Might have an answer, as a fan of the show:
In the first season they toured around a bit instead of setting up shop in the backyard of a mansion. It was a neat idea. I wager the initial intention was to celebrate the locations many of the bakes came from as well as the food itself. Mel & Sue would wander around the town interviewing bakers and talking about the history of whatever the bakers were making.
But I imagine the logistics of moving a giant tent every episode with a dozen mini-kitchens in it wasn’t worth the hassle. Season 2 was the first time they set up behind a mansion.
I think they stuck with it because it’s relatively easy to rent some space in a field somewhere scenic and set up shop. Different locations keeps things fresh, and the gentle “nature” aesthetic matches the vibe of the show (imo).
Say what ever you want, it’s way way way better than the stupid cake shows on food network. I love the UK celebrities they bring and the theme every time.
I’m fine with the tents, but it annoys me that they’re always making puddings, and never baked potatoes or baked beans etc.
It’s cheaper than aircon, do you know how hot a room gets when they turn on 32 ovens?
Good call, I was thinking perhaps humidity.
Didn’t even think about all that heat. I bet fire safety is a significant factor too.
At the sea parks?
It just seem like a weird place to go on fire
How else is that one raspberry missing from the cake.
That raspberry is why I skip the credits.
They make the whitest desserts on that show. They’re all white, gloopy, creamy, mushy, wet, gross desserts.
It’s like they’ve never heard of chocolate, caramel or anything that’s not pale.
Sounds like you only ever watched one segment of one episode.
There’s an entire chocolate episode literally every season? And they’ve done caramel weeks several times too.
You are what you eat.
Call me Commodore Tacos
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