I love that show too! I was inspired to make the crepe cake (not mine) below, and it came out very well. I love Flora's pistachio cake that they featured in last season's opening credits, even though I don't remember it being all that well liked by the judges. It was so pretty!

WalnutCreek do you mean you missed the person who got sent home? It was Natasha. Oops, spoiler.

Bpath, not Chris Kimball - there is a much younger skinny guy (with glasses) on ATK that I do not like. I like Chris Kimball, more or less. The new guy is arrogant and condescending - two qualities that I do not like, but fortunately he is not on each episode. I've watched Chris Kimball's show because I like him, but he often has a young woman on his show with an annoying sing-song inflection, and this is annoying to listen to. I have to put on closed captions and turn the sound off to watch her. The Great British Baking Show was one of my favorites, but I wish they could have retained the original cast, as I especially liked all of them. Nicole, you will probably have to reprogram your channels in order to get the new Samsung TV channels. We did that with our three Samsung TVs and had to recreate our favorites lists, but it was worth it.

UK cream definitions in case you want to follow a UK recipe. Clotted cream The cream is clotted and contains not less than 55 per cent milk fat (w/w). Double cream The cream contains not less than 48 per cent milk fat (w/w). Whipping cream The cream contains not less than 35 per cent milk fat (w/w). Whipped cream The cream contains not less than 35 per cent milk fat (w/w) and has been whipped. Sterilised cream The cream is sterilised cream and contains not less than 23 per cent milk fat (w/w). Cream or single cream The cream is not sterilised cream and contains not less than 18 per cent milk fat(w/w). Sterilised half cream The cream is sterilised cream and contains not less than 12 per cent milk fat (w/w). Half cream The cream is not sterilised cream and contains not less than 12 per cent milk fat (w/w). Sour or Soured cream The cream has been fermented with harmless microorganisms or through acidification. Sweet cream Cream skimmed from the higher butterfat layer of milk before homogenisation. Crème fraiche Sour cream with a milk fat content of not less than 25% (w/w).se https://www.dairyuk.org/wp-content/uploads/2018/12/FINAL-Compositional-Standards-Cream.pdf ‘not less than’ is important. It’s often higher in good brands.