Great British Bake Off winner John Whaite talks to HELLO! Online
22 OCTOBER 2013
As the nation crowns new Great British Bake Off winner Francis Quinn, HELLO! Online talks to the baking champion of the last series, John Whaite, to see what he's been up to since he left the silver screen.
Life has been sweet for GBBO's last winner, who left his banking career after two months to continue his path in baking. Luckily for us, he has also shared three of his sweet recipes with HELLO! Online – see below.
CLICK ON PHOTOS FOR JOHN WHAITE'S RECIPES
Since taking the winning title on the nation's favourite baking programme, the former law student – who became the youngest person ever to lift the Great British Bake Off trophy at 23 – has begun working full time in food, released his very own cookbook, written a second book set for release next year and made plenty of appearances on TV.
The 24-year-old – who is reportedly "rooting for Ruby" this series – has shared his top tips from Bake Off judges Mary Berry and Paul Hollywood with HELLO! Online.
CLICK PHOTO FOR JOHN WHAITE'S BRIOCHE
From Paul, John learned that if you're making puff pastry it's best to start off at a lower temperature and then crank it up high.
As for baking queen Mary, the writer and mastermind behind John Whaite Bakes: Recipes for Every Day and Every Mood learned that if something goes wrong, either make it into something else or do what you can.
CLICK PHOTO FOR JOHN WHAITE'S TROPICAL FRUIT PAVLOVA
And the big question, which this season's Great British Bake Off final contestants Ruby Tandoh, Kimberley Wilson and Frances Quinn may or may not need to know – how to avoid a soggy bottom?
"Have a really hot oven and a hot tray. The hot tray heats the pastry up and avoids the dreaded soggy bottom," says John.
Naturally, John supports the baking revolution that has taken the UK by storm, sharing some sweet treats in support of National Baking Week and Great Ormond Street Hospital.
John Whaite Bakes: Recipes For Every Day And Every Mood, published by Headline, £20.