0:00:02 > 0:00:04It is day two of the Junior Bake Off quarterfinals,
0:00:04 > 0:00:06- another five bakers are about to pop on a pinny...- Like this.
0:00:06 > 0:00:09..to battle it out for a place in tomorrow's semifinal.
0:00:09 > 0:00:12- Like this! - Not like that.- Not like that.
0:00:12 > 0:00:13Welcome to Junior Bake Off.
0:00:17 > 0:00:20The five quarterfinalists face a towering technical...
0:00:20 > 0:00:22Ahh!
0:00:22 > 0:00:24..for a wedding centrepiece.
0:00:24 > 0:00:26It looks a bit like a Christmas tree.
0:00:26 > 0:00:28They take on a scary mini tart showstopper...
0:00:28 > 0:00:29THUNDER RUMBLES
0:00:29 > 0:00:33..to impress judges Graham and Allegra.
0:00:33 > 0:00:36- Getting to the quarterfinal stage, I am expecting a lot more.- Whoo!
0:00:36 > 0:00:39These guys are five of the best young bakers in the whole
0:00:39 > 0:00:43of the United Kingdom. We need them to prove that to us.
0:00:43 > 0:00:46So who will pipe the perfect meringues,
0:00:46 > 0:00:48whose pastry will crumble...
0:00:48 > 0:00:50It is getting tough!
0:00:50 > 0:00:53..and who will bake their way to a place in the semifinal?
0:00:53 > 0:00:55- Well, it's scary.- Yeah.
0:01:18 > 0:01:22Yesterday three bakers went forward to the semifinal. Today three more
0:01:22 > 0:01:26will join them, so which of these five bakers will it be?
0:01:26 > 0:01:29In her heat, Amari from Birmingham produced
0:01:29 > 0:01:31an original and unusual idea.
0:01:31 > 0:01:34Amari you have dropped your ice cream.
0:01:34 > 0:01:38I like Amari's style. She gets on with it but she has also got vision.
0:01:38 > 0:01:41'I have been practising every single day'
0:01:41 > 0:01:44so I am pretty prepared for the quarterfinal.
0:01:44 > 0:01:48Up against Amari is Alice from Dorset who delivered bakes with
0:01:48 > 0:01:49a near flawless finish.
0:01:49 > 0:01:53There's no doubt that is a thing of art and beauty.
0:01:53 > 0:01:55Alice, she's very solid. She knows
0:01:55 > 0:01:57what she wants to do and she delivers.
0:01:57 > 0:01:59Cos it's the quarter finals,
0:01:59 > 0:02:03there won't be any room for mistakes. I have got two timers.
0:02:03 > 0:02:05From the Rhondda Valley, it was Megan's attention to
0:02:05 > 0:02:06detail that won her her place.
0:02:06 > 0:02:09That for me is a near perfect feather.
0:02:09 > 0:02:11Megan is very, very accomplished in the way she finishes.
0:02:11 > 0:02:12'I hope I can make Wales proud.
0:02:12 > 0:02:14'I'm really glad that I have got this far'
0:02:14 > 0:02:16and I really want to keep going.
0:02:16 > 0:02:18This is so cool.
0:02:18 > 0:02:21From York, Isaac's raw talent delighted the judges.
0:02:21 > 0:02:24You have a really good understanding of flavour.
0:02:24 > 0:02:26Isaac's cake last time was one of the best bakes
0:02:26 > 0:02:28I tasted in the heat rounds.
0:02:28 > 0:02:32I am going to keep my head down and work as hard as possible
0:02:32 > 0:02:34and hopefully it will be enough.
0:02:36 > 0:02:39Purdey from London got through with her biscuit buildings.
0:02:39 > 0:02:42It melts in the mouth and crumbles in your hand,
0:02:42 > 0:02:44it's a very good shortbread.
0:02:44 > 0:02:48Purdey has good technique, good understanding of skills and piping.
0:02:48 > 0:02:50'The standard of baking is high amongst the other bakers
0:02:50 > 0:02:52'because we all have got through to the
0:02:52 > 0:02:53'quarterfinals so we're all'
0:02:53 > 0:02:56a lot more determined and we all know we can get through.
0:02:56 > 0:02:58So it's a bit more competition.
0:03:04 > 0:03:08Welcome back to the tent, bakers. Congratulations for making
0:03:08 > 0:03:10it to the quarterfinal. As you might expect,
0:03:10 > 0:03:12this morning's technical challenge
0:03:12 > 0:03:14is going to be a tad more... It is going to be
0:03:14 > 0:03:16a lot more difficult, let's face it
0:03:16 > 0:03:20and to add a bit more pressure it is one of Allegra's recipes for a
0:03:20 > 0:03:23wedding centrepiece called
0:03:23 > 0:03:27meringue en bouche. Which translates to meringues in the mouth.
0:03:27 > 0:03:30Which I think is far more romantic sounding.
0:03:30 > 0:03:34Now, this requires you to make 100 mini meringues arranged
0:03:34 > 0:03:38into a tower using buttercream. Judges, what are you looking for?
0:03:38 > 0:03:41Evenly sized meringues with a delicate stripe up the side.
0:03:41 > 0:03:45We are also looking for a subtle flavour, crisp on the outside
0:03:45 > 0:03:46and slightly chewy on the inside.
0:03:46 > 0:03:50You have one hour and 30 minutes to make your meringue en bouche.
0:03:50 > 0:03:53- On your marks... - Get set...- Bake!
0:03:56 > 0:03:59It feels like I have never been away because I've just been
0:03:59 > 0:04:02practising at home and when I come back here it's just more baking.
0:04:02 > 0:04:04Baking is all I do now.
0:04:04 > 0:04:10I have made meringues before but I only ended up making about 20.
0:04:11 > 0:04:13What do you think of my meringue en bouche, Graham?
0:04:13 > 0:04:16It is very colourful. It looks very, very proud.
0:04:16 > 0:04:19What I do expect to see is even sizes of meringue.
0:04:19 > 0:04:22There's three flavours, the pink ones, which are rose water,
0:04:22 > 0:04:24the orange ones, which are orange blossom,
0:04:24 > 0:04:25and the yellow ones, which are lemon.
0:04:25 > 0:04:28If they add too much liquid flavour it is going to spread,
0:04:28 > 0:04:31it is going to be too wet and you'll end up with a macaroon shape.
0:04:31 > 0:04:36100 pieces minimum, to cover this cone, must be daunting.
0:04:36 > 0:04:38Allegra has asked for French meringues...
0:04:38 > 0:04:40Oh, my hands are sticky.
0:04:40 > 0:04:42..which comprise of equal amounts of
0:04:42 > 0:04:44two basic ingredients - eggs and sugar.
0:04:44 > 0:04:48I am separating my eggs so I just have the white.
0:04:48 > 0:04:50Whisking the whites before adding the sugar
0:04:50 > 0:04:53ensures a light and fluffy meringue.
0:04:53 > 0:04:56I just need to wait for that to whisk.
0:04:56 > 0:05:00If over beaten the meringues will lose their shape in the oven.
0:05:00 > 0:05:04Once the whites are foamy, add the sugar one tablespoon at a time
0:05:04 > 0:05:06whisking well between each addition.
0:05:10 > 0:05:14Well, you have got to look for it to become nice and thick.
0:05:14 > 0:05:15I am looking for peaks
0:05:15 > 0:05:19and I want to put it over your head without it dropping.
0:05:19 > 0:05:21Yay.
0:05:24 > 0:05:25I think it's done.
0:05:27 > 0:05:29I can't do better.
0:05:29 > 0:05:31I am not going to put it over my head just in case.
0:05:31 > 0:05:33- Morning, Purdey.- Hello!
0:05:33 > 0:05:35How did the meringue go?
0:05:35 > 0:05:38It went well. I have made meringues a few times so I kind of know what
0:05:38 > 0:05:40I am looking for.
0:05:40 > 0:05:42With your meringue, how do you make sure that it is the
0:05:42 > 0:05:45- right consistency? - When it is like stiff peaks.
0:05:45 > 0:05:47Are there other ways to tell as well?
0:05:47 > 0:05:50I knew you were going to do this, I knew you were going to do that!
0:05:53 > 0:05:56I am splitting the meringues into three bowls
0:05:56 > 0:05:59so I can add it into the piping bag with the different flavours.
0:06:01 > 0:06:04It's up to the bakers how much flavouring to add.
0:06:04 > 0:06:07Put in a tiny bit at first cos you don't want
0:06:07 > 0:06:10it to be too strong and then you have to try it.
0:06:10 > 0:06:14Tasting raw egg is not advisable, but these eggs are really fresh.
0:06:14 > 0:06:16I think it needs a tiny bit more.
0:06:16 > 0:06:20I tried rosewater in a cake once.
0:06:20 > 0:06:22I put too much in
0:06:22 > 0:06:24and it tasted like soap
0:06:24 > 0:06:29so I am not really a big fan of rosewater.
0:06:29 > 0:06:31- Isaac, how are you doing? - Good!
0:06:31 > 0:06:32Where are we at?
0:06:32 > 0:06:35I have put a little lemon essence in and I am just about to try it.
0:06:35 > 0:06:38- What are you looking for? - Not too sharp but
0:06:38 > 0:06:41it's enough to get the flavour coming through.
0:06:41 > 0:06:44- Have you made meringue before? - Yes.- Flavoured?- No.
0:06:44 > 0:06:46- Striped?- No.
0:06:46 > 0:06:48- Striped and flavoured? - I don't think so.
0:06:51 > 0:06:54Bakers, you are halfway through.
0:06:55 > 0:06:57This is quite challenging.
0:06:57 > 0:07:00The judges are expecting each meringue to be decorated
0:07:00 > 0:07:02with three distinct stripes.
0:07:02 > 0:07:05I am streaking the colours into the piping bag
0:07:05 > 0:07:08so it gives it that nice stripe.
0:07:08 > 0:07:13I am doing pink for the rosewater flavour, yellow for the lemon
0:07:13 > 0:07:15and the orange for the orange.
0:07:16 > 0:07:20OK, now for the dreaded piping.
0:07:20 > 0:07:22How do you do it?!
0:07:22 > 0:07:26Twist it and you wrap it around your finger.
0:07:26 > 0:07:28Twist and wrap and twist again.
0:07:28 > 0:07:30Yep.
0:07:30 > 0:07:32I am definitely not used to piping!
0:07:32 > 0:07:35More like a one, two pull up sort of thing.
0:07:36 > 0:07:39I am not too bad at piping. I do quite a lot of it.
0:07:40 > 0:07:44The meringues should be equal in size so that they cook evenly.
0:07:44 > 0:07:46Some of them are bigger than the others
0:07:46 > 0:07:49but I will pick out the best ones.
0:07:49 > 0:07:52It is important to get the consistency right or
0:07:52 > 0:07:54the meringues won't form the peaks, or kisses, which
0:07:54 > 0:07:56the judges are looking for.
0:07:57 > 0:08:01I added too much lemon so it is really, really droopy.
0:08:01 > 0:08:04On these it has kind of run out, but on the yellow ones
0:08:04 > 0:08:05I have a nice colour.
0:08:06 > 0:08:09Isaac is going for a very rounded macaron-esque meringue not
0:08:09 > 0:08:11the stand-up kisses.
0:08:11 > 0:08:13Everyone else did the slightly scary
0:08:13 > 0:08:15bowl over the head trick and he didn't,
0:08:15 > 0:08:17so he might not have whipped it quite enough.
0:08:17 > 0:08:20Megan, she has got two beautiful meringues
0:08:20 > 0:08:23and then she has these very, very flat lemon.
0:08:23 > 0:08:26They might be small so she'll need twice as many to cover the cone.
0:08:26 > 0:08:30They also will need less time so she has potential to overcook.
0:08:30 > 0:08:3354, 55, 56, 57...
0:08:33 > 0:08:3962, 63, 64... And they are in.
0:08:39 > 0:08:41Let's put them in that way.
0:08:42 > 0:08:44How long do they take?
0:08:44 > 0:08:4820-25 minutes so I am going to put them in for 12.
0:08:48 > 0:08:50- Why?- I can always put them in for a bit more,
0:08:50 > 0:08:54I can't take them out for a bit less if I have overcooked them.
0:08:54 > 0:08:56That is why you are a baker and I am not!
0:08:56 > 0:08:58Cos you know!
0:08:58 > 0:09:01If you fancy having a go at baking, make sure you ask an adult first.
0:09:01 > 0:09:03There we go.
0:09:05 > 0:09:09- Bakers, you've got 20 minutes left.- Oh, dear.- We will be
0:09:09 > 0:09:11- calling time.- You meanie!
0:09:11 > 0:09:14It is quarterfinals, come on!
0:09:14 > 0:09:17- Do we need to make buttercream now? - Yep.
0:09:18 > 0:09:21I am making the buttercream and the lumps are not
0:09:21 > 0:09:23coming out of the icing.
0:09:23 > 0:09:25Are you sieving your sugar?
0:09:25 > 0:09:29Yep. When I'm at home I wouldn't bother but...
0:09:29 > 0:09:33- But here it is the Bake Off.- We are not at home.
0:09:36 > 0:09:39The buttercream will be the glue onto which the bakers
0:09:39 > 0:09:40stick their meringues.
0:09:42 > 0:09:48Er, er, OK! Looks a bit like a Christmas tree.
0:09:52 > 0:09:55No, it's not ready yet.
0:09:55 > 0:09:59Meringues this small can easily over bake or under bake.
0:09:59 > 0:10:01Still yummy though.
0:10:01 > 0:10:04One minute can make all the difference.
0:10:04 > 0:10:08They look OK. One of them did come off so at least one was cooked,
0:10:08 > 0:10:11hopefully that is the one they will try!
0:10:14 > 0:10:16Right. Ah!
0:10:16 > 0:10:19Just give it a little touch just to see.
0:10:20 > 0:10:22They are hard, they are coming out.
0:10:24 > 0:10:26Looking good.
0:10:26 > 0:10:29Hopefully they will be enough to impress the judges.
0:10:31 > 0:10:33I think that some of mine are a bit underdone.
0:10:33 > 0:10:35They look a lot different to Purdey's.
0:10:35 > 0:10:39Mine are more balls than peaks.
0:10:39 > 0:10:40Bakers, you have five minutes left.
0:10:40 > 0:10:42They are coming on!
0:10:49 > 0:10:53I hope they look past the yellowy ones cos I showed I can do it
0:10:53 > 0:10:55cos I have done the other ones.
0:10:55 > 0:10:58I am going to get as many on as possible.
0:10:58 > 0:11:00Keep on cracking.
0:11:00 > 0:11:03They are getting worse and worse as they go up.
0:11:03 > 0:11:04Ah!
0:11:06 > 0:11:10I only have two left and I still have got all that buttercream.
0:11:13 > 0:11:17Stop what you are doing, bakers, step away!
0:11:17 > 0:11:21- Welcome to the quarterfinals, guys. - It is getting tough!- It really is.
0:11:21 > 0:11:24Everyone else's looks a lot better than mine.
0:11:25 > 0:11:28That was definitely the hardest challenge I have ever had to do.
0:11:28 > 0:11:31I hope that they can overlook that it is not finished
0:11:31 > 0:11:34and that the yellow ones haven't got the peaks.
0:11:34 > 0:11:38Graham and Allegra are looking for 100 well-flavoured peaked
0:11:38 > 0:11:41meringues with delicate stripes that are crunchy on the outside
0:11:41 > 0:11:43and chewy on the inside.
0:11:43 > 0:11:46Amari, very nice looking. Super delicate
0:11:46 > 0:11:50stripe on the rose ones. They are pretty even in size.
0:11:50 > 0:11:54Good lemon flavour, nice balance, got the crust which lasts
0:11:54 > 0:11:56just long enough and on the inside
0:11:56 > 0:11:58we have this beautiful mallow centre.
0:11:58 > 0:12:00- Well done, Amari.- Megan!
0:12:00 > 0:12:04You've got lovely peaks, beautiful lines on two of your meringues
0:12:04 > 0:12:07and I can also see that you've got very flat lemon meringues
0:12:07 > 0:12:11and we haven't completed it.
0:12:11 > 0:12:15To look at, you have the best kisses.
0:12:15 > 0:12:17Nice orange blossom flavour
0:12:17 > 0:12:20but a little bit more crisp and not so chewy due to the
0:12:20 > 0:12:22fact that they are so small and
0:12:22 > 0:12:25because you made them very small that is
0:12:25 > 0:12:27why you ran out of time.
0:12:27 > 0:12:29Alice, you have some lovely stripes here.
0:12:29 > 0:12:34You do get nice kisses on two, nice peaks and they fall away.
0:12:34 > 0:12:36But you have got good colour.
0:12:36 > 0:12:38The orange blossom is not really coming through.
0:12:38 > 0:12:41The lemon I thought was good and present, so well done, Alice.
0:12:41 > 0:12:45- Thank you.- Was that all the meringues you had, Isaac?
0:12:45 > 0:12:47All the ones that didn't crack putting them on.
0:12:47 > 0:12:50We know that finishing is not your strong point,
0:12:50 > 0:12:52but flavours are so we are going to go in for the taste.
0:12:52 > 0:12:55I'm having a little difficulty getting them off the cone
0:12:55 > 0:12:56cos they are breaking in my fingers.
0:12:56 > 0:12:58You have got the flavour down on these.
0:12:58 > 0:13:01You can taste what they're supposed to be all through,
0:13:01 > 0:13:04but they are really under which is why
0:13:04 > 0:13:07- they are falling to pieces. You just need to take more time.- Yeah.
0:13:07 > 0:13:10Purdey, they are of a fairly even size.
0:13:10 > 0:13:15Still got slight peaks but on the verge of macarooning.
0:13:15 > 0:13:19It does taste good but still quite sticky on my fingers when you eat it
0:13:19 > 0:13:22so it just needs that little bit longer in the oven.
0:13:23 > 0:13:27The judges will now decide which two meringues en bouche have
0:13:27 > 0:13:28towered above the others.
0:13:29 > 0:13:34The first of our top two in no particular order is Amari.
0:13:34 > 0:13:37A lovely well-constructed, well-flavoured,
0:13:37 > 0:13:39well-baked meringues.
0:13:39 > 0:13:42And the second is this one by Alice
0:13:42 > 0:13:46for its simplicity and evenness of hand.
0:13:46 > 0:13:49Well done, Amari and Alice.
0:13:49 > 0:13:52But as you know, Purdey, Isaac, Megan it could all change in
0:13:52 > 0:13:55the showstopper this afternoon. Come and taste your meringues, will you.
0:13:55 > 0:13:58How many can you eat in the next 30 seconds?
0:13:58 > 0:14:01'It feels really cool I got into the top two.'
0:14:01 > 0:14:02It's pretty amazing.
0:14:03 > 0:14:07'The judges were quite critical about how I didn't finish.'
0:14:07 > 0:14:10Obviously I will have to be a bit better with my time management.
0:14:10 > 0:14:12I completely agree with you on that one.
0:14:12 > 0:14:15'I am a little bit disappointed but three people get through'
0:14:15 > 0:14:18so hopefully I will be one of them.
0:14:21 > 0:14:24That was our quarterfinal technical. It is now
0:14:24 > 0:14:27time for our quarterfinal showstopper. Our judges want some
0:14:27 > 0:14:28scary-themed tarts.
0:14:28 > 0:14:31Well, they need to be scary because I don't scare easily!
0:14:31 > 0:14:33MARK SCREAMS
0:14:41 > 0:14:45Right, this is your showstopper. Our judges would like you to
0:14:45 > 0:14:48make 12 mini tarts with a scary theme.
0:14:48 > 0:14:50HE GROWLS
0:14:50 > 0:14:53The design and flavour is entirely up to you,
0:14:53 > 0:14:56so think chocolatey spiders, ghost marshmallows
0:14:56 > 0:14:59or if you want something really scary, Mark's face!
0:14:59 > 0:15:00THEY FAKE LAUGH
0:15:00 > 0:15:02Now, after an hour
0:15:02 > 0:15:06and a half we want to see some mini tart marvellousness.
0:15:06 > 0:15:08The best of luck, bakers. On your marks...
0:15:08 > 0:15:10- Get set...- Bake!
0:15:11 > 0:15:13Two baking trays.
0:15:15 > 0:15:19These young bakers should know what a good showstopping tart is.
0:15:19 > 0:15:22It has to have a good, crisp base, it has to be cooked
0:15:22 > 0:15:24and it has to be cooked well.
0:15:24 > 0:15:29They need to have imagination, good flavours and an element of fun.
0:15:29 > 0:15:31The bakers first mix together the base.
0:15:33 > 0:15:37I am making a sweet shortcrust pastry, no flavour in the pastry
0:15:37 > 0:15:41but I feel like my flavours in my filling will stand out.
0:15:42 > 0:15:44Purdey's flavouring her filing with
0:15:44 > 0:15:46chocolate and orange topped with spiders
0:15:46 > 0:15:49made from cherries with red currants for eyes.
0:15:49 > 0:15:53It is a fudge filling so hopefully it is going to have a nice
0:15:53 > 0:15:59shell on the outside and then soft in the middle.
0:15:59 > 0:16:01Oops!
0:16:01 > 0:16:02That didn't happen.
0:16:05 > 0:16:09My mum's favourite pudding is a lemon meringue pie.
0:16:09 > 0:16:13So I thought a lemon meringue pie is a perfect idea.
0:16:13 > 0:16:15But what is scary theme going to be?
0:16:15 > 0:16:16So I thought eyes
0:16:16 > 0:16:20and then I came up with the idea of calling it a lemon meringue eye.
0:16:20 > 0:16:23Isaac's evil eye will have a chocolate pastry base
0:16:23 > 0:16:26and it will be filled with lemon curd that he's brought from home
0:16:26 > 0:16:30and topped with French meringue and decorated with fondant eyeballs.
0:16:30 > 0:16:32- Isaac, how are you?- Good.
0:16:32 > 0:16:35Why chocolate pastry over plain for lemon tart?
0:16:35 > 0:16:37I wanted to go a little bit more adventurous
0:16:37 > 0:16:41so we tried adding chocolate and I liked it better that way.
0:16:42 > 0:16:45Pinch of salt!
0:16:45 > 0:16:48Like Isaac, Amari is also flavouring her pasty.
0:16:48 > 0:16:51Good afternoon, Amari. What are you making?
0:16:51 > 0:16:52Coconut shortcrust pastry.
0:16:52 > 0:16:55All of my flavours are kind of tropical
0:16:55 > 0:16:57so I've got the coconut pastry with an
0:16:57 > 0:16:59avocado and mango filling.
0:16:59 > 0:17:03Wow, that is going to be really, really interesting.
0:17:03 > 0:17:04Thank you.
0:17:04 > 0:17:07Amari's avocado and mango mousse
0:17:07 > 0:17:08will be topped with eye-popping lychee
0:17:08 > 0:17:13and grape eyeballs with blood made from a strawberry sauce.
0:17:13 > 0:17:16I decided to chill my pastry cos it makes it a bit more solid,
0:17:16 > 0:17:20so when you lift it up it is easier to handle.
0:17:23 > 0:17:28Oh, come on stick, please stick!
0:17:35 > 0:17:38If it is too thin it won't be very easy to cut out
0:17:38 > 0:17:40and put into the tin.
0:17:41 > 0:17:44And if the pastry is thick it will take longer to cook through and
0:17:44 > 0:17:46it could end up raw.
0:17:46 > 0:17:51The balls stop it getting bubbles in the base and rising.
0:17:52 > 0:17:55All the bakers are cooking their pastry before filling.
0:17:55 > 0:17:58If I didn't blind bake my pastry, there is a large
0:17:58 > 0:18:00risk of the cases not being cooked,
0:18:00 > 0:18:03especially with my filling cos it is so wet.
0:18:03 > 0:18:06Megan's toffee apple filling will be covered with caramel webs
0:18:06 > 0:18:08and fondant spiders.
0:18:08 > 0:18:11I am very conscious of time now. I am aware of how much
0:18:11 > 0:18:13I need to be spending on each thing.
0:18:15 > 0:18:17THUNDER RUMBLES
0:18:17 > 0:18:18SCREAMING
0:18:20 > 0:18:22- That thunder was loud!- I know.
0:18:22 > 0:18:27Bakers, you are halfway though. You have 45 minutes remaining.
0:18:27 > 0:18:30And it is thundering and raining and I am scared!
0:18:30 > 0:18:32HE ROARS
0:18:34 > 0:18:39I have got the apples, brown sugar, golden syrup and butter.
0:18:39 > 0:18:42While their pastry cases are in the oven, the bakers can
0:18:42 > 0:18:43make their filling.
0:18:44 > 0:18:46The chocolate kind of set
0:18:46 > 0:18:49so I am hoping that the whisk will just mix it in cos at home it
0:18:49 > 0:18:51looked a bit smoother.
0:18:51 > 0:18:56I am not really using the avocado for the flavour. Kind of the flavour
0:18:56 > 0:19:01but mainly because the avocado thickens it up a bit.
0:19:01 > 0:19:03Alice has chosen a more conventional filing.
0:19:03 > 0:19:07- Hi, Alice.- Hello. - What are you up to?
0:19:07 > 0:19:09I am making my creme pat.
0:19:09 > 0:19:10What is that?
0:19:10 > 0:19:13That is mascarpone that I am going to mix in with the creme pat
0:19:13 > 0:19:15otherwise it is very sweet.
0:19:15 > 0:19:19It is a balance of flavours, a balance of textures, very nice.
0:19:20 > 0:19:23Alice's mascarpone creme patisserie will be covered in
0:19:23 > 0:19:27raspberry sauce to fill her cinnamon shortcrust base.
0:19:27 > 0:19:28She is finishing them
0:19:28 > 0:19:31with home-made white chocolate Egyptian mummy heads.
0:19:31 > 0:19:32What are we worried about, Alice?
0:19:32 > 0:19:35I don't know. It worked last time I tried it.
0:19:35 > 0:19:37How many times have you made it?
0:19:37 > 0:19:39Four, I think? Maybe a few more times.
0:19:41 > 0:19:44Bakers, you've got 20 minutes left.
0:19:44 > 0:19:45I am going to take that out.
0:19:48 > 0:19:50I will just leave that there.
0:19:55 > 0:20:01I am just putting the lemon curd into the cases.
0:20:01 > 0:20:03That is a very nice lemon curd.
0:20:03 > 0:20:07Thanks. I am just about... I just need to put the meringue on, then
0:20:07 > 0:20:09- they are going in the oven.- Cool.
0:20:12 > 0:20:16I am filling my pastry cases with my toffee apple filling.
0:20:16 > 0:20:20They go in the oven to caramelize and for the toffee to thicken a bit.
0:20:20 > 0:20:24I am not baking these again as I am doing a cold filling.
0:20:24 > 0:20:29I think it's a bit quicker and also it is just the flavours I like.
0:20:33 > 0:20:34Right, OK.
0:20:38 > 0:20:40They look good.
0:20:41 > 0:20:43I am going to put them in for another two minutes
0:20:43 > 0:20:46as I think they are still a bit soft in the middle.
0:20:49 > 0:20:53Bakers, you have got five minutes left, last finishing touches.
0:20:54 > 0:20:58Going to put cherry bodies and I've got redcurrants for the eyes.
0:20:58 > 0:21:02That is my caramel. You just melt sugar down
0:21:02 > 0:21:08and it makes like a droopy substance so I am making my spiders' webs.
0:21:08 > 0:21:10Is that going to be an eye?
0:21:10 > 0:21:15- Yes, I'm going to do it like this... Pumpkin seed.- It's scary.
0:21:15 > 0:21:16Yeah.
0:21:20 > 0:21:21Are these your mummy faces?
0:21:21 > 0:21:23- Yeah.- Clever.- That's really cool.
0:21:25 > 0:21:28- Bakers, you have one minute left, one minute.- Ooh.
0:21:28 > 0:21:31I am just going to put the legs and body on this one.
0:21:31 > 0:21:32Ah!
0:21:36 > 0:21:37I just want to get the eyes on.
0:21:40 > 0:21:43I'm adding the webs. I just want to show them that I can do it.
0:21:50 > 0:21:52OK, bakers, that's it. Time, please!
0:21:54 > 0:21:57Step away from your scary tarts!
0:21:57 > 0:21:58Ooh!
0:22:04 > 0:22:08Graham and Allegra are looking for 12 mini tarts with a perfectly
0:22:08 > 0:22:11baked shortcrust base and a scary looking but tasty filling.
0:22:18 > 0:22:21They are genius. They are fantastic. Very well presented, you could
0:22:21 > 0:22:24- have been a little bit tidier on your meringue.- Yeah.
0:22:24 > 0:22:28You are a great little baker. You have taste nailed,
0:22:28 > 0:22:31but if you look underneath you can see that it is raw
0:22:31 > 0:22:35- and you can see on my plate that it is leaking.- OK, yeah.
0:22:40 > 0:22:44Epically freaky and scary is what we call these tarts.
0:22:44 > 0:22:47The shortcrust, which was part of the definition of
0:22:47 > 0:22:49the challenge, is really good.
0:22:49 > 0:22:51You start off with this mango flavour,
0:22:51 > 0:22:53little bit of avocado and goes through to
0:22:53 > 0:22:56when you eat the lychee, really nice eat.
0:22:56 > 0:22:58The coconut pastry is genius,
0:22:58 > 0:23:00really good touch, really nice touch.
0:23:08 > 0:23:12I think the imagination of the spider is particularly interesting.
0:23:12 > 0:23:15Looking at your tarts you see a little raw base. It looks
0:23:15 > 0:23:19good on the surface, tip it upside down before you take it out.
0:23:19 > 0:23:21Your filling isn't cooked enough
0:23:21 > 0:23:24but your shortcrust is a really nice shortcrust.
0:23:24 > 0:23:26- Just a little bit more cooking on the base...- OK.
0:23:26 > 0:23:28..but generally I think they are fun.
0:23:36 > 0:23:39Very nice, gorgeous. What a set of mummies. Very simple idea
0:23:39 > 0:23:40and very well executed.
0:23:40 > 0:23:44If I look at the cross section of your tart it is quite thin
0:23:44 > 0:23:46- and I see it is just under. - Yeah.
0:23:46 > 0:23:48A couple more minutes in the oven.
0:23:48 > 0:23:51However, those flavours work, Alice.
0:23:57 > 0:24:00Very, very good to look at. Loving the bits of caramelized
0:24:00 > 0:24:03apple and your moulded spiders.
0:24:03 > 0:24:06The pastry is very nicely cooked, it has a good crunch to it.
0:24:06 > 0:24:10It could have done with the extra height. I've got a tiny, tiny
0:24:10 > 0:24:13amount of filling in it. I really like the toffee apple.
0:24:13 > 0:24:17- I thought that was a really lovely idea.- Thank you.
0:24:17 > 0:24:18Well done, bakers.
0:24:18 > 0:24:21What we want you to do now is take a break and when you come back
0:24:21 > 0:24:26Graham and Allegra will send three of you to the semifinals. Off you go.
0:24:28 > 0:24:31- Oh, that is really good. - Yeah, well done.
0:24:33 > 0:24:36Judges, I don't think our bakers have
0:24:36 > 0:24:39made this very, very easy for you, have they?
0:24:39 > 0:24:41One baker, Amari she did tremendously well.
0:24:41 > 0:24:43She was in your top two this morning
0:24:43 > 0:24:46and she got the best comments this afternoon in the showstopper.
0:24:46 > 0:24:48She had a vision and put it into a
0:24:48 > 0:24:51shortcrust tartlet and it is delicious.
0:24:51 > 0:24:55The other four bakers, they all had problems with their tarts.
0:24:55 > 0:24:59Alice had a nice even tart, well-rounded flavours,
0:24:59 > 0:25:02- just slightly undercooked.- And she was in the top two in the technical.
0:25:02 > 0:25:05Let's move on to Purdey. What do you think about her tarts?
0:25:05 > 0:25:08I mean, that is not cooked. She could put whatever she wanted in
0:25:08 > 0:25:13the middle but she had to deliver 12 cooked tartlets.
0:25:13 > 0:25:16Well, let's talk about Megan and her showstopper
0:25:16 > 0:25:19because earlier on in the technical, she didn't finish her tower
0:25:19 > 0:25:22and she had a similar problem with her showstopper.
0:25:22 > 0:25:23Timings are everything.
0:25:23 > 0:25:26You need to make sure that you can bring everything together
0:25:26 > 0:25:29as it's finished and in a timely manner.
0:25:29 > 0:25:31But she did think on her feet and to make it
0:25:31 > 0:25:34look as good as she could, she just put the caramel
0:25:34 > 0:25:37- on the four middle ones.- She styled it out.- She did style it out.
0:25:37 > 0:25:40Both times we've seen Isaac in the tent,
0:25:40 > 0:25:43when it has come to flavour you've been grinning
0:25:43 > 0:25:45and today you were so frustrated.
0:25:45 > 0:25:48With Isaac, he is a gifted baker in terms of taste
0:25:48 > 0:25:51but you've got a raw base, so technically he's not delivering.
0:25:51 > 0:25:52It is tricky, isn't it?
0:25:52 > 0:25:56That's why they made this so difficult for you this afternoon.
0:25:59 > 0:26:04Well, here we are. It was a really tough job for Graham
0:26:04 > 0:26:06and Allegra to pick the three that
0:26:06 > 0:26:08are going through to the semifinals.
0:26:08 > 0:26:12The first baker to go through to the semifinals is...
0:26:16 > 0:26:18..Amari.
0:26:21 > 0:26:24The second person going through is...
0:26:26 > 0:26:27..Alice!
0:26:31 > 0:26:36The third and final baker going through to the semifinals is...
0:26:44 > 0:26:46..Megan!
0:26:47 > 0:26:49Well done, guys.
0:26:49 > 0:26:51Which means sadly and really, really sadly
0:26:51 > 0:26:53we are going to miss you so much.
0:26:53 > 0:26:56We have to say goodbye to Purdey and Isaac.
0:26:56 > 0:27:00You have been absolutely amazing. Round of applause to you two.
0:27:01 > 0:27:06I am very excited that I can keep baking in the tent.
0:27:06 > 0:27:09In the next round, I am planning to come back with even better
0:27:09 > 0:27:11flavours to impress the judges.
0:27:11 > 0:27:13I feel like the other semifinalist today
0:27:13 > 0:27:15had a much better day than I did.
0:27:15 > 0:27:17I think, I like, scraped through.
0:27:18 > 0:27:21I really need to prove myself in the next round
0:27:21 > 0:27:23and I hope that I do much, much better.
0:27:23 > 0:27:26I am going to keep on baking from the heart for the rest of my life.
0:27:26 > 0:27:29This is such an amazing experience and everyone is just so nice
0:27:29 > 0:27:32and it has been so fun and I will never ever forget it.
0:27:35 > 0:27:38Next time - the semifinalists have their baking knowledge
0:27:38 > 0:27:41- put to the test. - Cherry? Cherry Bakewell?
0:27:41 > 0:27:45They show their animal side with showstopping bread buns.
0:27:45 > 0:27:48Oh, I forgot to put the egg white!
0:27:48 > 0:27:50There are just four places in the final
0:27:50 > 0:27:53so which bakers will the judges choose?
0:27:53 > 0:27:54Going through is...