Jennie, 27, Tauranga

While she spends her days helping clients with diabetes and cardiovascular disease, there’s nothing she loves more than donning an apron and getting her bake on. She loves to add the ‘Jennie twist’ to traditional recipes and really make them her own. Not wanting anyone to miss out on her culinary delights, Jennie has adapted most of her recipes so they can be dairy-free, sugar-free, allergen free or gluten free.

Why did you apply for The Great Kiwi Bake Off?

I love baking and have always wanted to be on a baking TV show, it’s been my secret dream.

How would you describe your baking style?

Simple but delicious, made with quality ingredients and lots of love.

What home-made baking dish are you most proud of?

I made a Croquembouche (French wedding cake) which was fun but in terms of everyday stuff I’m probably most proud of our family’s carrot cake with cream cheese icing – simple and delicious, always a winner.

What do you think are your strengths in the kitchen?

I think my strengths are that I keep calm, I keep things simple and I put lots of love and thought into what I make.

What has been your biggest baking disaster?

My biggest baking disaster was probably trying to make a completely sugar/sweetener-free cake and it was just gross. Best to stick with proper baking!

What would your ‘death row’ sweet treat be?

Tough question... probably a chocolate hazelnut cake with dark chocolate ganache that a café in Dunedin used to make.

If you were a baked item, what would you be and why?

A lemon delicious (soufflé) – light & fluffy (light-hearted), simple and delicious with the perfect balance of sweetness, a little bit of an edge to it and a little dusting of icing sugar on top.

What would winning The Great Kiwi Bake Off mean to you?

It would be awesome! It would mean a greater influence in the food world and because food is all about spreading love and joy it would be so cool to be able to bring more love and joy to people.

 

LIKE