How Mary Berry are you?

You think you're the crème (pâtissière) of the crop but can you really match up to Mary? Find out if you know your Croquembouche from your Baumkuchen. On your marks, get set - cake!

1. A Sachertorte is a:

2. A red velvet cake gets its distinctive red colour from:

3. The basic recipe for a Victoria sponge is:

4. A baker's dozen is:

5. The average baking time for a standard Swiss roll sponge is:

6. The traditional German Christmas biscuit is called a:

7. The sugar traditionally used to make meringues is:

8. The Madeleine cake uses which form of batter:

9. If you are tempering chocolate you are:

10. Which of the following is not a real cake or bun:

How Mary Berry are you?

Merry Berry

While you may have a loaf affair with all things floury you can't entirely be trusted to rustle up a decent bake when you knead to. Try not to crumble under pressure and if all else fails call Mr Kipling!

How Mary Berry are you?

Very Berry

We do d'éclair (aside from the odd soggy bottom) you were clearly born and bread to be a culinary superstar. No-one is as Very Berry as Mary but keep at it - you are clearly on a (fig) roll.

How Mary Berry are you?

Scary Berry

Oh dear - looks like you might knead some brushing up on the old baking skills. Flour power might not be your thing, but you can still have your cake and eat it. Just bid a fondant farewell to the kitchen and buy your sweet treats from the supermarket instead.