Liesel took home the title of Star Baker for the biscuit episode.
Liesel put in a solid performance in round two of The Great Australian Bake Off, but her shortbread Showstopper won her the week.
"I have to say she did really well," Matt Moran said. "Very consistent throughout. And her Showstopper, there were so many different elements to it! It wasn't just about the bake, it was about the story behind it."
Here are the Perth student's top tips to replicate her impressive Taj Mahal of Tea:
- Liesel concedes "gingerbread is optimum" for building baked structures, but working with shortbread is a balancing act. "If it's too thick, it might go doughy, and if it's too thin it will just be so brittle and crumble easily," Liesel said. "Excess butter will be a very short, crumbly biscuit while excess sugar will make it snap." Best to follow the recipe!
- For the tuille biscuit, it's important to watch the oven! Make sure it's just crisp around the outside.
- Liesel's favourite piece of advice is, 'you can always add more of something, but you can't add less'. "Go gradually when you're working out flavours of biscuits, cakes, fillings, anything like that," she says.