Syabira draws parallels between the experiments she used to conduct at work and baking. “Research is needed to understand the science between certain reactions and modifications that are made,” she says. “In the case of desserts, considering ratios when swapping butter with oil, or how much sugar it is possible to reduce in meringues while ensuring they can whip up.” 

That may be why the researcher was so talented at baking, landing herself as a contestant and going on to win The Great British Bake Off 2022. She shares that there is an incredibly lengthy process that applicants go through, involving multiple rounds of interviews, technical baking tests, on-site auditions, and tests to see how comfortable contestants are on camera. “The audition process lasted from December until March—and that’s all before the filming started!” she laughs.

While she recognises that being on the show was a once in a lifetime experience, she jokes that she is glad not to have to repeat it again. “It was such a rollercoaster of emotions and a test of mental strength—one day you’ll be over the moon and the next day you’ll be incredibly stressed, not to mention the intense pressure,” she explains.

During filming, her days would start at 4:30am in the morning, and she would often only return to her room at 9pm in the evening. “Honestly, I hated the stress, but I loved the fun of it, especially meeting lots of amazing bakers,” she smiles. “Since we did not have access to our phones, we really connected over baking, and I’ve made some lifelong friends.”

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Syabira drew from her roots during the show, presenting cakes and desserts infused with punchy Malaysian flavours and ingredients. “It was such fun pairing flavours such as asam boi and apple and turning it into a cake—everything I baked involved flavours I am proud of,” she smiles.

However, using local ingredients also came with its fair share of difficulties. “At the start, the judges struggled to understand the flavours I used,” she recalls. “In Malaysia, we tend to blend flavours in harmony, such as pandan, coconut, and gula Melaka, but in the UK, desserts often have one hero flavour.” As such, the feedback she would receive often revolved around a lack of a certain ingredient standing out.

“Then came the worst part of the show–when I had to make a lemon meringue pie,” she laughs. Syabira struggled during the challenge as it was a dessert she was not fond of. “That week, I was at the bottom and was nearly eliminated; I really thought I was going home.”

After the close call, Syabira realised she had to learn to adapt, changing her strategy and considering feedback while remaining true to the Malaysian flavours she loved. “And that is when everything started going well for me,” she smiles.

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Of all the creations she presented on the show, she is most proud of her piña colada custard cake. “In the UK, custard is typically cooled down before being used, but in Malaysia, such as in the case of pandan layer cake, custard is poured on hot,” she says.

Syabira used this technique, as well as drawing from her background in science, to complete the challenge: “Pineapple contains an enzyme that eats the proteins in the custard, so I had to adjust the gelatine, so the enzymes wouldn’t consume it all while balancing the cornstarch to achieve the right texture,” she chuckles.

To prepare for the challenge, Syabira would make iterations of the cake, eating slices while taking sips of piña colada, until the flavours were so perfectly balanced she couldn’t taste the difference between the drink and cake. “Based on the amount of effort I put in, this cake has to be my favourite,” she laughs.

After being crowned the winner of The Great British Bake Off 2022, Syabira decided to take a career break from research, focusing on baking. “I was busy with interviews, commissioned recipes, collaborations, and food festivals,” she recalls.

However, she reveals that just a week before this interview, she decided to go back to research. “Baking used to be an outlet for me when work was too stressful, so I want it to remain a hobby, rather than a job.” Having said this, in the future, she hopes to showcase her Malaysia-inspired pastries and desserts while still pursuing her career as a researcher.

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