0:00:02 > 0:00:04Here we are again at the Bake Off tent, where the
0:00:04 > 0:00:06search to find Britain's best junior baker continues.
0:00:06 > 0:00:08There'll be tears, tantrums and sweaty palms.
0:00:08 > 0:00:11- And that's just from us. - Welcome to Junior Bake Off.
0:00:11 > 0:00:14Today, precision is called for as the bakers
0:00:14 > 0:00:16face a mathematical technical.
0:00:16 > 0:00:18Oh, mine are just breaking.
0:00:19 > 0:00:21Judges Allegra McEvedy
0:00:21 > 0:00:24and Graham Hornigold get dose of their five a day...
0:00:24 > 0:00:27I need to get the balance between rhubarb and parsnip right.
0:00:27 > 0:00:30..with show-stopping vegetable cake.
0:00:30 > 0:00:33So who will produce the goods
0:00:33 > 0:00:35and who will fall by the wayside?
0:00:35 > 0:00:36This has got a big crack at the back.
0:00:36 > 0:00:37Shhh!
0:01:00 > 0:01:03Today's fresh batch of bakers are about to enter the tent for the
0:01:03 > 0:01:08first time, but only one will make it through to the quarterfinals.
0:01:08 > 0:01:10Oh, wow, this is so cool!
0:01:10 > 0:01:12Oh, we have our own stuff and everything!
0:01:13 > 0:01:16First to step up to the plate is 11-year-old cricket-loving
0:01:16 > 0:01:19Will from Hertfordshire, who has high ambitions.
0:01:19 > 0:01:23I want to be a master patissier when I grow up.
0:01:23 > 0:01:26It's a great way of being a baker and it will really challenge me.
0:01:26 > 0:01:30Ten-year-old Matilda from Surrey has found there are downsides to
0:01:30 > 0:01:32making cakes.
0:01:32 > 0:01:35I bake a lot and my mum hates all the clearing up, but I do try
0:01:35 > 0:01:38and help sometimes, but I find the clearing up really boring.
0:01:40 > 0:01:4311-year-old Isaac from York counts singing and drama
0:01:43 > 0:01:46amongst his hobbies, but there is one pastime that comes first.
0:01:46 > 0:01:48This is so cool.
0:01:48 > 0:01:52'Life without baking would be like life without air.'
0:01:52 > 0:01:54I just couldn't live without it.
0:01:54 > 0:01:56It's like a dream kitchen.
0:01:56 > 0:01:5912-year-old Grainne from Belfast dreams of selling
0:01:59 > 0:02:01cakes from her own food truck one day.
0:02:01 > 0:02:04When I'm in my baking zone I get annoyed
0:02:04 > 0:02:07when my dad tries to join in or tell me there is
0:02:07 > 0:02:09a better way to do it and I'm just like,
0:02:09 > 0:02:11"Please, get out of the kitchen"
0:02:13 > 0:02:16The Technical challenge will be a test of their baking knowledge
0:02:16 > 0:02:20and the recipe the judges want them to follow is about to be revealed.
0:02:20 > 0:02:22Morning, bakers. You all all right?
0:02:22 > 0:02:24- ALL:- Yes.- Excellent.
0:02:24 > 0:02:26Well, right now, it's time to get down to work.
0:02:26 > 0:02:30Graham and Allegra would like you to make ten chocolate
0:02:30 > 0:02:32and orange checkerboard biscuits.
0:02:32 > 0:02:35Mmm, now the two flavours and colours of dough
0:02:35 > 0:02:38will make up a checked pattern of four squares.
0:02:38 > 0:02:40Judges, what are you looking for?
0:02:40 > 0:02:43Well, this bake is all about precision, so we're looking
0:02:43 > 0:02:45for nice, neat square biscuits which have held their shape.
0:02:45 > 0:02:47We want them to melt in your mouth
0:02:47 > 0:02:49and have the right balance of orange to chocolate.
0:02:49 > 0:02:52Fantastic, before we go any further, have we all washed our hands?
0:02:52 > 0:02:54Can we have jazz hands, please? Pretty clean.
0:02:54 > 0:02:56Excellent. All right. Best of luck, guys.
0:02:56 > 0:02:59You have one hour to make ten checkerboard biscuits.
0:02:59 > 0:03:00- On your marks...- Get set
0:03:00 > 0:03:01- BOTH:- Bake!
0:03:03 > 0:03:05Checkerboard biscuits were popularised in Germany
0:03:05 > 0:03:09as a Christmas treat where they are known as schwarz-weiss-geback,
0:03:09 > 0:03:11in other words, black-and-white cookies.
0:03:11 > 0:03:14It feels absolutely amazing to be in the Bake Off tent.
0:03:14 > 0:03:16It's just like dream come true.
0:03:19 > 0:03:20I'm quite happy it's biscuit
0:03:20 > 0:03:23cos I have made lots of biscuits before, but I've never made
0:03:23 > 0:03:27the checkerboard ones, so I'm looking forward to making this.
0:03:27 > 0:03:30Checkerboard biscuits. What say you, Chef Graham?
0:03:30 > 0:03:33The bakers will find it slightly harder today
0:03:33 > 0:03:35because they have to make two different colours, two different
0:03:35 > 0:03:39flavours and marry them together with a checkerboard pattern.
0:03:39 > 0:03:43These are a precision biscuit and I'll be looking for nice squares.
0:03:43 > 0:03:46Flavour wise, I mean, it is a straightforward shortbread.
0:03:46 > 0:03:48They've got to be a little careful because chocolate
0:03:48 > 0:03:51is such a strong overpowering flavour that they need
0:03:51 > 0:03:55to kind of go heavy on the orange zest in order to balance that.
0:03:55 > 0:03:56Let's see how these go.
0:03:58 > 0:04:02Everybody's present and correct. Plenty of zest in there.
0:04:02 > 0:04:05It is a very, very technical bake, this.
0:04:07 > 0:04:09I just creamed together the butter and the sugar,
0:04:09 > 0:04:13and now I'm adding the semolina and the flour.
0:04:13 > 0:04:16Once they've mixed the basic shortbread dough,
0:04:16 > 0:04:18the bakers can start adding the flavours.
0:04:19 > 0:04:22I've just divided the mixture in half
0:04:22 > 0:04:26and I'm adding the orange zest to one half of the mixture
0:04:26 > 0:04:31and then, next, I'll be adding cocoa powder into the other half.
0:04:34 > 0:04:37With a recipe I've never done before, I mostly
0:04:37 > 0:04:40go for the flavour,
0:04:40 > 0:04:43but I do try to get the good presentation in it.
0:04:45 > 0:04:49I'm just about to wrap the doughs in clingfilm
0:04:49 > 0:04:52and then put them in the freezer.
0:04:52 > 0:04:53If I didn't chill them,
0:04:53 > 0:04:54then it would spread in the oven
0:04:54 > 0:04:56and then it wouldn't be a
0:04:56 > 0:04:57perfect square shape.
0:05:02 > 0:05:04- Morning, Will.- Morning.
0:05:04 > 0:05:06- How are you doing?- I'm doing good.
0:05:06 > 0:05:08I'm just rolling out my dough at the moment
0:05:08 > 0:05:10to the same thickness.
0:05:10 > 0:05:12Why it important to get the right length and...
0:05:12 > 0:05:14So that the corners match up perfectly.
0:05:14 > 0:05:15OK.
0:05:17 > 0:05:20The rolled out dough should also be thick enough
0:05:20 > 0:05:23so that when the chocolate is put on top of the orange one,
0:05:23 > 0:05:25cut in half and flipped over,
0:05:25 > 0:05:27it forms a square rather than a rectangle.
0:05:30 > 0:05:32- Hello.- Morning, Grainne.
0:05:32 > 0:05:34Good morning, Grainne. How are your doughs shaping up?
0:05:34 > 0:05:36I think they're pretty good.
0:05:36 > 0:05:37I forgot to put the milk in this,
0:05:37 > 0:05:39but I thought it was wet enough.
0:05:39 > 0:05:42- So you're happy with that decision? - I'm happy, yeah.
0:05:42 > 0:05:44- So you're not using that milk?- No.
0:05:47 > 0:05:50The dough is put back into the freezer in one piece.
0:05:50 > 0:05:53This helps the biscuits hold their shape when slicing.
0:06:00 > 0:06:04I forgot to chill it in the big, long rectangular shape,
0:06:04 > 0:06:07but I think I can fix it by just chilling them in this shape.
0:06:07 > 0:06:09I hope it will be fine.
0:06:17 > 0:06:22Once chilled, the dough can be cut into evenly sized biscuits.
0:06:26 > 0:06:27Who's this guy?
0:06:27 > 0:06:32That is a sock puppet I made when I was five.
0:06:32 > 0:06:33What's his name?
0:06:33 > 0:06:35His...
0:06:35 > 0:06:37- You've not named him?- Whoa!
0:06:37 > 0:06:39- Can we...name him now?- Yeah, sure.
0:06:40 > 0:06:41The Hulk.
0:06:41 > 0:06:44- Mm, not The Hulk.- Steve.
0:06:44 > 0:06:45- Steve works.- Steve.- Steve?
0:06:45 > 0:06:47- Steve the sock puppet. - Steve the sock.
0:06:47 > 0:06:50There we go. You seem to have quite a lot left.
0:06:50 > 0:06:51Yeah, that was a problem.
0:06:51 > 0:06:53What would Steve say? If he saw...
0:06:53 > 0:06:54Well, Steve's right here.
0:06:54 > 0:06:57Yeah, well, let's ask him. Steve, what do you think?
0:06:57 > 0:06:59He says it looks rubbish.
0:06:59 > 0:07:01LAUGHING: Oh, Steve!
0:07:01 > 0:07:02You're being harsh, Steve.
0:07:02 > 0:07:04We haven't even taken them out of the oven yet.
0:07:04 > 0:07:06- Hold on, he wants to say something. - Go on.
0:07:06 > 0:07:08- He was just joking. - He was just joking.- Oh, good.
0:07:08 > 0:07:10- Well, that's what mates do.- Yeah.
0:07:12 > 0:07:1615 minutes left.
0:07:19 > 0:07:23Um, Isaac...
0:07:23 > 0:07:26- That's the cooling rack. That's the cooling rack.- Oh.
0:07:26 > 0:07:29Just so you know, you might want to put it on a baking tray.
0:07:29 > 0:07:31- Oh, yeah. That's true. - THEY LAUGH
0:07:31 > 0:07:34I'm not meant to be helping, but I thought that was crucial.
0:07:34 > 0:07:36- Yeah, that was...- That was crucial.
0:07:36 > 0:07:38Thanks, Matilda. Thank you.
0:07:40 > 0:07:42If you want to have a go at baking,
0:07:42 > 0:07:44make sure a grown-up knows what you're doing.
0:07:47 > 0:07:50The shortbreads' cooking time depends on their size.
0:07:52 > 0:07:54I don't want the biscuits to go too hard
0:07:54 > 0:07:56that you can hardly bite into them,
0:07:56 > 0:07:58but I don't want them to be soggy
0:07:58 > 0:08:00so they're still like a dough.
0:08:00 > 0:08:01I definitely don't want that.
0:08:03 > 0:08:04Not done.
0:08:11 > 0:08:14Ooh!
0:08:14 > 0:08:17Isaac! You're going to give me a heart attack, man!
0:08:17 > 0:08:19I don't think they are ready.
0:08:19 > 0:08:21- Yeah, you've got about three minutes left.- I'd use up...
0:08:21 > 0:08:23- Use up your time.- Your time.
0:08:32 > 0:08:34They're a bit small, they look a bit rectangular.
0:08:34 > 0:08:36It depends how far away you are when you look at them.
0:08:36 > 0:08:38Yeah, from far away, they're really small.
0:08:38 > 0:08:41Really small, but if you come straight there, that's quite big.
0:08:44 > 0:08:45Yeah, bigger. Good.
0:08:51 > 0:08:52Come on.
0:08:53 > 0:08:55Shh!
0:08:55 > 0:08:57Aw.
0:09:01 > 0:09:04Bakers, you have one minute left. 60 seconds.
0:09:04 > 0:09:07They should be all right now.
0:09:07 > 0:09:08Going back in.
0:09:10 > 0:09:13Just for 30 seconds.
0:09:19 > 0:09:21Bakers, you've got 30 seconds.
0:09:21 > 0:09:23They are coming out, they're coming out again.
0:09:29 > 0:09:33- I'm going to have to rush you now to get these finished.- Yeah.
0:09:35 > 0:09:36Aw, mine are just breaking.
0:09:43 > 0:09:45Bakers, that's it.
0:09:45 > 0:09:48We're waving the chequered flag on your checkerboard biscuits.
0:09:48 > 0:09:51If you'd please like to bring them up to the altar to be judged.
0:09:52 > 0:09:54I know it's not going to be perfect,
0:09:54 > 0:09:56but I hope they say it tastes brilliant.
0:09:58 > 0:09:59I think it went OK.
0:09:59 > 0:10:03I just think they looked a bit more rectangular than square.
0:10:03 > 0:10:07The judges are looking for buttery, square checkerboard biscuits
0:10:07 > 0:10:10with well-balanced cocoa and orange flavouring.
0:10:10 > 0:10:12Matilda...
0:10:12 > 0:10:14rulers.
0:10:14 > 0:10:18Not necessarily a square form, however, the bake looks quite nice.
0:10:20 > 0:10:21The flavours are good.
0:10:21 > 0:10:24You get the orange to start with, not overpowered by the cocoa,
0:10:24 > 0:10:26which would have been quite easy,
0:10:26 > 0:10:28and then the chocolate comes through at the end.
0:10:28 > 0:10:30- That's a good bake.- Thank you.
0:10:30 > 0:10:32Isaac. Not bad squares.
0:10:32 > 0:10:35The fact they are very slightly under and got a little more chew
0:10:35 > 0:10:39rather than crumbliness to them is not altogether unpleasant
0:10:39 > 0:10:42and you've gone heavier on the orange which actually works for me.
0:10:42 > 0:10:44I think that's a really good bake, Isaac.
0:10:44 > 0:10:47- Grainne.- How are you feeling now about that decision
0:10:47 > 0:10:49not to incorporate the milk?
0:10:49 > 0:10:52I think I could have put a bit of milk, but I think they are OK.
0:10:52 > 0:10:54I'm glad you didn't cos I was parched at the time
0:10:54 > 0:10:56so it was a lovely little treat.
0:10:56 > 0:10:58They are definitely on the squidgy side,
0:10:58 > 0:10:59but the flavour is really nice.
0:10:59 > 0:11:02Just a little more precision on your bake.
0:11:02 > 0:11:04Will.
0:11:04 > 0:11:06For me, you haven't got too bad a checkerboard.
0:11:06 > 0:11:08It's quite nice. Nice and clean edges.
0:11:08 > 0:11:11They are little because you only used half of your dough
0:11:11 > 0:11:14from what I could see. That's why they are on the small side.
0:11:14 > 0:11:16Let's give them a taste.
0:11:16 > 0:11:19Well, that brings a new crunchiness to the party.
0:11:19 > 0:11:21It is slightly overcooked.
0:11:21 > 0:11:23If they'd have been bigger you'd have been OK.
0:11:25 > 0:11:29MARK: Graham and Allegra now have to decide which two checkerboard
0:11:29 > 0:11:31biscuits they think are the best.
0:11:31 > 0:11:34First of our top two bakes this morning,
0:11:34 > 0:11:37are these lovely checkerboard biscuits from Isaac
0:11:37 > 0:11:40for their fantastic squariness
0:11:40 > 0:11:42and also the fact they were very nicely baked.
0:11:42 > 0:11:43Thank you.
0:11:43 > 0:11:46The second of our top two
0:11:46 > 0:11:48are these by Matilda
0:11:48 > 0:11:50for their nice checkerboards and dusting and well baked.
0:11:50 > 0:11:51- Well done.- Thank you.
0:11:51 > 0:11:54Congratulations, guys. But, Grainne, Will, don't fear,
0:11:54 > 0:11:57we've still got the Showstopper this afternoon
0:11:57 > 0:11:59and, genuinely, everything could change.
0:12:01 > 0:12:04I feel absolutely amazing that I'm in the top two.
0:12:04 > 0:12:07I never actually thought I was going to get it,
0:12:07 > 0:12:09but I'm very glad I did. Yeah!
0:12:11 > 0:12:15I'm so proud of myself to be in the top two, but I'm also really
0:12:15 > 0:12:18proud of the other bakers cos they all did fabulously as well.
0:12:20 > 0:12:22I thought the comments on the sizing
0:12:22 > 0:12:25and that they were overdone a little bit was fair,
0:12:25 > 0:12:27but they tasted good.
0:12:29 > 0:12:31To try and come back on top for the next round,
0:12:31 > 0:12:34I'm really going to concentrate. I'm going to keep my head down
0:12:34 > 0:12:37and I'm going to bake like my life depends on it.
0:12:39 > 0:12:41What do you think the best dunk is, mate?
0:12:41 > 0:12:43Oh, surely it's custard cream.
0:12:43 > 0:12:46- What about a bourbon, though? - It's a solid dunk, that. Solid dunk.
0:12:46 > 0:12:48Can't beat a chocolate digestive, though.
0:12:48 > 0:12:50Fair play, fair play. Tell you something, though,
0:12:50 > 0:12:53- these checkerboard biscuits are doing pretty good.- Yeah.
0:12:53 > 0:12:55- Oh! - HE LAUGHS
0:12:55 > 0:12:58- I win! Full biscuit! - I don't want to play any more.
0:12:58 > 0:12:59Showstopper time.
0:12:59 > 0:13:01Touched a nerve.
0:13:01 > 0:13:02Wait for me, Mark.
0:13:08 > 0:13:09Hey, up, bakers. You all right?
0:13:10 > 0:13:13- Yeah...- Yeah?
0:13:13 > 0:13:16Excellent. It's time for your final challenge of the day.
0:13:16 > 0:13:20Graham and Allegra would like you to make a delicious vegetable cake.
0:13:20 > 0:13:24Oh, it can be anything - courgettes, sweet potato,
0:13:24 > 0:13:26it can be carrot, cabbage - probably not cabbage.
0:13:26 > 0:13:27- Not cabbage.- Let's be honest.
0:13:27 > 0:13:30You've got an 1.5 hours to complete your vegetable cake masterpiece.
0:13:30 > 0:13:32- On your marks- Get set. BOTH:- Bake.
0:13:36 > 0:13:38I think some of our Showstopper challenges
0:13:38 > 0:13:40are more geared toward looks.
0:13:40 > 0:13:42This one, for me, is more geared towards taste.
0:13:42 > 0:13:46So although we want to see a properly turned out finished cake,
0:13:46 > 0:13:50I do think we'll give a little more weight to flavour this afternoon.
0:13:50 > 0:13:53If you take the most well-known vegetable cake, a carrot cake,
0:13:53 > 0:13:55it doesn't necessarily taste of carrot,
0:13:55 > 0:13:57but you know it's a carrot cake.
0:13:59 > 0:14:02The recipe I'm making is a courgette and lime cake.
0:14:02 > 0:14:05It's meant to be like an allotment growing competition
0:14:05 > 0:14:09so inside, there's lots of lime and courgette and it's really nice
0:14:09 > 0:14:10and it's filled with pistachios.
0:14:10 > 0:14:14Grainne's courgette and lime sponge will be sandwiched together
0:14:14 > 0:14:16using pistachio buttercream.
0:14:16 > 0:14:19Crumbled chocolate cake will represent the soil of an allotment
0:14:19 > 0:14:22and she'll decorate with prize-winning fondant vegetables.
0:14:22 > 0:14:26The trickiest part about this would probably be making sure that
0:14:26 > 0:14:30the courgettes are fully wringed out so there is no extra liquid and
0:14:30 > 0:14:34just making sure that it's cooked well and that when I take it out
0:14:34 > 0:14:37I don't take it out too quick and it will crumble.
0:14:39 > 0:14:41I love to experiment with my flavours at home.
0:14:41 > 0:14:44It's great to come up with new creations.
0:14:44 > 0:14:48Will's experimenting by adding parsnips to his sponge.
0:14:48 > 0:14:51It will be sandwiched with home-made rhubarb compote
0:14:51 > 0:14:53which will also flavour his buttercream icing.
0:14:53 > 0:14:56Roasted vegetable crisps will be placed on top
0:14:56 > 0:14:58to form the shape of a bonfire.
0:14:59 > 0:15:00Afternoon there, Will.
0:15:00 > 0:15:01Good afternoon.
0:15:01 > 0:15:04So parsnips and rhubarb is a new one for me.
0:15:04 > 0:15:05I hope you like it.
0:15:05 > 0:15:08Well, I'm interested. Is it something that you discovered?
0:15:08 > 0:15:11I read about it so I tried to put it together.
0:15:11 > 0:15:15When my dad, on Sundays, he makes roast parsnips sometimes
0:15:15 > 0:15:17and he never makes enough of them
0:15:17 > 0:15:21so we always end up fighting for them, in a way.
0:15:21 > 0:15:23So, I thought I'd add that.
0:15:23 > 0:15:26- I'm liking the sound of that. - Definitely not boring.
0:15:28 > 0:15:30I'm making a chocolate and beetroot cake
0:15:30 > 0:15:33because I got inspired by making this
0:15:33 > 0:15:35because my grandad grows his own vegetables
0:15:35 > 0:15:37and he also loves growing beetroot.
0:15:39 > 0:15:42Matilda's grandad's veg patch will be recreated using beetroot
0:15:42 > 0:15:45and chocolate sponge, which will be sandwiched
0:15:45 > 0:15:47and smothered in chocolate ganache
0:15:47 > 0:15:49and decorated with a salted caramel fence,
0:15:49 > 0:15:51fondant vegetables and wellies.
0:15:51 > 0:15:54I think I need to be careful of not putting too much beetroot in
0:15:54 > 0:15:55cos you don't want to overpower it
0:15:55 > 0:15:58but you want to put enough to make it all moist in the middle.
0:16:01 > 0:16:06I'm doing a three-layered beetroot chocolate chilli cake with
0:16:06 > 0:16:08crystallised rose petals on the top
0:16:08 > 0:16:13and a forth layer of cake for cake crumbs around the sides.
0:16:13 > 0:16:16It's called Beetroot To My Heart.
0:16:16 > 0:16:20Matilda is doing a beetroot cake as well. Rivals.
0:16:20 > 0:16:21Mine is going to be better.
0:16:21 > 0:16:23Oh, of course they are.
0:16:24 > 0:16:27Isaac's romantic beetroot chilli cake is sandwiched
0:16:27 > 0:16:30and topped with spiced cream cheese frosting.
0:16:30 > 0:16:33It will be decorated with home-made crystallised rose petals
0:16:33 > 0:16:37and the sides will be finished with his crumbled chocolate sponge.
0:16:38 > 0:16:39- Hi there, Isaac.- Hello.
0:16:39 > 0:16:40Tell me about your cake?
0:16:40 > 0:16:43It's a beetroot chocolate chilli cake.
0:16:43 > 0:16:45I see you've got allspice and chilli in there
0:16:45 > 0:16:47so it's going to be quite interesting to see the balance.
0:16:47 > 0:16:49- And cinnamon.- Do you like spices?
0:16:49 > 0:16:53Yeah, I like cooking with spices but I don't like spicy food.
0:16:53 > 0:16:56The chilli isn't like you get it straightaway,
0:16:56 > 0:17:00it's just like an aftertaste with a warm bit in your mouth.
0:17:04 > 0:17:08So, I've just wrung out the courgettes to get rid of as much
0:17:08 > 0:17:11liquid as I can and now I'm adding them to the mix.
0:17:11 > 0:17:14Then I'm going to add some flour.
0:17:14 > 0:17:17If there's too much moisture, it just ruins the cake
0:17:17 > 0:17:19and it doesn't cook quick enough.
0:17:21 > 0:17:25I need to get the balance between rhubarb and parsnip right and then
0:17:25 > 0:17:29I can move on to the decoration,
0:17:29 > 0:17:30because if that's not good then...
0:17:30 > 0:17:33It's a Showstopper, so it has to be perfect.
0:17:35 > 0:17:38You've got an hour left. One hour. Come on.
0:17:44 > 0:17:46Ooh!
0:17:46 > 0:17:48- What's happening? - I forgot to put the eggs in.
0:17:48 > 0:17:50OK. Have they been in the oven?
0:17:50 > 0:17:52Yeah, just for, like, two minutes.
0:17:52 > 0:17:55Oh. Well, two minutes, still pretty runny.
0:17:55 > 0:17:59You can maybe pour it back into a bowl, just add the eggs into it,
0:17:59 > 0:18:00then put it back in the tins?
0:18:00 > 0:18:02OK. Should I get a bowl?
0:18:02 > 0:18:03- Yeah, try it.- OK.
0:18:03 > 0:18:05And if that doesn't work, we'll start again.
0:18:05 > 0:18:08I've tipped the batter into the bowl again,
0:18:08 > 0:18:11added the eggs and now I'm scooping it back in.
0:18:11 > 0:18:13Hopefully it will be OK.
0:18:13 > 0:18:15I've practised it like five times.
0:18:15 > 0:18:19It's probably just cos I'm under pressure, cos I forgot the eggs.
0:18:19 > 0:18:22I've never done that before, I've never forgotten anything.
0:18:24 > 0:18:28Now I hear on the grapevine, Isaac, that you are quite a good singer.
0:18:28 > 0:18:32- Yeah.- Is this true? When do you sing?
0:18:32 > 0:18:35I sing in, like, choir and I sang in the choir recently.
0:18:35 > 0:18:37- Oh, nice.- That's pretty cool.
0:18:37 > 0:18:39- Do you sing high, do you sing low? - High.
0:18:39 > 0:18:42- High.- What we are basically saying is that we want to sing with you.
0:18:42 > 0:18:44Yeah.
0:18:44 > 0:18:45No.
0:18:45 > 0:18:48- THEY LAUGH Oh, come on. - You don't want to sing with us?
0:18:48 > 0:18:50Let's see who can sing bake the highest.
0:18:50 > 0:18:51- Bake, yeah.- # Baaake. #
0:18:51 > 0:18:53- # Baaake. #- I was higher.
0:18:53 > 0:18:55# Baaake. #
0:18:55 > 0:18:56That's pretty high.
0:18:56 > 0:18:58Best of luck, Isaac.
0:18:58 > 0:18:59# Baaake. #
0:18:59 > 0:19:02- That's enough singing for one day. - You know it.
0:19:04 > 0:19:07They are not done.
0:19:07 > 0:19:11I inserted a skewer and it came out wet so I know it's not done.
0:19:12 > 0:19:15Matilda will be assembling her cake using chocolate ganache,
0:19:15 > 0:19:18which is chocolate melted in warm double cream.
0:19:19 > 0:19:21- Afternoon, Matilda.- Hello.
0:19:21 > 0:19:23You're over your egg moment?
0:19:23 > 0:19:25- Yes.- Well done, good recovery. - Thank you.
0:19:25 > 0:19:27And what have you got going in there?
0:19:27 > 0:19:30That's chocolate ganache and the chocolate is just melting.
0:19:30 > 0:19:32And what's your plan to get the rest of it to melt?
0:19:32 > 0:19:34I actually don't know cos it's not melting,
0:19:34 > 0:19:36but if I just leave it, I think it will melt.
0:19:36 > 0:19:38Because there is no warmth left in that bowl.
0:19:38 > 0:19:42OK, I think I can put it over a saucepan of water.
0:19:51 > 0:19:54I think I'm going to put them in for one more minute.
0:19:54 > 0:19:57Bakers, half an hour left, half an hour. Are you excited, mate?
0:19:57 > 0:19:59No, I just really need the toilet. Half an hour, yeah?
0:19:59 > 0:20:00- Yeah.- OK.
0:20:06 > 0:20:08Oh, God.
0:20:08 > 0:20:11- Yo.- Yes!
0:20:11 > 0:20:12- Nice.- That one came out well.
0:20:12 > 0:20:14Two more.
0:20:14 > 0:20:15Oh.
0:20:16 > 0:20:19Yeah, that will definitely be the crumbling one.
0:20:21 > 0:20:25I don't think the greasing went well, so it just stuck.
0:20:25 > 0:20:28My plan is just to do two layers.
0:20:31 > 0:20:34These sponges look good. Look nice and moist.
0:20:34 > 0:20:35Are you happy?
0:20:35 > 0:20:37This has a big crack at the back.
0:20:37 > 0:20:40- BOTH:- Shh.
0:20:40 > 0:20:42(Don't tell anyone. Don't mention it.)
0:20:42 > 0:20:45What decoration have you got in here?
0:20:45 > 0:20:47They are sugar-crafted vegetables.
0:20:47 > 0:20:50My grandad's got an allotment and I'm just copying his allotment.
0:20:50 > 0:20:55This is my grandad's and he grows the vegetables and...
0:20:55 > 0:20:57- This is Grandpa? - Yeah, and he taught me to bake.
0:20:57 > 0:20:59- Aw, lovely. - It's such an embarrassing picture.
0:20:59 > 0:21:01It's not, why is it embarrassing?
0:21:01 > 0:21:03Cos I look so weird.
0:21:03 > 0:21:04You're a baby.
0:21:06 > 0:21:11Will is making beetroot crisps to build up his bonfire decoration.
0:21:11 > 0:21:15Oh, God. Oh, no! Oh, no!
0:21:15 > 0:21:16I knew that would happen.
0:21:21 > 0:21:23Don't worry, he has washed them.
0:21:25 > 0:21:28So, what's this we've got? Is this cream? Buttercream?
0:21:28 > 0:21:30This is just vanilla buttercream.
0:21:30 > 0:21:35I've got cupcake crumbs and I need the icing to help it stick.
0:21:35 > 0:21:37Oh, right. So this is not necessarily decorative.
0:21:37 > 0:21:39- Yeah, that's just...- Got you.
0:21:39 > 0:21:42I was going to say, because the way you're putting it on willy-nilly,
0:21:42 > 0:21:44I thought Graham is not going to like that.
0:21:46 > 0:21:48At the moment, I'm spreading my jam.
0:21:48 > 0:21:50I'm not going to spread it all the way to the edge.
0:21:50 > 0:21:51I want it to be visible
0:21:51 > 0:21:53but I don't want it to be dripping out the sides.
0:21:55 > 0:21:58Right, bakers, you've just have five minutes now.
0:22:01 > 0:22:04This is where it could all go wrong. Have to...
0:22:05 > 0:22:06Yes!
0:22:08 > 0:22:11Bakers, one minute left. 60 seconds, finish up.
0:22:22 > 0:22:25OK, bakers, that is it. Time is up.
0:22:25 > 0:22:28It's time for our judges to have four of their five-a-day.
0:22:35 > 0:22:37I've very pleased with how my cake turned out
0:22:37 > 0:22:39and I think it looks amazing.
0:22:39 > 0:22:42Hey-hey-hey! Whoohoo!
0:22:43 > 0:22:48It cuts a little soft, looks a little moist.
0:22:48 > 0:22:49It's not cooked.
0:22:51 > 0:22:54Oh, that is a truly special cake.
0:22:54 > 0:22:58It's really, really a good idea.
0:22:58 > 0:23:01It's just...a little bit of execution.
0:23:01 > 0:23:04But you have a flavour combination I've never had before in my life
0:23:04 > 0:23:06and I think it's fantastic.
0:23:10 > 0:23:13I feel really happy about what I've just done.
0:23:13 > 0:23:15I feel like I've kind of proven myself
0:23:15 > 0:23:17and I really do hope the judges like it.
0:23:18 > 0:23:20Cuts nicely.
0:23:20 > 0:23:23You see the green of the courgette and the pistachio in there,
0:23:23 > 0:23:25slightly opaque and, like, under.
0:23:25 > 0:23:27It might just be the moisture coming out of the courgettes
0:23:27 > 0:23:29which is doing that.
0:23:29 > 0:23:31Not under to me.
0:23:31 > 0:23:34No, it's good. It's just a nice, moist cake.
0:23:34 > 0:23:37I had no doubts about the courgettes and the lime,
0:23:37 > 0:23:38that was always going to work.
0:23:38 > 0:23:41The chocolate is one step over for me.
0:23:44 > 0:23:48One of the layers just didn't work so I had to do two.
0:23:48 > 0:23:50Other than that, everything was fine
0:23:50 > 0:23:53and I hope the taste impresses the judges.
0:23:53 > 0:23:57Well, Isaac, it's a much better cake for being a two-layer cake.
0:23:57 > 0:23:59Three would have been too much sponge.
0:23:59 > 0:24:03Nice, rich, decadent looking cake.
0:24:04 > 0:24:06That is yummy.
0:24:06 > 0:24:10To me, that tastes like a very dense, deep, Jamaican...
0:24:10 > 0:24:12- Yeah, gingery.- ..fudgy, gingery... - Yeah.
0:24:12 > 0:24:14We got loads of words for your cake.
0:24:14 > 0:24:16We are liking the cake.
0:24:16 > 0:24:19Chilli is a nice heat, a nice warmth at the back.
0:24:19 > 0:24:22You have a really good understanding of flavour.
0:24:27 > 0:24:33I really hope that my presentation does spot the eye of the judges
0:24:33 > 0:24:35and they see how hard I've worked.
0:24:35 > 0:24:36Whoa!
0:24:36 > 0:24:39That is a yard and a half of chocolate yumminess.
0:24:39 > 0:24:41Is there a flavouring on the ganache?
0:24:41 > 0:24:42It's just chocolate.
0:24:42 > 0:24:45Cos I know you had a bit of trouble melting that
0:24:45 > 0:24:48and it's hot in this tent but that ganache is on the turn,
0:24:48 > 0:24:49it is splitting.
0:24:50 > 0:24:53That's a very, very nice, dense chocolate cake.
0:24:53 > 0:24:56It's very fudgy in its texture.
0:24:56 > 0:24:58Have that with some ice cream - sorted.
0:25:01 > 0:25:04OK, Graham and Allegra are going to have a chat
0:25:04 > 0:25:06and then when you come back,
0:25:06 > 0:25:09only one of you will be going trough to the quarterfinals.
0:25:09 > 0:25:10Off you go, bakers.
0:25:12 > 0:25:14Well done, everyone.
0:25:14 > 0:25:16Yours was the best.
0:25:17 > 0:25:20Well, judges, before we get started,
0:25:20 > 0:25:24I have a feeling this is going to be your toughest decision yet.
0:25:24 > 0:25:26Let's go back to this morning, the technical challenge,
0:25:26 > 0:25:28the checkerboard biscuits.
0:25:28 > 0:25:31The two out on top were Isaac and Matilda.
0:25:31 > 0:25:36The only ones that came out with relative squares was Isaac.
0:25:36 > 0:25:39Matilda's were rectangular but they had a good checker.
0:25:39 > 0:25:43And then we come to this show-stopping performance
0:25:43 > 0:25:45from all four, really.
0:25:45 > 0:25:49Will, on the table that is the most interesting flavour combination.
0:25:49 > 0:25:53I mean, Graham and I are wowed by that. Parsnip and rhubarb.
0:25:53 > 0:25:56- Flavour-wise, that's the one.- Yeah.
0:25:56 > 0:25:58- But baking-wise, it's not fully baked.- No.
0:25:58 > 0:26:00So where do you go from there?
0:26:00 > 0:26:01Well, so that's a hard one.
0:26:01 > 0:26:05Grainne and Will gave us cakes that are yummy
0:26:05 > 0:26:08and taste of the vegetable inside them.
0:26:08 > 0:26:10Isaac's cake is phenomenal.
0:26:10 > 0:26:15Chocolate, moisture and heat, and all those little spices work
0:26:15 > 0:26:17and you just want to keep on eating and eating and eating and eating.
0:26:17 > 0:26:20Matilda's cake, great chocolate cake
0:26:20 > 0:26:24but the issue we have is that they are all phenomenal vegetable cakes.
0:26:24 > 0:26:27Unfortunately, the three of them have to go home because all of them
0:26:27 > 0:26:29probably deserve to go through.
0:26:31 > 0:26:33Bakers, what can we say?
0:26:33 > 0:26:35Absolutely brilliant today,
0:26:35 > 0:26:38you should all be incredibly proud of what you've achieved.
0:26:38 > 0:26:41But, unfortunately, Allegra and Graham can only take through
0:26:41 > 0:26:44one of you to the quarterfinals,
0:26:44 > 0:26:46and they've decided that this person
0:26:46 > 0:26:49is a naturally gifted baker
0:26:49 > 0:26:51and cooks straight from the heart.
0:26:51 > 0:26:54The baker going through is...
0:26:59 > 0:27:01..Isaac.
0:27:01 > 0:27:03THEY CHEER
0:27:04 > 0:27:05Well done, mate.
0:27:05 > 0:27:09I'm over the moon with joy. I could never feel happier.
0:27:09 > 0:27:12This is probably one of the happiest moments of my life.
0:27:12 > 0:27:14He can't believe it.
0:27:14 > 0:27:17Graham and I felt that Isaac was really one of the most
0:27:17 > 0:27:19instinctive bakers that we've had in that tent.
0:27:19 > 0:27:21There is something about his food,
0:27:21 > 0:27:23about his bakes that you just want to eat.
0:27:23 > 0:27:24You're lost for words?
0:27:24 > 0:27:29A diamond, when you find it, is rough and that is exactly what Isaac is.
0:27:29 > 0:27:33With a bit of polishing, a bit more precision and some practice,
0:27:33 > 0:27:35he can be anything he wants to be cos he's got heart
0:27:35 > 0:27:37and it shows in abundance in his food.
0:27:39 > 0:27:43Next time, four new bakers face finicky flatbreads...
0:27:43 > 0:27:45Roll, roll, roll! Come on!
0:27:45 > 0:27:49..and a cupcake show stopper that demands real flour power.