The Great British Bake Off (series 4)

The Great British Bake Off Series 4
Presented by	Mel Giedroyc Sue Perkins
Judges	Mary Berry Paul Hollywood
Country of origin	United Kingdom
Production
Executive producer(s)	Anna Beattie
Producer(s)	Samantha Beddoes
Location(s)	Harptree Court
Editor(s)	Amanda Westwood
Running time	60 minutes
Production company(s)	Love Productions
Release
Original network	BBC Two
Original release	20 August (2013-08-20) – 22 October 2013 (2013-10-22)
Chronology
Preceded by	Series 3
Followed by	Series 5

The fourth series of The Great British Bake Off began airing on 20 August 2013.^[1] Mel Giedroyc and Sue Perkins again presented the show and Mary Berry and Paul Hollywood returned as judges.^[2] As with series 3, the competition was held at Harptree Court in East Harptree, Somerset.^[3]

13,000 amateur bakers applied to appear on the programme, and 100 were selected for screen test, with the best 60 advancing to a three-day audition.^[2] From these, 13 contestants were chosen this year so the judges could eliminate two people whenever they wanted.^[4][5]

The winner of the Great British Bake Off 2013 was Morgan Barnes.^[6] |- | Christine Wallace || 66 || Director of an engraving company || Didcot, Oxfordshire ||^[7] |- | Deborah Manger || 51 || Dentist || Peterborough ||^[8] |- | Morgan Barnes || 31 || Children's Clothes Designer || Market Harborough, Leicestershire ||^[9] |- | Glenn Cosby || 37 || English Teacher || Teignmouth, Devon ||^[10] |- | Howard Middleton || 51 || Council Worker || Sheffield ||^[11] |- | Kimberley Wilson || 30 || Psychologist || London || |- | Lucy Bellamy || 38 || Horticulturist || Grimsby, Lincolnshire ||^[12] |- | Mark Onley || 37 || Carpenter & Kitchen Fitter || Milton Keynes || |- | Robert Smart || 54 || Space Satellite Designer || Melbourn, Cambridgeshire ||^[13] |- | Ruby Tandoh || 20 || History of Art and Philosophy Student || Southend, Essex ||^[14] |- | Toby Waterworth || 30 || Web Programmer || Reading, Berkshire ||^[15] |}

Results summary

Elimination chart
Baker	1	2	3	4	5	6	7	8	9	10
Morgan							SB			WINNER
Kimberley				SB					SB	Runner Up
Ruby		SB				SB		SB		Runner Up
Beca									OUT
Christine			SB		SB			OUT
Glenn							OUT
Howard						OUT
Robert	SB				OUT
Ali				OUT
Deborah			OUT
Mark			OUT
Lucy		OUT
Toby	OUT

Colour key:

     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

Episodes

Episode 1: Cakes

The bakers were given two hours to make a sandwich cake with filling of their choice for the signature challenge. For their first technical challenge, the bakers were required to bake an angel food cake using Mary Berry's recipe in two and half hours. For the showstopper, the challenge was to make a chocolate cake using at least two types of chocolate to decorate the cake. They were given four hours for this bake.

     Baker eliminated      Star Baker      Winner

Baker	Signature (Sandwich Cake)	Technical (Angel Food Cake with Lemon Curd)	Showstopper (Chocolate Cake)
Ali	Rose and Pistachio Sandwich Cake	11	Chocolate, Raspberry and Passionfruit Engagement Cake
Beca	Grapefruit Sandwich Cake	8	Chocolate and Cherry Indulgence
Christine	Strawberry, Vanilla and Rosewater Summer Basket	3	Chocolate and Orange 'Fripperous' Hat Cake
Deborah	Pineapple Sandwich Cake	9	'Coffee Time'
Morgan	Giant Jam Sandwich Cake	7	Secret Squirrel Cake
Glenn	Strawberries and Cream Sandwich Cake	4	Almond and Espresso Cake
Howard	Passionfruit and Coconut Sandwich Cake	6	Black Forest Revisited
Kimberley	Blood Orange Sandwich Cake	10	Chocolate, Raspberry and Basil Layer Cake
Lucy	Timperley Early Sandwich Cake	2	Thyme 'Wildwood' Cake
Mark	Lemon and Poppy Seed Sandwich Cake	5	Chocolate Monster
Robert	Pecan and Apple Sandwich Cake	1	Raspberry Chocolate Cake
Ruby	Rhubarb and Custard Sandwich Cake	12	Chocolate and Ginger Night Sky Cake
Toby	Spiced and Iced Carrot Cake	13	Two Tiered Chocolate Cake

Episode 2: Bread

The bakers were asked to make in two hours 36 breadsticks, all made using yeast, of at least 25 cm (10 inches) in length, and the breadsticks should be crisp and produce a good snap. For the technical challenge, the bakers have to make eight English muffin using Paul's recipe in two and three quarter hours. For the final bake, an elaborately decorated loaf was set as the showstopper challenge to be completed in four hours.

Baker	Signature (36 Breadsticks)	Technical (English Muffin)	Showstopper (Decorative Loaf)
Ali	Italian Grissini	9	Sweet and Savoury Yin Yang Bread
Beca	Fennel & Chilli Breadsticks	11	Spiced Sultana and Honey Christmas Wreath
Christine	Mediterranean Breadsticks with Oregano	4	Double Plaited Loaf
Deborah	Fennel & Chilli Breadsticks	8	Walnut Fleur Loaf
Morgan	Giant Chilli Chocolate and Ginger Matchsticks	2	Sailors Knot
Glenn	Rosemary & Parmesan Grissini	7	Harvest Crown
Howard	Moroccan Breadsticks	10	Picasso Sun Bread
Kimberley	Nigella Seed & Parmesan Breadsticks	1	Peace Bread
Lucy	Grissini with Salt	12	Roast Tomato and Garlic Bread
Mark	Rosemary & Raisin Breadsticks	6	Sage and Garlic Eight Strand Plaited Loaf
Robert	Twisty Rye Breadsticks	5	Paul the Psychic Octopus Tribute Loaf
Ruby	Mexican Breadsticks	3	White Chocolate and Orange Peacock bread

Episode 3: Desserts

For the first challenge of the episode the bakers were asked to make a Trifle of their own choice, using Ladyfingers, Sponge or Biscuit for the base and either Jam or Custard for the middle layer. For their second challenge, the bakers were required to bake in an hour and a half Floating Islands using a recipe of Mary Berry. For the show-stopper, the bakers were set the task of making 24 petit fours, twelve biscuit based, twelve sponge based, to be finished in three hours.

Baker	Signature (Trifle)	Technical (Floating Islands)	Showstopper (24 Petit Fours)
Ali	Coconut, Raspberry and Lemon Meringue Trifle	5	Vanilla Latte Mini Cakes Lime and Mint Shortbread Pops
Beca	Orange & Ginger Trifle	10	Limoncello and Blueberry Bursts Millionaire Shortbread
Christine	Caribbean Pina Colada Trifle	4	Ninety-Niners with a Twist Chocolate and Cherry Amaretto Sachertorte Parcels
Deborah	Tropical Trifle*	9	Canelé Cherry and Chocolate Cakes Rose Cookies
Morgan	Apple and Blackberry Crumble Trifle	8	'Ballet Bites' Ginger Nutcrackers Sugar Plum Fairy Cakes
Glenn	Raspberry and Almond Trifle	1	Billionaire Bouchées Orange Financiers
Howard	Caramel and Apple Trifle*	7	Black Coffee and Cardamom Cakes White Stilton and Pear Biscuits
Kimberley	Peach, Almond and Ginger Trifle	6	Chocolate and Pistachio Financiers Lemon and Bergamot Biscuits
Mark	Ginger, Mango and Passion Fruit Trifle	11	Rose and Pistachio Macaroons Chocolate and Raspberry Delights
Robert	Rhubarb and Orange Trifle	2	Almond Friands Turǫn Macaroons
Ruby	Desert Island Trifle	3	Lemon Shortbread and White Chocolate Seashells Blackberry and Chocolate Layer Cakes

• In this challenge, Deborah accidentally used Howard's custard. As a result, Howard used Deborah's custard in his trifle.

Episode 4: Pies and Tarts

For the signature challenge the bakers are asked to bake a Double-crusted Fruit Pie with a filling of their choice. For their fourth Technical challenge, the bakers were required to bake a Tart that has almost a 700-year history; the Egg Custard Tart. For the showstopper, the challenge was to make a Filo Pie centrepiece using the Filo pastry that they had made from scratch.

Baker	Signature (Double-Crusted Fruit Pie)	Technical (Egg Custard Tarts)	Showstopper (Filo Pie)
Ali	Apple and Ginger Pie with a Pecan and Walnut Shortcrust Pastry	8	Orange, Cardamom and Date M'Hanncha
Beca	Mamgu's Cherry-Apple Tart	2	Moroccan Vegetable Filo Feast
Christine	Granny Rogers' Apple, Plum and Cinnamon Country Pie	7	Roasted Vegetable Filo Pie with Feta Cheese
Morgan	Peach Pie In the Sky	1	Cherry Tree Baklava Filo Pie
Glenn	Apple and Maple Syrup Pie	9	Spanakopita
Howard	Apple Pie with Sage Pastry	5	Fresh Fig and Feta Filo Flan
Kimberley	Pecan, Rosemary, Caramel and Apple Pie	4	Chicken, Bacon and Butternut Squash Pie
Robert	Apple and Pear Pie with Thyme	3	Spanakopita with St George's Mushrooms
Ruby	Apple, Cherry and Marzipan Pie	6	Rose, Almond and Raspberry Filo Pie

Episode 5: Biscuits and Traybakes

For the signature challenge, the bakers were asked to make their favorite traybake in two hours and cut into identical pieces. Everything made as part of the traybake however needed to be made from scratch. In the technical challenge, the bakers needed to make 18 tuiles using Mary's recipe in one and a half hour. Half of the tuiles needed to be shaped in the traditional manner and piped in a concentric circles, and the other rolled up and dipped in chocolate. In the last challenge, the baker had to make a biscuit tower of at least 30 cm high, to be finished in four hours.

Baker	Signature (Traybake)	Technical (Tuiles with Chocolate Mousse)	Showstopper (Biscuit Tower)
Beca	Chocolate, Cherry and Hazelnut Brownies	5	Tiered Macaron and Sugar Dough Biscuit Centrepiece
Christine	Mixed Berry and Almond Crumble Traybake	1	Shortbread Bavarian Clock Tower
Morgan	Millionaire Banoffee Bonus	3	Biscuits, Buttons and Beads
Glenn	Apricot and Pistachio Tiffin	2	Shortbread and Macaron Helter-Skelter
Howard	Breakfast Traybake	8	Japanese Pagoda Tea Tower
Kimberley	Cherry and Almond Bakewell Florentine Slice	7	Black and White Viennese Biscuit Stack
Robert	Blueberry and Orange Traybake	4	Dalek
Ruby	Blackberry and Lemon Bakewell Slice	6	'Dropped Ice-Cream' Biscuit Centrepiece

Episode 6: Sweet Dough

In the first challenge, the bakers were required to make a sweet tea loaf using yeast, either in a tin or free form. They were given 3 hours for the task. For the technical challenge, the bakers baked an apricot couronne using Paul's recipe in two and three-quarter hours. For the showstopper, the bakers needed to make two different varieties of European sweet buns, 12 of each. The bakers were given 30 minutes to start in the first day so that dough may be proofed overnight, to be finished the second day in four hours.

Baker	Signature (Tea Loaf)	Technical (Apricot Couronne)	Showstopper (24 Sweet European Buns)
Beca	Bara Brith	6	Chocolate and Rum-Soaked Prune Brioches Cardamom-Spiced Lemon Iced Buns
Christine	Oxford Nutty Fruit Loaf	4	Cherry and Raisin Schnecken Buns Vanilla Custard Skolebrød
Morgan	Chai Tea Loaf	2	Hot Cross Brioches Rhubarb and Custard Kolaches
Glenn	Devonshire Panettone	5	Almond and Apricot Brioches Sticky Caramel Kanelbullen
Howard	Date and Hemp Tea Loaf	7	Peachy Buns German Baumschnecken
Kimberley	Chai-Spiced Ginger and Date Tea Loaf	3	Double Chocolate and Hazelnut Brioches Danish Kanelsnurrer
Ruby	Citrus Tea Loaf	1	Twisted Swedish Kanelbullar Saffron St. Lucia Buns

Episode 7: Pastry

The bakers are challenged to bring the old fashioned suet pudding back up to date for the signature challenge. In the technical bake, the bakers are challenged to create eight perfect religieuse; these are choux buns that are topped with ganache and filled with crème patissiere then carefully balanced one on top of the other. In the Showstopper Challenge, the bakers have 4 hours to make three different types of puffed pastries; one must be filled, another has to be iced and the final one is of their choice.

Baker	Signature (Suet Pudding)	Technical (Religieuses)	Showstopper (36 Puff Pastry Canapés)
Beca	Spring Lamb and Vegetable Suet Pudding with Redcurrant Gravy	1	Nectarine and Frangipane Squares Chocolate and Hazelnut Vol-au-vents Strawberries and Cream Mille-feuille
Christine	Spotted Dick 'With a Kick' and Vanilla Custard Ice Cream	6	Eccles Cakes Fresh Fruit Baskets Lemon Cream Eton Mess Mille-feuille
Jonathan	Figgy Roll-y Poly Pudding with Caramelised Walnut and Honey Ice Cream	5	French Framboise Cream Horns Bass Clef Palmiers Sheet Music Mille-feuille
Glenn	Prune and Armagnac Pudding with Butterscotch Sauce	3	Caramelised Apple and Marzipan Tartlets Chocolate Elephant Ears Passion Fruit Mille-feuille
Kimberley	Barberry and Apple Spotted Dick with Maple Syrup and White Chocolate Custard	4	Blackberry and Lemon Verbena Crème Brûle Custard tarts Fig, Orange and Thyme Galette Pear, Malt and Butterscotch Mille-feuille
Ruby	Plum Jam Roly-Poly with Ginger Ice Cream	2	Caramelised Apple Lattice Portuguese Custard Tarts Raspberry and Passion Fruit Mille-feuille

Episode 8: Quarter Final

This week in the quarter final, the theme for this week were bakes that were free of something (e.g. gluten free, dairy free). In the Signature Challenge, the bakers are challenged to bake a loaf that does not use traditional wheat flours, instead they must use flours such as Spelt, Rye, Potato or Tapioca. The bakers are challenged in the technical bake to make a Dacquoise which consists of 3 layers; coiled meringue, coffee custard and a hazelnut praline top. For the showstopper, the bakers are pushed out of their comfort zones and asked to create novelty vegetable cakes which must be dairy free

Baker	Signature (Wheat-Free Loaf)	Technical (Hazelnut Dacquoise)	Showstopper (Dairy-Free Vegetable Cake)
Beca	Potato, Spelt and Rosemary Focaccia	4	Spiced Butternut Squash and Pecan 'Cheese' Cake
Christine	Multi-Seeded Loaf with Pumpkin, Sesame and Sunflower Seeds	5	Sweet Potato Guitar with Passion Fruit Icing and Marshmallow Fondant
Jonathan	'Chelsea Flour Show' Bun Bouquet	3	Hidden Carrot Cake
Kimberley	Wild Garlic Pesto and Parma Ham Spelt Loaf	2	Butternut Squash and Spice Cake Toadstool House
Ruby	Mango and Nigella Seed Spelt Cob	1	Carrot Cake and Pistachio Garden Plot

Episode 9: Semi-Final

This week's theme was French pastry. In the Signature Challenge, the bakers are challenged to make three different types of savoury canapé; one must be Choux, another must be Shortcrust or Rough Puff and the third can be anything of their choice. For the Technical bake, the bakers are challenged to make a Charlotte Royal; made of Swiss roll surrounding a bavarois, it is set with gelatin to form a firm dome when turned out. In the Showstopper Challenge, the bakers are challenged to bake an iconic French Patisserie, the Opera cake

Baker	Signature (36 Canapés)	Technical (Charlotte Royale)	Showstopper (Opera Cake)
Beca	Stilton and Walnut Macarons Beetroot and Salmon Choux Puffs Welsh Rarebit Tartlets	3	Banoffee Opera Cake
Jonathan	Chantenay Carrots Choux Pastry Tomatoes Cauliflower Cheese Scones	2	Great British Soap Opera Cake
Kimberley	Pea Purée Tarts Crab and Wasabi Profiteroles Steamed Buns with Barbecue Chicken	1	Passionfruit and Lime Opera Cake
Ruby	Beetroot Jelly on Poppy Seed Biscuits Spinach, Parmesan and Egg Tartlets Choux Buns with Goat's Cheese and Caramelised Onions	4	Chocolate, Almond Praline and Saffron Opera Cake

Episode 10: Final

In the Signature Challenge, the final three are challenged to create a Picnic Pie. The pie must be savoury, the fillings have to create a creative design and has to be strong enough to be served out of the tin. For the Technical Challenge, the bakers are challenged to make 12 perfectly shaped pretzels; 6 savoury with rock salt and 6 sweet, flavoured with poppy seeds and topped with sweet orange zest and glaze. For the final Showstopper Challenge of the series, the bakers are asked to bake the ultimate showpiece - a three tiered wedding cake.

Baker	Signature (Picnic Pie)	Technical (Pretzels)	Showstopper (Wedding Cake)
Morgan	Rainbow Picnic Pie	3	Midsummer Night's Dream Wedding Cake
Kimberley	Chicken and Pig Pie	1	Languages of Love Wedding Cake
Ruby	Picnic Basket Pie	2	Raspberry, Lemon and Passionfruit Wedding Cake

Masterclasses

Mary and Paul take over the tent and take on the challenges that they set for the bakers, showing what they would have done had they been in the bakers shoes.

Episode 1

	Bake 1	Bake 2	Bake 3
Mary	Spiced Whole Orange Cake with Orange Mascarpone Icing	Angel Food Cake with Lemon Curd	Chocolate Creation Showstopper
Paul	Olive Breadsticks	English Muffins

Episode 2

	Bake 1	Bake 2	Bake 3
Mary	Tipsy Trifle	Floating Islands	Wobbly Apricot Tart
Paul	Egg Custard Tarts	Spanakopita	N/A

Episode 3

	Bake 1	Bake 2	Bake 3
Mary	Ginger and Treacle Spiced Traybake	Tuiles with Chocolate Mousse	N/A
Paul	Iced Tea Loaf	Apricot Couronne	Brioche Tetes

Episode 4

	Bake 1	Bake 2	Bake 3
Mary	Sussex Pond Pudding with Apples	Religieuses	Opera Cake
Paul	Rye Bread	Pretzels	N/A

Christmas Masterclass

	Bake 1	Bake 2	Bake 3
Mary	Mincemeat Streusel	Tunis Cake	Gingerbread House
Paul	Stollen	Black Bun	Boxing Day pie

Controversy

Before the series started, there was speculation Paul Hollywood would not appear in the show after his marriage broke down.^[16][17][18] Mary Berry, however, was said to have supported Hollywood over rumours of his possible sacking by BBC,^[19] and the BBC later denied the rumours and said that his job is safe.^[20]

During the series, there were accusations of favouritism towards female contestants after the last man Glenn Cosby was eliminated from the show,^[21] as well as allegations of Paul Hollywood's favouritism towards Ruby Tandoh,^[22][23] and personal attacks on Tandoh by various people including the chef Raymond Blanc.^[24][25][26] Both Paul Hollywood and Ruby Tandoh denied the accusation.^[27][28]

Prior to the final, a rash of bets were placed on Frances Quinn to win. Bookmakers were forced to suspend the book after 90 per cent of wagers were placed on Quinn, and led to accusation that show insiders or friends who knew of the result were placing bets on the outcome.^[29] This subsequently led to many online media sources speculating Quinn had won, inadvertently leaking the result prematurely.

Post-show career

Frances Quinn wrote a book, Quinntessential Baking, released on 17 August 2015.^[30][31]

Ruby Tandoh has written a book, Crumb: The Baking Book, published on 25 September 2014.^[32] She took half a year out from the university after the show but has returned to complete her philosophy and history of art course at University College London.^[33] She wrote a column on baking for The Guardian.^[34]

Beca Lyne-Pirkis presented a Welsh language cookery show Becws for S4C starting 11 September 2014.^[35][36]

Glenn Cosby left teaching and launched his own touring stage show Bake it Big.^[37][38]

Ali Imdad has set up a bakery business and become a full-time baker.^[39]

Ratings

The show achieved some of the highest ratings seen on BBC Two. According to overnight data, the final episode was seen by 9.1 million viewers at its peak, and averaging over 8 million, more than twice the number of viewers on BBC One and ITV.^[40] This episode is the highest-rated show ever on BBC2 under the ratings system first introduced in 2002, beating the previous record set by an episode of Top Gear in 2007.^[41] Series 4 had an average of viewing figure of 7.4 million.^[42]

Official episode viewing figures are from BARB.^[43]

Episode no.	Airdate	Viewers (millions)	BBC Two weekly ranking	Weekly ranking all channels[44]
1	20 August 2013 (2013-08-20)	6.60	1	11
2	27 August 2013 (2013-08-27)	6.65	1	12
3	3 September 2013 (2013-09-03)	7.17	1	13
4	10 September 2013 (2013-09-10)	6.82	1	18
5	17 September 2013 (2013-09-17)	6.95	1	17
6	24 September 2013 (2013-09-24)	7.32	1	16
7	1 October 2013 (2013-10-01)	7.76	1	13
8	8 October 2013 (2013-10-08)	7.41	1	12
9	15 October 2013 (2013-10-15)	7.41	1	18
10	22 October 2013 (2013-10-22)	9.45	1	4

Specials

Episode no.	Airdate	Viewers (millions)	BBC Two weekly ranking
The Great British Bake Off, Class of 2012
	22 October 2013 (2013-10-22)	3.69	2
The Great British Bake Off Masterclass
1	29 October 2013 (2013-10-29)	2.73	4
2	30 October 2013 (2013-10-30)	2.27	10
3	31 October 2013 (2013-10-31)	2.21	13
4	1 November 2013 (2013-11-01)	1.69	24
The Great British Bake Off, Christmas Special
	17 December 2013 (2013-12-17)	3.39	2

References

External links

• Official Site