Bake Off event returns to Wellingborough

The judging panel at last year's Great Wellingborough Bake Off
The judging panel at last year's Great Wellingborough Bake Off

Amateur bakers are being encouraged to rise to the occasion in the annual Great Wellingborough Bake Off.

Inspired by the hit BBC series, the contest will be on Saturday, October 18, in the town’s Cambridge Street in a marquee mirroring the Great British Bake Off.

It is being organised by the town’s Business Improvement District (BID) – which is paid for by businesses and aims to attract more people to the town centre – through its Discover Wellingborough campaign.

More than 30 people took part last year in a celebration of the town’s baking talent raising £237 for Wellingborough-based charity Niamh’s Next Step in the process.

John Cable, BID manager, said: “Last year’s Wellingborough Bake Off was such a success, it was an easy decision to stage the event again this year.

“We’re expecting high-quality baking with participants striving to meet the standards set by the TV series.

“We’re also staging the competition to celebrate Wellingborough’s baking and cake-related shops – we boast some wonderful independent stores in the town centre which we believe are worth shouting about.”

This year’s categories include sandwich cake, 12 individual cakes, biscuits, novelty and under 14s. Prizes will be up for grabs.

To take part, bakers will need to register and then bring their masterpiece to the marquee by 10am on the day. The cakes will be on display throughout the day.

The winners will be announced at 4pm and then the cakes will be sold off with the proceeds going to charity.

The contest is being supported by the Northamptonshire Telegraph, with the paper’s chief reporter Stephanie Weaver being one of the judges.

Fellow judge Ria Chambers, who runs Ria’s Rosy Lee Tea Room, in the town’s Cambridge Street, said: “Real baking with fresh ingredients has got traceability and, more importantly, home baking comes with love and care.”

Judges will be looking for an even bake, excellent presentation, imaginative flavour combinations and no ‘soggy bottoms’.

To enter, register by emailing