WEEK ONE: BISCUIT WEEK
Signature: Regional biscuits
Rahul’s Fennel and coconut Pitcaithly Bannock got a bad review from Prue who said ‘I don’t think the fennel has quite the flavour you thought it had.’
Kim-Joy’s Orange Blossom York Biscuits were described as ‘abolutely exquisite’ by Prue. Paul said it was a ‘beautifully balanced biscuit’ with ‘beautiful flavours’.
Technical: Wagon Wheel
Kim-Joy came in tenth place out of the 13 bakers while Rahul took seventh.
Showstopper: Biscuit selfie portrait
Rahul’s First Spring in the UK impressed with Paul describing it as a well baked biscuit and combined with the design made for a ‘great job’.
Kim-Joy’s ‘Me at Miyajima Shrine’ piece had ‘amazing decorations’ according to Prue but she said it could do with a tiny bit more spice.
WEEK TWO: Cake week
Kim-Joy’s Pandan Leaf Chiffon Cake were called ‘really elegant’ by Prue while Paul said that the textures were perfect although he didn’t like the flavour.
Rahul’s Lemon and Cardamon traybake tasted ‘beautiful’ according to Paul.
Technical: La gateu vert
Kim-Joy came in fourth place behind Rahul who took second.
Showstopper: Chocolate collar cake
Kim-Joy’s Yuzu & Raspberry Genoise Cat Cake impressed in looks but was ‘slightly too dry’ according to Paul.
Rahul’s Chocolate Orange Layer Cake prompted a ‘wow’ from Prue on presentation alone and earned him a Hollywood handshake – the first ever for in the show’s history for a Showstopper.
STAR BAKER: Rahul
WEEK THREE: Bread week
Signature: Chelsea Bun
Rahul’s Mango and Cranberry take did look ‘messy’ according to Prue but she really enjoyed the contrast of sweet and savoury and Paul said it was ‘baked to perfection’.
Kim Joy’s Pistachio & Cardamom Tangzhong was criticised for having too delicate a flavour.
Technical: Garlic naan breads
Kim-Joy came at the very bottom of the pack for her undercooked ‘inedible’ breads while Rahul got fourth.
Kim-Joy’s Orange Cranberry ‘Kit-ovai’ was a little bit ‘cake like’ according to Paul and needed another half an hour proving.
Rahul’s Garden Wedding Korovai was described as ‘fantastic’ by Paul and won Prue’s approval for the decoration.
STAR BAKER: Rahul
WEEK FOUR: Dessert week
Signature: Meringue roulade
Kim Joy’s Sweet Dreams Roulade had ‘exquisite piping’ but a ‘clumsy roulade’ said Prue but she did compliment its flavours.
Rahul’s Rhubarb and Custard Roulade was criticised for its lack of spiral and needed a longer bake but was praised for a ‘delicious interior.’
Kim-Joy came third from bottom in sixth and Rahul was not much further ahead in fourth.
Showstopper: Melting Chocolate Ball Desserts
Rahul’s Opera Cake with Kalash Inspired Dome got high praise for its ‘beautiful exterior and Prue ‘loved the flavour.’
Kim-Joy’s Melting Chocolate Galaxy received a rapturous applause after revealing orange flavoured turtles that were ‘very delicious’.
WEEK FIVE: Spice week
Signature: Ginger cake
Rahul’s Bonfire Night Caramel Ginger Cake was ‘pleasing to look at’ and ‘lovely and gingery’ according to Prue while Paul called him a ‘little genius’ earning him a second Hollywood handshake.
Kim-Joy’s Stem Ginger Cake with Poached Pears was described as having ‘the most beautiful texture’ by Prue and the ‘beautifully balanced’ flavours earned her her first Hollywood handshake.
Kim-Joy came in fourth while Rahul secured third.
Showstopper: Biscuit chandelier
Rahul’s Durga Puja Cardamon Chandelier was a ‘bit messy in places’ says Paul but he said the flavour ‘was beautiful.’
Kim-Joy’s Christmas Spiced Iced Chandelier was dubbed ‘gorgeous’ by Paul who said it was ‘very very well thought through.’
STAR BAKER: Kim-Joy
WEEK SIX: Pastry week
Kim-Joy’s flavours of India samosas were ‘missing something’ but had ‘perfect’ pastry according to Paul.
Meanwhile Rahul Paneer Singara & Misti Singara samosas were called ‘absolutely delicious’ by Prue earning him his third Hollywood handshake.
Technical: Puit d’amour
Kim-Joy came in fifth and Rahul two steps ahead in third.
Showstopper: Majestic pie
Kim-Joy’s Silke the Vegetarian Mermaid won praise for appearance and flavour but was let down by the dense pastry.
Rahul’s Butterfly Pie was a ‘bit wet’ but saved itself with ‘perfectly blended’ spices.
WEEK SEVEN: Vegan week
Signature: Savoury tartlets
Rahul’s Ghungi Chat and Coriander Posto & Veg Tartlets were put down for excessive filling but the Ghungi Chat had Prue describe them as ‘poetry’.
Kim-Joy’s Mascarpone Squirrel and Broccoli & Tomato Tartlets saw her earn her second Hollywood handshake thanks to her ‘very good job.’
Technical: Vegan tropical fruit pavlova
Kim-Joy scored her very lowest coming last place while Rahul won his first technical challenge
Showstopper: Vegan celebration cake
Kim-Joy’s Lavender & Lemon Fox Cake was described as a ‘very nice cake’ thanks to the well executed flavour balance.
Rahul’s Chocolate and Coconut Layer Cake with Raspberry Jam was ‘weakened’ by the coconut drizzle and tasted ‘too much’ of coconut.
STAR BAKER: Kim-Joy
WEEK EIGHT: Danish week
Kim-Joy’s Bumblebee eggs & Fish Smørrebrød were praised for being ‘authentic’ but the bread was not stiff enough for Paul.
Rahul’s Smoked Salmon & Roasted Vegetable Smørrebrød had created a very dense rye bread and was described as ‘awful’ by Paul.
Rahul’s burnt pancakes saw him come in last while Kim-Joy came in second.
Rahul’s Indian King Kagekone received criticism from both judges for being overcooked.
Prue had never seen ‘more exquisite piping’ than that on Kim-Joy’s Off to the Opera Kagekone, though flavour wise it was ‘underbaked and soggy’ reducing the baker to tears.
WEEK NINE: Semi-final Patisserie week
Signature: Dipped Madeleines
Rahul’s Orange Curd and Raspberry & Lemon Madeleines impressed and although the raspberry flavour didn’t rise as well the orange ones were ‘delicious’ according to Paul.
Kim-Joy’s Orange Bunny and Ginger & Lemon Madeleines were ‘beautifully ices’ but had too much baking powder in them and were slightly lacking in flavour.
Technical: Torta setteveli
After being reduced to tears by the chocolate mousse Kim-Joy managed to come in second while Rahul came in fourth.
Showstopper: Parisian Patisserie Window
Kim-Joy’s Passionfruit & Meringue, Orange Religieuses and Lemon & Blueberry Mille-feuille were too large according to Paul and were not delicate enough while the latter looked ‘dull’. However, there was high praise for her flavours.
Rahul’s Classic Fruit Tarts, Caramel Eclairs and Lemon & Blueberry Mille-Feuille were ‘unfinished’ due to lack of glazing and a ‘boring’ eclair according to Paul. Though he was able to redeem himself with the Mille-Feuille.