Eric welcomes a group of teachers to his home. After offering constructive criticism on their chocolate and hazelnut cupcakes, he then turns teacher himself and shares recipes for his own cupcake selection, including decadent roasted pineapple and tiramisu versions. Mr Lanlard and his business partner (Patrick Cox) also receive a commission to create fashionable cupcakes for a shoe launch at Harrods.
Eric is joined at home by a family of keen bakers who want to make the perfect celebration cake for a family christening. He is also invited to create a fabulous wedding cake for Delicious magazine's Royal Wedding special.
Demonstrating that baking need not be unhealthy, Eric invites a health-focussed bake club to his home to make an egg-, dairy- and nut-free chocolate cake. He also visits Stoke Mandeville, home of the Paralympics, to train with the London Wheelchair Rugby Club and to bake an energy-packed apple cake.
Eric invites the Sainsbury’s bake club to his home to teach them some spectacular molecular gastronomy, including raspberry coulis spheres. He is also commissioned to create a glamorous centrepiece for a party to celebrate the 50th anniversary of The Carlton Tower Hotel.
A group of artistic bakers bring a three-tiered chocolate cake to Eric’s home. After giving his opinion on their creation, he teaches them how to make the perfect chocolate and raspberry mousse. Eric also meets up with his old friend Willie Harcourt-Cooze for a tour around his famous chocolate factory.
Eric welcomes a group of community bakers to his home to taste their red velvet cake and show them how to make an upside-down berry sponge. He also visits Covent Garden Flower Market where he orders some exotic fruit in order to create a flamboyant dessert with Vivek Singh, the Executive Chef of the Cinnamon Club, to celebrate the restaurant’s 10th birthday.
Eric invites the British Council bake club to his house to teach them some classic French patisserie. He also takes a trip down to Burgh Island in Devon where Agatha Christie worked on many of her novels, and is challenged to create a Mardis Gras cake inspired by the area’s history and the art deco architecture of one of its hotels.
Eric meets with a group of mature students to try their English style éclairs, and teaches them how to make Choux Parisienne. He also sets up a pop-up shop in a trendy new bar in the heart of the London to see what the city makes of his cakes.
Eric samples a white chocolate and raspberry cheesecake and some South American specialities made by a group of Brazilian bakers, and shares his own cheesecake recipe in return. He also takes a trip to Kent to visit an English vineyard to compare English Wines with those of France, and creates a special cheesecake to complement a new bottle of fizz.
Eric meets with a boxing bake club to compare cookies. They also offer to give him some tips in the ring in exchange for some tips in the kitchen. Being an art lover, Eric is also excited to be commissioned by The Halcyon gallery in London to create an afternoon tea with a difference.