Try, try again
Every season features a Dessert Imposter challenge, in which the tweens are asked to prepare sweet desserts that are disguised as popular savoury dishes. For example, they could bake biscuits that look like pasta and to go with it, a raspberry compote that resembles tomato sauce. To up the ante, they must make a side dish to go with the main meal. “Obviously, the desserts have to work visually, but just as important, they have to be delicious,” says Duff.
While S1’s Natalie Venable’s (11) first batch of cupcakes exploded in the oven, she redeemed herself by baking another – and stole the judges hearts with a burger that she made using cupcakes as her bun, brownies as meat patty and a white chocolate glaze as dressing.
A tip from Duff: “Natalie taught us all two very important baking lessons. One, always scrape down the sides of the bowl or your ingredients won’t be mixed well. Some of those cupcakes had too much baking powder, and some had not enough. Two, always make extra!”
Savour(y) the moment
As in S1, the contestants in S2 were tested to bake éclairs with different colours and flavours. It didn’t end there. They were also asked to shape the crème puffs into their favourite animals. The kids were panicking! The task was a walk in the park for winner Rebecca Beale (13), but for others, it went pear-shaped.
A tip from Duff: “Savoury works well with pate a choux [the type of dough to make éclairs] and the things you can do with this dough and cheese are delicious. I think the kids at first were a bit freaked out, but that’s cool. These kids are so good at seeing an obstacle and quickly turning it into an opportunity.”
Bake from the heart (and the art)
The kids were pushed to the limit in an episode in S3 (2017). They were first divided into teams of three and required to make cakes using breakfast ingredients: waffles, pancakes or flapjacks. Duffy, the self-proclaimed king of waffles, couldn’t wait to taste the creations. It was Adrian Berry (12) and Cole Frederickson (12) who won the challenge with their rolled cinnamon waffles, paired with a crunchy cinnamon ice cream.
A tip from Duff: “A great attitude. That’s how a chef should think. You don’t do what you are supposed to. You do what you haven’t seen yet. You don’t just copy but you create.”