The Great British Bake Off final will take place tomorrow evening, and we're all very excited here in H&I HQ!
Over five-and-a-half-million people watched last Tuesday’s semi final, making it one of the most successful television shows in recent years. Its success has even now spread across the globe, with the concept being deployed in Denmark, Belgium, and Australia, and no doubt there's more on the way.
Judge Paul Hollywood has even become somewhat of a middle-aged heart-throb, due the show's popularity, and his sexy silver locks, of course.
The finalists have also found a place in the nation's hearts, and their final showdown tomorrow night will be both a dramatic and emotional time for many. In case you've missed it, here's a little bit about each one:
Brendan Lynch, 63
Second favourite to win, Brendan has a retro style that works well with his puddings and desserts, which has seen him create some imaginative themes and decorations, including pastry swans, and a Disney-style gingerbread house.
James Horton, 21
James has gained quite a following for his boyish good looks and is the favourite going into tomorrow's final. His eccentric experiments have included a bicycle made of Paris-Brest and a fig, chestnut, cherry and ganache meringue.
John Whaite, 22
John is the long shot of the evening, but his technical skills with the oven have seen him crowned the 'king of bread', creating a celebrated plaited loaf. He's also won the title 'brave little soldier' from his hand slicing disaster, with mothers everywhere.
But who will it be? Tune in tomorrow night at 8pm, BBC 2.
Want to try your own bake-off? This Frances Bissell recipe makes use of one of our favourite ingredients...roses. Try these Rose Cup Cakes to see what the wonderful power of flowers can do for not just your Vintage Rose toiletries, but your cooking as well. Need a few bits? Carry them home in style with our matching Vintage Rose Oilcloth Shopper Bag.
Rose Cup Cakes (Two Dozen)
100g caster sugar
100g unsalted butter
2 eggs, 1 of them separated
1 tablespoon rosewater
Dash of red food colouring
100g self-raising flour, sifted
Cream the sugar and butter until pale and fluffy, then gradually add the whole egg and egg yolk, the rosewater, colouring and flour. Whisk the egg white until firm, fold into the cake mixture and spoon into well-buttered bun tins or muffin tins.
Bake the cakes in a pre-heated oven at 180C/350F, gas mark 4 for about 18 minutes until well risen. Remove the cakes from their moulds and transfer to a wire rack to cool. Spread with rose butter cream and place in paper cases before serving.
Rose Butter Cream
125g unsalted butter – softened
125g sifted icing sugar
Rose water to taste
Dash of red food colouring
Mix thoroughly together and use while still soft.
Enjoy your bake-off, and best of luck to Brendan, James and John in tomorrow's final from us all at Heathcote & Ivory.