Great British Bake Off top tips
Making John's plum tarte fines? Use underripe plums...they're easier to slice and the sharpness balances well with the maripan.
![bakeoffplumtart-240.jpg](/uploads/media/960x/05/205-bakeoffplumtart-240.jpg?v=1-0)
Don't overwork your scone dough, says Jo Wheatley. Remeber her top tip if you're making her honeycomb, chocolate and orange scone wedges!
![Screen_Shot_2014-08-26_at_15.49.31.png](/uploads/media/960x/06/206-Screen_Shot_2014-08-26_at_15.49.31.png?v=1-0)
Can't wait for your unripe bananas to turn? Try Edd's top tip for getting bake-ready bananas and then use them in his banana bread and caramel muffins...
![bakeoffbananacaramel-240.jpg](/uploads/media/960x/07/207-bakeoffbananacaramel-240.jpg?v=1-0)
Frances has lots of different flavour ideas for her peach melba cupcakes, so if you fancy making a bigger batch with lots of different toppings, then watch her tips.
![Screen_Shot_2014-08-26_at_15.48.58.png](/uploads/media/960x/08/208-Screen_Shot_2014-08-26_at_15.48.58.png?v=1-0)