0:00:02 > 0:00:04- Are you exceptionally talented in the kitchen?- No.
0:00:04 > 0:00:05- Aged between nine and 12? - No, I'm not.
0:00:05 > 0:00:09Have you got what it takes to become Britain's best young amateur baker?
0:00:09 > 0:00:10No. Definitely not!
0:00:10 > 0:00:12Would you like to introduce the show with me?
0:00:12 > 0:00:13I would!
0:00:13 > 0:00:15- BOTH:- Welcome to Junior Bake Off!
0:00:16 > 0:00:19Today, it's tense in the tent.
0:00:19 > 0:00:20Action stations.
0:00:21 > 0:00:23Stupid baking powder!
0:00:23 > 0:00:25A new boy band is formed...
0:00:25 > 0:00:28# Baking's rising in my oven, yeah!#
0:00:28 > 0:00:30..and nothing escapes the judges...
0:00:30 > 0:00:31Whoa!
0:00:31 > 0:00:35..world-renowned chefs Graham Hornigold and Allegra McEvedy.
0:00:35 > 0:00:36He's demonstrated a lot of skill.
0:00:36 > 0:00:39That looks so exciting.
0:01:01 > 0:01:03Four brilliant bakers are about to do
0:01:03 > 0:01:06battle for a place in the quarterfinals.
0:01:06 > 0:01:10Only one will come out the other side. But which one will it be?
0:01:10 > 0:01:12Olivia, from Northumberland, is ten.
0:01:12 > 0:01:14She is such a keen baker,
0:01:14 > 0:01:18she recently made a cake for her parents' wedding anniversary.
0:01:18 > 0:01:21I love baking and it's a big part of my life
0:01:21 > 0:01:23and I bake every week for anybody.
0:01:23 > 0:01:27- I've got a proving drawer! - SHE LAUGHS
0:01:27 > 0:01:31I just love seeing people smile when I make stuff for them.
0:01:31 > 0:01:3412-year-old Tom from London was taught to bake by his dad.
0:01:34 > 0:01:37He sings in a band and loves to make all kinds of bread.
0:01:37 > 0:01:40Baking for me is like a magic, like, if you mix up a few things
0:01:40 > 0:01:42and it comes out the oven as something else,
0:01:42 > 0:01:44that's just incredible, that's like a miracle.
0:01:44 > 0:01:47Farhaan is ten and as well as baking,
0:01:47 > 0:01:49he loves cooking family meals at home in London.
0:01:49 > 0:01:54My sister is a really keen baker and she's inspired me to bake.
0:01:54 > 0:01:56So, I'm pretty much just doing this for her.
0:01:56 > 0:01:58Ta-da!
0:01:58 > 0:02:01Hannah is 11 and lives by the sea in Conwy, North Wales,
0:02:01 > 0:02:04and enjoys walking her dog when she's not baking.
0:02:04 > 0:02:06So I am looking forward to being in the tent and not having my mum
0:02:06 > 0:02:09and dad just peeping in all the time.
0:02:09 > 0:02:15It gets quite annoying and my dog barges in and eats the butter.
0:02:15 > 0:02:17You seen these? They look like candles!
0:02:17 > 0:02:19- LAUGHTER - They do!
0:02:23 > 0:02:25The first challenge is the Technical.
0:02:25 > 0:02:27It tests the bakers' know-how
0:02:27 > 0:02:30and their ability to follow a recipe they haven't seen before.
0:02:30 > 0:02:33Hello there, lovely bakers. How you doing, all right?
0:02:33 > 0:02:37- ALL: Yeah.- Allegra and Graham would like you to make the
0:02:37 > 0:02:39classic French patisserie, madeleines.
0:02:39 > 0:02:41Ooohh.
0:02:41 > 0:02:45You need to make 12 identical shell-shaped madeleines
0:02:45 > 0:02:48dipped in chocolate. Oooh, lovely!
0:02:48 > 0:02:49Judges, what are you looking for?
0:02:49 > 0:02:52Contrasting colours, so golden brown scalloping,
0:02:52 > 0:02:54rising up to a beautiful, blonde dough.
0:02:54 > 0:02:57On the inside, we'll be looking for a light, fluffy sponge,
0:02:57 > 0:02:59finished with a delicate layer of chocolate.
0:02:59 > 0:03:00Thank you very much, judges.
0:03:00 > 0:03:03Now, before we go any further, have we all washed our hands?
0:03:03 > 0:03:04- Let's have a look.- Yes.
0:03:04 > 0:03:07Excellent, pretty clean, pretty clean.
0:03:07 > 0:03:10OK, guys, you have one hour to make 12 identical madeleines.
0:03:10 > 0:03:13- Best of luck. On your marks... - Get set.- BOTH:- Bake.
0:03:15 > 0:03:18It's believed that madeleines were named after
0:03:18 > 0:03:22a young pastry chef, who served the small cakes to King Louis XV.
0:03:22 > 0:03:24This is something different.
0:03:24 > 0:03:26But I hope that I will come out victorious.
0:03:31 > 0:03:34I've never made them before, but I've heard of them,
0:03:34 > 0:03:37so I know what they have to look like and taste like.
0:03:37 > 0:03:41I'm putting butter in the madeleine mould,
0:03:41 > 0:03:45because you need them nice, I guess.
0:03:45 > 0:03:49I've forgotten why you need it done, but you just need it.
0:03:49 > 0:03:52It's just so that the madeleines don't stick.
0:03:52 > 0:03:56That is what it is! They don't stick!
0:03:56 > 0:03:57I love madeleines.
0:03:57 > 0:04:01These are perfect examples - nice lovely doming on top there,
0:04:01 > 0:04:04beautifully blonde, browning around the outside
0:04:04 > 0:04:08and underneath the scalloping lines. Really hot oven, really quick cook.
0:04:08 > 0:04:11Then you get the dome. It should be light as a feather.
0:04:11 > 0:04:13So versatile, you can finish it in many, many ways.
0:04:13 > 0:04:16In this instance we've got white chocolate with raspberries
0:04:16 > 0:04:19and we've got dark chocolate with pistachios.
0:04:19 > 0:04:20For me, it's pure joy.
0:04:24 > 0:04:28Put the egg, sugar, honey, salt in a big bowl and whisk together
0:04:28 > 0:04:30until pale and smooth.
0:04:33 > 0:04:36Sift the flour with the baking powder
0:04:36 > 0:04:39and fold it in to the egg mix.
0:04:39 > 0:04:41OK.
0:04:41 > 0:04:43Ah, baking powder, baking powder, baking powder...
0:04:43 > 0:04:46Baking powder is an essential ingredient in any bake
0:04:46 > 0:04:48where you need it to rise.
0:04:48 > 0:04:50It works by releasing gas into the batter,
0:04:50 > 0:04:52causing bubbles which expand.
0:04:52 > 0:04:55I'm trying not to over-mix it. Cos that's key.
0:04:55 > 0:04:57Just hoping for the best.
0:04:57 > 0:05:00Really, really hoping I've whisked this enough.
0:05:00 > 0:05:03Oh, all right, Tom. What do you do in your spare time, buddy?
0:05:03 > 0:05:05I really like music and I sing in a band.
0:05:05 > 0:05:09OK, Tom, you need to show us one of your songs
0:05:09 > 0:05:12- and we need to sing it together. - Yeah, why not? Yeah, why not?
0:05:12 > 0:05:14- OK, so you stand in the middle then. - OK.
0:05:14 > 0:05:16All right. What are we starting with?
0:05:16 > 0:05:18Something...something's gone wrong in the oven.
0:05:18 > 0:05:20# The baking's rising... #
0:05:20 > 0:05:22Nice.
0:05:22 > 0:05:25# The baking's rising in my oven Yeah!
0:05:25 > 0:05:28# Don't open the door else it'll go flat!
0:05:28 > 0:05:31# Don't open the door else it'll go flat... #
0:05:31 > 0:05:33Hit me, Tom.
0:05:33 > 0:05:35# In the oven is where it is
0:05:35 > 0:05:38# And if I take it out too early
0:05:38 > 0:05:39# It will sink. #
0:05:39 > 0:05:42- Oooooh!- Aaaaah! - He's a lyrical genius!
0:05:42 > 0:05:43Woo!
0:05:43 > 0:05:45Stick with us, kid, you'll be a star!
0:05:45 > 0:05:47LAUGHTER
0:05:47 > 0:05:50I liked their song, they're quite good.
0:05:50 > 0:05:52- SHE GIGGLES - Well, Tom is.
0:05:52 > 0:05:54I don't know about Sam and Mark.
0:05:55 > 0:05:59Putting that in the fridge for ten minutes.
0:05:59 > 0:06:01It's crucial the batter is chilled,
0:06:01 > 0:06:03so when the madeleine hits the hot oven and forms the crust,
0:06:03 > 0:06:07the cold batter on the inside has no choice but to push
0:06:07 > 0:06:09up at the deepest point to create the dome.
0:06:09 > 0:06:12The chilling process is one that all the bakers are following...
0:06:12 > 0:06:13Put it in the oven.
0:06:13 > 0:06:15..except for one.
0:06:15 > 0:06:18- We've got ten minutes in the fridge. - Ten minutes in the fridge.
0:06:18 > 0:06:19You didn't remember that, did you?
0:06:19 > 0:06:22Oh, wait! Wait, wait! I know what to do!
0:06:22 > 0:06:23I know what to do.
0:06:23 > 0:06:25I forgot to chill them.
0:06:25 > 0:06:28Luckily, I have quite a lot of mixture left, so I've put that
0:06:28 > 0:06:32in the fridge and I'm just going to put them in the tin and cook them.
0:06:32 > 0:06:35So I might be a little bit behind but hopefully I can still manage it.
0:06:38 > 0:06:40Guys, you are halfway, you've had 30 minutes,
0:06:40 > 0:06:42you've got 30 minutes left!
0:06:48 > 0:06:50I'd rather get it right than get it quickly done.
0:06:50 > 0:06:52Slow and steady wins the race.
0:06:52 > 0:06:54These are my lucky measuring spoons.
0:06:54 > 0:06:56Every time I've used them at home,
0:06:56 > 0:07:00for something new I've never tried before, it's gone right.
0:07:00 > 0:07:02These ones are going to be better.
0:07:02 > 0:07:04Hope, fingers crossed, fingers crossed.
0:07:04 > 0:07:06- Hi, Olivia.- Hi.
0:07:06 > 0:07:08- How are you doing?- I'm good, thanks.
0:07:08 > 0:07:10Good. So, Olivia, tell us, what is home life like for you?
0:07:10 > 0:07:11Do you bake a lot?
0:07:11 > 0:07:14Yeah, I bake a lot but I've usually got a lot of distractions.
0:07:14 > 0:07:17- Oh, really?- Like what? - I've got a one-year-old sister...
0:07:17 > 0:07:20- Aaahh!- ..who always likes to put her hands in the mixture.
0:07:20 > 0:07:21- Ha-ha!- No!
0:07:21 > 0:07:23And I've got a giant African snail called Speed.
0:07:23 > 0:07:25Speed! Oh, the irony!
0:07:25 > 0:07:27And I've got a picture, do you want to see?
0:07:27 > 0:07:29Yeah! How long have you had Speed?
0:07:29 > 0:07:31- Five years.- Five years?
0:07:31 > 0:07:35He's actually not that interactive at the moment cos he's hibernating.
0:07:35 > 0:07:36Or so we hope.
0:07:36 > 0:07:38- Right.- Right, yeah.
0:07:38 > 0:07:41You don't know what's going on underneath there, do you?
0:07:41 > 0:07:43- No!- All right, Olivia, we'll leave you to it.- Good luck.
0:07:43 > 0:07:44OK, bye.
0:07:49 > 0:07:50Bake, please.
0:07:52 > 0:07:54Bake, my lovelies. Mwah!
0:07:54 > 0:07:56I wish you well.
0:08:01 > 0:08:05Bakers, you've got 20 minutes left! 20 minutes!
0:08:05 > 0:08:06OK. 20 minutes, 20 minutes.
0:08:06 > 0:08:09Whilst the bakes are in the oven, there is just enough time to
0:08:09 > 0:08:12melt the white and dark chocolate for the decoration.
0:08:12 > 0:08:15I'm turning up the heat because these need to melt.
0:08:15 > 0:08:17If you'd like to try this at home, make sure
0:08:17 > 0:08:19an adult knows what you are doing.
0:08:19 > 0:08:20And this is called a bain-marie,
0:08:20 > 0:08:25so it's like a bowl with chocolate on, on top of a pan with water in.
0:08:25 > 0:08:29The steam will come from the water that is in the pan,
0:08:29 > 0:08:31cos it's hot, it will melt the chocolate.
0:08:40 > 0:08:43Huh! They're not cooked!
0:08:43 > 0:08:45They're not cooked, they're not cooked.
0:08:45 > 0:08:48I'm going to give them another five minutes.
0:08:51 > 0:08:53Not sure if they need more baking.
0:08:55 > 0:08:57Cos they are a bit light.
0:08:57 > 0:08:58I think it's under baked.
0:09:00 > 0:09:01No, it's fine, it's fine.
0:09:01 > 0:09:03Forget my worries.
0:09:03 > 0:09:08Stupid, stupid, stupid! I forgot to put the baking powder in.
0:09:09 > 0:09:11Oh, that's so annoying!
0:09:11 > 0:09:15Stupid baking powder! Taking them out and having a look.
0:09:15 > 0:09:16At least they're baked.
0:09:19 > 0:09:21Stay positive. Stay positive.
0:09:21 > 0:09:24They look good, yeah.
0:09:24 > 0:09:27I've heard about some other baking disasters so I'm not the only one.
0:09:31 > 0:09:34Bakers. You've got ten minutes left.
0:09:34 > 0:09:35Action stations!
0:09:37 > 0:09:40Please, please, please, please, please.
0:09:40 > 0:09:42Ah! Yes, yes!
0:09:44 > 0:09:46Feeling the pressure.
0:09:47 > 0:09:49A good dip.
0:09:51 > 0:09:53Mine are too white I think.
0:09:53 > 0:09:55- How long did you cook them for? - Five.
0:09:55 > 0:09:57See, mine were like that and then I left them for another five
0:09:57 > 0:09:59- and they browned a bit.- Aah.
0:09:59 > 0:10:01- Sorry, I shouldn't have said that. - And yours are crispy.
0:10:01 > 0:10:05- I shouldn't have said that!- You shouldn't have. But thanks anyway.
0:10:05 > 0:10:06- Mark, how long is left? - Two minutes.
0:10:06 > 0:10:09- Two minutes!- Two minutes, bakers. Come on, come on, come on!
0:10:12 > 0:10:15Time is not currently on my side.
0:10:18 > 0:10:20I've kind of started to worry a bit more about the time.
0:10:22 > 0:10:24Tom, I'm really nervous.
0:10:26 > 0:10:27It's tense. It's tense.
0:10:31 > 0:10:35This is my last one. I have to make it the best one.
0:10:35 > 0:10:36And we're done.
0:10:36 > 0:10:41Bakers! That is it! Time is up!
0:10:41 > 0:10:43Done!
0:10:46 > 0:10:51If you'd like to bring your madeleines up to the altar, please?
0:10:52 > 0:10:55The judges are looking for 12 identical fluffy chocolate-dipped
0:10:55 > 0:10:58madeleines with a blonde dome on top
0:10:58 > 0:11:00and golden scalloping underneath.
0:11:00 > 0:11:03So, Tom.
0:11:05 > 0:11:07Lovely golden colour, nice little blonde tips.
0:11:07 > 0:11:11They're a lovely shape, Tom. Those are good looking madeleines.
0:11:11 > 0:11:12So when I break this open
0:11:12 > 0:11:14I'm looking for that light, fluffy sponge, yeah?
0:11:14 > 0:11:15And we've got that.
0:11:15 > 0:11:17You didn't over flour your tin, which is
0:11:17 > 0:11:20why you've got these lovely lines here, the scalloping.
0:11:20 > 0:11:24They're nicely dipped, you've been very generous but not overly so
0:11:24 > 0:11:26with the chocolate and the nuts. Good account of yourself.
0:11:26 > 0:11:28- Yeah.- Great.
0:11:28 > 0:11:29Hannah.
0:11:30 > 0:11:33We haven't got the classic madeleine shape,
0:11:33 > 0:11:36but don't beat yourself up, we've all done it.
0:11:36 > 0:11:38Yeah, scalloping's great.
0:11:39 > 0:11:42What you have got is a really, really well pronounced flavour of honey.
0:11:42 > 0:11:45It does taste nice, all the flavours are there,
0:11:45 > 0:11:47it just needs the aeration.
0:11:48 > 0:11:50Right, Farhaan, let's go.
0:11:50 > 0:11:53My issue with yours, which look lovely,
0:11:53 > 0:11:57- is that they also look undercooked. - Yeah.- They haven't domed.
0:11:57 > 0:12:00I actually can see some raw cake mix in the middle of that.
0:12:00 > 0:12:03Always skewer test the thickest one and if that one is not cooked
0:12:03 > 0:12:05then just throw them straight back in the oven.
0:12:05 > 0:12:08Unfortunately, because you haven't cooked them
0:12:08 > 0:12:10quite long enough they do have this raw flavour to them.
0:12:10 > 0:12:14I like the look of them, just a little more baking, that's it.
0:12:14 > 0:12:17So, Olivia, wow. You've had an exciting morning.
0:12:17 > 0:12:19Yeah.
0:12:19 > 0:12:22You have got nice ridges on the madeleine.
0:12:22 > 0:12:25It does feel nice and spongy.
0:12:25 > 0:12:27- They taste it too. Well done. - Thank you.
0:12:27 > 0:12:30That's a nicely baked madeleine.
0:12:30 > 0:12:33- Maybe 30 seconds more, just a bit more contrast.- OK.
0:12:33 > 0:12:36But good, good save.
0:12:36 > 0:12:38Thank you.
0:12:38 > 0:12:40Graham and Allegra will now decide which two
0:12:40 > 0:12:44batches of madeleines have met their criteria best.
0:12:44 > 0:12:47First one of our top two...is Tom.
0:12:47 > 0:12:52For his nice fade to blonde and his proportion of chocolate.
0:12:54 > 0:12:59And the second bake in our top two, is this one, belonging to Olivia.
0:12:59 > 0:13:02- Thank you.- Good pull back and you delivered, second time round,
0:13:02 > 0:13:04- 12 good madeleines to us. - Thank you.
0:13:07 > 0:13:11Now my sister is going to be nagging me to make them every day!
0:13:11 > 0:13:12Oh, to be in the top two is great.
0:13:12 > 0:13:16To stay on top I need to keep calm and keep my eye on the other bakers.
0:13:16 > 0:13:17I'm proud of that challenge
0:13:17 > 0:13:21because I picked myself up after quite a big disaster.
0:13:21 > 0:13:24Coming in the bottom two today has motivated me
0:13:24 > 0:13:27to do my absolute best in the Showstopper.
0:13:27 > 0:13:30At least yours had baking powder in it!
0:13:30 > 0:13:31I know where I went wrong
0:13:31 > 0:13:33and I hope I can pull it back in the Showstopper.
0:13:36 > 0:13:38- Do you like chocolate?- Check.
0:13:38 > 0:13:40- Do you like cake?- Check, check!
0:13:40 > 0:13:42- Do you like chocolate cake? - Check, check, check!
0:13:42 > 0:13:43It's Showstopper time!
0:13:49 > 0:13:51All right, bakers. This afternoon, Graham
0:13:51 > 0:13:57and Allegra would like you to make your ultimate chocolate gateau!
0:13:57 > 0:13:58Oooh, yes!
0:13:58 > 0:14:01You've got an hour and a half for this challenge, the best of luck.
0:14:01 > 0:14:03- On your marks...- Get set...- Bake!
0:14:09 > 0:14:14My ultimate chocolate gateau should have nice even layers, nice amount
0:14:14 > 0:14:17of cream, but most importantly a pronounced flavour of chocolate.
0:14:17 > 0:14:20If you're using cocoa, it can be very drying on the mouth
0:14:20 > 0:14:22and then if you're using real chocolate,
0:14:22 > 0:14:25the minute you start to melt that, it can split,
0:14:25 > 0:14:28it can seize, so they've got to watch that very, very carefully.
0:14:29 > 0:14:36I'm doing a three tiered cake and my plan is to check off all
0:14:36 > 0:14:39the things that I've done, so I don't miss anything out.
0:14:39 > 0:14:42Hannah's three sponges will be flavoured with dark,
0:14:42 > 0:14:46milk and white chocolate, each will be sprinkled with chocolate
0:14:46 > 0:14:49chips and sandwiched together using strawberries and cream,
0:14:49 > 0:14:52then topped with a dark chocolate ganache.
0:14:52 > 0:14:55I've practised this eight or nine times.
0:14:55 > 0:14:57This cake's only gone completely right once.
0:15:03 > 0:15:07I'm hoping, based on my practices, I will give them a moist sponge.
0:15:07 > 0:15:10Tom's four layered fort will be flavoured with milk and dark
0:15:10 > 0:15:14chocolate, sandwiched together with whipped cream and cherry compote,
0:15:14 > 0:15:16smothered in a dark chocolate ganache
0:15:16 > 0:15:18and decorated with home-made trees.
0:15:18 > 0:15:21I enjoy making stuff with chocolate because, obviously,
0:15:21 > 0:15:24it's everyone's favourite cake.
0:15:26 > 0:15:28Chocolate is made from cocoa beans.
0:15:28 > 0:15:31The higher the percentage of cocoa, the stronger the flavour
0:15:31 > 0:15:32and the darker the chocolate.
0:15:32 > 0:15:35White chocolate is made from cocoa butter,
0:15:35 > 0:15:38meaning it's light in colour and has the least chocolaty flavour.
0:15:38 > 0:15:42My cake is going to be a semicircle that's covered in
0:15:42 > 0:15:45white chocolate...ganache.
0:15:45 > 0:15:49Farhaan's white chocolate ganache will top a four layered
0:15:49 > 0:15:52sponge cake and be decorated with flaked almonds and raspberries.
0:15:52 > 0:15:55I have been changing the recipe a lot to get it perfect,
0:15:55 > 0:15:58cos there's always one thing that you need to improve.
0:16:02 > 0:16:05I'm adding natural yoghurt to my cake.
0:16:05 > 0:16:07I think it makes it taste nicer.
0:16:07 > 0:16:10Olivia's yoghurt and chocolate cake is sandwiched together using
0:16:10 > 0:16:12raspberry and blackberry cream.
0:16:12 > 0:16:14It will be covered in dark chocolate ganache
0:16:14 > 0:16:17then decorated with fresh berries and home-made chocolate hearts.
0:16:17 > 0:16:18Hi there, Olivia.
0:16:18 > 0:16:22I hear you've got a very interesting ingredient in your sponge cake.
0:16:22 > 0:16:23Yeah, I've added yoghurt.
0:16:23 > 0:16:24Why have you done that?
0:16:24 > 0:16:26I think it makes the cake a lot more moist.
0:16:26 > 0:16:29Also, because it's quite acidic, it's quite sharp, isn't it?
0:16:29 > 0:16:32- Yeah.- And it helps to cut through all that chocolaty-ness.
0:16:32 > 0:16:33- Good luck, good luck.- OK, thank you!
0:16:40 > 0:16:43Hannah has made the decision to make
0:16:43 > 0:16:45and bake her sponge layers one at a time.
0:16:45 > 0:16:48I just need to get this into the corners.
0:16:54 > 0:16:55Now that goes in.
0:16:59 > 0:17:00Boom.
0:17:02 > 0:17:06Half an hour gone, guys! You've got an hour to go-ah!
0:17:06 > 0:17:11Oh. Right, now I'm making my other cakes the exact same way.
0:17:13 > 0:17:17This is just cream to go in the middle, between each layer of cake.
0:17:17 > 0:17:20And there's a raspberry and a blackberry cream.
0:17:20 > 0:17:21I'm just going to get my...
0:17:21 > 0:17:24Whoa! Huh! I need another egg!
0:17:24 > 0:17:26I'll get you another egg.
0:17:26 > 0:17:28Go on, you stay there, I'll get you another egg.
0:17:28 > 0:17:30Oh, dear.
0:17:33 > 0:17:36- How you getting on, mate? - Yeah, just finding the eggs!- OK!
0:17:36 > 0:17:38What's taking so long? I think he's laying them!
0:17:38 > 0:17:40- Got an egg!- He's got one!- Wahey.
0:17:40 > 0:17:43- Well done, buddy.- Thank you. - I know exactly where they are.
0:17:43 > 0:17:45- Where were they?- In the place. - Right.
0:17:45 > 0:17:47- Right. See you later.- See ya.
0:17:53 > 0:17:56That is a perfect cream, cos that's very thick.
0:17:56 > 0:17:58- Hi, Tom.- Hello.
0:17:58 > 0:18:00So are you happy with the whip of this cream?
0:18:00 > 0:18:02- You think it will hold in your cake? - I think so.
0:18:02 > 0:18:07- Do you think it will hold if I do this over Sam? - HE SHRIEKS
0:18:07 > 0:18:08Nicely done, Tom.
0:18:08 > 0:18:11- That was pretty cool there. Handled that well.- Casual, casual.
0:18:20 > 0:18:22Up they go.
0:18:23 > 0:18:26Have a look at you, my beauty.
0:18:26 > 0:18:27I need to be careful with this,
0:18:27 > 0:18:29because I could jab a chocolate chip.
0:18:35 > 0:18:36There.
0:18:36 > 0:18:37Ah!
0:18:43 > 0:18:45Oooh!
0:18:46 > 0:18:48So close.
0:18:50 > 0:18:53All right, second cake in.
0:18:53 > 0:18:56One's in the oven, one's in the fridge
0:18:56 > 0:18:57and I'm just doing my last one.
0:18:57 > 0:19:00- Are you going to get it done in time, Hannah?- I hope.
0:19:05 > 0:19:09Bakers! You've had an hour, so you have half an hour left.
0:19:09 > 0:19:11Is half an hour enough?
0:19:13 > 0:19:19Last cake going in the oven. And I haven't forgotten anything.
0:19:19 > 0:19:20I hope.
0:19:20 > 0:19:23Let's get the dark chocolate one out of the oven.
0:19:23 > 0:19:24Come on.
0:19:25 > 0:19:27Yeah, that's good enough for me.
0:19:27 > 0:19:29I'm just making the ganache now.
0:19:29 > 0:19:32Ganache is a mixture of cream and chocolate.
0:19:32 > 0:19:35For a perfect velvet finish, the cream needs to be gently simmered
0:19:35 > 0:19:39and the chocolate added slowly and whisked together until smooth.
0:19:42 > 0:19:45Tom has put all of the cream and all of the chocolate in together
0:19:45 > 0:19:47and he's put back on to the stove to heat it through.
0:19:47 > 0:19:50If he keeps working that temperature up, it's going to split.
0:19:50 > 0:19:54See, I'm going to transfer it into a bowl straight off.
0:19:54 > 0:19:56It's a bit lumpy.
0:19:57 > 0:20:00Yes! Now this needs to go straight in the fridge.
0:20:01 > 0:20:04My heart's telling me to whisk, my head is telling me to hurry up.
0:20:11 > 0:20:13Bakers. You've got ten minutes left!
0:20:13 > 0:20:16Start decorating.
0:20:16 > 0:20:18Presentation has now been tossed out the window.
0:20:20 > 0:20:21Presentation is very important to me.
0:20:21 > 0:20:25If it doesn't look good, you don't really want to eat it, do you?
0:20:25 > 0:20:27I'm going to extreme measures.
0:20:27 > 0:20:30I'm so scared I'm not going to be able to present anything.
0:20:31 > 0:20:34Oh, no, there's a crack on this one.
0:20:34 > 0:20:36Nothing a ganache can't cover up.
0:20:41 > 0:20:42Just this final layer.
0:20:56 > 0:20:57What's your plan? What's your plan?
0:21:01 > 0:21:04Could you hold that...like, there?
0:21:04 > 0:21:06- Yeah.- Please.- I can do that.
0:21:08 > 0:21:10Whoa! Oh, my...
0:21:10 > 0:21:12Are you just going to leave me here like that, hanging?
0:21:12 > 0:21:14Sorry!
0:21:14 > 0:21:16Then loosen it.
0:21:16 > 0:21:18Gently, gently, gently, gently.
0:21:18 > 0:21:20It's not even on that well.
0:21:20 > 0:21:23You've still got time to just patch those little bits up.
0:21:23 > 0:21:24Little bits?
0:21:24 > 0:21:26OK, big bits. But that's all right.
0:21:28 > 0:21:32Bakers, you've got two minutes left. Two minutes. Come on!
0:21:32 > 0:21:33I am toast.
0:21:35 > 0:21:37Ugh! This is so nerve-racking.
0:21:43 > 0:21:45OK, now this is going on top.
0:21:48 > 0:21:50Don't scare me.
0:21:50 > 0:21:53I don't know why I'm talking to a ganache.
0:21:53 > 0:21:55Yes, thank you.
0:22:11 > 0:22:12Awesome.
0:22:14 > 0:22:16Bakers, that is it.
0:22:16 > 0:22:20Step away from your beautiful looking gateaux.
0:22:20 > 0:22:22Then he's clearly not looking at mine.
0:22:28 > 0:22:30Graham and Allegra have asked the bakers to
0:22:30 > 0:22:32produce their ultimate chocolate gateaux.
0:22:32 > 0:22:34They're looking for light, even sponge layers
0:22:34 > 0:22:36and a strong flavour of chocolate.
0:22:43 > 0:22:46So here we go, here's our Iron Age fort.
0:22:46 > 0:22:48And the cherries are the...
0:22:48 > 0:22:49The jewel.
0:22:49 > 0:22:53It looks really impressive. I love the story. Great imagination.
0:22:53 > 0:22:54Let's have a taste.
0:22:55 > 0:22:58I can see where you were going with this, Tom.
0:22:58 > 0:23:01Not a bad effort. Just a little bit dry.
0:23:01 > 0:23:05This would be a better balanced cake if you'd gone for 25% less sponge.
0:23:05 > 0:23:08On the ganache, it has split, as you know,
0:23:08 > 0:23:11so that means the fat's come out of it.
0:23:11 > 0:23:13Just so you know how to bring it back next time,
0:23:13 > 0:23:15if you'd heated just a little bit of that cream,
0:23:15 > 0:23:17whisked it back in, it would have been perfect.
0:23:17 > 0:23:19A couple of little errors but that's it, that's it.
0:23:19 > 0:23:23It's a great cake with a great story so hold your head up high, Tom.
0:23:31 > 0:23:33Wow.
0:23:33 > 0:23:36That just looks so exciting.
0:23:37 > 0:23:40You can see that some of your sponges have been a little
0:23:40 > 0:23:42bit overcooked from the way they're browning at the top
0:23:42 > 0:23:45and bottom and golden in the middle.
0:23:46 > 0:23:49One thing I would say about this cake is it's not deeply chocolaty.
0:23:49 > 0:23:51I was expecting more of a white chocolate hit.
0:23:51 > 0:23:53I feel that it could be chocolaty-er.
0:23:53 > 0:23:55However, it's a nice cake.
0:23:55 > 0:23:57Well done. Thank you, Farhaan.
0:24:04 > 0:24:07Olivia, you had a little issue.
0:24:07 > 0:24:11But, you know, you put together a really nice cake to look at.
0:24:11 > 0:24:12Nice easy cut.
0:24:14 > 0:24:17As we take it out, you can see nice even layers.
0:24:20 > 0:24:24The combination of the yoghurt and the fresh raspberries in there
0:24:24 > 0:24:26really help to stop it becoming overly sweet.
0:24:26 > 0:24:29Olivia, that is a very good cake.
0:24:29 > 0:24:31- Thank you.- Really, be proud.
0:24:31 > 0:24:32Thank you very much.
0:24:37 > 0:24:39Looks can be deceptive.
0:24:39 > 0:24:43Proof of the pudding's in the tasting and we'll get into it.
0:24:43 > 0:24:45Very, very nice and easy to cut.
0:24:45 > 0:24:48Love the colours as you come out.
0:24:48 > 0:24:50Nice even layers of fruit and cream.
0:24:52 > 0:24:54The bottom sponge is very slightly dry.
0:24:54 > 0:24:56What I'd do is take some of the flour out,
0:24:56 > 0:24:58replace it with the cocoa powder.
0:24:58 > 0:25:00Because what cocoa powder does is it dries out.
0:25:00 > 0:25:03It's a lot more absorbent than flour itself.
0:25:03 > 0:25:05The top layer, where you didn't chuck in the cocoa, is
0:25:05 > 0:25:09seriously yummy. You've done a lot better than you think you've done.
0:25:09 > 0:25:11- Yeah, it's true.- Really. - Well done, Hannah.- Thank you.
0:25:13 > 0:25:16- HANNAH:- I feel so much better about my cake now!
0:25:19 > 0:25:22Well, judges, let's start with the Technical this morning.
0:25:22 > 0:25:25Both Olivia and Tom, they were your top two,
0:25:25 > 0:25:26they did some fantastic madeleines.
0:25:26 > 0:25:29For sure, but Tom's the one that nailed the madeleines.
0:25:29 > 0:25:32Oh, really? So, they were in your top two but Tom's were...
0:25:32 > 0:25:34- Tom nailed it. - ..head and shoulders.- Yeah.
0:25:34 > 0:25:36Now, with the Showstoppers this afternoon,
0:25:36 > 0:25:39there was little issues with most of the bakers.
0:25:39 > 0:25:43I liked Tom's based on the fact that he has a lot of vision.
0:25:43 > 0:25:47You know, he's demonstrated a lot of skill, but he had a split ganache.
0:25:47 > 0:25:48We'll move on to Olivia's,
0:25:48 > 0:25:51and you were full of praise for that, weren't you?
0:25:51 > 0:25:52It's pretty near perfect.
0:25:52 > 0:25:54- Perfect?- Pretty near perfect.
0:25:54 > 0:25:57- What about Hannah?- She just ran out of time, essentially.
0:25:57 > 0:25:59She was truly disappointed by this.
0:25:59 > 0:26:01- I know she will be tough on herself right now.- Farhaan?
0:26:01 > 0:26:04- He doesn't have an ultimate chocolate cake.- Yeah.
0:26:04 > 0:26:06He has a nice fruit sponge.
0:26:06 > 0:26:08- It's hard to mark him up on that really.- Yeah.
0:26:08 > 0:26:11So, is this a one-horse-race? Have you got a few people in mind?
0:26:11 > 0:26:12What's the deal here?
0:26:12 > 0:26:14Based on this morning's Technical,
0:26:14 > 0:26:17our top two are our top two this afternoon.
0:26:17 > 0:26:18Interesting.
0:26:18 > 0:26:21Especially when you say that Tom nailed the Technical
0:26:21 > 0:26:24and Olivia's cake was near perfect. Good luck with that.
0:26:24 > 0:26:26SAM LAUGHS
0:26:34 > 0:26:39Bakers. Congratulations. You've all done amazingly well today.
0:26:39 > 0:26:43Sadly, only one of you can go through to the quarterfinals.
0:26:43 > 0:26:46Our judges have made that decision.
0:26:46 > 0:26:50They thought that this person showed a calm temperament of a true
0:26:50 > 0:26:53baker this morning and their Showstopper this afternoon
0:26:53 > 0:26:56tasted good enough to be served in a restaurant.
0:26:56 > 0:26:59The baker going through to the quarterfinals is...
0:27:03 > 0:27:05..Olivia.
0:27:05 > 0:27:08CHEERING AND APPLAUSE
0:27:08 > 0:27:10Well done, Olivia.
0:27:10 > 0:27:12When I tell my family and friends,
0:27:12 > 0:27:15they'll probably be like, "What? Really?"
0:27:15 > 0:27:16Well done, Hannah.
0:27:16 > 0:27:19Olivia baked better than all of us
0:27:19 > 0:27:22so I'm very proud for her and I hope she wins.
0:27:22 > 0:27:24GRAHAM: Olivia has skill in abundance.
0:27:24 > 0:27:27She showed today how to work under pressure, and her ability to
0:27:27 > 0:27:31produce and present a really, really well flavoured chocolate gateau.
0:27:31 > 0:27:34Olivia's Showstopper was a very beautifully produced cake.
0:27:34 > 0:27:37The other competitors should be ready for battle.
0:27:38 > 0:27:42Next time, a biscuit that requires mathematical precision.
0:27:42 > 0:27:44Aw, mine are just breaking.
0:27:44 > 0:27:47And vegetable cakes that don't quite go to plan.
0:27:47 > 0:27:50- This has got a big crack at the back.- BOTH:- Sshhhhh!