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Quiz: How much of a pro-baker are you?
1y ago
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You smashed the banana bread lockdown trend, but can you tell a cannoli from a mille-feuille, or whip up a Battenberg blindfolded? Take this quiz to find out if you're a real star baker. Even if you're not, we can offer a little help to get you whipping up showstoppers in no time...
What pastry do you use for mince pies?
- Puff
- Choux
- Shortcrust
- Filo
How long do Chelsea buns need in the oven?
- 1 hour
- 2 hours 30 mins
- 45 mins
- It really depends on the recipe and size
What happens when a chocolate fondant cools?
- It tastes better
- It collapses
- It thickens
- Nothing at all
What's the secret to the best sponge?
- Use a rectangle tin
- Keep opening the oven to check it
- Add extra flour
- Use a mixer for a creamy texture
How many times is choux pastry cooked?
- Once
- Three times
- Twice
- It's raw
What surprise ingredient goes into buttercream icing to make it pop?
- A drizzle of olive oil
- A sprinkle of pepper
- A pinch of salt
- A drop of glycerin
After proving, when is sourdough ready to be baked?
- The dough is very dense
- Very small bubbles have formed
- The colour of the dough turns dark brown
- The dough’s volume has increased
Where do doughnuts originate from?
- Amsterdam
- New York
- London
- Japan
How long does a Christmas pud keep for?
- Best eaten quickly
- A year
- Two years
- Five years
What makes a New York cheesecake different?
- Very heavy on the cream cheese
- It takes a lot longer to set
- The base is much thinner
- It's much sweeter
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