenberg recipe from the GBBO website and a marzipan recipe from Google. Turns out you can’t really find marzipan at stores in the US, or at least not near me.

My husband ate a slice and enjoyed, so I get points for that. I haven’t worked up the courage to try yet 😂

Hello all! I got to bake Jürgen’s Black Forest Cherry Cake WITH HIM! In person! And he gave me lots of great advice as well as chatting with me about his life and career, etc… if you’d like to check it out, it’s here on this series on my YouTube called Finding Roots…

https://youtu.be/kJ9-oqQu5Po?si=hEPSINmiiWQiUtjp

Hi, all. I'm one of those annoying new pandemic bakers. I'm not super experienced but very passionate about learning all I can. I've taken a couple of Masterclasses and a few online single session courses. I've now started an 8-week course inspired by GBBO and have to start thinking about my signature recipe to present at the end. The course is focusing on shortcrust and rough puff. I'm considering tarte tatin (not sure which fruit) or maybe a Bakewell tart. I'd love your thoughts and ideas. The included photo is my latest project, a modern French apple tart.

https://preview.redd.it/9mue8x1gr3wc1.jpg?width=1536&format=pjpg&auto=webp&s=d693e93ce6c7227fb2b188ab0ef5559dfe38396c