Matty

*****SPOILER ALERT***** Who saw that one coming?! 😂 What an experience and what a journey @britishbakeoff ! This is something that has taught me as much about myself as it has about baking. I can’t thank the bakers, the crew and everyone involved in the process enough for making it so special. The friendships I’ve formed and the memories I’ve made throughout this have been amazing. Dan, Josh, where to even begin?! 30 out of 30 bakes! You two are insane. Your baking ability is unquestionable and I’ve learnt so much from you both. Thank you for the support and words of wisdom throughout, you’re such special people! Thank you so much to all of my family for every bit of support and encouragement. Lara, I can’t imagine I was fun to live with at times and I am so grateful for the sacrifices you made for me throughout this! I don’t think I made dinner for 10 weeks 😂 You had to live the Bake Off journey with me but never got to do the fun part. Through the highs and lows of my journey, you picked me up countless times, supported me and gave me the confidence I needed each week. Without you I wouldn’t have been able to do any of it (literally, Lara, I now thank you for applying for me 😂) ❤️ Finally, I’ve been so overwhelmed with the support and comments I’ve received throughout. From friends, colleagues, students and strangers, thank you all so much - you’ve made this the best experience! Thanks so much! Matty #gbbo #baking #winner

It’s party week tonight on @britishbakeoff and in my opinion, it isn’t a party without cheesecake!🕺 Chocolate and orange cheesecake with chocolate chips and a whipped ganache 🍊🍫 perfect any time, anywhere but particularly perfect for Christmas… Ingredients for 8 mini cheesecakes For the base: - 180g chocolate digestive biscuit - 50g butter - zest of one orange For the filling: - 400g of cream cheese - 100g caster sugar - 200g of chocolate spread - 200ml of double cream - zest of 2 large oranges - juice of 1/2 orange - a handful of chocolate chips For the whipped ganache topping: - 50g double cream - 50g dark chocolate - zest of 1/2 orange Don’t miss the fun on @channel4 tonight at 8pm! #baking #cheesecake #chocolate #gbbo #bakeoff

A quick and easy way to turn your cake from round to a heart! Once you make your cross on the cake you can cut away 2 sections to make a point. These sections then get used to create the top of the heart meaning 0 waste! #GBBO #bakeoff #baking #cake

4 months of Lila! 🎂 Another month means another cake to celebrate our baby girl 👶 Our baby girl who has been non-stop blowing raspberries this month! So it only seemed right we took that as inspiration for this cake. Flavour: -Raspberry and vanilla sponge -Vanilla raspberry mascarpone chantilly -Raspberry coulis -Decorative raspberries & meringue shards Looking forward to seeing what month 5 will be! #gbbo #bakeoff #cake #Baking

Hungry? 😋 We hope so. Because here’s Matty Edgell to show you how to make these easy cheesy scones using fresh herbs from Eden Project Cornwall, with support from our Omaze taste-testers 👏 Save the recipe below. Now… time for lunch? Cheese Scones Recipe: 375g plain flour 10g baking powder ¼ tsp salt 50g (a generous 1½ oz) salted butter, chopped 180g grated tasty cheddar cheese 350ml buttermilk (or more, as needed), beaten until smooth Handful of chives 1 Egg 🌡️Preheat oven to 200°C 🥣 Sift flour & salt into a bowl. Cut the butter in with a knife 🧀 Add most of your cheese and the buttermilk to the dough 🔪 Roll out and use a cookie cutter to get your perfect circles 🥚Egg wash the top only and sprinkle with more salt & pepper… and cheese! 🔥Bake for 15 mins, or until golden #cornwall #house #cheese #scone #baking

Sable Breton Framboise Recipe ⬇️ (A tasty buttery biscuit, with some raspberry and pistachio on top) This one tastes incredible! And it’s the perfect way to use my pistachio whipped ganache 🤤 Shortbread 160g butter 50g light brown sugar 50g icing sugar 3 large egg yolks 190g plain flour 1tsp baking powder ½ tsp salt Rasberry Compote 150g raspberries 30g jam sugar ½ tsp vanilla 1tsp lemon juice Whipped Pistachio Cream See previous reel Décor Raspberries, crushed pistachio nuts Method Pistachio cream: see previous reel Raspberry Compote: Place ingredients into saucepan and heat until fruit is broken down. Boil for 2-3mins, stirring constantly. Test the consistency by adding some to a cold plate – it should hold its shape within 2-3mins. If not, continue to cook. Once ready, set aside to cool fully. Shortbread: Grease and line 8inch tin and pre-heat oven to 170C. Cream butter and sugar till light and pale then individually add in the egg yolks, beating well between each. Sift in the flour, baking powder and salt and mix until just combined. Press into the tine and chill for 30mins. Then bake for 20-25mins or until lightly golden on top. Once baked, remove from tin and allow to cool fully. To assemble, whip the pistachio cream to soft peaks and place into piping bag with star nozzle. Place the compote into a separate piping bag. Pipe individual shells around the outside of the shortbread. Fill the gap with a layer of the raspberry compote before adding a second layer of piped shells. Finish with some raspberries and chopped pistachios. #gbbo #bakeoff #baking #recipe

Pistachio Whipped Ganache Recipe ⬇️ A really simple way to elevate your bakes is with a whipped ganache! It’s rich and creamy without becoming a dominating flavour, meaning it pairs beautifully with your bake. This one uses a little gelatin to make it perfectly stable and pipeable. What would you use this with? Ingredients 3.5g powdered gelatin 15g cold water 125g double cream (hot) 145g double cream (cold) 25g caster sugar 20g white chocolate, chopped 25g pistachio paste 1tsp vanilla bean paste Method Add gelatin to the cold water and set aside to bloom for 5mins. Next, place 125g cream, sugar and vanilla into saucepan and heat until simmering. Add the chocolate, pistachio paste and bloomed gelatin into a large bowl and pour the heated cream on top. Allow to stand for 2mins then stir to combine. Add in the remaining cream and incorporate fully. If you have a stick blender, use to emulsify ingredients. Pour into container, cover with clingfilm (making contact with liquid) and chill in the fridge overnight then whisk to soft peaks the next day. #gbbo #bakeoff #baking #cake

Buttercream tip 101! If I ever have any leftovers of Swiss buttercream I never throw it away. I label it up and freeze it as it keeps really well. If I know I need a large batch for a big cake I also make it in advance to save on time. This tempering method is how I get it back to the perfect consistency. It also works really well even if your buttercream hasn’t been frozen to help get it lovely and smooth ready for a clean finishing coat! Tempering is also really helpful to know when making SMB. It can sometimes split when making but using this method will bring it back together saving you a ton of stress! Just make sure you don’t melt too much down else the buttercream will become too liquid. That isn’t a total disaster but will slow you down as you’ll need to put it in the fridge to solidify again. Let me know in the comments if you would like any other tips or tricks and il see if I can help! #gbbo #bakeoff #Baking

The only Banoffee Pie recipe you’ll need🍌⬇️ Who doesn’t love a classic dessert 🤷 with an added layer of ganache to bring down the sweetness 🤤 (Try the bananas whole before you question it too hard, I think you’ll be on board) Biscuit Base 400g digestive biscuits 190g unsalted butter, melted Chocolate Ganache 150g dark chocolate, chopped 150g double cream Miso Caramel 397g Condensed milk 100g unsalted butter 100g light brown sugar 15g miso 1tsp vanilla Topping 6 bananas 400g double cream 250g mascarpone 2tsp chocolate, to grate Method Blitz the biscuits to fine crumb. Add into a 9inch loose bottom tin and firmly press into the bottom and sides. Place into the fridge. To make the caramel, melt butter and sugar in pan until sugar has dissolved. Stir in the condensed milk and stirring constantly, simmer for 5-10mins or until the caramel thickens and coats the back of a spoon. Remove from heat and stir through the vanilla and miso. Set aside until cooled. To make the ganache, place chocolate and cream in microwavable bowl. Heat in 30s blasts, stirring well between go until fully incorporated. To assemble, spread a layer of ganache into the biscuit base. Pour in the cooled caramel, peel the bananas cover the caramel. Whisk the mascarpone and cream in a large bowl to reach soft peaks and place on top of the bananas. To finish, grate the chocolate over the cream and serve. #gbbo #bakeoff #baking #banana

Made a giant creme caramel but wanted to see if it would work in a Bundt tin 🍮 As you can see, there were a few issues 😅tasted very nice though so il take that 😂 Il be back with redemption soon, I hope… #gbbo #Baking #bakeoff #fail

3 layer Chocolate Mousse Cake 🍫⬇️ If you’re a fan of chocolate, you’ll enjoy this one 🤤 Chocolate Sponge 1 tsp espresso powder 125ml hot water 180g golden caster sugar 60ml vegetable oil 1 large egg 1 tsp vanilla extract 100g sour cream 50g black cocoa powder 110g self-raising flour ¼ tsp salt Milk Chocolate Mousse 320g milk chocolate, finely chopped 390g double cream 4 large egg yolks 30g caster sugar 5g powdered gelatin + 25ml cold water Ganache 60g dark chocolate 35g butter Method Pre-heat oven to 170C and line an 8inch square tin then combine espresso and hot water and set aside. To make the sponge, whisk the sugar, oil and egg. Add the sour cream and coffee. Once combined, stir through the vanilla. Add the self-raising flour, coco powder and salt and combine fully. Bake for 30-35mins or until a skewer comes out clean. To make the mousse, pour the gelatin over the water and set aside for 5mins to bloom. Heat 190g of cream in a pan until simmering. In a bowl, whisk egg yolks and sugar. Pour over the hot cream and combine. Transfer back into the pan and heat until slightly thickened then stir through the bloomed gelatin until dissolved. Pour the custard over the chocolate and stir until smooth. Whip the remaining cream to soft peaks and fold into the chocolate custard in two parts. To assemble, level the sponge and then use a ring mould to cut out the sponge. Line the ring with acetate and place the sponge into the ring. Fill with the mousse and place into the fridge ideally overnight or at least 6hours. #gbbo #bakeoff #baking #chocolate

The best way to eat your Easter egg is by filling it with Kinder Bueno cheesecake. I don’t make the rules 🤷 Biscuit Base 6 digestive biscuits 20g butter, melted Cheesecake Filling 250g full full fat cream cheese 40g icing sugar 100g Hazelnut crème paste 150g double cream 20g chocolate spread Décor Hazelnut crème paste Chocolate spread Kinder bueno Method Crush biscuits and mix with melted butter. Beat icing sugar, hazelnut creme and cream cheese. Add the cream and whisk to soft peaks. Heat chocolate spread slightly in microwave to slacken then pour into mix. Fold through to create swirl. Spread some hazelnut creme into Easter egg half, top with the crushed biscuit and cheesecake filling. Level and decorate. #gbbo #cheesecake #easter #chocolate