0:00:02 > 0:00:04- Sam, do you know what that is?- What what is, Mark?- That, there!- That?
0:00:04 > 0:00:06Course I know what that is, mate!
0:00:06 > 0:00:09- It's the Bake Off tent, the actual tent.- It's fantastic, isn't it?
0:00:09 > 0:00:12Oh, it's amazing, mate. I mean, it's a national institution.
0:00:12 > 0:00:16Ah, yeah. So, why have they asked us to be hosts?
0:00:16 > 0:00:18I've absolutely no idea. They must be off their rockers.
0:00:18 > 0:00:20- Welcome...- BOTH: To Junior Bake Off.
0:00:22 > 0:00:26Over the next three weeks, the Bake Off tent will be our home,
0:00:26 > 0:00:28as 40 of Britain's best young bakers
0:00:28 > 0:00:31enter the gooiest, yummiest challenge of their lives.
0:00:31 > 0:00:33Lovely jubbly!
0:00:33 > 0:00:35They beat thousands to prove they have the talent and passion
0:00:35 > 0:00:37to merit their place here.
0:00:37 > 0:00:40- Oooh!- Yes.
0:00:40 > 0:00:42All their baking knowledge will be put to the test.
0:00:42 > 0:00:44It's clean!
0:00:44 > 0:00:46Yeah! In your face, sponge cake!
0:00:46 > 0:00:49From their ability to follow a surprise recipe...
0:00:49 > 0:00:51I've never baked one of these before.
0:00:51 > 0:00:53..to producing a stunning bake.
0:00:54 > 0:00:56Last one and then into the oven!
0:00:56 > 0:01:00Deciding their fate are two judges, both world-renowned chefs.
0:01:00 > 0:01:03Cookery author, Allegra McEvedy.
0:01:03 > 0:01:06They need to have something that's going to knock me off my feet.
0:01:06 > 0:01:09That is properly, properly delicious.
0:01:09 > 0:01:12And executive pastry chef, Graham Hornigold.
0:01:12 > 0:01:15You need to be precise, you need to understand technique
0:01:15 > 0:01:17and you need to understand flavour.
0:01:17 > 0:01:19That's my kind of cake.
0:01:19 > 0:01:21Oh, no!
0:01:21 > 0:01:25So who will whisk the fluffiest mix, conquer the toughest dough
0:01:25 > 0:01:28and tickle the taste buds of our judges...
0:01:28 > 0:01:29Mmm, mm, mm-mm-mm-mm-mm!
0:01:31 > 0:01:35..to be crowned winner of Junior Bake Off 2015?
0:01:35 > 0:01:37I've forgotten to put the chocolate chips in.
0:01:37 > 0:01:38Ah...
0:02:02 > 0:02:06The first four bakers make their way to the Bake Off tent.
0:02:06 > 0:02:09Just one will go through to next week's quarterfinals.
0:02:09 > 0:02:11So which one will it be?
0:02:13 > 0:02:15Ten-year-old Harrison from Worcestershire has been
0:02:15 > 0:02:18practising his bakes for his mum's police colleagues.
0:02:18 > 0:02:21I am here to partly challenge myself,
0:02:21 > 0:02:24to see am I really a good baker? Or have all these people who
0:02:24 > 0:02:26have been trying my bakes liars?
0:02:26 > 0:02:29Kiah from London is 11 years old
0:02:29 > 0:02:31and was taught to bake by her dad, who's a chef.
0:02:31 > 0:02:36When he does say that my bakes are good and my sponge is fluffy
0:02:36 > 0:02:40or my biscuits have a nice crunch, I'm really happy.
0:02:40 > 0:02:4311-year-old Alyth bakes for her neighbours
0:02:43 > 0:02:45in a small Lanarkshire village in Scotland.
0:02:45 > 0:02:50I've never had my bakes judged by a professional baker before.
0:02:50 > 0:02:52Look at all of these!
0:02:52 > 0:02:56Nine-year-old Matthew from Derbyshire is the youngest of our four bakers.
0:02:56 > 0:03:02I would describe myself as a friendly, happy baker.
0:03:02 > 0:03:04I'm very excited.
0:03:04 > 0:03:06I'm excited, but I'm also nervous.
0:03:06 > 0:03:08I have mixed emotions going through me now.
0:03:17 > 0:03:18Good morning, bakers!
0:03:18 > 0:03:20You've got two challenges today.
0:03:20 > 0:03:22This morning, you've got the technical challenge
0:03:22 > 0:03:25and this afternoon, you've got the show stopper.
0:03:25 > 0:03:29And by the end of today, we will find our first quarter finalist.
0:03:29 > 0:03:32Now, our judges would like you to make
0:03:32 > 0:03:35six identical strawberry shortcake stacks.
0:03:35 > 0:03:37Judges, what are you looking for?
0:03:37 > 0:03:38Nice round biscuits.
0:03:38 > 0:03:42- Light texture and a buttery flavour. - Excellent.
0:03:42 > 0:03:44Now before we get cracking, guys, have you all washed your hands?
0:03:44 > 0:03:45All right, Mum!
0:03:45 > 0:03:47Hey, it's got to be done! Have you done it?
0:03:47 > 0:03:50- ALL: Yes! Excellent.- Fantastic.
0:03:50 > 0:03:53Well, you've got 1 hour and 15 minutes to complete this bake.
0:03:53 > 0:03:54The best of luck. On your marks...
0:03:54 > 0:03:56- Get Set... - ..bake!
0:03:58 > 0:04:01The technical challenge will test the bakers' knowledge,
0:04:01 > 0:04:03as the recipe is a complete surprise.
0:04:04 > 0:04:09"Place all the dry ingredients into a standard mixing bowl."
0:04:09 > 0:04:11A shortcake is similar to a scone in texture.
0:04:11 > 0:04:14The bakers need to combine the dry ingredients
0:04:14 > 0:04:16until the mixture resembles a fine breadcrumb.
0:04:16 > 0:04:21I'm just creaming the butter with the flour, caster sugar,
0:04:21 > 0:04:23baking powder and salt at the moment.
0:04:25 > 0:04:27Well, that's what they should look like.
0:04:27 > 0:04:29Let's hope they come out like that.
0:04:29 > 0:04:32They are all perfect, regular, uniform.
0:04:32 > 0:04:34So what we want to see when we break it in two...
0:04:34 > 0:04:38We've got a nice, light colour, you've got good crumb.
0:04:38 > 0:04:42It's a very sticky dough this, but actually it's meant to be sticky
0:04:42 > 0:04:44in order to come out as it does, as a proper shortcake.
0:04:44 > 0:04:47Yeah, it's understanding the right balance of cream,
0:04:47 > 0:04:49strawberries and shortcake.
0:04:49 > 0:04:51- They've got quite a lot to think about.- Yeah.
0:04:54 > 0:04:56It's nearly there.
0:04:56 > 0:05:00I just want it a little bit better, because I want it to perfection.
0:05:03 > 0:05:05It's feeling amazing to be here.
0:05:05 > 0:05:09When I started baking, I never thought I'd get this far.
0:05:09 > 0:05:12I thought, "This is just going to be a hobby that I'm going to enjoy."
0:05:12 > 0:05:14Harrison has his mum to thank for helping him practise.
0:05:14 > 0:05:17She was coming up with surprise bakes for me to do
0:05:17 > 0:05:19and then she'd just say, "Here you go, here's a bake."
0:05:19 > 0:05:21So I have had bakes randomly sprung up on me.
0:05:23 > 0:05:27Now I'm just going to mix the milk and the dry ingredients
0:05:27 > 0:05:28with the butter.
0:05:38 > 0:05:40The sticky dough should be handled as little as possible
0:05:40 > 0:05:43so it doesn't become overworked and rubbery.
0:05:44 > 0:05:47- All right, Matthew?- Bit messy.
0:05:47 > 0:05:48THEY LAUGH
0:05:48 > 0:05:51You seem to have more on your hands then you do on the table.
0:05:51 > 0:05:53I like that though!
0:05:53 > 0:05:56- Now, haven't you got a lucky charm somewhere?- Yes.
0:05:57 > 0:05:59- There we go!- Who's this guy? - Bailey
0:05:59 > 0:06:02We're not going to high-five you, we are going to high-five Bailey.
0:06:02 > 0:06:04- I think that's the next best thing. High five.- High five.
0:06:04 > 0:06:07We'll put him back. We don't want flour on him, do we?
0:06:07 > 0:06:09All right, we'll see you later, mate. Good luck.
0:06:15 > 0:06:18It's crucial to chill the dough in the fridge,
0:06:18 > 0:06:22as the butter will harden, making rolling out easier.
0:06:22 > 0:06:23Bit behind.
0:06:24 > 0:06:28I'm maybe a bit nervous about the time.
0:06:28 > 0:06:31I think I might put it in the freezer for a minute.
0:06:36 > 0:06:38Bakers, you have one minute.
0:06:38 > 0:06:40No, they've got an hour!
0:06:40 > 0:06:42- You have one hour!- Don't worry!
0:06:45 > 0:06:46Oh!
0:06:47 > 0:06:49That didn't go well!
0:06:52 > 0:06:55Please don't tell me it's stuck to the clingfilm.
0:06:55 > 0:06:56Oh...
0:06:57 > 0:07:00It's OK, it's only a little bit of dough.
0:07:00 > 0:07:03It's a bit stressful, but you never know what happens in the tent.
0:07:07 > 0:07:08I think it's done.
0:07:10 > 0:07:14I'm just going to roll it till I think it's thin.
0:07:14 > 0:07:17The bakers need to cut 18 perfect rounds
0:07:17 > 0:07:19as each of the six stacks has three layers.
0:07:21 > 0:07:23I like to be quite precise with my bakes,
0:07:23 > 0:07:26because I like them to be all even.
0:07:39 > 0:07:41Bakers, you are halfway through!
0:07:41 > 0:07:45Or in other words, 37 minutes and 30 seconds into the challenge.
0:07:46 > 0:07:49Time to make the strawberry cream filling.
0:07:49 > 0:07:51If you fancy baking, make sure an adult's around
0:07:51 > 0:07:53and knows what you're doing.
0:07:53 > 0:07:57I'm at the stage of hulling and cutting the strawberries.
0:07:57 > 0:08:01The strawberries should be cut into bite-size pieces
0:08:01 > 0:08:03so they balance easily on the stacks.
0:08:04 > 0:08:08I'm adding the double cream, and the icing sugar
0:08:08 > 0:08:13and the vanilla essence to make a nice cream for my filling.
0:08:15 > 0:08:18Whipping the cream to soft peak consistency will make it firm enough
0:08:18 > 0:08:22to hold the strawberries and shortcakes together.
0:08:23 > 0:08:26That looks like a bit of mountain that's soft,
0:08:26 > 0:08:28so I think that's a good consistency.
0:08:34 > 0:08:39If I was at home, my pesky springer spaniel Stan would try to eat them.
0:08:39 > 0:08:42At least here I don't have any dogs to worry about.
0:08:45 > 0:08:48I'm transferring the cream to the piping bag
0:08:48 > 0:08:50so I can pipe it on my biscuits.
0:08:52 > 0:08:58I'm quite intense now, because I've realised that we haven't got long.
0:08:58 > 0:09:01I think I'm going to take them out so they're cool.
0:09:05 > 0:09:09- Hello!- Hiya, how you doing? - I'm doing fine, thank you.
0:09:09 > 0:09:11Are you having a nail-biting moment, then?
0:09:11 > 0:09:12Yeah, I'm really scared.
0:09:12 > 0:09:16They're not as this colour, so I want them to be exactly the same.
0:09:16 > 0:09:19How long have you got left on the challenge?
0:09:19 > 0:09:23Ten minutes. OK, I think I'm going to take this out.
0:09:23 > 0:09:27- I would call that a good choice. - Yeah.- Yeah, take those out now.
0:09:27 > 0:09:31- Ten minutes left. - Get them on your wire.
0:09:31 > 0:09:33- They're not...- Oh, whoa...
0:09:33 > 0:09:36- They're a bit...- All right, I've got it, I've got it.- OK.
0:09:36 > 0:09:37Oh, no!
0:09:37 > 0:09:39It's all right, it's all right. Don't touch it don't touch it.
0:09:39 > 0:09:42- Pop these ones on here, like that. - That's it.
0:09:42 > 0:09:45- OK, thank you.- Awesome.- Great!- OK.
0:09:47 > 0:09:51All right, lovely bakers, you have five minutes!
0:09:51 > 0:09:53Ooh!
0:09:57 > 0:10:00I might just get this done, actually.
0:10:00 > 0:10:04I wish I could have presented a bit more...nice.
0:10:09 > 0:10:12This is not going well.
0:10:12 > 0:10:13Oh, no, please.
0:10:13 > 0:10:15OK... Nothing happened.
0:10:15 > 0:10:17(You didn't see anything!)
0:10:21 > 0:10:24Everyone I think is done - except for me.
0:10:26 > 0:10:29I've finished my bakes and I'm all done.
0:10:29 > 0:10:31I'm glad at how they turned out.
0:10:31 > 0:10:32Done.
0:10:32 > 0:10:35OK, bakers. That's it. Time is up.
0:10:42 > 0:10:44If you would like to bring your bakes
0:10:44 > 0:10:46up to the altar for our judges now, please.
0:10:53 > 0:10:58OK, so, Matthew, I can see obviously you've had a little trouble
0:10:58 > 0:11:01with the building, but let's see what it tastes like, shall we?
0:11:04 > 0:11:06I think just another couple of minutes in the oven,
0:11:06 > 0:11:10- but overall, I think that is a good, sound bake.- Good.
0:11:11 > 0:11:13Kiah, let's have a look.
0:11:13 > 0:11:16As I break this down, I can see you've still got whole strawberries.
0:11:16 > 0:11:19If you cut your strawberries, there'd be less wobble factor.
0:11:19 > 0:11:22And at the risk of knocking the whole lot over,
0:11:22 > 0:11:24I'm guessing that's what happened to THAT guy?
0:11:24 > 0:11:25Yeah.
0:11:27 > 0:11:29- That's good.- It is good.
0:11:29 > 0:11:32I know you were really watching your oven temperature,
0:11:32 > 0:11:34making sure you kept them in as long as you could.
0:11:34 > 0:11:37You've judged that very well, that's very well cooked.
0:11:37 > 0:11:39Right! Let's crack on, Harrison, shall we?
0:11:39 > 0:11:42You're not looking for a golden brown on this shortcake.
0:11:42 > 0:11:44They are a nice, even blond.
0:11:44 > 0:11:46These don't look too bad.
0:11:50 > 0:11:53- They're beautiful.- You've done a decent job there.- Thank you.
0:11:53 > 0:11:57All right, Alyth, you have nailed it, in terms of the presentation.
0:11:57 > 0:11:58Thank you.
0:11:58 > 0:12:01And just a minute less on that, I think, would have been good
0:12:01 > 0:12:04because you've got a little bit of colouration in the biscuit there.
0:12:04 > 0:12:06- They do have a nice texture though. - Thank you.
0:12:06 > 0:12:09Yeah, they've got that sconnie-ness... "Sconie-ness"?
0:12:09 > 0:12:11Sconocity!
0:12:11 > 0:12:13Yeah! Sconerisation?
0:12:13 > 0:12:15..in the middle, which is what we wanted.
0:12:15 > 0:12:16LAUGHTER
0:12:16 > 0:12:18Oh, we have such a tough job.
0:12:18 > 0:12:20These are four good bakes.
0:12:21 > 0:12:24Graham and Allegra will now decide
0:12:24 > 0:12:27which two strawberry shortcake stacks are the best.
0:12:27 > 0:12:31So in no particular order, the first of our top two is this bake here,
0:12:31 > 0:12:35belonging to Alyth, which we were very impressed by.
0:12:35 > 0:12:38- It's pretty much picture perfect. - Thank you.
0:12:38 > 0:12:42And our second bake is going to be this one, by Harrison,
0:12:42 > 0:12:44because it had a nice good flavour,
0:12:44 > 0:12:47good ratio of strawberries and cream.
0:12:47 > 0:12:49- Nice one.- Right! Well done, guys, well done.
0:12:49 > 0:12:51Well done, everybody.
0:12:51 > 0:12:53It feels great to come into the top two.
0:12:53 > 0:12:59I was never expecting it and all of the bakers did fabulous.
0:12:59 > 0:13:01I said I don't like cream - I lied.
0:13:01 > 0:13:03To come in the top two,
0:13:03 > 0:13:05out of all four of those brilliant bakers,
0:13:05 > 0:13:07I think that's just amazing.
0:13:07 > 0:13:09I think the judges' comments were fair.
0:13:09 > 0:13:12They weren't harsh, they were just telling us the truth
0:13:12 > 0:13:15and I think we all accepted it in the best way.
0:13:16 > 0:13:22My aim for the show stopper is work hard, be confident and have fun.
0:13:27 > 0:13:28Mark! What are you doing?
0:13:28 > 0:13:30We're meant to be introducing the next challenge!
0:13:30 > 0:13:33- Mmmm...- Don't worry, I'll do it.
0:13:33 > 0:13:36So our bakers have just shown our judges that they know exactly
0:13:36 > 0:13:38- how to follow a recipe.- Mmmm!
0:13:38 > 0:13:41But right now, they're about to about to invent their own
0:13:41 > 0:13:44- creation filled with wonderful treats.- Mmmm!
0:13:44 > 0:13:45Come on, you, stop eating!
0:13:55 > 0:13:59All right, bakers, it's time for your show stopper challenge.
0:13:59 > 0:14:05Graham and Allegra would like you to bake your interpretation of a pinata,
0:14:05 > 0:14:08in cake form, obviously.
0:14:08 > 0:14:10Now your cake can be flavoured however you like
0:14:10 > 0:14:13and it can have as many layers as you wish.
0:14:13 > 0:14:15Now, like a pinata that you may see at a party,
0:14:15 > 0:14:17we want your cake to be filled with goodies.
0:14:17 > 0:14:19And then we're going to whack it with sticks!
0:14:19 > 0:14:22- No, we're not going to whack it with sticks.- We're not going to do that?
0:14:22 > 0:14:25We're not. You've got an hour and a half to complete your pinata cake.
0:14:25 > 0:14:28- On your marks...- Get set... BOTH: Bake!
0:14:30 > 0:14:33Traditional pinatas are colourful filled shapes
0:14:33 > 0:14:35usually made of papier-mache which, when broken open,
0:14:35 > 0:14:38spill out exciting party treats.
0:14:39 > 0:14:44In a pinata cake, what we're looking for is a really fun-looking cake.
0:14:44 > 0:14:47So it's got to look very, very jolly on the outside,
0:14:47 > 0:14:48has to be cooked properly
0:14:48 > 0:14:50and, when you take the centre out,
0:14:50 > 0:14:52you make sure the structure is there for the cake itself.
0:14:52 > 0:14:56And then crucially, cut in, and that cascade.
0:14:56 > 0:14:58Things have got to fall out of there.
0:14:58 > 0:15:02All four bakers are making their sponges using the all-in-one method,
0:15:02 > 0:15:04which means mixing all the ingredients together
0:15:04 > 0:15:08at the same time, but they are all using different flavours.
0:15:08 > 0:15:11I want to make something inspired by the summer,
0:15:11 > 0:15:15so I'm putting all my favourite fruits in this cake
0:15:15 > 0:15:17and I hope it impresses the judges.
0:15:17 > 0:15:20Kiah's favourite fruits will be piled into
0:15:20 > 0:15:22orange and vanilla flavoured sponge,
0:15:22 > 0:15:26along with a chocolate ganache, then covered in butter icing.
0:15:26 > 0:15:29- Kiah, how are you? - I'm fine, thank you.- Good, good.
0:15:29 > 0:15:31What's it going to look like?
0:15:31 > 0:15:33It's going to have a crown of raspberries.
0:15:33 > 0:15:37The filling of the cake is going to have pomegranate seeds,
0:15:37 > 0:15:38some cherries.
0:15:38 > 0:15:41- Lots of fruit going on, lots of flavours there.- Yeah.
0:15:41 > 0:15:42- Well, we'll leave you to it.- Yeah.
0:15:46 > 0:15:50Butter, yep. Sugar, yep. Eggs, yep. Flour, yep. Baking powder, yep.
0:15:50 > 0:15:53Like Kiah, Harrison is also creating a fruity bake.
0:15:53 > 0:15:57I've been inspired to make my fruit-filled pinata cake
0:15:57 > 0:16:01by my grandma. She loves to make summer fruit pudding
0:16:01 > 0:16:03and I find it delicious.
0:16:03 > 0:16:05It's almost my favourite part about the summer.
0:16:05 > 0:16:08Harrison's fruity pinata will be filled with strawberries
0:16:08 > 0:16:11and blueberries, covered in lemon butter icing
0:16:11 > 0:16:14and decorated with chocolate-dipped strawberries.
0:16:14 > 0:16:18I think the tricky bit's going to be decorating my cake,
0:16:18 > 0:16:19cos it's a big cake.
0:16:22 > 0:16:26The cake is space-themed as I like watching Doctor Who.
0:16:26 > 0:16:29That's where I came up with the idea.
0:16:29 > 0:16:33Matthew's Chump Chop's Cosmic Creation will have multicoloured
0:16:33 > 0:16:36layers, it will be sandwiched with white chocolate cream cheese frosting
0:16:36 > 0:16:40and decorated with flying saucers and filled with sweets.
0:16:40 > 0:16:43- Chump Chop's is a nickname. - It's your nickname?
0:16:43 > 0:16:45I think that could be my new nickname.
0:16:45 > 0:16:47- ALLEGRA:- Where are you at?
0:16:47 > 0:16:51I'm just about to mix the food colouring into the sponge.
0:16:51 > 0:16:55Hey, good alien colours. That looks like an alien to me.
0:16:59 > 0:17:02Never been this messy at home.
0:17:02 > 0:17:06Alyth, like Matthew, is also choosing to colour her sponge layers.
0:17:06 > 0:17:12I'm making a haggi-pinata cake, which is a haggis.
0:17:12 > 0:17:15There's a mythical creature in Scotland.
0:17:15 > 0:17:19No-one's really seen him, so you can picture him as however you like.
0:17:19 > 0:17:24But I'm picturing it as a brown furry creature.
0:17:24 > 0:17:27Alyth's colourful wee beastie will be covered
0:17:27 > 0:17:28in chocolate buttercream icing
0:17:28 > 0:17:31and filled to the brim with sugar-coated chocolate eggs.
0:17:31 > 0:17:33I am feeling a bit of pressure.
0:17:33 > 0:17:36I mean, I know I did really well on the first one,
0:17:36 > 0:17:39but it all comes down to this one, so...
0:17:39 > 0:17:44Bakers, you only have one hour left. One hour.
0:17:44 > 0:17:46I'd say that's done.
0:17:49 > 0:17:52- What's happening?- Can't zest it. - You can't zest it?
0:17:52 > 0:17:55- It's slipping.- It's slipping. - Oh, you're good, aren't you?
0:17:55 > 0:17:57Thanks, Matthew, I am good, aren't I?
0:17:57 > 0:17:59- Is Mark good?- 50/50.
0:17:59 > 0:18:02Mark's 50/50, yeah, that's fair enough.
0:18:02 > 0:18:04Oh, sh! Hi, Mark, you all right, mate?
0:18:04 > 0:18:08Yeah, I heard that somebody needed someone who is great.
0:18:08 > 0:18:10- Yeah, I've got him. - Oh, brilliant...
0:18:17 > 0:18:20I'm just putting it in the oven for about 20 minutes.
0:18:27 > 0:18:29With their cakes in the oven,
0:18:29 > 0:18:31it's time to focus on the buttercream icing.
0:18:31 > 0:18:34It's made by mixing butter together with icing sugar.
0:18:36 > 0:18:39It's also possible to flavour it with other ingredients.
0:18:39 > 0:18:43I'm adding the chocolate into the butter icing.
0:18:43 > 0:18:46Oh, chocolate butter icing! Wow.
0:18:54 > 0:18:57Bakers, 30 minutes left, 30 minutes!
0:18:57 > 0:19:00- Tense stuff.- I don't know why we're doing this.
0:19:03 > 0:19:07Sticking a skewer into the cake will tell the bakers if it's ready.
0:19:07 > 0:19:09It's ready.
0:19:09 > 0:19:12If it comes out clean, the mixture is cooked.
0:19:12 > 0:19:14Yay - they look quite fluffy.
0:19:17 > 0:19:18(Oh, no!)
0:19:19 > 0:19:22No. No, no, I'm seeing things.
0:19:28 > 0:19:29They're sinking.
0:19:32 > 0:19:37Sinking isn't that big a problem, as long as the judges never find out.
0:19:40 > 0:19:41How are you doing, Harrison?
0:19:41 > 0:19:45- I am doing fine.- How are you feeling about those bakes?
0:19:45 > 0:19:47I am feeling that they are going to be good.
0:19:47 > 0:19:50- This one's dipping a bit in the middle.- So is this one.
0:19:50 > 0:19:53So it doesn't matter, cos you're going to cut the hole out?
0:19:53 > 0:19:55Yeah. That one's not going to have the hole cut, though.
0:19:55 > 0:19:59- That's the top. Good luck. - Thank you.
0:19:59 > 0:20:01OK, the judges now know my cake has sunk.
0:20:04 > 0:20:07I'm just cutting the holes in the sponge
0:20:07 > 0:20:09so I can fill it with the sweets.
0:20:09 > 0:20:12The hole for the pinata surprise needs to be large enough
0:20:12 > 0:20:17to make the treats inside cascade and keep the structure of the cake.
0:20:17 > 0:20:20But cutting it too big could make the sponge very delicate
0:20:20 > 0:20:22and likely to break.
0:20:22 > 0:20:26- No!- That's all right, you can patch that up, that's fine.
0:20:26 > 0:20:31- Here.- There we go. - It's fine. I'm with you.
0:20:31 > 0:20:35- No...- That's fine, that's fine, that's fine.
0:20:35 > 0:20:38It's not very assembled well, but...
0:20:38 > 0:20:41That's all right, you're going to cover it all.
0:20:41 > 0:20:42- That's fine.- Yeah, so...
0:20:44 > 0:20:47Kiah's cake, I'm anxious on that one.
0:20:47 > 0:20:49If she's going to put chocolate in it,
0:20:49 > 0:20:52it won't do the cascade, you know, that we are looking for.
0:20:52 > 0:20:53Let's see how that goes.
0:20:55 > 0:20:59Bakers, you've 15 minutes until we tell you to stop.
0:21:03 > 0:21:06Once the cakes are assembled, the treats can be poured in
0:21:06 > 0:21:09and the final layer of sponge added.
0:21:09 > 0:21:11It'll have to do.
0:21:11 > 0:21:14Finally, it's time to cover the cake in buttercream
0:21:14 > 0:21:16and add the decorations.
0:21:18 > 0:21:21Last round's comments helped a lot for this round,
0:21:21 > 0:21:23cos this cake is mainly about decoration.
0:21:23 > 0:21:27But I'll try not to over-decorate it so it doesn't look nice.
0:21:27 > 0:21:31Bakers, you have five minutes. That's five minutes, not long at all.
0:21:36 > 0:21:40I'm just going to decorate it with flying saucers.
0:21:49 > 0:21:52Huh, I've had enough.
0:21:52 > 0:21:55The last touch is these stars and aliens.
0:21:55 > 0:21:56OK, I'm done.
0:21:59 > 0:22:03That's it, bakers. Time is up, please stop what you're doing.
0:22:03 > 0:22:04Awesome.
0:22:04 > 0:22:06Awesome, awesome, awesome.
0:22:11 > 0:22:13Graham and Allegra have asked the bakers
0:22:13 > 0:22:16for their interpretation of a pinata cake,
0:22:16 > 0:22:19which needs to cascade with tasty surprises when sliced open.
0:22:24 > 0:22:26I'm feeling pretty proud cos,
0:22:26 > 0:22:28at home, I've never completed it
0:22:28 > 0:22:30in the time.
0:22:30 > 0:22:34Harrison, loving the chocolate-dipped strawberries here.
0:22:34 > 0:22:37I think it looks lovely, looks really nice and appealing.
0:22:40 > 0:22:44Well, we got more of a sort of low waterfall than a Niagara.
0:22:44 > 0:22:48The thing that I do see is that you've got a slight depression
0:22:48 > 0:22:52in the top layer here, so you've got a deep layer of buttercream,
0:22:52 > 0:22:55which, when you eat it, is going to unbalance the rest of the mouth.
0:22:55 > 0:22:58- Yeah.- I find it quite nice on the level,
0:22:58 > 0:23:01when you get a decent amount of the icing. I'm liking that.
0:23:01 > 0:23:02It's really punchy.
0:23:07 > 0:23:09I didn't get to complete it all,
0:23:09 > 0:23:14but I hope the judges will say that my cake is flavoursome,
0:23:14 > 0:23:17the fruits go well with the flavours.
0:23:19 > 0:23:21It's got a lot of character.
0:23:21 > 0:23:24Obviously, you know that you ran out of time and had to rush it a bit
0:23:24 > 0:23:26at the end, but a lot of it goes down on flavours.
0:23:28 > 0:23:31Well, your berries seem to have just held slightly
0:23:31 > 0:23:33in the centre there.
0:23:33 > 0:23:36You put ganache underneath your fruits, so they cemented them in,
0:23:36 > 0:23:39which is why they're not falling out.
0:23:39 > 0:23:42It's a really nice, delicate, very airy sponge.
0:23:42 > 0:23:45We didn't quite get the cascade, but the flavours are good
0:23:45 > 0:23:47and the bake is good.
0:23:47 > 0:23:49I think you just need to work on your timings, that's all.
0:23:49 > 0:23:52- OK.- All right?- Thank you very much.
0:23:56 > 0:23:59I hope they'll think my cake is really nice
0:23:59 > 0:24:05and like all the flavours and they just like the idea that I made.
0:24:05 > 0:24:08So, Alyth, looks lovely.
0:24:08 > 0:24:11Big happy smiley face. He's a bit cheeky, isn't he?
0:24:11 > 0:24:14Let's see what happens when we cut into it, shall we?
0:24:15 > 0:24:17There was a crunch then.
0:24:17 > 0:24:19Are we going to feel it...?
0:24:19 > 0:24:21Oh, yes, yes, yes!
0:24:21 > 0:24:23That is a pinata cake.
0:24:23 > 0:24:26- That's exactly what we're looking for.- Let's have a taste.
0:24:28 > 0:24:31Loving this sponge. It's really, really nice and moist.
0:24:31 > 0:24:33A nice, light chocolate flavour you've got
0:24:33 > 0:24:34in your buttercream as well.
0:24:34 > 0:24:37- I think Scotland is proud of you right now.- Thank you very much.
0:24:41 > 0:24:46I am a little nervous about what the judges are going to say,
0:24:46 > 0:24:47but I'm quite excited.
0:24:49 > 0:24:55Goodness me, Matthew, what a bundle of extra terrestrial fun that is.
0:24:55 > 0:24:58Wow. There was a crunchy thing in there.
0:24:59 > 0:25:01That counts as a cascade to me.
0:25:02 > 0:25:05Seeing how much you have here, me having to look for it,
0:25:05 > 0:25:08probably need a bit more of the frosting, cos it's slightly dry.
0:25:08 > 0:25:11A pinata cake is always going to be a party cake
0:25:11 > 0:25:13- and that is a party cake.- Yeah.
0:25:13 > 0:25:14Good effort, son.
0:25:16 > 0:25:18Bakers, well done. That's it. You can all relax now.
0:25:18 > 0:25:20The baking is over.
0:25:20 > 0:25:23But the hard part begins for Graham and Allegra.
0:25:23 > 0:25:26They now have to choose which one of you will go through
0:25:26 > 0:25:29to our quarterfinals. Whilst they have a deliberation,
0:25:29 > 0:25:32guys, you can take a break. Off you go.
0:25:40 > 0:25:43First of all, let's talk about this morning, the technical challenge.
0:25:43 > 0:25:45How was that for you? Who shone?
0:25:45 > 0:25:47Alyth was a very, very clean worker,
0:25:47 > 0:25:49she had really nice, round shortcake.
0:25:49 > 0:25:52Harrison also, again, very focused.
0:25:52 > 0:25:54And then we went onto the pinata cakes.
0:25:54 > 0:25:57The only thing for me on Harrison's cake is, on the top tier, you can
0:25:57 > 0:26:00see here you've got the layer of butter cream, it's slightly deeper.
0:26:00 > 0:26:03It's definitely got a little bit of a squiff to it, let's be honest.
0:26:03 > 0:26:06But you know, in terms of a pinata cake, it pinated on me
0:26:06 > 0:26:08and I like that.
0:26:08 > 0:26:11But then, my argument is that, as part and parcel of being a baker,
0:26:11 > 0:26:14you need to see yourself come out onto that cake.
0:26:14 > 0:26:16Now I see more of Matthew on his cake.
0:26:16 > 0:26:19He loves the cosmos, it shows more of his personality.
0:26:19 > 0:26:23It's hugely jolly, I give him all the points in the world for having
0:26:23 > 0:26:25something that you definitely want to look at, but in terms
0:26:25 > 0:26:28of the actual bake...
0:26:28 > 0:26:29less convinced.
0:26:29 > 0:26:32You're split. I like that, I like that. And Alyth?
0:26:32 > 0:26:34Let's be honest, there's so much fun in this cake.
0:26:34 > 0:26:36I loved looking at it, I loved eating it.
0:26:36 > 0:26:40You know, the layers inside, all of the sponge, the cascade,
0:26:40 > 0:26:42the cheeky face on top...
0:26:42 > 0:26:45It's a very nice cake and she showed a lot of skill there, as well.
0:26:45 > 0:26:47What about Kiah's pinata cake?
0:26:47 > 0:26:49Well, unfortunately, Kiah placed a layer of ganache
0:26:49 > 0:26:52into the bottom of her last layer of sponge,
0:26:52 > 0:26:53so it held all of the cascade.
0:26:53 > 0:26:56Yeah, I mean, Kiah didn't give the best version of herself today,
0:26:56 > 0:26:58but she'll learn from that and hopefully some of the advice
0:26:58 > 0:27:01we've given her will make her a better baker in the future.
0:27:01 > 0:27:03Do you think you've decided on who's going to go through
0:27:03 > 0:27:07- to the quarterfinals?- I know in my mind.- Yeah, I know who I want.
0:27:17 > 0:27:21Bakers. There's been some really impressive baking today.
0:27:21 > 0:27:24Our judges, they thought that one baker showed the perfect balance
0:27:24 > 0:27:29between creativity and precision baking.
0:27:29 > 0:27:33The baker going through to the quarterfinal is...
0:27:36 > 0:27:37Alyth!
0:27:37 > 0:27:39Yay!
0:27:39 > 0:27:40Well done, Alyth!
0:27:40 > 0:27:43It feels amazing to go through to the quarterfinal.
0:27:43 > 0:27:46There was so many good bakes that everyone did
0:27:46 > 0:27:49and I'm just really pleased that I got through.
0:27:49 > 0:27:51- Well done, Harrison, bring it in.- Nice one.
0:27:51 > 0:27:54She deserved to win. The judges said it was picture perfect and, in that,
0:27:54 > 0:27:57I think she had the most creative design out of all of us.
0:27:57 > 0:27:58- ALLEGRA:- You happy?
0:27:58 > 0:27:59Yeah, I'm very happy.
0:27:59 > 0:28:02She showed immense skill, concentration.
0:28:02 > 0:28:04She just focused on what was in front of her.
0:28:04 > 0:28:06Thank you.
0:28:06 > 0:28:10She showed she had really natural, instinctive creative flair as well.
0:28:10 > 0:28:12Next time, a vital ingredient goes missing...
0:28:12 > 0:28:14Stupid baking powder!
0:28:14 > 0:28:16..in a technical that gets vocal...
0:28:16 > 0:28:19HE SINGS: Baking's rising in my oven, yeah!
0:28:19 > 0:28:22..and a nail-biting chocolate show stopper.
0:28:22 > 0:28:24- You just going to leave me here hanging?- Sorry!