It's the day you've all been waiting for (no, not the Game of Thrones final) Bake Off is finally gracing our screens once again.
And as the dark evenings begin to creep in, it's the perfect show to make us feel all warm and fuzzy.
Since last year's series there have been some major changes, Paul Hollywood and the Bake Off tent have moved to Channel 4 and there are some new faces too.
Prue Leith will be replacing Mary Berry as a judge, whilst Sandi Toksvig and Noel Fielding will be taking over the hosting duties from Sue Perkins and Mel Giedroyc.
The series kicks off with Cake Week where the new bakers will be put through their paces with three challenges including a 'fruity' task, a children's tea party favourite and a illusion cake.
But which baker will rise to the challenge and who will be left with a soggy bottom? You'll have to tune in tonight at 8pm to find out.
In the mean time, get inspired by Bake Off's return with these cake recipes.
Summer Berry Cheesecake
Preparation time: 20 minutes
Cooking time: 50 minutes, including setting time
130g digestive biscuits
60g Scottish butter
135g pack Delicious Desserts strawberry jelly
200g pack full fat soft cheese
150ml Scottish double cream
100g fresh strawberries
200g Scottish raspberries
100g fresh blackberries
Juice of ½ lemon
2lb loaf tin
- Line the base and sides of the loaf tin with some tin foil.
- Break up the biscuits and put into a food processor and turn into fine crumbs.
- Melt the butter and mix in with the crumbs.
- Use this to line the base of the tin.
- Put in the refrigerator to set.
- Dissolve the jelly in 125ml boiling water.
- Once dissolved add the soft cheese and whisk well to combine, then allow to cool.
- Whisk the cream until thick and fold this into the cheese mix.
- Pour into the prepared tin.
- Put back into the fridge and leave until just setting – about 20 minutes.
- Slice 30g of the strawberries and scatter them, along with 30g raspberries and blueberries, over the cheesecake.
- With a small spoon, poke the fruit down into the mix, then put back in the fridge to completely set.
- Mash 100g raspberries with the lemon juice, then sieve to remove the seeds.
- Once the cheesecake is firm, turn out on a plate.
- Decorate with the remaining berries and drizzle over the raspberry sauce.
Mega iced gems
Preparation time: 40 minutes
Cooking time: 1 hour and 15 minutes
1 large egg white
135g icing sugar
Dr. Oetker Gel Food Colour in Hot Pink, Lime Green and Sky Blue
20 Chosen by you Rich Highland Shortie biscuits
35g unsalted butter, softened
½ tsp vanilla extract
75g Hartley's Smooth Apricot Jam
- Preheat the oven to 120°C/100C Fan. Line 2 large baking trays with baking paper.
- Put the egg white in a heatproof bowl and whisk until frothy. Add 65g of the icing sugar.
- Put the bowl over a pan of simmering water - make sure the base of the bowl doesn't touch the water. Whisk with an electric mixer until it's thick and holds its shape. Remove the bowl from the pan and whisk for another 2 minutes.
- Divide the mixture evenly between three bowls. Add about five drops of gel colour to each to get pink, green and blue mixtures - stir gently so you don't knock the air out, until just evenly coloured.
- Pipe on the baking tray using a large star nozzle, or heap on with a teaspoon. Each meringue should be 3-4cm wide.
- Bake for 1 hour and 15 minutes or until the meringues can be easily lifted off the baking tray. They'll feel sticky when they first come out of the oven. Leave to cool.
- Meanwhile, beat the butter with 70g icing sugar and the vanilla extract. Spread a little jam in the centre of each biscuit. Spread a dab of butter cream on the base of each meringue, then secure on top of the jam.
Wonka’s Giant Gobstopper Cake
Preparation time: 40 minutes
Cooking time: 1 hour and 20 minutes
500g caster sugar
500g soft margarine or softened butter
500g self-raising flour, sieved
8 medium eggs
2 tsp vanilla extract
200g mixed sweets such as Smarties and Millions
4 tbsp raspberry jam
700g icing sugar, sieved
1 fine paint brush
Red, blue and yellow Asda natural food colouring liquid
- Preheat the oven to 180°C/160 Fan/ Gas 4. Grease and base line two (two litre) Pyrex glass mixing bowls with baking paper (or bake in batches if you only have one). Place all of the cake ingredients in a large bowl (If baking in two batches put ½ quantities of the ingredients in the bowl).
- Using an electric whisk, beat the ingredients for 3-4 minutes until smooth and well combined. Spoon into the prepared basins, gently level the surface and bake for one hour, one hour 20 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Cool in bowl for 5 minutes then turn out onto a cooling rack and leave until completely cold before decorating.
- When cold, use a bread knife to trim the flat surface of each in order that the cakes sit closely together to make a sphere.
- Place a 7cm round cutter in the centre of one of the cakes, leaving some of the cutter protruding (double sided cutters work well for this). Carefully place the other cake on top and press down gently so the cutter marks the top cake. Separate the cakes then use the cutter and a teaspoon to scoop out a cavity from each cake approx. 3cm deep. Don’t cut all the way through the cake.
- Fill both cavities with sweets. Cover one of the cavities with a thin layer of the removed sponge to act as a ‘plug’. Spread jam over the cut surface of the base cake (without the ‘plug) then quickly place the other cake on top. Press gently together to secure.
- Stand the cake on a cooling rack over a piece of baking paper. Mix half of the icing sugar with 5-6tbsp boiling hot water from the kettle (it should be thick but able to run). Spoon over the cake and wait for the icing to run down the sides. Use a knife dipped in hot water to fill any gaps around the base with icing collected on the paper. Leave to dry for at least one hour.
- Repeat the process with the remaining icing. One colour at a time, cleaning the brush in between, dip the brush in the colouring. Tap the brush to flick and spray colouring over the cake. Allow to dry before serving.