Interview with Frances Quinn
Frances Quinn is the winner of the 2013 Great British Bake Off and is known for her creative and eye-catching bakes. She works as a designer for Joules Clothing, and her design flair shines through in her quirky cakes, breads and biscuits.
At the Thame Food Festival on Saturday 26th September, Frances will be on the panel of judges for The Big Thame Bake. She’ll be handing out prizes in the Food Glorious Food – ‘Showstoppers’ category and contestants will have the chance to win a signed copy of her new book, Quinntessential Baking, from Bloomsbury Publishing.
We managed to grab Frances in the Bloomsbury corridors to ask her a few questions:
Do you have a favourite TV chef?
I adore Nigella’s kitchen – I’d love to have that larder with all the fairy lights – and I really like Jamie’s approach with his handy shortcuts and his passion. And I love Heston’s imagination with all his crazy ideas.
When and how did you decide to apply to take part in the GBBO?
My colleagues at work put the application form by my desk. It was fairly last-minute and I was amazed when I was accepted.
Presumably you were already doing lots of baking for colleagues, as they knew you were really good?
I was already doing bakes for birthdays and collection meetings at work. For example, my friend and colleague Suzie had the nickname ‘Squirrel’, so when she was pregnant, the baby was known as ‘Secret Squirrel’, which inspired my Secret Squirrel cake. I like there to be a story behind the bake.
How has the GBBO changed your life?
I’m now designing with food rather than fabric, but I’m still creating, which is what I love to do. I love getting to use all my ideas, such as the Shard in gingerbread or a bake for Quentin Blake.
Sorry if this is a slightly personal question, but what do you enjoy the most / the least about your new-found fame?
I can’t blend in very easily as I’m six foot one. I’d always rather the cake got photographed instead of me. And I can’t linger long in biscuit aisles these days or people think, ‘Oh no! She buys her Hob Nobs!’
On the positive side, I love it when people say, ‘You’ve really inspired me’, and I enjoy meeting a new mixture of people. You always make a friend if you make someone a cake!
Who or what inspired the recipes in Quinntessential Baking?
As I said before, I like my bakes to have narrative or a story. Some of the recipes come from my baking portfolio that I compiled before the show; some come from the Bake Off, for example the jam sandwich cake, the bread stick matches and the squirrel cake; and others are on a theme, like a story book.
Are you planning to write any more books?
There were too many ideas to fit into Quinntessential Baking, including my artwork and illustrations. I’ve got lots of ideas that are not necessarily just baking. For instance, I might like to do an illustrated children’s book, as there was a mood board for every bake.
Do you have any baking tips or recipes for our readers?
Marzipan was something I’d never really made before the Bake Off and it’s actually really easy, and there are lots of variations on it in the book. Even people who don’t like marzipan like my homemade orange-blossom marzipan, as it really tastes of oranges. I use it for making bees for my confetti cupcakes and my flapjacks. I think it’s helpful to realise that you can use the same skill in different ways. There’s a basic recipe at the start of each chapter at the book to show that you can just do the simple version or build it up into a layered wedding cake. It’s about opening people’s imagination and inspiring them.
Can you recommend any must-visit food festivals, markets or food shops?
I love Broadway Market in London, and Borough Market, especially Bread Ahead, which does amazing doughnuts. I love cinnamon buns and so I’m always seeking out Scandinavian bakeries – Fabrique in London is meant to be really good. The Garage Bakehouse back home does wonderful sourdough and toasties. I’m also always looking for good coffee, such as the Duck & Waffle, which is open 24-7.
What advice would you give to would-be GBBO contenders?
You’ve got to be good at baking and keeping it secret.
Try and enjoy it, but step outside your comfort zone. I’ve always made lots of cakes and biscuits, but the show made me explore bread and pastry.
Finally, get a bigger fridge for all those mountains of butter!
