The Great British Bake Off (series 3)
|The Great British Bake Off Series 3|
|Presented by||Mel Giedroyc
|Country of origin||United Kingdom|
|Executive producer(s)||Anna Beattie
|Running time||60 minutes|
|Production company(s)||Love Productions|
|Original channel||BBC Two|
|Original run||14 August 2012– 16 October 2012|
|Preceded by||Series 2|
|Followed by||Series 4|
Seven thousand applied for the competition and twelve contestants were chosen. For the first time, all three finalists were male: Brendan Lynch, John Whaite and James Morton. The competition was won by John Whaite.
- 1 The Bakers
- 2 Results summary
- 3 Episodes
- 4 Post-show career
- 5 Ratings
- 6 References
|Brendan Lynch||63||Recruitment consultant||Sutton Coldfield|||
|Cathryn Dresser||27||Shop assistant||Pease Pottage, West Sussex|||
|Danny (Danielle) Bryden||45||Intensive care consultant||Sheffield|||
|James Morton||21||Medical student||Hillswick, Shetland Islands|||
|John Whaite||23||Law student||Wigan|||
|Manisha Parmar||27||Nursery nurse||Leicester|
|Natasha Stringer||36||Midwife||Tamworth, Staffordshire|
|Peter Maloney||43||Sales manager||Windsor, Berkshire|
|Sarah-Jane Willis||28||Vicar’s wife||Bewbush, West Sussex|||
|Victoria Chester||50||CEO of the charity Plantlife||Somerset|||
|Stuart Marston-Smith||26||PE teacher||Lichfield, Staffordshire|||
|Brendan Lynch||SB||SB||Runner Up|
|James Morton||SB||SB||Runner Up|
|Danielle "Danny" Bryden||SB||OUT|
- Note 1 No one was eliminated this week due to John having injured his finger and could not complete the last bake, and the judges thought it would be unfair to eliminate anyone. Two were eliminated the next week.
- – Baker got through to the next round
- – Baker was eliminated
- – Baker was one of the judges' least favourite bakers that week, but was not eliminated.
- – Baker was the Star Baker
- – Baker was one of the judges' favourite bakers that week, but did not win star baker
- – Baker was the series runner-up
- – Baker was the series winner
Episode 1: Cakes
The contestants were required to make an upside down cake for their signature bake. The bakers were given two hours to make a sponge topped with fruits of their choice. For the technical bake, Paul set the bakers the challenge of making four rum babas with cream in the middle and sliced fruits on top, to be completed in three hours. For the showstopper, the bakers were given the task of making a cake in five hours, and the cake baked should reveal a hidden design when cut.
- – Baker eliminated Star Baker - Winner
(Upside Down Cake)
(Hidden Design Cake)
|Brendan||Plum, Sour Cherry & Walnut||10th||Not Mentioned|
|Cathryn||Apple, Hazelnut & Calvadoes Upside Down Cake||5th||Hidden Cupcake Cake|
|Danny||Plum, Ginger and Orange Upside Down Cake||7th||Not Mentioned|
|James||Pear, Pecan & Parsnip Upside Down Cake||2nd||"Simmer Dim" Sunset Cake|
|John||Toffee Apple, Orange & Cranberry Upside Down Cake||11th||Hidden Pink Hearts Cake|
|Manisha||Peach, Raspberry & Vanilla Upside Down Cake||6th||Not Mentioned|
|Natasha||Pineapple & Passion Fruit Upside Down Cake||12th||Mother's Day Layered Rose Cake|
|Peter||Pear, Muscat & Chocolate Upside Down Cake||3rd||Jubilee Cake|
|Ryan||Kumquat & Polenta Upside Down Cake||8th||Hidden Flowerbed Mousse Cake|
|Sarah-Jane||Pear, Chocolate & Hazelnut Upside Down Cake||1st||Hidden Crown Cake|
|Victoria||Pear & Pecan Upside Down Cake||4th||Blackbird Pie Cake|
|Stuart||Tomato & Ginger Upside Down Cake||9th||Lemon and Pistachio Union Flag Cake|
Episode 2: Bread
For the signature bake, the baker are required to make twelve flatbreads, twelve with yeast, twelve without. They were give two and a half hours to complete the task. For the technical challenge, they had to make an eight-strand plaited loaf in two hours using a recipe from Paul. For the showstopper bake, the bakers were given four hours to make 24 bagels, 12 sweet, and 12 savoury.
(2 types of Flatbreads - Leavened and Unleavened)
(2 types of Bagels - Sweet and Savoury)
|Brendan||Middle Eastern Taboon Bread
|4th||Chocolate and Vanilla & Cumin and Gruyere Bagels|
|Cathryn||Spiced Mango Naan
Coriander Chilli and Lime Tortillas
|Danny||Zaatar Naan with Dukkah
Lime Coriander and Coconut Tortillas
|James||Tomato and Parmesan Flatbread
|2nd||Orange, Mint and Chocolate & 'Millers' Sourdough Bagels|
|John||Garlic, Pomegranate and Potato Pitas
Coriander and Chilli Rotis
|1st||Blueberry and White Chocolate & Fig, Walnut and Gruyere Bagels|
|Peter||Fennel and Nigella Seed Naan
|11th||Apple and Cinnamon & Rosemary and Sea Salt Bagels|
|Ryan||Garlic and Coriander Naan
Shanghai Spring Onion Flatbread
|5th||Cinnamon and Date & Tarragon and Rosemary Bagels|
|Victoria||Coriander and Lemon Naan
Garlic and Parsnip Chapatis
|7th||Saffron and Golden Raisin & Porcini Bagels|
|Stuart||Chorizo and Spring Onion Naan
|9th||Cinnamon and Cranberry & Tomato and Thyme Bagels|
Episode 3: Tarts
The classic tarte tatin was set as the signature challenge. The tarte tatin may be sweet or savoury, and should be finished in two and half hours. Baking a treacle tart was set as the technical challenge by Mary, with the requirement that the pastry lattice on top be woven. The bakers were given two hours for the challenge. For the showstopper, the bakers were required to make in three hours a large designer fruit tart fit for a window display.
(Designer Fruit Tart)
|Brendan||Apple and Ginger Tarte Tatin||9th||Blackberry, Apple, Nectarine and Dragon Fruit Tart|
|Cathryn||Plum, Cherry and Five Spice Tarte Tatin||3rd||Raspberry, Pistachio and Lemon Tart|
|Danny||Savoury Pear and Roquefort Tarte Tatin||2nd||Pineapple, Coconut and Frangipane Tart|
|James||Apple and Lavender Tarte Tatin||1st||Rose, Lychee and Raspberry Fruit Tart|
|John||Apple and Vanilla Tarte Tatin with Walnut Praline||6th||Berries, Grapes and Pomegranate Tart|
|Manisha||Cinnamon, Apple and Pear Tarte Tatin||10th||Rum and Tropical Fruit Tart|
|Ryan||Spiced Pear Tarte Tatin||5th|
|Sarah-Jane||Banana Tarte Tatin||8th||French Apple Tart with Blackberry and Cassis Jam|
|Victoria||Fig, Walnut and Pink Peppercorn Tarte Tatin||4th||Tropical Fruit Tart with Black Pepper Crust|
|Stuart||Pear and Almond Tarte Tatin||7th||Raspberry Triple Chocolate Layered Tart|
Episode 4: Desserts
The bakers were given three hours to make a torte cake as the signature bake. The torte should be more than 20 cm in diameter. Mary set crème caramel as the technical challenge, to be finished two and three-quarter hours. A four-layered meringue dessert was the showstopper challenge.
(Meringue Dessert )
|Brendan||Clementine and Chestnut Torte||1st||Pear, Chocolate and Hazelnut Dacquoise|
|Cathryn||White Chocolate, Macadamia & Toffee Torte||3rd||Gooseberry, Almond and Honey Meringue|
|Danny||Blackberry, White Chocolate, Lemon & Elderflower Torte||2nd||'Monte Bianco' Chestnut, Chocolate and Coffee Dacquoise|
|James||Hazelnut, Chocolate and Passionfruit Torte||5th||Fig, Chestnut, Cherry and Chocolate Layered Meringue|
|John||'Torte Noir' with Boozy Cream||6th||Elderflower and Bramble Berry Pavlova|
|Manisha||Almond, Chocolate and Cherry Torte||9th||Tiramisu Layered Meringue Dessert|
|Ryan||Green Tea Opera Torte||7th||Strawberry, Rose & Pistachio Meringue|
|Sarah-Jane||Chocolate and Almond Truffle Torte||4th||Hazelnut Tiramisu Layered Meringue|
|Stuart||Black Forest Torte||8th||Choca Blocka Mocha Meringue|
Episode 5: Pies
For the signature bake, Paul specified that the Wellington that was their challenge should be at least 8 inches long and completely covered with pastry. The bakes were given three hours for the challenge. He also set the bakers to make a hand-raised pie in two and a quarter hour as the technical challenge. The pie was to be made with hot water crust molded using a dolly. The pie was let to set overnight and judged the next day. For the showstopper challenge, the bakers were required to bake a family-sized sweet American pie in three and a half hours.
(Hand-Raised Pie )
|Brendan||Salmon Coulibiac in a Scandinavian Pastry||3rd||All American Chiffon Pie|
|Cathryn||Full English Wellington||1st||Chocolate and Peanut Butter Pumpkin Pie|
|Danny||Chickpea, Spinach & Mushroom Wellington||7th||Trick or Treat Pumpkin Pie|
|James||Four Pig Wellington||6th||Sweet Potato Pie|
|John||Venison and Haggis Wellington||2nd||Star-Spangled Pecan Pie|
|Manisha||Lamb Wellington with Rosemary and Mint||5th||Banana Scotch Pie|
|Ryan||Curry Spiced Seabass Wellington||8th||Key Lime Pie|
|Sarah-Jane||Beef Wellington with Parma Ham and Gorgonzola Cheese||4th||Chocolate and Banana Cream Pie|
Episode 6: Puddings
The bakers were challenged to make, in two hours, two different flavoured sponge puddings with different accompaniments, six of each. Mary set the Queen of Puddings as the technical challenge. For the showstopper, the bakers were required to make in three and a half hours one large strudel, either with sweet or savoury fillings. John cut a deep wound on his finger in the food processor and had to leave the see a doctor and therefore did not complete his challenge. As a result, the judges thought that it would be unfair to eliminate any baker this week.
(2 different flavours of Sponge Puddings)
(Queen of Puddings)
|Brendan||Sticky Toffee Puddings
Rhubarb, Strawberry and Ginger Puddings
|1st||Spinach, Cheese and Walnut Strudel|
Walnut Whip Puddings
|3rd||Roasted Vegetable Couscous and Sheep Cheese Strudel|
|Danny||Banoffee Puddings with Walnut Butterscotch Sauce
Jubilee Chocolate Fondants
|2nd||Leek, Potato, Pistachio and Gruyère Strudel|
|James||Banana and Clove Puddings
|7th||Strawberry, Rhubarb and Ginger Strudel|
|John||Spicy Toffee Puddings
Raspberry and White Chocolate Puddings
|5th||Not Mentioned(Did not complete due to injury)|
Sticky Ginger and Date Puddings
|6th||Apple, Sour Cherry, Raisin and Mixed Nuts Strudel|
|Sarah-Jane||Sticky Toffee Puddings
Granny's Saucy Lemon Puddings
|4th||Sweet Strudel with Sour Cherries and Custard|
Episode 7: Sweet dough
For the signature bake, the bakers were set to bake 24 buns made with yeast in three hours The buns should be all of the same size and evenly baked. For the technical bake, the bakers were challenged to make ten jam doughnuts using Paul's recipe in two and a half hours. The jam doughnut should be of consistent size and shape, as well jam distribution and colour. For the showstopper, the bakers each made a celebratory enriched-dough loaf. This challenge started straight after the technical bake, so that the dough can be proofed overnight if necessary. Two bakers were eliminated this week as there was no elimination the previous week.
|Brendan||Chelsea Bunskis||4th||Black Forest Christmas Stollen|
|Cathryn||Lady Arundel's Manchet Buns||5th||Bonfire Night Tear 'n' Share Brioche|
|Danny||Bakewell Chelsea Buns||2nd||European Christmas Wreath|
|James||Easter Chelsea Buns||1st||Whisky Kugelhopf-Brioche Baba|
|John||Cherry and Almond Saffron Buns||3rd||Marzipan Stollen|
|Ryan||Lardy Cakes||6th||Char Siu Bao|
|Sarah-Jane||Orange, Nutmeg and Saffron Buns||7th||Sour Cherry, Marzipan and Dark Chocolate Christmas Plait|
Episode 8: Biscuits
The bakers are given two hours to make 48 crackers or crisp bread for their signature bake. They should be thin, evenly baked and crack when snapped in two. For the technical challenge, the bakers were asked to make six chocolate teacakes in two hours using Paul's recipe. For the showstopper bake, the bakers were challenged to make a gingerbread structure, which should not be a gingerbread house, in four hours.
|Brendan||Multi-Seed Savoury Crackers||2nd||Fantasy Gingerbread Bird House|
|Cathryn||Cheese & Pickle Crackers||5th||Gingerbread, Chocolate, and Orange Buckingham Palace|
|Danny||Spiced Almond Drinks Crackers||4th||Gingerbread Big Ben|
|James||Smoky Cayenne, Cumin and Chilli Crackers||1st||Gingerbread Barn|
|John||Asian Spice Crackers||3rd||Gingerbread Roman Coliseum|
Episode 9: Pâtisserie
For the first test, the bakers were required to make three type of petits fours, twelve of each. These should be small (each a single mouthful), exquisite and perfect. Mary set the bakers to make a Fraisier cake for the technical challenge. Choux pastry gateau was set as the showstopper bake.
(3 types of Petits Fours)
(Choux Pastry Gateau)
|Brendan||Coffee Meringue and Hazelnut Creams
Apricot Pistachio Friands
Lime Curd Choux Cygnets
|3rd||Gateau St. Honoré|
|Danny||Blackberry and Peppermint Macaroons
Miniature Raspberry and Basil Financiers
Orange and White Chocolate Langues de Chat
|4th||Rosewater and Lychee St. Honoré|
|James||Lemon and Rhubarb Tartlets
Chocolate Indulgence Petits Fours
Chilli, Lime and Raspberry Macaroons
|1st||Coffee, Caramel and Hazelnut Paris-Brest|
White Chocolate and Raspberry Tartlets
Dark Chocolate and Cherry Macaroons
|2nd||Gateau St. Honoré a la Passion|
Episode 10: Final
The finalists were set the task of making savoury Pithivier in two and a half hours. 25 Fondant Fancies were to be made in the technical challenge set by Paul and Mary. For the final showstopper, the finalists were required to make in four hours a chiffon cake based on the theme of their personal highlights of 2012. All the bakes were served at a special summer fete held on the ground of Harptree Court.
|Brendan||Potato and Pepper Pithivier||2nd||Family Reunion Chiffon Cake|
|James||Spanish Pithivier with Chorizo & Red Pepper||1st||United Chiffon Cakes|
|John||Italian Sausage and Roasted Vegetable Pithivier||2nd||Heaven and Hell Chiffon Cake|
Extras and special episodes
Four additional episodes were broadcast after the final. Episode 11 was a masterclass by Paul and Mary where they demonstrated how to make the technical challenges they set - treacle tarts, rum babas, creme caramels, the hand-raised pie, and the eight-strand plaited loaf. Episode 12 revisited the bakers from series 2 to catch up on what these contestants had been doing after the show ended. Another masterclass was shown in episode 13 where Paul and Mary showed how to make queen of puddings, jam doughnuts, tempered chocolate teacakes, fraisier cakes and fondant fancies. In episode 14, Paul and Mary showed which signature bakes they would have chosen if they were in the bakers' shoes (including sponge puddings, flat breads and sweet buns). A further episode of Masterclass was shown before Easter.
John Whaite gained a first-class degree from the University of Manchester after sitting his law exams while filming Bake Off, but he rejected a career in Law and opted to take classes at Le Cordon Bleu and pursue a career in baking. His book John Whaite Bakes: Recipes for Every Day and Every Mood was published on 25 April 2013. His second book, John Whaite Bakes At Home, was published on 27 March 2014. He has set up a chocolate shop The Hungry Dog Artisan Chocolates, and plans to open a cookery school on his family's dairy farm in Lancashire. He also appeared as a resident chef on the ITV show Lorraine, and wrote a column on food for The Daily Telegraph.
James Morton is aiming for a career in Medicine but has written a book on bread, titled Brilliant Bread, published on 29 August 2013. He writes a baking column for the Scottish newspaper Sunday Mail.
Cathryn Dresser and Sarah-Jane Willis teamed up to open a stall at Horsham Market. Dresser wrote a baking book for children and parents titled Let's Bake, published on 22 May 2014. and now runs The Little Handcross Bakery in Handcross, West Sussex.
Episode Viewing figures from BARB. The final of this series had a record overnight figure of 6.5 million viewers, beating every other programme in other channels in its time slot. Series Three averaged 5,000,400 viewers.
|Episode No.||Airdate||Total Viewers||BBC Two Weekly Ranking|
|1||14 August 2012||3,845,000||1|
|2||21 August 2012||4,597,000||1|
|3||28 August 2012||4,528,000||1|
|4||4 September 2012||4,715,000||1|
|5||11 September 2012||4,606,000||1|
|6||18 September 2012||4,822,000||1|
|7||25 September 2012||5,101,000||1|
|8||2 October 2012||5,350,000||1|
|9||9 October 2012||5,697,000||1|
|10||16 October 2012||6,743,000||1|
|Episode No.||Airdate||Total Viewers||BBC Two Weekly Ranking|
|The Great British Bake Off Masterclass|
|1||22 October 2012||2,561,000||5|
|2||24 October 2012||2,187,000||8|
|3||25 October 2012||2,333,000||6|
|The Great British Bake Off Revisited|
|23 October 2012||2,759,000||4|
|The Great British Bake Off, Christmas Masterclass|
|18 December 2012||3,485,000||2|
|The Great British Bake Off, Easter Masterclass|
|26 March 2013||2,757,000||3|
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