Great British Bake Off Day: Team ELLE Tries Their Hand At Making Sweet Treats

The Great British Bake Off starts on BBC One again today, at 8pm.

And, because we all love a soggy bottom and lashings of Mary Berry, Team ELLE decided to host their very own Bake Off in the office, with prizes for effort and presentation as well as taste.

We had a massive spread of excellent looking cakes flood into the office this morning, a more than impressive turn out from a team that largely works way too late in the evening to be slaving away over an oven after the office.

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When it comes to presentation, we had a couple of stand out creations, others went for more classic chocolatey choices, while the odd person - Imogen Van Zaane - were really ambitious.

Food, Cuisine, Sweetness, Serveware, Finger food, Dessert, Ingredient, Dish, Dishware, Baked goods,

Check out the best of our creations below:

Lena De Casparis - Culture Director

A lemon drizzle cake with a multi-berry, rosemary and almond garnish.

Prize: Best Decorated

Food, Dishware, Serveware, Tableware, Ingredient, Cuisine, Dish, Fruit, Meal, Produce,

Viet Tran (Designer) & Roberta Hollis (Fashion Assistant)

A lemon blueberry cake with a cream cheese frosting and ornamental flowers. You can fin dthe recipe here.

Prize: Overall Winner!

Serveware, Dishware, Magenta, Sweetness, Artificial flower, Porcelain, Ceramic, Still life photography, Saucer, Fruit,

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Katie O'Malley - Digital Writer

A lovingly prepared, classic chocolate cake with chocolate ganache... decorate with...more chocolate, obviously.

Recipe here.

Sweetness, Food, Cuisine, Dessert, Baked goods, Ingredient, Plate, Dishware, Serveware, Dish,

Natasha Bird - Digital Editor

A raspberry and white chocolate ricotta cake.

Prize: Runner Up.

Recipe here, but the white chocolate was added in.

Food, Brown, Cuisine, Ingredient, Dessert, Dish, Baked goods, Recipe, Sweetness, Finger food,

Imogen Van Zaane - Workflow Director

Passion fruit hearts, which are gluten and lactose free.

Prize: Best Effort.

Recipe below:

To make the yoghurt cake

Mix 3 eggs with 1 cup of dermera sugar for about 4 minutes, add in the juice and zest of 2 lemons, 280ml Alpro Almond Yoghurt, 2 cups of gluten-free flour and 2 tsp of gluten-free baking powder and 125ml of olive oil. Mix for another few minutes.Bake for 30 minutes at 180C

To make the lemon and passion fruit curd

Take 4 egg yolks, the juice and zest of 2 lemons, the pulp of 4 passion fruits, 125 grams of margarine (olive oil base) and 180ml of honey (sweeten to taste). Softly boil and stir until it thickens. Sieve the curd to remove the passion fruit seeds.Trim the top of the cake and cut it into a top and bottom half. Add the curd on the top and in the centre and decorate to make it pretty.

Heather Gwyther - Fashion Intern

A rather delightful, but sad looking entry from our lovely fashion intern Heather. Supposedly lemon and earl grey tea flavoured. A little soggy in the middle.

Recipe here.