‘The Great British Baking Show' Season 4 Episode 7: Dessert Week

Six bakers entered the tent this week with two things on their minds. One was to make sweet, cakey, creamy, nutty confections to the best of their ability. The other was to find a way to secure a spot in next week’s quarter final. Whether you call it pudding, afters or dessert, this round definitely whipped up a bit of extra pressure.

To refresh your memory concerning last week’s botanical bonanza, Tom earned the Star Baker title for a second time. No surprise this man of the golden loaves scored first in the technical herbed fougasse bread challenge. Tom then pulled out all the stops with his floral tea cake with elderflower rosettes showstopper. Alas, flowery and delicate was not Rav’s strong suit. His citrus meringue pie lacked flavor and structure and his dull and messy floral showstopper cake did not impress the judges. He was chosen to depart, but at least he left with a feeling of accomplishment and a smile on this face.

But as is the way with the GBBS, a new week means back to square one (more or less). For the signature challenge, the bakers were tasked with making a family-sized roulade (similar to a Swiss roll) with a sweet sponge and an even layer of yummy filling rolled together to create a spiral very like a Catherine wheel.