Nancy Ho with her winning treats.
Nancy Ho with her winning treats. Channel 9/WIN

Nancy's pretty petit fours win her Bake Off title

GREAT Australian Bake Off winner Nancy Ho didn't let a broken over stop her from auditioning for the show.

The 22-year-old architecture graduate told APN she suffered a few setbacks before going on Channel 9's reality cooking series.

"My friends are really supportive.... they were the ones who got me a mixer before the show," she said.

"I'd never made anything with a mixer, which is ridiculous. Everything was by hand, and I actually broke my oven. So it can still be achievable with a tiny oven and your bare hands."

How does one "break" an oven?

"I turned it on, and it went boom," she laughed.

"I went 'Oh what do I do?' My mum had this little tiny oven on the side. On the show we get four to five hours to make our cakes, but at home it would take me a day or two because I could only bake one layer at a time."

She credits her winning trio of petit fours in tonight's grand final to her desire and drive to constantly learn and improve.

Bake Off winner Nancy Ho pictured with her fellow contestants, judges and the show's hosts.
Bake Off winner Nancy Ho pictured with her fellow contestants, judges and the show's hosts. Channel 9/WIN

"Most of the time my mind is always thinking about the bakes; I'm constantly trying to evolve," she said.

"I remember (judge) Kerry (Vincent) saying to me 'If you do it wrong once that's OK; I'll tell you how to fix it. If you do it wrong the second time, then I'll nail you for it'."

Ho was by far the youngest and most inexperienced of the three finalists, having only started baking a few years ago for a friend's bachelorette party.

"Maria's 40-something and Jonathan is 30-something. They're both very experienced bakers. My knowledge is a drop in the ocean compared to theirs," she said.

"I didn't think I was on par with any of them. I went into the Show Stopper (challenge) thinking 'I've got nothing to lose'."

The Mt Gravatt local is currently working in architecture but plans to move to Sydney soon to enrol in a patisserie school.

"All the chefs out there work so hard to get where they are. I want to learn from the best and do it the right way," she said.

"I'm looking for a place (in Sydney) specifically with a good kitchen (laughs)."

An apartment with a working oven would certainly be a good place to start.

In the meantime, her Brisbane co-workers can enjoy the regular treats she brings in for morning tea.

"I'm a giver; I like to feed people. I only originally started baking for other people," she said.

"I like to see the emotion on someone's face. That smile, that's what I love to see."



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