I can make cookies and do easy stuff. Pies are very specific and hard to do well though.
Our aim is to get people to enjoy 'Bake Off' at home and for our bakers to enjoy what they are doing. We don't want to catch them out. It's a very happy occasion, and it's about encouraging people to bake at home.
Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.
With a pie, the crust is a real delicacy. It's very hard to get it just right because it's got to be cold and just the right consistency. There's a whole art to it and I haven't learned how to do it [filming in Waitress].There's not a lot of time for cooking, especially when you're shooting nights or working until 11pm.
'The Great British Bake Off' has brought baking to the nation, and we've seen people from all walks of life and backgrounds experience the highs and lows of competition and, more importantly, helping each other.
We shot the movie [Waitress] in 20 days so there wasn't a lot of time to learn. There wasn't a lot of pie baking going on, at least not by me. But we always had pies while we were filming - we ate two different pies every day for lunch!
Baking has always been one of my many hobbies. After I uploaded my first baking tutorial video, I got a really positive response from the online community, and they started to demand more videos like that.
'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
Most canele recipes begin with an instruction to brush $30 copper molds with melted beeswax. Unsurprisingly, I've never made it past the Internet search for 'used canele molds' before giving up.
I want to work on some more complicated baking... and it would be interactive!
Press-in crusts are a supposedly easy alternative to the rolled kind, but achieving an even, compacted layer all over isn't a no-brainer.
