Heat Five Junior Bake Off


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Mark's just burning a few calories

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in readiness for day five of the Junior Bake Off heats.

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-How many's that, mate?

-Ten.

-Impressive.

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Welcome to Junior Bake Off.

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Today, it's a tea-time technical...

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So, your cream first, jam next.

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..with scones and cream...

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It doesn't look how it's meant to.

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..and showstoppers, where it's all about the colour.

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The only problem is, it's gone too green.

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..and timing is crucial.

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I'm scared, hurry up.

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Today's four bakers are raring to go,

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with two challenges to demonstrate their baking skills.

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But which one will go through to the quarterfinals?

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I want to see Sam and Mark.

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11-year-old Nikki from north London bakes every single day,

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and sometimes in the middle of the night.

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Baking is one of the things that takes my mind off...

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Sort of, the things I have to struggle with,

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having an AVM.

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And it's one of my all-time favourite hobbies,

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and I just want to bake my heart out today.

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What's this for?

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11-year-old Olli's from Somerset.

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His dad owns a cafe, which has come in pretty handy.

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My dad's given me a lot of tips with recipe reading and stuff like that.

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But I've been telling myself,

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"Don't burn it. If you don't burn it, it's fine."

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That's the fondant rolling pin.

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Nine-year-old Elodie from Buckinghamshire

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is one of the youngest in the heats.

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She bakes at home with the help of some feathery friends.

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I live with four chickens who provide lots of eggs,

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which is really good for my baking cos, yeah, we get lots.

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Hamish is ten years old and from Edinburgh.

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He's a boy scout and, like any boy scout, his motto is, "Be prepared."

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My game plan is to take it slow and steady,

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but also go quite fast.

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But not so fast that I mess up my cakes.

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Good morning, bakers.

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How are we all doing? Feeling good?

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-ALL:

-Yeah.

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This morning's Technical Challenge,

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you have got to follow Allegra's recipe

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for eight squashed fly scones!

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Ew!

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No, wait, before it gets a little bit weird.

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the flies are actually lovely currants that go into the scones,

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and they should be served with cream and a home-made jam.

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So, judges, what else are we looking for?

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So, the scones need to be golden brown,

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well-risen, with a soft crumb when you break into them.

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And we'd like a jam that's nice and thick, but not too sweet.

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Now, before we go any further, can I have a look at your hands?

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Are they all washed and ready to go?

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-ALL:

-Yes.

-Fantastic.

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Best of luck, bakers.

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You have one hour to give us eight squashed fly scones.

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-On your marks...

-Get set...

-BOTH: Bake!

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The Technical Challenge will test the bakers' knowledge

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and ability to follow a recipe,

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a recipe none of them have seen before.

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I've made scones before with fruit in,

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so I'm not too scared about that.

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I just hope I can do it all in the time.

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I've made cheese ones, normal ones,

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but I've never with currants.

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So it is a bit different, but it's cool.

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Allegra, why do you call these squashed fly scones?

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Well, it's a childhood memory.

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My mum was from Cornwall.

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And when we made them, we used to put these currants in them,

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and I used to say they looked like squashed flies.

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I mean these are a gorgeous, golden colour.

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That's what we're looking for.

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It needs to have a good rise, and when you break into it,

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it really should kind of crack in half with a gentle crumb inside.

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And we've asked them to do a lovely blueberry jam.

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-I'm going in.

-Let's go in.

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Can't stop myself.

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Mm.

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That is just boom-shack-a-lacka-boom.

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-NADIYA LAUGHS

-Yum.

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I think I'm the only person in the room

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who's not actually made scones before.

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So that means I will read the recipe quite carefully,

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just to make sure I get it all right.

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I'm adding in the currants,

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or the squashed flies, to the ingredients and butter.

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Egg...

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Whisk the milk and egg together,

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and pour on to the dry mix that I've got here.

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The dry mix of baking powder and self-raising flour

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will help the dough to rise.

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You don't want to overwork it too much.

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That's why you just flatten it out slightly with your hand.

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Overworking the dough will stretch the gluten in the flour,

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which will result in a denser, less well-risen scone.

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-OLLI:

-Yes!

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-Hey, Olli.

-Hi.

-How are we doing?

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-I'm good.

-They are high.

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They're high before they've even gone into the oven.

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-You come from the West Country, don't you?

-Yeah, I do.

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-The home of scones.

-Ha-ha, yeah.

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Are you cream then jam or jam then cream?

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Cream then jam, I think.

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So you're cream first, jam next.

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Oh, I'm the other way around.

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See, my mum was from Cornwall, and we do it the other way around.

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-We've leave you to it, Olli.

-Thank you.

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-HAMISH:

-I need to do the egg wash to put on top.

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So they just need to be on the top so they go brown.

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If you fancy baking, make sure an adult knows what you're doing.

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So I'm putting them in the oven for 20 minutes.

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BEEPING

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Bakers, you've had half your time.

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30 minutes left.

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"Make the jam by placing blueberries

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"in a small saucepan over a medium heat."

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The blueberries should be completely squashed

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for their flavour to infuse into the jam.

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-NIKKI:

-I'm just flattening them now, and then I'm going to add in

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the four tablespoons of lemon juice and the six tablespoons of honey.

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Elodie, how are you?

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-Good.

-What's happening here?

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I'm trying to juice a lemon.

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I don't know what... I don't know what you're going to...

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You're probably going to need to cut that in half first, I would think.

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Yeah. Yeah, shall we cut it in half for you?

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Juice it up, juice away, Elodie.

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-Thank you.

-Juice away, sister.

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Now, Elodie,

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are you "scon" or "scoan"?

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Yeah, it's...

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-"Scoan".

-BOTH: "Scoan".

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I'm "scoan". You're "scon," aren't you?

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-I'm "scon," yeah. Sorry, it must be a Midland thing.

-Yes.

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I'm just going to keep count in my head.

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One more.

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-Nikki.

-Hi.

-How are you doing, you all right?

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Good, thank you, yeah.

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-Under control?

-Yes.

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Nikki, seeing as we're doing a scone challenge,

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-now, I say, "scoan"...

-Yeah.

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-Mark says "scon".

-I say "scon".

-What do you say?

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-"Scon".

-"Scon"?

-Yes!

-Interesting.

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What made you start baking?

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So, when I got diagnosed with my medical condition,

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I ended up being at home a lot.

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It's just been one of those things that you can sort of zone out,

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and you don't have to think about anything else,

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you can just follow the recipe.

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-And you get to eat loads.

-Yes, exactly. Best bit.

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I've got you, I've got you. All right, we'll see you later, Nikki,

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-all right. Good luck.

-Thank you. See you.

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Should be OK.

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It needs to cool quite well.

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Cos I don't want it to be hot.

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Ten minutes, bakers.

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-NIKKI:

-I think I can do it.

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My scones come out in exactly three seconds.

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TIMER BEEPS

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-OLLI:

-Oven gloves.

-ELODIE:

-Do you want to borrow mine?

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-Thank you.

-You're welcome.

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Oh, gosh.

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This one looks a bit like it's just ripped apart in the middle.

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Some of my fellow bakers' ones look a lot better.

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Right. Cream.

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Come on, guys, only five minutes left.

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I feel like I need to get a bit of a move on, really.

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So I'm just whisking the cream.

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I just want to make sure it doesn't get overwhipped,

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cos that's the worst.

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The cream should end up in soft peaks.

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If the bakers overwhisk,

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the cream will split and could end up like butter.

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I'm just about to redo my cream with some new cream,

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cos this didn't go how it's meant to.

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Hopefully, I'll have enough time.

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Bakers, you've got one minute left.

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Come on, finish up!

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Much better.

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That's...

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OK, bakers, that's it.

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Your Technical Challenge is over.

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-Bring your scones...

-"Scoans."

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..cream and jam up to the gingham altar,

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and please place them behind your picture.

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My scones were slightly overcooked,

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but I just hope that the judges like them.

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I think my scones were quite good, and my cream wasn't overwhipped.

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I think it went OK.

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The judges were looking for eight uniform scones,

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golden brown in colour, with a good rise.

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NADIYA: Hamish.

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These are a lovely colour, but they're a little bit flat.

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Did you have some dough left over?

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Yeah.

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Yeah. As Nadia says,

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they just haven't quite got the rise that we would have liked on them.

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So we want to just break it open.

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A good scone should break clean in the middle.

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And that's what we've got. The jam's nice and thick.

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Lovely and sweet.

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But you've got a couple of bits of blueberries

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that you haven't squished down.

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Your cream is excellent.

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So you made a good call to do it again.

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Moving to Olli. They look very nice indeed.

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The main thing is you got a great rise.

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The crumb in the middle feels nice.

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Let's try your jam.

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Lovely and thick, and you've squashed all that fruit right down.

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Because you squished the blueberries down,

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it's got a strong blueberry flavour.

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-You have actually really nailed that.

-Well done.

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Nikki. Just by looking at them,

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they needed to come out of the oven two minutes before.

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They're slightly overbaked.

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-That's a good break.

-That's a good break, I got a good break, too.

-Yep.

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Let's try this jam.

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-Mm.

-For a jam, it's really fresh and clean,

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and you can really get that fragrance of the blueberry.

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-Nice bake. Just a minute or two less.

-Well done.

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Thank you.

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Elodie.

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Those are golden brown scones.

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From the rise, they have come up quite nicely,

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and colour-wise, they're absolutely gorgeous.

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Not overcooked underneath.

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Lovely break.

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Really nice. That just absolutely came off in my hands.

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Ooh, now that's a different-looking jam.

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You can tell straight away that you didn't squish that fruit down.

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You can't taste the blueberries.

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We needed it to cook down a little bit more.

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-But they're very nicely baked.

-Thank you.

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Nadia and Allegra will now decide which scones are the best.

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THEY WHISPER

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So, in no particular order, the first person in our top two...

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..is Elodie,

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for giving us perfectly golden-brown scones that were delicious.

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And the second in our top two

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is Olli,

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for the great rise and the best jam on the table.

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I think you should come and taste these scones,

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-or "scons," whatever you call them.

-Scones!

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I worked my hardest with it,

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so I'm extremely happy, being in the top two.

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I'm feeling like I could get a place in the quarterfinal.

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I'm feeling very positive.

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-NIKKI:

-I was really pleased with the comments.

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The only sort of bad thing I got, really,

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was how they were slightly overcooked,

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but besides that, they were all really good.

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The competition is really, really hard to beat.

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In the showstopper, I'm just going to have to bake my hardest

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and make sure that everything in it goes to plan.

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Are you all right, mate? What's up?

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I can't eat any more.

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Come on, Mark. You can do this.

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You've just got to believe.

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Just listen to that voice inside your head that says,

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"I can and I will eat more cake."

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I can't.

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Pull yourself together, man!

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You've got to keep fighting.

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You've got to keep eating.

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What are you?

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A pussycat or a tiger?

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A dog or a wolf?

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A bear or a...

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even bigger bear?

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But why, Sam?

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Because we've still got the showstopper to do.

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Oh, all right, then, fair enough.

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Welcome back, bakers, to a very exciting showstopper challenge.

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Our lovely judges would like you to make

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an ombre cake.

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Now, "ombre" is French for "shade,"

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apparently.

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So your cake must be shaded from light to dark

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on both the inside and the outside.

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Other than that, it can be any flavour, any shape that you wish.

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You've got 90 minutes, the best of luck.

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-On your marks...

-Get set...

-BOTH: Bake.

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So an ombre cake, it should be really easy on the eye.

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There has to be a gradual change of shading from dark to light,

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light to dark. It just should be a pleasure to look at.

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Oh, wow, I'll get a towel.

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The crucial point, really, is when they're colouring that batter,

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and colouring that butter cream, they've got to be really careful

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about how many drops of food colouring they put in.

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So it's got to be obvious before it's even baked.

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All the bakers are making a minimum of three layers of sponge

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in order to achieve the ombre effect.

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I live near Bournemouth.

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And every year they do Bournemouth air show.

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So I'm making a Red Arrows cake,

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so like the sky, it's light blue, dark blue and white.

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Olli's sky blue tribute to the Red Arrows

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will have five layers of mint-flavoured sponge,

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sandwiched together with home-made jam and fresh strawberries.

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And then, inside, what colour are the sponges?

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That's going to be like the sun, so it's red, orangey red,

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yellow to white, but if the yolks are in it, it makes it darker,

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so I take away the yolks, it makes a white sponge.

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Where are you at?

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I've just beat my mint sugar together,

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and I'm combining my egg whites, milk and vanilla.

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-Is that fresh mint?

-Yeah.

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-Olli, you've got it going on, brother.

-Yeah.

-Good luck.

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Bye. Thank you.

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This ombre cake is sort of inspired by the rose and chocolate ice cream

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that I had when I was in Cyprus when I was little.

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I've got a picture of, like, my whole family there,

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Dad, me, and then my sister and my brother.

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So that's what my cake's inspired by.

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Chocolate ganache will represent Nikki's holiday ice cream,

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which will be melted over shaded rose buttercream,

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topped with pistachios.

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Inside will be four different flavours

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of layered chocolate sponge.

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So the inside is going to be a vanilla sponge,

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and then a white chocolate sponge,

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and then a milk chocolate sponge and a dark chocolate sponge.

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I think it's nice to use natural things, instead of food colouring,

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just to show the colours of your bakes.

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So, fingers crossed it all turns out OK.

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My ombre cake is made to look like a camp fire,

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because I really enjoy camping.

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In the inside, it's an orange and ginger-flavoured cake.

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It goes from dark red to yellow.

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As well as his ombre on the inside. Hamish will also be using

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five different shades of Italian meringue icing on the outside.

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He'll decorate with shards of boiled sweets to represent his camp fire.

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I really need the colour to be in the bake,

0:16:280:16:30

otherwise it won't be ombre, so the colours need to stand out.

0:16:300:16:33

The bakers need to be precise when adding their food colouring.

0:16:350:16:38

17...18...19...

0:16:380:16:41

Too little or too much could ruin the desired ombre effect.

0:16:420:16:46

I'm making a chicken ombre cake.

0:16:470:16:49

The flavour I'm using is orange,

0:16:490:16:52

and the ombre effect is two shades of orange on the outside.

0:16:520:16:57

A chocolate nest will sit on the top of Elodie's chicken-themed cake,

0:16:570:17:01

and the orange ombre on the outside will be reflected on the inside

0:17:010:17:05

with four layers of shaded orange and vanilla sponges.

0:17:050:17:07

Good afternoon, Elodie.

0:17:090:17:11

-Afternoon.

-How are you?

0:17:110:17:13

-I'm good, thanks.

-Well, that's tremendous.

0:17:130:17:15

-What is that?

-Look at that!

-That's my chicken.

0:17:150:17:17

Cos you love chickens, don't you?

0:17:170:17:19

-Yes.

-Have you named this one?

0:17:190:17:20

Nope.

0:17:200:17:21

-Ooh!

-OK, I think Mark's a pretty cool name.

0:17:210:17:24

Mark, is that all right?

0:17:240:17:26

-Yep.

-Yeah! What are your other chickens called?

0:17:260:17:28

-One's called Edith, the one I'm doing this cake about.

-Cool.

0:17:280:17:31

So, why is Edith so special? Why does she get the cake?

0:17:310:17:34

Um...

0:17:340:17:35

OBJECT CLATTERS Aahh!

0:17:350:17:36

-Because she just does, OK?

-OK, OK!

0:17:360:17:38

THEY LAUGH

0:17:380:17:40

So just put them in the oven now.

0:17:410:17:44

The colours look really well, and I hope they'll be good

0:17:460:17:49

when they're put together in the right order,

0:17:490:17:52

giving it the ombre effect.

0:17:520:17:53

Bakers, you've had half your time, you've got 45 minutes left.

0:17:560:17:59

With the cakes in the oven, the bakers can start on their icing.

0:18:000:18:04

The flavours of my icing are rose.

0:18:040:18:06

Because one, I love, like, the flavour of it.

0:18:060:18:10

And I think, because my sponge is sort of chocolaty,

0:18:100:18:13

I think they go really well together.

0:18:130:18:15

I'm measuring the amounts I'm going to be putting

0:18:150:18:18

in my Italian meringue icing.

0:18:180:18:20

Italian meringue icing is made by whipping egg whites and sugar

0:18:210:18:24

over boiling water.

0:18:240:18:25

Hamish. Is this quite a tricky thing to make?

0:18:270:18:31

Well, you can't stop mixing it once it's on.

0:18:310:18:33

So you're going to be busy for a while, aren't you?

0:18:340:18:36

-Yeah, just six to eight minutes.

-Six to eight minutes.

0:18:360:18:39

-Wait, one minute left for my cakes.

-One minute.

-Yeah.

0:18:410:18:43

So hang on, though. You've got one minute left on your cakes.

0:18:430:18:45

You need to get them out of the oven, but you need to whisk this

0:18:450:18:48

for six minutes continuously. What are you going to do?

0:18:480:18:50

I can stop for a bit and take it off the heat.

0:18:500:18:52

-Can you?

-Oh!

-Can you?

0:18:520:18:54

We can help you, we can help you.

0:18:540:18:55

Yeah, do you want me to carry on?

0:18:550:18:57

-Yes, please!

-At this speed?

0:18:570:18:58

Yes, that's good, that's a good speed.

0:18:580:19:00

I'm scared! Hurry up!

0:19:010:19:02

I'll keep them in for an extra two minutes.

0:19:020:19:04

BOTH: Two minutes!

0:19:040:19:05

Cook, get back on here! Go, Hamish!

0:19:050:19:07

I'll take back over.

0:19:080:19:10

Go. Oh!

0:19:100:19:11

Just 30 minutes to go, guys.

0:19:150:19:17

Right.

0:19:170:19:19

That one's fine.

0:19:220:19:23

-OLLI:

-I think they're good.

0:19:230:19:24

But that one's the white one.

0:19:240:19:26

The only problem is, it's gone too green, with the mint.

0:19:260:19:29

Oh, no! These aren't going to plan. No.

0:19:330:19:35

They've stuck to the thing, so...

0:19:390:19:42

I'm just going to try to stick it together when I assemble the cake.

0:19:420:19:45

-ELODIE:

-I've just got to quickly get these in the fridge to cool.

0:19:450:19:48

The butter cream. I need to colour it, quickly.

0:19:520:19:55

-ELODIE:

-Olli, are you all right?

-Yeah, I'm fine.

0:19:550:19:58

Are you doing good? I am a bit off...

0:19:580:20:00

But I'm not quite... I think I'll be fine.

0:20:000:20:02

So, I'm going to start assembling the cake.

0:20:040:20:08

Bakers, 15 minutes to go.

0:20:100:20:12

Come on. You can do this.

0:20:120:20:15

-ELODIE:

-I do need to get a bit of a move on.

0:20:150:20:17

I've still got to cover the whole cake.

0:20:170:20:20

-HAMISH:

-I'm assembling mine as a tiered cake.

0:20:200:20:23

But it seems a bit smaller today than it did at home.

0:20:230:20:26

So far so good.

0:20:270:20:29

Having abandoned his green sponge,

0:20:300:20:32

Olli's cake will now consist of four layers.

0:20:320:20:34

I just really want to get it done.

0:20:350:20:37

I'm going to put a darker buttercream around the top.

0:20:400:20:43

-NIKKI:

-I just turn it around like that,

0:20:430:20:47

and then there is the light one.

0:20:470:20:50

But I think they look quite ombre.

0:20:520:20:53

I hope so.

0:20:530:20:55

This is a tough challenge.

0:20:560:20:57

-This is a super tough challenge.

-Yeah.

0:20:570:20:59

Ugh! It's not good.

0:20:590:21:01

That looks really sloppy.

0:21:010:21:03

It's not really meringue, is it?

0:21:030:21:05

It's sort of... It's halfway to meringue.

0:21:050:21:07

It's not holding its shape, and that's what it should be doing.

0:21:070:21:10

Hard peaks, hard peaks.

0:21:100:21:11

Oh, no!

0:21:120:21:14

Getting the ombre effect in the icing is quite hard.

0:21:140:21:17

Bakers, only five minutes left.

0:21:170:21:19

I think that's enough time.

0:21:200:21:21

Quickly do a few touches.

0:21:310:21:33

Bakers, that is it.

0:21:390:21:42

Wow.

0:21:420:21:43

Step away from the shade.

0:21:430:21:45

I think my icing went a bit different today.

0:21:540:21:57

The yellow kind of slopped down from the top,

0:21:570:21:59

so it looked not as ombre as I was wanting it to be.

0:21:590:22:03

I can feel the heat coming off your bonfire cake from here, Hamish.

0:22:050:22:08

It's absolutely hot to go.

0:22:080:22:10

You've got the shards here,

0:22:100:22:12

to represent the fire coming out of it.

0:22:120:22:14

Bonfire sticks at the bottom.

0:22:140:22:15

Huge amounts of imagination,

0:22:150:22:17

but that meringue, it has slipped a bit.

0:22:170:22:20

If you'd just whipped it for a little bit longer,

0:22:200:22:22

it would have held that shape so much better.

0:22:220:22:25

Let's check your ombre, Hamish.

0:22:250:22:28

Wow, that looks excellent!

0:22:290:22:32

I love the colours.

0:22:320:22:33

That's a rocking ombre cake.

0:22:330:22:36

Got the orange, feeling the ginger.

0:22:380:22:40

Nicely balanced, well-cooked cakes.

0:22:400:22:42

-That's yum.

-Just that one small thing.

0:22:420:22:44

Set your meringue to a stiff peak, next time.

0:22:440:22:46

The showstopper went all right.

0:22:490:22:51

But the icing could have been a bit neater,

0:22:510:22:53

and I probably shouldn't have done it as rushed as I did.

0:22:530:22:56

What a beautiful tribute

0:22:570:22:58

to your lovely chicken, Edith.

0:22:580:23:01

It's just lovely, and you've got the piping around the edge.

0:23:010:23:03

Maybe a little bit more gradation of ombre on the outside.

0:23:030:23:07

-Yeah.

-It looks a bit uni-orange.

0:23:070:23:11

-That is absolutely...

-Gorgeous, Elodie.

0:23:130:23:17

That's the magic of an ombre cake.

0:23:170:23:19

I can taste the orange and I can taste the vanilla,

0:23:230:23:26

and all four of your cakes are perfectly baked.

0:23:260:23:28

-Agreed.

-You should be really proud of that.

0:23:280:23:30

I had to take a layer out, but I'm happy with it.

0:23:350:23:38

I'm very proud of myself for doing it.

0:23:380:23:40

Maybe slightly, you could have blurred your lines slightly more,

0:23:440:23:47

cos I can see, as it were, stripes

0:23:470:23:50

as opposed to a sort of smooth gradation from dark to light.

0:23:500:23:53

But, you know, that's a fantastic job.

0:23:530:23:56

-What are we going to get?

-What are we going to get?

0:23:570:23:59

-Ah.

-Some of the layers have come out better than others,

0:24:010:24:04

-haven't they, Olli?

-Yeah.

-I think it is fair to say.

0:24:040:24:06

You've got thin layers of cake,

0:24:060:24:08

with the moisture from jam and strawberry,

0:24:080:24:10

-it's kind of welded into one, slightly.

-Yeah.

0:24:100:24:13

It's quite wet at the bottom here.

0:24:130:24:15

Mm, mint!

0:24:180:24:19

The strawberry and the mint together,

0:24:200:24:22

that works really, really well.

0:24:220:24:23

-It's delicious. Nice one, Olli, thank you.

-Thank you.

0:24:230:24:26

I am looking forward to what the judges say.

0:24:310:24:33

I just hope that it's ombre enough

0:24:330:24:35

in the middle, cos you can't really tell.

0:24:350:24:37

Nikki. That is absolutely stunning.

0:24:390:24:42

Thank you.

0:24:420:24:43

And really good ombre, you have a gorgeous smooth finish.

0:24:430:24:46

And also, it's got humour in it. This explosion of pistachios

0:24:460:24:50

where you've dropped your ice cream!

0:24:500:24:52

-Yeah.

-So annoying.

0:24:520:24:54

And yeah, it's such a beautiful cake.

0:24:540:24:56

Is it going to be as beautiful on the inside?

0:24:570:25:00

Wow. That is an ombre.

0:25:010:25:03

-Happy?

-Yes.

0:25:030:25:05

That is so light.

0:25:090:25:10

It's like eating clouds.

0:25:100:25:11

But it is really moist at the same time.

0:25:110:25:14

Absolutely delicious.

0:25:140:25:15

With the crunch of the nuts to finish it off,

0:25:150:25:17

that's a really, really accomplished piece of work, Nikki,

0:25:170:25:19

-you should be very proud of yourself.

-Thank you.

-Well done.

0:25:190:25:22

-ELODIE:

-How do you think that went?

0:25:250:25:26

-NIKKI:

-OK, I think.

0:25:260:25:28

-OLLI:

-Yours was good, my one's not that good.

0:25:280:25:29

They said it was really nice.

0:25:290:25:31

Yeah, but the icing wasn't the best, come on.

0:25:310:25:33

Judges, another strong day, and especially this morning,

0:25:350:25:39

the Technical Challenge.

0:25:390:25:40

Yeah, it was really tough, wasn't it? Trying to decide.

0:25:400:25:42

But the most important thing is definitely the bake,

0:25:420:25:44

and that's why we picked Olli and Elodie.

0:25:440:25:46

So let's talk about the afternoon, ombre cakes.

0:25:460:25:49

One person's absolutely nailed it, and that is Nikki.

0:25:490:25:51

I mean, she's the only one that's done something

0:25:510:25:54

that you could see in a patisserie shop anywhere in the world.

0:25:540:25:57

So she's made herself a contender.

0:25:570:25:59

Hamish, how did Hamish get on this afternoon?

0:25:590:26:01

Lovely inside, but on the outside,

0:26:010:26:03

you've got to say it's pretty drippy.

0:26:030:26:06

Olli, he was in our top two, but his cakes were really thin

0:26:060:26:09

and kind of welded into one.

0:26:090:26:11

We didn't quite get that full effect of the ombre because of that.

0:26:110:26:15

And then you've got Elodie, who's got a great bake on the inside,

0:26:150:26:18

but she didn't give us the ombre on the outside,

0:26:180:26:20

which is what we asked for.

0:26:200:26:21

So what do you do? What do you do, guys?

0:26:210:26:23

Oooohh!

0:26:260:26:27

Bakers, what a day.

0:26:290:26:31

You should be so, so proud of yourself.

0:26:310:26:34

However, Allegra and Nadiya can only take one of you

0:26:340:26:38

through to the quarterfinals.

0:26:380:26:40

This baker excelled themselves this afternoon

0:26:400:26:45

to produce an ombre cake that astounded the judges.

0:26:450:26:49

The baker going through to the quarterfinals is...

0:26:510:26:54

..Nikki.

0:26:570:26:58

THEY APPLAUD

0:26:580:27:00

Well done, Nikki. Well done.

0:27:010:27:04

Well done, lovely.

0:27:040:27:05

I really wasn't expecting to go through to the quarterfinals,

0:27:050:27:09

and so it's crazy,

0:27:090:27:10

and I can't really comprehend my words right now.

0:27:100:27:13

Well done, really good cakes. Really good cakes.

0:27:130:27:16

We decided to put Nikki through

0:27:160:27:17

because, even though she wasn't in the top two this morning,

0:27:170:27:19

what she gave us in her ombre cake was, quite simply,

0:27:190:27:22

what we were looking for.

0:27:220:27:24

-Congratulations.

-Thank you.

-That's just fantastic.

0:27:240:27:26

The most smooth, delicious ombre,

0:27:260:27:29

from bottom to top, in a beautiful pink.

0:27:290:27:31

She sailed right through.

0:27:310:27:33

-MARK:

-Yeah! Well done, Nikki.

0:27:330:27:35

Next time, the bakers go into meltdown...

0:27:370:27:40

Oh!

0:27:400:27:41

..and their bakes go bonkers.

0:27:410:27:43

I've got very messy fingers.

0:27:430:27:44

-When sweets...

-Cutting out my shortbread chips.

0:27:440:27:47

..become savoury.

0:27:470:27:49

Ooh, fancy.

0:27:490:27:51

HE SHRIEKS

0:27:510:27:52

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