After another intense season of "The Great British Bake Off," the series' youngest champion shared what made his historic victory so sweet, along with a simple two-ingredient recipe that will help any home baker feel like a pro.
Peter Sawkins joined "Good Morning America" from his home in Scotland after making history as the youngest baker to earn the title at just 20 years old.
"It was a childhood dream come true. I've watched the bake off for half my life and I managed to win it. It was crazy," he said reacting to the victory. "It was absolutely amazing."
Dreams can come true. Well done, Peter! ❤️ #GBBO pic.twitter.com/bXJzJ21m8W
— British Bake Off (@BritishBakeOff) November 24, 2020
In a season unlike any other, competing under lockdown in "a bakeoff bubble" due to COVID-19 precautions, Sawkins said even his roommates didn't know how the finale was going to play out.
"It's been a childhood dream come true. Being in a bubble with the bakers, the crew, the staff – you can't help but smile, it's been amazing." – Peter. #ExtraSlice pic.twitter.com/HyqqAs9jI6
— British Bake Off (@BritishBakeOff) November 27, 2020
"My flatmates did not know -- it just made the whole experience more fun cause I could watch with them in the flat and they had the excitement of not knowing whether I stayed or left. Then we had big cheers in the final when they were relieved to see me win it."
Sawkins said that even amid quarantine the competitors "had a great time -- there was so much energy, the crew was amazing -- we all had a blast."
Sawkins shared his simple chocolate ganache that can be used as frosting, rolled into truffles or glazed on a cake.
"What you've done is changed a really simple pound cake into -- but it's two ingredients and super simple to do."
Ingredients
1 cup scalding heavy cream
5 ounces semisweet chocolate
Directions
Heat the cream on the stovetop in a saucepan until it just about boils.
Add in semisweet chocolate and stir together until smooth.
Can be used while still warm and fairly liquid to glaze a cake.
It can be left at room temperature to cool then piped as frosting.
Or refrigerate the ganache and once firm, scoop and form rolled truffles.
