Episode 1 The Great Comic Relief Bake Off


Episode 1

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The tent's up, the padded baking gauntlet is down,

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but this is no ordinary bake off.

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Over the next four nights,

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a clutch of four celebrity Comic Relief supporters

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will be slugging it out on the bakery battlefield

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in an effort to raise some dough,

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and hopefully inspire you to do the same.

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The Berry is sweet, she's here, the Hollywood is a bit tart,

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he's also here, I'm on quality control duties,

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and the lovely Sarah...

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Sue!

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..Sue sadly cannot be here.

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My plan worked!

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Welcome to the Great Comic Relief Bake Off.

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In these special programmes,

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Comic Relief will be taking over the Bake Off tent.

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The rules have been relaxed...

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Oh, damn!

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..in a bid to raise money and inspire you to do the same.

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Each night, four well-known personalities

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of varying baking experience...

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Oh!

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My heart rate's gone up!

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..will compete to win the title of Comic Relief Star Baker.

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Did not think I would care this much, and I care so much.

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Wooo!

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And Lorraine Pascal will be in Ghana,

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showing how the money raised really does make a difference.

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Beautiful.

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Thank you.

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But which of these famous faces will make an impression on Mary Berry?

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That's a good sponge.

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And wow Paul Hollywood?

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Paul, are you all right there, my love?

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Yep, I'm fine. I'm just thinking nice thoughts.

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Who will be tonight's Comic Relief Star Baker?

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That's not meant to happen.

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The first four well-known personalities that are putting

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their baking skills under the scrutiny of Mary and Paul are...

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one of Britain's best-loved comedians, Jo Brand.

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Good evening, ladies and gentlemen, I am indeed Jo Brand.

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More glamorous than you were expecting, I'm sure.

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My baking skills sort of hover around the zero mark

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to be perfectly honest, yeah.

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Lorna Watson is an actress and comedian,

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and one half of comedy duo Watson and Oliver.

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Thought that'd shock you.

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It's brilliant just to be on this show for Comic Relief,

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obviously, as it's such an amazing charity,

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but I think I'd be lying if I said I didn't want to be Star Baker.

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The other half is Ingrid Oliver.

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What would be brilliant is if people watch this and went,

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"If that idiot can do it then I can do it too."

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And just bake some cakes and raise some money for Comic Relief. Do it.

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Finally, it's the star of the Stephen K. Amos Show

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and one of the UK's most popular stand ups, Stephen K. Amos.

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Look around the room, pretty lady, pretty lady, hmm.

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Being the only boy here today,

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I'm quite up for kind of showing the girls that we can do it.

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Comic Relief bakers, welcome to the tent of dreams...

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where Paul and Mary will either help you realise those dreams,

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or crush them, pulverise them,

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into little bits of icing sugar dust in front of your eyes.

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So the signature challenge this morning is for you, please,

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to make and present 18 bits of shortbread.

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The choice of flavour is completely up to you,

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but they must be consistent in size and bake across your batch.

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So you've got one and a half hours

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to complete these little shortbread beauties.

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On your marks, get set, bake for Comic Relief.

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Anyone fancy a coffee?

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Yeah.

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Showing Mary and Paul the level of their baking skills,

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Lorna, Ingrid, Stephen and Jo can make any shortbread recipe they like.

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That's not meant to happen.

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One of the biggest mistakes people make, when making shortbread,

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is they overwork the mixture itself, which makes it very rubbery.

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When you break it, you see the sort of biscuity texture

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in the middle, and it should just melt in the mouth when you eat it.

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Many biscuit recipes call for the butter to be at room temperature,

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and Jo has her own way of making sure it's perfectly soft.

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I know it's unconventional, but you know,

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I've got a few minutes to spare.

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Oh, that has worked a treat.

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Oh, and it wasn't covered properly, so have I got butter on my bum?

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Jo was taught to bake by her mum,

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and is now passing her skills on to her two daughters.

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Her signature shortbreads are based on the classic English pudding,

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rhubarb and custard.

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How've you put custard into the mix?

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I put custard powder in.

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My shortbread, I use flour and cornflour,

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and custard powder is very like cornflour with a colouring in.

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-And that's why you've got that nice, yellow colouring, isn't it?

-Yes.

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You practised this? You've managed to get 18 from it?

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Ish.

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Can't wait to try them.

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You said that almost as if you meant it.

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"Stir in the flour and zest."

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Right. I'm going to have to measure out some flour.

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I'm a bit concerned about Paul.

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Obviously I love Mary, and we've had a relationship

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for quite a long time now, but we try and keep it out the press.

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Stephen's earliest memories of baking are fighting with his seven

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brothers and sisters over who would get to lick the mixing bowl clean.

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His shortbreads are infused with orange zest and lavender sugar.

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Have you made them lots of times before?

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I've made them never.

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So you don't know whether that's the right consistency or not?

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They're supposed to be fluffy inside, aren't they?

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I wouldn't call it fluffy.

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-They're meant to be short, it's sort of...

-Short?

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That's why they call them shortbread.

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What do you mean short?

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As in they break easily, they have a short stretch, if you like.

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Oh, these will break easily.

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Have you made the lavender sugar or did you buy it?

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Oh, I made it myself.

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You tell me how you did it?

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I went to the garden, got some lavender, pulled all the leaves off.

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I love all the glancing from side to side.

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As much as to say, "Are you going to believe me?"

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-Well, good luck, Stephen.

-Thank you very much.

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Look forward to trying them.

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I've actually gone with a Mary Berry recipe,

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so either that's really creepy or I get extra brownie points for it.

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I'm not sure which yet.

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Ingrid bakes to relax, and describes her baking style as rustic.

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Her heart-shaped shortbread

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is flavoured with Lady Grey tea and lavender.

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Can you tell me about your shortbreads, please?

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The lavender is edible lavender, I ground it in a pestle and mortar.

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So that is the peppered effect?

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Well, the peppered effect is the Lady Grey tea.

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It looks a little bit as though there's poppy seed in there,

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but it's not.

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Yeah it does look a bit poppy. Poppy works really well.

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I'm not doing that. Brilliant. Brilliant.

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And so whose recipe is it? Where did you get the recipe from?

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Is it Bezza's?

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OK.

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It's sort of buttery, the richness of it.

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Good enough, thank you.

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Jo.

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How's it going?

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Well, it keeps breaking...

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Got any flour on the table?

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No.

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-That helps.

-Yeah.

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I'd gather it all up and start again.

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Haven't got time to do that.

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You know people have natural speeds in life?

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I'm one of those people that's just very slow.

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Everything I do just takes ages.

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Lorna's love of baking has been recently reignited,

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and she enjoys nothing more than making food for friends.

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Lorna's using rice flour in her walnut shortbread

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to give them additional texture.

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Nice to see you've used plenty of flour underneath

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-to stop it from sticking.

-Yeah. OK.

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Yes, OK, that's a very good point.

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-What shortbread biscuits are they?

-Walnut.

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Walnut biscuits.

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So there's like little chunks inside, and then to make them

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look a bit more expensive-looking, I've put a walnut on top.

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You've covered the whole shortbread with a massive walnut.

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-They are a bit big.

-OK.

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-I might tone that down.

-Why?

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Cos you've just said that.

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I might like it.

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I don't think you do.

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Start. 20 minutes.

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So, I can clean up and relax and annoy the others.

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Did you put your dough mixture in the fridge?

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-Yeah. Did you not?

-I didn't.

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Right, where are they?

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They're in the oven.

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Right, and how long have they been there?

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Five minutes.

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-I think it might be too late. They've already heated up.

-Oh, no!

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Something to do with gluten strands or something, I don't know.

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What? Is it?

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Really? I might do it again.

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Because everyone else has put theirs in the fridge.

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200 grams.

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Come on, Steve.

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I missed out a crucial ingredient. I missed out my nuts,

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and I didn't let them sit in the fridge for a while.

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These ones should taste better,

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because they've got all the ingredients in them.

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Comic Relief bakers, short of bread, short of time.

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You've got 40 minutes left on the old clockingtons.

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18 bells, Jo.

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18 bells.

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OK. Right. Mark two.

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One, two, three. They'll have to do.

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But that one's much thicker.

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I know that, why would you say that to me?

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Here goes.

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Ingrid, talk to me.

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This is the worry, what's going on?

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This is displacement.

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Oh, no, OK. It's quite soothing, though.

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Yeah.

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Doing this. Let's calm down.

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Have you and Lorna sort of been supporting each other through this?

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Or has there been a slight kind of "Oh, well done. How's it going?"

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"Oooh, great." Has there been that sort of, do you know that thing?

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Oh, yeah, yeah, yeah.

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Between good friends?

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Do you want to beat Lorna?

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Yeah.

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That's all that matters to me at this point,

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-to be honest with you.

-Yeah.

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If I don't beat her,

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who's produced some of the worst cakes I've ever seen in my life...

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Really?

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Then I don't know who I am any more.

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OK.

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Comic Relief bakers, I don't want to worry you...

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I really do.

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..but you've got 15 minutes left on the clock.

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I'm going to crank up the temperature.

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Quite small biscuits, though.

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-Do you mean they'll burn?

-They might, if you go too high.

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-How long have they been in there for?

-15 minutes.

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Well, that's fine then, because you've got another 15 minutes,

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so half an hour should be all right, shouldn't it?

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Dunno.

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Or will it?

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Oh!

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They're more than done. Oh, dear, look at that.

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Right, going to try and hide these down the bottom now.

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They're not going to be done, not quite done.

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Ooh, oh, hang on.

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Oh, gosh, they went from not being baked at all to being too baked.

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They're over-baked.

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Oh, no, they're a different consistency all the way through.

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They're going to hate them. They might not, but I think they might.

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Poo!

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We'll stick with these ones.

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Ta-dah!

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Comic Relief bakers, your signature challenge is officially over.

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Step away.

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Young Ingrid, I can see you.

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Thank you.

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Hello.

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So Jo, did everything go to plan?

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Not really.

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First of all, some of them, I know, look at you,

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I knew you'd go straight to the bottom shelf

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and try and find the crappy one. And look, there it is.

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Could I just say, the problem with the rhubarb is it's quite chewy,

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so you actually have to put the whole biscuit in your mouth.

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-Is that all right?

-That's fine.

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All in one!

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I'm impressed.

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I really like that biscuit, miss. I like the custard powder in it,

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and it gave it a sort of vanilla-y flavour.

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Very nice.

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-I love the taste of the biscuit.

-Oh, can I just faint?

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-The ones that aren't burnt.

-Yes.

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The rhubarb on top...

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There's always a sting in the tail with you, isn't there?

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Have you used two different sized cutters for these?

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No.

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You just had shrink back on some...

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Shrink back, is that a technical term?

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It is a technical term now.

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I wish I had shrink back in my life!

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That'd be great.

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You opening a shop?

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I have chosen to present a couple of things for you,

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and I think if that doesn't get me brownie points, what will?

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So which ones do you think we should try?

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The best one, which is the one straight in front of you.

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That is beautifully crisp.

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You've baked them perfectly, just a gentle brown on the outside.

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-The lavender is not coming through.

-Isn't it?

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-No, it is...

-I agree with Mary. Let's have a look at these others.

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Could you not have a look at these?

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Oh, I think we should.

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Do you want some water?

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No, they're terrible.

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I think as the bake goes and as the way they look,

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they look very, very good.

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But looks can be deceiving.

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There's a little bit of uneven baking, this one's under-baked

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and this one looks perfectly baked.

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And it breaks well.

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-Great flavour.

-Mmm.

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Great flavour.

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The issue I have, you've worked the dough a little bit too much.

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Really?

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A shortbread should literally just break and then begin to melt.

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-You probably folded it a couple of times too many.

-Yeah.

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I can taste the lavender, which overpowers.

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It's quite strong.

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They're very moreish. I can't stop.

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I do get the tea as well. Well done.

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Genuinely thrilled with that. Thank you very much.

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-Well done.

-Thank you.

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How many have you done?

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Well, I've done more than 18.

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I was going to just pick the best-looking ones,

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and then I realised you're not allowed to do that.

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Don't worry, Lorna.

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They're a little over-baked.

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Oh, no, you're kidding.

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Only by probably a couple of minutes.

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I think the texture's excellent, the flavour's good as well,

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I love the flavour.

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But to put a walnut on a biscuit that size,

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you needed to have a bigger biscuit.

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But I thought they were going to grow.

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If you had more butter in them they would spread out,

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or more sugar, they would spread.

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OK.

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I actually thought they were much more positive

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than I'd imagined they were going to be.

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I was just pleased Paul kind of ate it and didn't spit it out.

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Actually I cooked my biscuits at three different temperatures

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in total, yeah.

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You see, Stephen K. Amos,

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he gives it all the "I'm not very good at this",

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and actually, I think he really wants this.

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Now, do I be modest and say maybe I'm third or second?

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Or shall I go out now and go, "Based on that, I should be on top."

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No doubt about it.

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The recipe for the technical challenge is a surprise,

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and means Lorna, Ingrid, Jo and Stephen

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will have to rely on their own baking intuition.

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Comic Relief bakers, this is the one that you always dread -

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it's the technical challenge.

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Now, of course, we always judge this blind, so Mary and Paul please go,

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don those blindfolds, I know you love it, Mary. Off you go.

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Now, we're asking you to make, please, eight custard slices.

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You're working with rough puff pastry which should be golden,

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crispy, nice little rise on that.

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The custard should be thickened

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and beautifully smooth all the way through the slice,

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and there should be a lovely, shiny icing atop each slice, OK?

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So, two hours to create these masterpieces.

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On your marks, get set, bake the custard slices for Comic Relief.

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Oh, my god!

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Oh.

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To make this challenge even more demanding,

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the recipe is one of Paul Hollywood's.

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He's a cruel man, Mr Hollywood. He thinks he's won. No, not today.

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I'm all over this.

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That can't be right, 1,000 grams? What?

0:19:490:19:53

This is a good start!

0:19:550:19:57

-Look at that, Mary!

-Custard slices.

0:20:000:20:03

There you go. I'll take this one.

0:20:030:20:06

-They're a bit tricky, aren't they?

-Yes.

0:20:060:20:09

Some of them haven't ever made pastry before -

0:20:090:20:11

they don't even know what rough puff pastry is.

0:20:110:20:14

You know yourself, Mary, once you've mixed about a third of your butter in, crumb it down,

0:20:140:20:18

then add the rest of the butter in lumps.

0:20:180:20:21

It's got to be distributed throughout the whole dough, the butter.

0:20:210:20:23

Now, as you fold it, it becomes more and more marble-like.

0:20:230:20:28

But, once they've mastered that little lot, they've then got to make

0:20:280:20:31

the thick custard, put the whole thing together, ice it -

0:20:310:20:34

well, I just wish them luck.

0:20:340:20:35

Do you think I've made it really tough for them, Mary?

0:20:350:20:38

-I think you've made it VERY tough for them.

-Good.

0:20:380:20:41

-But you like that, don't you?

-Mm.

0:20:410:20:43

'The trick when making a rough puff pastry is to rub a third of

0:20:490:20:52

'the butter into the flour, making sure the rest is added in chunks.'

0:20:520:20:56

Now, I've got an instinct about this pastry,

0:20:570:21:00

that you have to do something to it with the butter.

0:21:000:21:02

This is what I'm confused about.

0:21:020:21:03

It doesn't say put all the butter into the flour.

0:21:030:21:06

I'm already ahead.

0:21:060:21:07

She looks stressed!

0:21:100:21:11

SHE MOUTHS

0:21:130:21:17

If you pour the whole lot in and it's too much,

0:21:240:21:27

then you've got to add loads more flour.

0:21:270:21:29

You have to rely on instinct for these challenges,

0:21:290:21:32

and I don't have instinct.

0:21:320:21:34

This isn't right. This is so not right.

0:21:410:21:45

What have I done?

0:21:450:21:47

This is all Paul Hollywood's fault.

0:21:490:21:52

OK. Start again.

0:21:520:21:54

Oh, my God,

0:22:010:22:03

Ingrid's rolling already!

0:22:030:22:05

'To give the pastry its puff, our intrepid bakers will need to

0:22:080:22:12

'follow the complicated folding instructions closely.'

0:22:120:22:16

"Fold it into thirds." Oh, my God, that's an utter mess.

0:22:160:22:19

Bottom third onto the middle.

0:22:210:22:23

Then the top third down onto the others.

0:22:250:22:28

Yes, pleased with this.

0:22:300:22:32

Turning...

0:22:320:22:34

This can't be right.

0:22:370:22:39

Then the top third down...

0:22:400:22:41

Chill for ten minutes, way-hey!

0:22:460:22:48

'The next element facing our Comic Relief bakers is the custard,

0:22:500:22:53

'and not everyone has made it before.'

0:22:530:22:56

I've snipped the top off a packet and poured it, and I've

0:22:570:23:00

also got a tin of it and poured it out of the tin on top of me peaches.

0:23:000:23:06

Four egg yolks, here we go...

0:23:060:23:08

Now I am splitting the vanilla pod and putting it in the milk.

0:23:120:23:16

So what's under my thumb now is going in the milk,

0:23:160:23:20

so I hope that Paul and Mary enjoy that!

0:23:200:23:24

If it doesn't thicken, there's going to be massive trouble.

0:23:290:23:33

Because you can't put it in a cake if it's not thick.

0:23:340:23:37

It'll just splat all over it.

0:23:370:23:40

Well, at long last, it's started to thicken.

0:23:400:23:42

I'm just giving it a good old stir in case it's full of lumps,

0:23:420:23:47

but it's not. It seems to be fine.

0:23:470:23:49

Ah. We may have a problem.

0:23:550:23:58

Oh, much thicker than that. You have to just keep going with it.

0:23:580:24:02

I thought it'd never happen, and suddenly you'll notice it will.

0:24:020:24:05

Oh, thanks.

0:24:050:24:06

Comic Relief bakers, you have one hour to go. You're half way through.

0:24:100:24:15

If you don't finish in an hour,

0:24:150:24:17

I will have to take you into "custardy"!

0:24:170:24:20

SHE WHISPERS: Thanks very much.

0:24:200:24:22

SHE LAUGHS

0:24:220:24:24

'To achieve perfectly proportioned custard slices, the pastry

0:24:250:24:29

'should be rolled out into two thin, evenly-sized pieces.'

0:24:290:24:32

I've divided my pastry into two splodges,

0:24:350:24:38

and I'm rolling it to 20x20x5 mms.

0:24:380:24:42

This could be better.

0:24:570:24:59

About here...

0:25:000:25:02

Ah.

0:25:060:25:07

This isn't good enough, so this has to go. This isn't good.

0:25:120:25:16

This is so sticky.

0:25:210:25:23

That's better.

0:25:260:25:28

I'm going to have to put them both in.

0:25:280:25:30

But I don't think one of them's going to cook, if I do.

0:25:300:25:34

Right.

0:25:340:25:35

-Could you just nip to the baker's for me...

-Yes.

0:25:350:25:38

..ask for (four custard slices),

0:25:380:25:40

and pop them back when you have a chance?

0:25:400:25:42

-Eight custard slices.

-Oh, is it eight?

-Eight custard slices.

0:25:420:25:46

-What, feathered? With feathered chocolate on the top?

-Yes, please.

0:25:460:25:49

-That you're just about to do?

-Yeah, and get yourself a doughnut.

-And glazed? OK, I'll be right back.

0:25:490:25:53

THEY LAUGH

0:25:530:25:55

Comic Relief bakers, you have 30 minutes left on your custard slices.

0:25:550:26:02

30 minutes left on the custard slices. I love saying that.

0:26:020:26:07

Is that me?

0:26:070:26:08

I can smell burning. Oh, no!

0:26:100:26:12

Oh, no, I've got a fire!

0:26:120:26:14

-Fire! Fire!

-Oh, no, Lorna's on fire.

-Don't know what to do!

-Right...

0:26:160:26:19

-My pastry's on fire.

-Fire blanket!

0:26:190:26:23

What do we do?

0:26:230:26:24

Come on, pull her out, pull her out.

0:26:240:26:26

Oh, darling.

0:26:270:26:28

-Look at that lovely rise, though!

-Oh, thank you.

0:26:280:26:31

Look, out of the ashes you have a phoenix that has risen!

0:26:310:26:34

Is that useable?

0:26:340:26:35

'I may have used a fire blanket to extinguish the flames, but if

0:26:350:26:39

'it happens to you, it is better to turn the oven off immediately.

0:26:390:26:41

'Leave the bake in the oven with the door shut until the fire's gone out.'

0:26:410:26:45

Barbecue - I can actually taste meat.

0:26:450:26:48

Splodge, splodge, splodge.

0:26:520:26:53

Doesn't look too bad, does it?

0:26:530:26:56

This is the tricky one. This is all about technique.

0:27:060:27:09

Yeah, push into those corners, push into the corners.

0:27:090:27:12

It's just hard to get it around the sides.

0:27:120:27:15

Oh, no, you've got to use a piping bag!

0:27:230:27:27

Oh, no.

0:27:270:27:28

Stop, that's awful.

0:27:300:27:32

Ten vertical lines, you say? I don't think so.

0:27:340:27:38

Help me!

0:27:430:27:45

Can't do parallel lines.

0:27:570:27:59

SHE GASPS

0:28:000:28:02

How do you stop it? Do you just go like that?

0:28:100:28:12

OK, bakers, four minutes left to go. Four minutes left on the clock.

0:28:160:28:22

It's not going to have any time for it to set.

0:28:260:28:29

How do I cut it? What do I cut it with?

0:28:370:28:39

Is that the right knife?

0:28:460:28:47

HE LAUGHS

0:28:470:28:50

Oh, come out, you little bugger!

0:28:540:28:55

Pleased I said yes to Comic Relief Bake Off,

0:29:080:29:11

but this is highlighting some major, major deficiencies in my life.

0:29:110:29:16

That's a big slice for Mary!

0:29:240:29:26

OK, bakers, remaining slices on slates.

0:29:260:29:29

Yes!

0:29:310:29:32

And then can you please bring them up to the sacrificial altar

0:29:320:29:36

of gingham and put the plates behind your photo. That'd be great. Thank you.

0:29:360:29:41

-Come on!

-LAUGHTER

0:29:570:30:00

I think that's quite something.

0:30:000:30:02

Yeah, it is SOMETHING.

0:30:020:30:03

Start with this one.

0:30:050:30:06

We have a soggy bottom.

0:30:090:30:10

-The pastry could have done with a little bit longer cooking.

-Yeah.

0:30:100:30:14

-It's a good consistency of custard.

-The custard's not bad.

0:30:180:30:23

You know, when he says "not bad" that really means it's quite good.

0:30:240:30:28

No, I really mean "not bad". OK, shall we move on?

0:30:280:30:33

This one looks interesting. There's a bit of crisp there, isn't there?

0:30:330:30:36

He's going for the biggest one. Looks a better bake, doesn't it?

0:30:360:30:39

Yeah, it does.

0:30:390:30:40

That's not that bad,

0:30:430:30:44

because you've got custard and there's a base which is crisp.

0:30:440:30:48

Yeah. That's not bad.

0:30:480:30:50

OK...

0:30:500:30:51

-Somebody can't count.

-No.

0:30:520:30:55

-They obviously wanted us to see it.

-Yeah.

0:30:550:30:58

The top piece looks OK. There's not many layers in that, though.

0:30:580:31:01

It's got a soggy bottom.

0:31:010:31:03

-It's just a pity that that pastry wasn't cooked a bit longer.

-Hm.

0:31:030:31:07

The custard's good.

0:31:090:31:10

Hm? Let's have a look at this one.

0:31:100:31:13

Ooh, very soggy bottom. Just hasn't baked for long enough.

0:31:140:31:17

-It's raw, I'm afraid, isn't it?

-Mm-hm.

0:31:180:31:21

Nice and chocolaty, quite a lot of chocolate.

0:31:210:31:23

Paul, are you all right, there, my love?

0:31:230:31:25

-Yep, I'm fine, yep.

-HE CLEARS THROAT

0:31:250:31:28

-Do you need to go outside?

-No, I'll be all right.

0:31:280:31:31

I'm just thinking nice thoughts.

0:31:310:31:33

'But whose custard slice is the best?'

0:31:350:31:38

In fourth place is this one.

0:31:410:31:44

Who made that one?

0:31:440:31:46

Sadly, the pastry really was pretty raw,

0:31:460:31:50

but the custard was good.

0:31:500:31:52

In third place is this one.

0:31:520:31:54

Yes!

0:31:540:31:56

-At least you got some crispiness to the top.

-And in second place...

0:31:560:32:02

over here.

0:32:020:32:04

-Wow!

-That's the first time you've made them?

0:32:040:32:07

-I've never made pastry or filled anything before.

-Well, well done.

0:32:070:32:12

And obviously this leaves first place, this one.

0:32:120:32:16

I'm genuinely gobsmacked.

0:32:160:32:17

It went really well at first,

0:32:190:32:20

and then the problems then became that it was all hot,

0:32:200:32:24

and so when you put it all together it was just a big, splodgy mess.

0:32:240:32:27

I came second.

0:32:270:32:28

Who would have thought my revolting outcome would come second?

0:32:280:32:32

When I took my pastry out of the oven, I tried a little bit,

0:32:320:32:35

and it tasted like a pitta bread.

0:32:350:32:37

So I am frankly still reeling from the fact that I've won that challenge.

0:32:370:32:41

I genuinely can't believe it.

0:32:410:32:42

I wouldn't say I was on course to be Star Baker, but I had it in

0:32:420:32:46

my sights, so I'm going to come back tomorrow and give it a go.

0:32:460:32:53

Yep. (Help me.)

0:32:530:32:56

Bake sales are a brilliant way of raising money - everyone can

0:32:590:33:02

get involved, and selling a simple slice of cake can, in turn,

0:33:020:33:06

support one of the many Comic Relief projects, like this one.

0:33:060:33:09

I'm here, in Accra, in Ghana,

0:33:140:33:16

where many people struggle to earn enough money to feed their families.

0:33:160:33:20

Thousands of mothers are forced to leave their children in search

0:33:210:33:25

of work, leaving them to fend for themselves.

0:33:250:33:28

This is the Virtuous Women's Bakery, supported by Comic Relief.

0:33:300:33:33

It gives mothers a lifeline.

0:33:350:33:36

Not only does it teach these mums how to bake

0:33:380:33:40

so they can earn a living, it also solves the problem of childcare

0:33:400:33:44

by offering a safe place for their children during the day.

0:33:440:33:47

-Hello!

-Hi!

0:33:480:33:50

'65-year-old Aunty Sarah set the bakery up seven years ago.'

0:33:510:33:55

-And what products do you bake here?

-We do bread, scones, and cakes.

0:34:030:34:09

But today, it's bread on the menu.

0:34:110:34:13

The ingredients are weighed here at the bakery,

0:34:130:34:16

but the mixing and kneading is done at a public mixer

0:34:160:34:19

down the road, that is shared by the whole community.

0:34:190:34:22

They've got this huge mixer, but this one, it doesn't

0:34:230:34:27

move by itself, so they're kind of moving it around manually.

0:34:270:34:32

When the dough is mixed and kneaded,

0:34:320:34:35

the women take it back to the bakery to shake it.

0:34:350:34:38

And when baked, the women go and sell the bread.

0:34:420:34:44

Bread, bread, bread, bread.

0:34:460:34:47

-TEACHER:

-A rectangle.

-CHILDREN: A rectangle.

0:34:510:34:54

Not only does the bakery offer these children a safe haven,

0:34:540:34:58

but an education, too.

0:34:580:35:00

With the small profits,

0:35:000:35:01

the women of the bakery have invested in a nursery teacher.

0:35:010:35:04

Before working at the Virtuous Women's Bakery,

0:35:150:35:17

these women struggled to provide for their children.

0:35:170:35:20

Now they have an income

0:35:220:35:24

and a place where their children can get an education.

0:35:240:35:27

But there are still thousands of mums desperately in need of work,

0:35:400:35:43

and you can help.

0:35:430:35:45

Texts cost £5 plus your standard network message charge,

0:35:480:35:51

and £5 per text goes to Comic Relief.

0:35:510:35:54

You must be 16 or over and please ask the bill payer's permission.

0:35:540:35:58

For full terms and conditions and more information

0:35:580:36:00

go to bbc.co.uk/rednoseday.

0:36:000:36:03

The showstopper challenge is the last chance for our Comic Relief bakers

0:36:140:36:18

to show Paul and Mary they have what it takes

0:36:180:36:21

to become Star Baker.

0:36:210:36:22

Comic Relief bakers, this is your third and final challenge,

0:36:270:36:32

and it's the biggest challenge, I have to say, of the lot.

0:36:320:36:35

It's the Showstopper Challenge.

0:36:350:36:37

It's the cake equivalent of a long line of dancers in spangly leotards,

0:36:370:36:43

with bubbles, flocks of doves and Mary Berry

0:36:430:36:47

clad in feather boas astride an enormous revolving cupcake.

0:36:470:36:52

So, for this challenge, we are asking you to bake, please,

0:36:520:36:56

a novelty chocolate portrait cake, which should feature

0:36:560:37:00

the picture of somebody that we all know and recognise.

0:37:000:37:04

So, you've got three-and-a-half hours - on your marks,

0:37:040:37:08

get set, bake for Comic Relief.

0:37:080:37:10

They've got to make the chocolate cake, they've got to ice it,

0:37:190:37:23

and then they've got to be creative.

0:37:230:37:25

I don't know what to expect,

0:37:250:37:27

but I'm sure that we're going to see some wonderful results.

0:37:270:37:30

With the addition of making it a portrait,

0:37:300:37:32

that makes it a little bit more difficult.

0:37:320:37:35

But keep it simple, that's the trick, but, at the same time,

0:37:350:37:37

have that wow factor, they've got to decorate it properly.

0:37:370:37:41

So, tell us about your chocolate cake?

0:37:450:37:47

Well, my chocolate cake is a black forest Victoria sandwich.

0:37:470:37:51

-And you've got real, proper cherries in it?

-I have indeed.

0:37:530:37:56

Making just one sponge, but cutting it into three separate layers,

0:37:560:38:00

Jo's black forest cake will be graced with the face

0:38:000:38:03

of Nobel Peace Prize winner, archbishop Desmond Tutu.

0:38:030:38:07

Now, why did you choose the archbishop?

0:38:070:38:10

-First, because I love him.

-Well, that's fair enough.

0:38:100:38:12

Secondly, I think he's a great icon for Comic Relief,

0:38:120:38:16

because he's a man who's full of energy, he's very funny,

0:38:160:38:20

he's got a great sense of humour - I just really admire him,

0:38:200:38:23

and I don't think I've ever seen him on a cake before.

0:38:230:38:27

I don't think I have, but I think he'll be very flattered.

0:38:270:38:29

Now, you've got lots and lots of different-coloured icing there.

0:38:290:38:32

That's to squirt right in your eye when you slag me off.

0:38:320:38:35

-Thanks very much, Jo.

-All right, see you later.

-Thank you.

0:38:350:38:39

Well, the logic behind this cake, the Hollywood cake -

0:38:430:38:47

Paul Hollywood, Hollywood is in California, California has oranges,

0:38:470:38:51

chocolate orange cake.

0:38:510:38:53

I'm going to be decorating it with ganache, chocolate ganache,

0:38:530:38:56

and fondant icing on top, on which I'm going to be stencilling a face.

0:38:560:39:00

Paul Hollywood's face.

0:39:000:39:02

It's quite embarrassing. Quite embarrassed about that now.

0:39:050:39:08

It seemed like such a good idea at the time.

0:39:080:39:10

And actually, it's really, really creepy.

0:39:100:39:13

'Ingrid's ambitious plan involves sandwiching a layer of orange sponge

0:39:130:39:16

'between two layers of chocolate, and then covering it

0:39:160:39:19

'with chocolate ganache.'

0:39:190:39:21

What are you filling it with?

0:39:210:39:23

I'm going to be doing chocolate and orange sponge, and an orange cream inside.

0:39:230:39:26

-And the person that you're...

-Not telling you who that is.

0:39:260:39:30

It's going to be a surprise,

0:39:300:39:32

but I am doing lettering around the side.

0:39:320:39:34

-In case we don't know who it is?

-Exactly.

0:39:340:39:37

-Well, good luck!

-Thank you very much indeed.

-Fantastic, OK.

-Thank you.

0:39:370:39:40

'Ingrid isn't the only one using somebody in the tent as their model.'

0:39:410:39:46

Whose face can I do better than anybody else's? My own.

0:39:460:39:50

So I've planned a little stencil of my face which I'm going to

0:39:500:39:54

put on top of the cake in edible glitter.

0:39:540:39:57

Stephen is the only one making a flourless sponge.

0:39:590:40:02

By using ground almonds, his chocolate cake should be

0:40:020:40:05

moist and dense in structure and he's not holding back on flavours.

0:40:050:40:10

-You wanted a chocolate cake - I'm giving you a lot of chocolate.

-OK.

0:40:100:40:13

There's also going to be a hint of nuts,

0:40:130:40:15

and I'm going to make a nice icing. It's got a proper word, hasn't it?

0:40:150:40:19

-Ganache.

-Guche, is that the word? What?

-Ganache.

0:40:190:40:23

-Ganache.

-Cream and chocolate.

-Cream and chocolate.

0:40:230:40:25

And then I'm going to have a portrait of a very handsome man...

0:40:250:40:29

-Is it you?

-Well, let's wait and see.

0:40:290:40:31

-Good luck, Stephen.

-Cheers.

0:40:310:40:33

Oh, my God. Put these in.

0:40:370:40:40

My cake's got white chocolate in it,

0:40:430:40:45

and I'm not sure if anyone else is using white chocolate.

0:40:450:40:49

Plus, my cake has got fresh raspberries,

0:40:490:40:52

and my cake has got attitude.

0:40:520:40:59

Lorna's white chocolate cake will have two layers of sponge,

0:40:590:41:02

covered in butter cream and adorned with the face of somebody

0:41:020:41:05

very special.

0:41:050:41:07

I'm going to make a Sue Perkins face cake.

0:41:070:41:11

-Sue Perkins? Oh, cos we're missing her. That's just lovely.

-Exactly.

0:41:110:41:14

How are you going to do that?

0:41:140:41:16

I'm going to personally carve her eyeballs and her glasses

0:41:160:41:19

and her nose out of icing.

0:41:190:41:21

Can you just run through how you're going to be building up this cake?

0:41:210:41:25

Yeah, there's actually raspberry in the sponge.

0:41:250:41:27

Do you mean cut and then filled inside?

0:41:270:41:29

-No, I'm going to put them in this...

-Ah, OK.

0:41:290:41:31

-..and bake it.

-But you've done it all by hand?

0:41:310:41:33

That one looks a bit split.

0:41:330:41:36

Oh, no. What does that mean?

0:41:360:41:38

The egg hasn't been beaten in properly.

0:41:380:41:39

Why haven't you used the machine?

0:41:390:41:41

I think because I was panicking, after yesterday,

0:41:410:41:43

so I've kind of gone back to old school.

0:41:430:41:46

-Good luck.

-Thanks, Lorna.

-Thank you.

0:41:460:41:49

That's so much better.

0:41:540:41:57

Oh, that is lovely.

0:41:570:41:59

I could do this all day.

0:41:590:42:01

In. Leave it.

0:42:120:42:15

Be good.

0:42:150:42:16

I'm going to time this.

0:42:190:42:20

My fellow competitors seem to be doing very, very well.

0:42:200:42:24

Jo's kind of left hers and gone somewhere.

0:42:240:42:26

Jo, you're obviously really stressed about this bake.

0:42:280:42:33

It's the big one, it's the showstopper, yeah.

0:42:330:42:35

Yeah, and obviously you're doing well, yeah?

0:42:350:42:38

You're here, you're on top of everything?

0:42:380:42:40

That's great, Jo, yeah, brilliant.

0:42:400:42:42

A popular cake icing is a ganache made with warm cream and chocolate.

0:42:470:42:51

It should take on a glossy finish.

0:42:510:42:54

Oh, no, it's getting too hard now.

0:42:540:42:56

The consistency's changed. It doesn't look as smooth as it was.

0:42:560:43:00

Might put it on the heat again, just a low heat.

0:43:000:43:02

Ingrid is going for a chocolate ganache.

0:43:060:43:09

She's never made one before. I have, a nightmare.

0:43:090:43:13

Oh, my God!

0:43:140:43:16

Of course, of course, that was going to happen.

0:43:190:43:22

It's huge!

0:43:280:43:29

I wasn't expecting that!

0:43:290:43:31

How long has it been in there?

0:43:310:43:33

It's been in there 35 minutes.

0:43:330:43:34

-What temperature is it?

-180. Is that good?

0:43:340:43:38

-Keep your eye on it.

-Oh. Shall I take it out then?

0:43:380:43:42

You just keep your eye on it.

0:43:420:43:44

What does that mean?

0:43:440:43:46

-I'm a bit worried it's going to burn.

-Well, let's have a look.

0:43:480:43:51

No. Get out of my kitchen.

0:43:510:43:54

Oh, no, oh, my God!

0:43:550:43:57

I forgot the raising agent!

0:44:000:44:02

-I forgot to put raising agent in the orange sponge.

-Unbelievable.

0:44:020:44:05

What do I do about that?

0:44:050:44:07

Oh, no, I can't make it from scratch,

0:44:080:44:12

I can't, not possible, can I?

0:44:120:44:13

Right, I need to start again.

0:44:150:44:18

-Why? Are you serious?

-Yep.

0:44:180:44:19

I forgot to put raising agent in the sponge,

0:44:190:44:21

which is the main ingredient.

0:44:210:44:23

I don't believe this.

0:44:230:44:24

Comic Relief bakers, you've got one hour to go.

0:44:240:44:27

Oh, I was doing really well until that point.

0:44:270:44:29

I was keeping it together and now I'm really, really behind.

0:44:290:44:33

Add the baking powder this time, Ingrid.

0:44:410:44:44

Pesky little things. If you forget it, that's it, game over.

0:44:440:44:47

The orange cake takes 45 minutes to cook, so I probably won't make it.

0:45:050:45:09

Right.

0:45:090:45:10

Oh, well. Here we go. What can you do?

0:45:120:45:16

The success of the portrait cakes relies on the likeness

0:45:180:45:21

-of their chosen subject.

-Yes!

-That's the top of her hair, is it?

0:45:210:45:24

The pink bit there? Or is that just there randomly?

0:45:240:45:27

-Oh, no, that's her lips.

-Oh, that's the... well, what's this?

0:45:270:45:30

-That's her hair.

-Oh, God! Oh, I'm so sorry!

0:45:300:45:34

-Oh, no.

-I've been looking at it the wrong way.

0:45:340:45:36

No, no, see, the eyeballs...

0:45:360:45:37

Go in the glasses. That is really good, Lorna.

0:45:370:45:40

Can I just make one slight adjustment?

0:45:400:45:43

Which is, with Sue, you have to have the ironic eyebrow.

0:45:430:45:46

She does that thing where she can isolate the muscle,

0:45:470:45:51

so she can go - ooh, 'ello! Yeah? Exactly. Slightly ironic.

0:45:510:45:53

-Yes.

-Love it, brilliant.

0:45:530:45:56

-Hang on.

-Forget it. What? No! Go away! Please, go away!

0:45:590:46:03

You're using a stencil. How did you get that?

0:46:030:46:06

A bit worried at this point, I think I need to put it on the plate now

0:46:140:46:17

and decorate it on the plate.

0:46:170:46:19

When dividing sponges, precision is everything.

0:46:190:46:22

Oh!

0:46:220:46:24

Good, steady hand. "Steady hand" Brand, they call her.

0:46:260:46:31

-Nice! Look at that!

-Ooh, it's cooked.

0:46:310:46:33

-LIVERPOOL ACCENT: That's a good bake.

-Is that a good bake?

0:46:330:46:36

That's a good structure. It's not been overworked.

0:46:360:46:39

They do though, don't they?

0:46:390:46:41

That's the only Liverpudlian thing I can say.

0:46:410:46:43

That's uncanny.

0:46:430:46:44

Comic Relief bakers, you've got 10 minutes left. 10 minutes left.

0:46:480:46:53

That's a disaster.

0:46:530:46:55

Raspberry butter cream.

0:47:010:47:02

I'm going to take it out the tin now.

0:47:160:47:17

It's supposed to stay in there for a bit, but I haven't got time.

0:47:170:47:21

Go on, you little blighter.

0:47:230:47:26

Oh, slightly skewy.

0:47:260:47:28

I'm going to pour it in the middle, like so.

0:47:410:47:43

Oh, my gosh. Oh, my lord.

0:47:590:48:02

This is just extraordinary, isn't it?

0:48:020:48:04

-Jo, can you do me a favour?

-Yes.

-Will you hold that like that?

0:48:090:48:13

-Yep.

-Right. This is going to either make it or break it.

0:48:130:48:17

-Right, are you ready?

-Yep.

0:48:170:48:19

Don't move it, please.

0:48:220:48:24

Take it away slowly.

0:48:260:48:28

Exact face!

0:48:320:48:34

That is 10, Comic Relief, nine, Comic Relief,

0:49:000:49:04

eight, Comic Relief, seven Comic Relief, six, Comic Relief,

0:49:040:49:08

five, Comic Relief, four, Comic Relief, three, Comic Relief,

0:49:080:49:12

two, Comic Relief, one, Comic Relief Showstopper.

0:49:120:49:16

That's it guys, that is it. Please move away from the cakes.

0:49:160:49:21

Showstopper's over.

0:49:210:49:23

Jo, would you like to bring up your cake, please?

0:49:390:49:41

Jo, tell us all about your cake.

0:49:490:49:52

It's meant to be Archbishop Desmond Tutu.

0:49:520:49:55

I like the way that it's freehand,

0:49:550:49:57

and because you've done everything yourself.

0:49:570:50:00

-Wow!

-There, yes.

-How about that then?

0:50:000:50:03

-Looks good, that.

-Yes.

0:50:030:50:04

I saw it come out the oven and it was not overdone.

0:50:040:50:08

It's so easy to overcook a chocolate cake.

0:50:080:50:10

Oh, that looks nice.

0:50:110:50:14

-It's delicious.

-That's delicious, Jo.

-Is it really?

-Yep.

0:50:140:50:17

I'd be very proud if I'd made that cake.

0:50:170:50:20

Having all that cream in it, it's delicious.

0:50:200:50:23

You've made a very good cake.

0:50:230:50:25

Thank you, Mary.

0:50:250:50:27

I could see that it's you. I think it's very good.

0:50:320:50:36

What happened to the ganache?

0:50:360:50:37

It would've been nice to cover up the burnt bits on the side.

0:50:370:50:40

There's no burnt bits. What are you talking about, Paul?

0:50:400:50:43

I'm quite offended by that. I took great care of that.

0:50:430:50:46

Smells nice.

0:50:470:50:49

Why has your face done that?

0:50:550:50:59

Do you want some water?

0:50:590:51:00

It's just a shade bitter.

0:51:000:51:03

-It is very bitter.

-Bitter?

0:51:030:51:05

It's very dense,

0:51:050:51:06

which I would expect from having ground almonds on it.

0:51:060:51:09

The outside, you had a very hot oven to start with,

0:51:090:51:13

and that has made a crust on the outside.

0:51:130:51:16

-Is that a bad thing?

-It is, really.

0:51:160:51:18

But I like the ganache. The ganache is absolutely delicious.

0:51:190:51:23

-Hmm. Thank you very much.

-Well done, Stephen.

0:51:230:51:25

Who do you think that is?

0:51:310:51:33

It's Richard Stilgoe, isn't it?

0:51:330:51:35

It's slightly leaning.

0:51:350:51:37

It's probably to do with trying to cool down the sponges.

0:51:370:51:40

This is the moment everyone will be relishing,

0:51:400:51:44

as Paul cuts into his own face.

0:51:440:51:46

-Oh!

-That looks interesting!

-It's nice to see those layers.

0:51:460:51:51

I really like that cake. That's a nice cake. It's lovely.

0:52:000:52:04

I like the originality of it.

0:52:040:52:06

A nice surprise to get an orange layer in the middle.

0:52:060:52:09

-It's very good.

-Hmm.

0:52:090:52:11

Your sponge is actually quite light, good texture,

0:52:110:52:13

well thought out and a fantastic face on the front.

0:52:130:52:16

It's nice to have Sue joining us in the tent.

0:52:210:52:24

I know, I know.

0:52:240:52:26

Isn't that nice. I think it looks like Sue Perkins.

0:52:260:52:29

She's got the ironic right eyebrow down to a tee,

0:52:290:52:32

with like the arched eyebrow.

0:52:320:52:34

The raspberry filling with the butter cream, slightly curdled.

0:52:340:52:37

If you'd used a puree instead and rippled it,

0:52:370:52:40

-probably would've been best to go down that route.

-Oh, OK.

0:52:400:52:42

The sponges look good,

0:52:420:52:44

but what we're going to have to do is cut through Sue's...

0:52:440:52:46

Sorry, Sue.

0:52:460:52:47

She's saying "No, ow, help."

0:52:470:52:49

Wow. Look at that.

0:52:520:52:55

-How's Sue tasting?

-She's tasting rather scrummy.

0:52:580:53:01

A little over-baked at the sides. Can you see that?

0:53:010:53:04

Yes, I can.

0:53:040:53:05

Actually, the raspberry sponge, with the slightly curdled sauce,

0:53:050:53:09

is absolutely delicious.

0:53:090:53:10

I agree, that sweetness coming from the sponge as well.

0:53:130:53:15

The tartness of the raspberry that blends with it.

0:53:150:53:18

It's a Perky sponge - she's a bit of a tart and she's a bit curdled.

0:53:180:53:22

-It's perfect.

-Oh, thanks, guys!

-Thank you very much indeed.

0:53:220:53:25

-Did you just say perfect?

-Yes.

0:53:250:53:26

-Yes.

-Thank you, Lorna.

-Well done.

0:53:290:53:32

Paul and Mary must now decide

0:53:350:53:37

who will be today's Comic Relief Star Baker.

0:53:370:53:40

I'd like to start with Desmond.

0:53:400:53:43

The actual cake itself was the best flavour of all of them.

0:53:430:53:47

Jo's biscuits were good, as well.

0:53:470:53:49

Actually, her baking isn't that bad.

0:53:490:53:51

I don't feel like my cake's a showstopper.

0:53:510:53:53

I feel like it's a door stopper.

0:53:530:53:55

But at last the stopper bit's still in it.

0:53:550:53:57

-Let's move on to Stephen.

-It really was rather bitter.

0:53:570:54:01

That's partially down to the fact that he did burn it on the top

0:54:010:54:03

and on the side.

0:54:030:54:05

That went really well.

0:54:050:54:06

I don't think I've ever seen Mary pull a face

0:54:060:54:08

quite as full of expression, ever.

0:54:080:54:11

Stephen, up to this point, had been doing very well.

0:54:110:54:14

His other two bakes were pretty good.

0:54:140:54:16

We talked about him being up there and in contention

0:54:160:54:18

-for Comic Relief Star Baker, is he still there?

-He's still there.

0:54:180:54:21

-On to Ingrid.

-I thought the design was fantastic.

0:54:210:54:24

I thought the chocolate sponge blended really well

0:54:240:54:26

with the orange sponge. I'm glad she had time to do them again.

0:54:260:54:28

This morning I was convinced the Star Baker was out of my reach.

0:54:280:54:32

Now...

0:54:320:54:34

I can smell it.

0:54:340:54:35

Ingrid has shown us that she's a good all-rounder,

0:54:350:54:38

and she's produced a very nice cake.

0:54:380:54:40

Now, before they did the Showstopper,

0:54:400:54:42

I seem to remember, Paul, you said,

0:54:420:54:44

"if they produce perfection,

0:54:440:54:46

-"this could be enough to put them on to the top."

-Yep.

0:54:460:54:48

You said that Lorna's cake was perfect.

0:54:480:54:51

What I actually said was the taste was perfect.

0:54:510:54:54

I enjoyed the raspberries and the raspberry cream.

0:54:540:54:57

I think she did very well with that.

0:54:570:54:59

I do believe Paul Hollywood said the word, perfect.

0:54:590:55:04

So, who's it going to be? Sue, Paul, Stephen or Desmond?

0:55:060:55:14

Oh, you're not going to tell me now, are you?

0:55:150:55:17

You keep me hanging on, don't you?

0:55:170:55:20

Comic Relief bakers, it's been epic.

0:55:360:55:40

I don't know about you - I feel about ten years older.

0:55:400:55:43

We've shared some very precious moments together.

0:55:430:55:47

We've drizzled, we've curdled, we've chilled.

0:55:470:55:52

Paul and Mary have decided that the Comic Relief apron is going

0:55:520:55:56

to be given to a person who has been on, it's fair to say, a journey.

0:55:560:56:01

This person's journey started with humble shortbread dreams,

0:56:010:56:05

via a custard slice,

0:56:050:56:07

ending up in the foothills of Showstopper land itself.

0:56:070:56:12

The Comic Relief Star Baker is...

0:56:130:56:16

Ingrid.

0:56:260:56:29

Ms Oliver, step forward, please, to receive the apron.

0:56:290:56:34

Come here, love, come on!

0:56:380:56:40

Ingrid was the Star Baker because all around, she was the best star.

0:56:400:56:44

Thank you so much.

0:56:440:56:46

The cake tasted good and I thought the decoration on the top

0:56:460:56:48

was just fantastic.

0:56:480:56:50

I've never seen anybody make Mr Hollywood look so good.

0:56:500:56:53

The best baker won. Well done to her - she deserves the apron.

0:56:530:56:57

-I'm so happy, thank you so much! It's been amazing!

-Well done.

0:56:570:57:02

I cannot believe that I'm Star Baker. I'm absolutely thrilled.

0:57:020:57:05

-Proud of you. Proud of you. Proud of you.

-I can't believe it.

0:57:050:57:08

Thank you, Comic Relief, thank you.

0:57:080:57:10

I think we've really enjoyed ourselves in the last

0:57:130:57:15

couple of days - the atmosphere's been fantastic for Comic Relief.

0:57:150:57:19

They all said they were going to bake when they got home,

0:57:190:57:22

and I think that's great, we've inspired.

0:57:220:57:24

-We've done our job.

-Off for a pint.

0:57:240:57:26

If you've also been inspired to get baking for Comic Relief,

0:57:270:57:30

why not buy the Great Comic Relief Bake Off booklet?

0:57:300:57:33

It's full of recipes that you could make for your own bake sale.

0:57:330:57:38

Bake some scones, bake some little fairy cakes, bake some macaroons.

0:57:380:57:43

Sell them to people you don't like if they're rubbish cakes,

0:57:430:57:46

just do anything silly.

0:57:460:57:48

Try and make this the best Comic Relief that's ever been, really.

0:57:480:57:51

For more information, go to bbc.co.uk/rednoseday.

0:57:510:57:56

Next time...

0:58:020:58:04

four more well-known personalities lay their baking skills bare

0:58:040:58:08

with iced biscuits...

0:58:080:58:10

Couple of these aren't going to survive the cut.

0:58:100:58:15

..get technical with a classic Bakewell tart...

0:58:150:58:17

Oh, God! No!

0:58:170:58:22

..and prove that size doesn't matter when it comes to gateaux...

0:58:220:58:25

-Ridiculous.

-Ridiculous?

0:58:250:58:28

..all in the name of Comic Relief.

0:58:280:58:31

Do you know, that's really good.

0:58:310:58:33

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0:58:400:58:42

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