0:00:02 > 0:00:04Mark, have you any idea what our judges have in store
0:00:04 > 0:00:06- for our four bakers today? - Yes. It's going to be sweet.
0:00:06 > 0:00:08- Brilliant.- Or savoury.- Oh. - And it's going to be baked.
0:00:08 > 0:00:10- Well, obviously. - And it's going to be delicious.
0:00:10 > 0:00:13- You've got no idea, have you? - No.- Brilliant.
0:00:13 > 0:00:15- Welcome... BOTH:- ..to Junior Bake Off.
0:00:16 > 0:00:21Today, a new quartet of bakers hope to prove themselves to judges
0:00:21 > 0:00:23Graham and Allegra.
0:00:23 > 0:00:25- Do you think that's too much colour? - I don't know.
0:00:25 > 0:00:27Who will rise to finicky flatbreads?
0:00:29 > 0:00:32And whose cupcakes will achieve the impossible?
0:00:34 > 0:00:35I never smile.
0:01:03 > 0:01:06Four more of Britain's best junior bakers
0:01:06 > 0:01:10are hoping to impress the judges and win a place in the quarterfinals.
0:01:10 > 0:01:11But who will it be?
0:01:11 > 0:01:13Oh, my God, this is so cool.
0:01:14 > 0:01:16Euan, who's 12 and from West Lothian,
0:01:16 > 0:01:19is used to his bakes being judged.
0:01:19 > 0:01:22The biggest critic in my family is my granny.
0:01:22 > 0:01:24If you give her something and it tastes horrible
0:01:24 > 0:01:26she will not spare your feelings.
0:01:26 > 0:01:30She will be downright and say, "That tastes awful."
0:01:30 > 0:01:32From Stratford-Upon-Avon,
0:01:32 > 0:01:3411-year-old Sienna's mum is an air hostess
0:01:34 > 0:01:38so she gets ideas for her bakes from her travels.
0:01:38 > 0:01:41It's nice to see what other countries do
0:01:41 > 0:01:45and how they express their creativity in their cakes.
0:01:45 > 0:01:47Lucy, do you have a notebook?
0:01:47 > 0:01:48I don't know. I'm having a look.
0:01:48 > 0:01:50Um, yeah, I've got a notebook.
0:01:50 > 0:01:54Lucy, from Kent, who's also 11, fits in baking between school,
0:01:54 > 0:01:57football, jujitsu, Guides and trampolining.
0:01:57 > 0:01:59UTENSILS BANG
0:01:59 > 0:02:02Baking's my way of relaxing because there's nothing around you,
0:02:02 > 0:02:04nothing to distract you.
0:02:04 > 0:02:08It's just like you're one with the baking.
0:02:08 > 0:02:10Isn't it cool, the little things?
0:02:10 > 0:02:13Peter, aged ten, is the youngest of our four bakers
0:02:13 > 0:02:16and lives in Sheffield with his parents and younger brother.
0:02:16 > 0:02:17My favourite show is Bake Off
0:02:17 > 0:02:20because I can get inspiration from it but now I'm doing it.
0:02:20 > 0:02:23It's so exciting. And the tent's over there and I'm ready to go.
0:02:25 > 0:02:28The bakers' first test is a leap into the unknown
0:02:28 > 0:02:29as they have no idea
0:02:29 > 0:02:33what Allegra and Graham will ask them to make.
0:02:33 > 0:02:35Welcome to the Bake Off tent, guys.
0:02:35 > 0:02:37It's time for your Technical challenge.
0:02:37 > 0:02:40This morning Graham and Allegra would like you to follow a recipe
0:02:40 > 0:02:43for turmeric and cumin rotis.
0:02:43 > 0:02:46Now, rotis are a traditional Indian flatbread.
0:02:46 > 0:02:50And with that we would like you to make a beetroot hummus.
0:02:50 > 0:02:52Mm, lovely. Judges what are you looking for?
0:02:52 > 0:02:54We're looking for rounded rotis
0:02:54 > 0:02:56with an element of char but not burnt.
0:02:56 > 0:02:59Yeah, a soft tear, thin, flaky layers inside.
0:02:59 > 0:03:01And in the hummus, a smooth, chunky consistency
0:03:01 > 0:03:03and well-balanced flavours.
0:03:03 > 0:03:04Best of luck, guys.
0:03:04 > 0:03:08You have one hour to create your turmeric and cumin rotis.
0:03:08 > 0:03:10- On your marks.- Get set.- BOTH:- Bake.
0:03:13 > 0:03:16I've never made rotis before but I'm quite confident with bread
0:03:16 > 0:03:17so I'm looking forward to it.
0:03:17 > 0:03:20I've never even heard of them.
0:03:20 > 0:03:26Haven't made rotis before but, um, it seems quite...easy?
0:03:28 > 0:03:30I love a roti. I really do.
0:03:30 > 0:03:35It's, like, crunch on the outside, the soft tear, the layering inside.
0:03:35 > 0:03:36Look at that. Lovely.
0:03:36 > 0:03:39These bakers are going to have a tough time getting these layers
0:03:39 > 0:03:42if they don't put the right proportion of flour into the mix.
0:03:42 > 0:03:44Or when they're rolling it onto the tables.
0:03:44 > 0:03:46Very, very important they only dust it.
0:03:46 > 0:03:48Otherwise they could find themselves in some trouble.
0:03:48 > 0:03:50You'll just end up with one thick roti
0:03:50 > 0:03:52as opposed to the nice layering inside.
0:03:52 > 0:03:54- Essentially, yes, yeah. - And this guy here, the pink one.
0:03:54 > 0:03:58The hummus, you don't want it to be completely blended and pureed
0:03:58 > 0:03:59otherwise it's a bit of a dull eat.
0:03:59 > 0:04:03I mean, on the surface, this savoury challenge
0:04:03 > 0:04:04looks quite straightforward
0:04:04 > 0:04:07but, actually, I think this is really tricky for them.
0:04:07 > 0:04:09There's plenty of room for error here.
0:04:11 > 0:04:16Just now I am mixing my flour, salt, cumin,
0:04:16 > 0:04:19turmeric and sunflower oil together.
0:04:19 > 0:04:21It's going quite well at the moment.
0:04:21 > 0:04:22It's forming into, like,
0:04:22 > 0:04:24a sticky pastry at the moment.
0:04:24 > 0:04:28Sienna is the only one of our four bakers familiar with a roti.
0:04:28 > 0:04:31I haven't made rotis before but because I'm half Indian,
0:04:31 > 0:04:34my family make them quite a bit.
0:04:34 > 0:04:38So I kind of know what rotis look like.
0:04:40 > 0:04:43If too much flour is added to the dough at any stage,
0:04:43 > 0:04:47the bakers are in danger of not getting the layers they need.
0:04:47 > 0:04:48Oops.
0:04:53 > 0:04:55I'm not sure if this has got enough water in it.
0:04:57 > 0:04:59It just doesn't seem...
0:04:59 > 0:05:03I think it should be a bit more together than this.
0:05:05 > 0:05:06Lucy, how's it going?
0:05:06 > 0:05:09You look at home in the kitchen. Who taught you to cook?
0:05:09 > 0:05:11Well my mum, my nan and my grandpa
0:05:11 > 0:05:13taught me to cook.
0:05:13 > 0:05:14Lovely. Have they been giving you any tips?
0:05:14 > 0:05:18Well, my grandpa, he told me to knead it more than it says.
0:05:18 > 0:05:20- Yeah, yeah.- Exactly. You don't want to under-knead it.
0:05:21 > 0:05:23You have to wrap it in clingfilm
0:05:23 > 0:05:25and put it in the fridge for 15 minutes.
0:05:25 > 0:05:28Resting the dough in the fridge allows the gluten that's been
0:05:28 > 0:05:32built up during kneading to relax and helps prevent a tough roti.
0:05:34 > 0:05:36Now I'm starting to make my beetroot hummus.
0:05:36 > 0:05:40Add the chickpeas, oil, tahini, garlic, lemon juice, beetroot
0:05:40 > 0:05:42and sea salt to a blender and whisk it.
0:05:42 > 0:05:43Chickpeas.
0:05:47 > 0:05:49- Hi, Sienna.- Hi.
0:05:49 > 0:05:50Have you made hummus before?
0:05:50 > 0:05:53Um, no, never. Well, I don't really like it but...
0:05:54 > 0:05:56Is it going to make it more difficult to make, do you think?
0:05:56 > 0:05:59- No, it's fine.- No, it's fine. - I'll make it, I just won't eat it.
0:05:59 > 0:06:02Just remember to taste it. You always taste your food.
0:06:02 > 0:06:04Even if you don't like it, you still have to taste it.
0:06:06 > 0:06:09Not enough time in the blender and the hummus will be too crunchy.
0:06:09 > 0:06:14But if it gets over-blended, there's no way back.
0:06:14 > 0:06:17That smells good.
0:06:19 > 0:06:21- Don't like it. - SHE GIGGLES
0:06:23 > 0:06:26It just tastes like leaves. I don't know why.
0:06:28 > 0:06:31Allegra said she likes bits of like chunk in it.
0:06:31 > 0:06:34So I think that they're really going to enjoy my hummus.
0:06:37 > 0:06:41I'm going the extra mile to make my beetroot hummus look nicer
0:06:41 > 0:06:43by putting it in a piping bag.
0:06:43 > 0:06:46If it doesn't look nice then it's not that appealing
0:06:46 > 0:06:49and you won't really want to eat it that much, will you?
0:06:58 > 0:07:02Bakers, you've had half your time. You've got 30 minutes left.
0:07:02 > 0:07:05Just enough time to hummus a tune.
0:07:08 > 0:07:11Come on, Peter. Let's have a look. Let's have a look.
0:07:11 > 0:07:14See what we're working with here. What you going to do with it now?
0:07:14 > 0:07:19I've got to roll it out. More flour. And then I've got to...
0:07:21 > 0:07:23No, sorry, first I've got to divide it into balls.
0:07:25 > 0:07:26Nice. Nicely done.
0:07:27 > 0:07:30If you need to use sharp knives or hot ovens,
0:07:30 > 0:07:32make sure you check with an adult first.
0:07:35 > 0:07:38When I'm rolling and folding it I'm putting layers into it
0:07:38 > 0:07:42so that when you tear it open you'll have some nice, crispy layers.
0:07:42 > 0:07:44And I'm going to put some of the flour on
0:07:44 > 0:07:49and then I'm going to fold it up again and put oil on there.
0:07:49 > 0:07:53Adding a little oil and flour between the folds ensures
0:07:53 > 0:07:55the layers separate when the roti is cooked.
0:07:55 > 0:07:58But too much flour can make them stick together.
0:08:01 > 0:08:04Rotis don't contain yeast to help them rise
0:08:04 > 0:08:07but if the pan is hot enough, steam will help them puff up.
0:08:11 > 0:08:14That's what I thought at first but then it started to rise.
0:08:14 > 0:08:18I think the judges want to see a yellowy, crispy colour.
0:08:20 > 0:08:22I think the judges want it quite dark.
0:08:23 > 0:08:26- Hi, Lucy.- Hello.- Oooh.
0:08:27 > 0:08:30- Do you think that's too much colour? - I don't know.
0:08:30 > 0:08:32- Maybe.- What do you think? What do you think?
0:08:32 > 0:08:35Cos I don't know how it's going to be cooked on the inside.
0:08:35 > 0:08:37I'm not saying a word. I can't say anything.
0:08:41 > 0:08:42ROLLING PIN CLATTERS
0:08:42 > 0:08:45Bakers, I do not know where the time has gone
0:08:45 > 0:08:48but you have just ten minutes left.
0:08:48 > 0:08:51- SAM LAUGHS - That's right, Sienna.
0:08:51 > 0:08:54- Thanks for stressing me out. - Sorry.- Sorry.
0:08:54 > 0:08:56I am getting really nervous now.
0:08:56 > 0:09:00I think Lucy and Sienna are doing really well.
0:09:00 > 0:09:02HE SIGHS NERVOUSLY
0:09:02 > 0:09:06A bit under pressure but it's just how it is.
0:09:07 > 0:09:09Is that done?
0:09:11 > 0:09:16- Roll. Roll. Roll. Roll. Roll. Come on.- Come on.
0:09:19 > 0:09:21ROLLING PIN CLATTERS
0:09:23 > 0:09:25ROLLING PIN CLATTERS
0:09:27 > 0:09:30That one will do but it's just not the best.
0:09:33 > 0:09:37Three, two, one. That's it, bakers. Stop what you're doing.
0:09:37 > 0:09:42Nice work. Excellent.
0:09:42 > 0:09:43All right, would you like to bring
0:09:43 > 0:09:45your roti/hummus beetroot extraordinaire
0:09:45 > 0:09:47up to the altar, please?
0:09:49 > 0:09:51I was pleased with three of my rotis
0:09:51 > 0:09:53cos they were nice and golden brown
0:09:53 > 0:09:56but one of them, sadly, wasn't the best cooked
0:09:56 > 0:09:58but I had to include it.
0:09:58 > 0:10:02I hope the judges notice that I piped my hummus into the jar
0:10:02 > 0:10:05because it looks a bit neater.
0:10:05 > 0:10:08The judges are looking for four equal-sized rotis,
0:10:08 > 0:10:12charred but not burnt with a soft tear and distinct layers.
0:10:12 > 0:10:15Accompanied by a beetroot hummus with a bit of crunch.
0:10:15 > 0:10:18I think we should get stuck in cos a cold roti ain't much fun.
0:10:18 > 0:10:19That's true.
0:10:19 > 0:10:23Peter. You've got a lovely char on these. Beautiful colour.
0:10:23 > 0:10:25It could have done with a little bit more colour.
0:10:25 > 0:10:27But the other ones are all good to go.
0:10:27 > 0:10:30Looks like you've got layers which have just stuck together slightly.
0:10:30 > 0:10:32That would tell me that you were a little heavy-handed on your flour.
0:10:32 > 0:10:34It did have the nice, soft tear.
0:10:34 > 0:10:36Just going to taste some of your hummus with it.
0:10:36 > 0:10:40That's exactly the texture that I wanted to see on the hummus.
0:10:40 > 0:10:42Nice bits to bite on. That's perfect.
0:10:42 > 0:10:44Very well done. Nice effort, Peter.
0:10:44 > 0:10:47So, Lucy, lovely shapes here that you've got.
0:10:47 > 0:10:50But just a little bit dark in patches.
0:10:50 > 0:10:51It's got a nice, soft tear.
0:10:52 > 0:10:55You've got nice layering, actually. Maybe just a little bit heavy,
0:10:55 > 0:10:58some of the flour again, because it's sticking together.
0:10:59 > 0:11:01You've taken it slightly further in the blitzer
0:11:01 > 0:11:04but it's within the window that I was looking for.
0:11:04 > 0:11:08Really, really good flavour on that. Well done.
0:11:08 > 0:11:10It's going to get tough. Right, Euan, let's go for your ones.
0:11:10 > 0:11:14The only thing with this particular one is where you've folded it,
0:11:14 > 0:11:15you haven't rolled it back in.
0:11:15 > 0:11:18so, consequently, you pull the flap and you've got this raw layer.
0:11:18 > 0:11:20Otherwise you've got a really nice cook.
0:11:20 > 0:11:22That's a good tear.
0:11:22 > 0:11:25Really good layers. I can open up all four of those.
0:11:25 > 0:11:26Try it with your hummus.
0:11:28 > 0:11:31Mm. That's really good. That's very good indeed.
0:11:33 > 0:11:35Right then, Sienna. Here we go, last but not least.
0:11:35 > 0:11:38Now, yours are very even.
0:11:38 > 0:11:40I can see you got the layers inside. Oh, yes.
0:11:40 > 0:11:43Look at that. That's a good tear. That's a very good tear.
0:11:43 > 0:11:46So, on the presentation, I noticed that you piped your hummus
0:11:46 > 0:11:49just to make sure that you didn't make any mess. I like that.
0:11:54 > 0:11:57Good eat. Really nice. Good job.
0:11:57 > 0:11:59Thank you.
0:11:59 > 0:12:00Difficult one.
0:12:00 > 0:12:03The judges now decide which two bakers have made
0:12:03 > 0:12:06the softest rotis and the most delicious hummus.
0:12:06 > 0:12:09So, in no particular order. This one.
0:12:09 > 0:12:11Well done, Euan.
0:12:11 > 0:12:14On account of its really quite impressive layering.
0:12:14 > 0:12:17Our second, based on presentation
0:12:17 > 0:12:21and the thought and attention to detail is Sienna.
0:12:21 > 0:12:23Congratulations.
0:12:23 > 0:12:25- Thank you. - Well, congratulations.
0:12:25 > 0:12:27But, guys, don't worry, it could all change around.
0:12:27 > 0:12:30You've got the Showstopper still to come this afternoon.
0:12:30 > 0:12:32But before that, I think you deserve a bit of a break.
0:12:32 > 0:12:36- Come and taste your rotis, will you? And your hummus.- Hummus!
0:12:36 > 0:12:39The feedback I got today was a bit more constructive
0:12:39 > 0:12:41than the stuff my granny would say.
0:12:41 > 0:12:44My granny would just say if it was horrible or it was nice.
0:12:44 > 0:12:46- That's good.- It is good, yeah.
0:12:46 > 0:12:48Judges aren't really that scary.
0:12:48 > 0:12:50Allegra's the happy bunny.
0:12:50 > 0:12:53And then, not as much...Graham.
0:12:54 > 0:12:56Scared now I'm in the top two.
0:12:56 > 0:13:00I'm going to just keep my head down and focus.
0:13:01 > 0:13:04It's a little disappointing to come in the bottom two
0:13:04 > 0:13:07but I've got the Showstopper so anything could turn round.
0:13:15 > 0:13:17- I enjoyed that Technical. - I noticed. You ate loads of it.
0:13:17 > 0:13:19I did. But you know that spot in your tummy
0:13:19 > 0:13:21that's reserved just for sweet stuff?
0:13:21 > 0:13:22Oh, yeah. Mine's a bit empty too.
0:13:22 > 0:13:24Hey, the Showstopper will sort that out.
0:13:24 > 0:13:25Oh, I'm so excited.
0:13:25 > 0:13:28- MARK LAUGHS Come here, you.- Get off.- All right.
0:13:38 > 0:13:39Bakers.
0:13:39 > 0:13:44Graham and Allegra would like you to make a pull-apart cupcake creation.
0:13:44 > 0:13:48These consists of 12 individual cupcakes
0:13:48 > 0:13:51attached to create one overall design.
0:13:51 > 0:13:54You have an hour and a half to do this.
0:13:54 > 0:13:56- On your marks.- Get set. - BOTH:- Bake.
0:14:00 > 0:14:03I'm going to try and get back on top after this morning
0:14:03 > 0:14:09and see if I can just get through to the next round.
0:14:12 > 0:14:15With the pull-apart cupcakes, I want to be excited.
0:14:15 > 0:14:18I want to see their personality, their creativity
0:14:18 > 0:14:20and importantly - taste.
0:14:21 > 0:14:23So there's two words in the title - cup and cake.
0:14:23 > 0:14:25There's nothing about the yard of frosting
0:14:25 > 0:14:28that most people put on top of their cupcakes these days.
0:14:28 > 0:14:30If they give me that much frosting on that much cake,
0:14:30 > 0:14:31I'm not going to be happy.
0:14:32 > 0:14:34Today I'm baking cupcakes
0:14:34 > 0:14:37in a design of a Snakes and Ladders board.
0:14:37 > 0:14:38I've done the Snakes and Ladders theme
0:14:38 > 0:14:40because at home we like to play board games.
0:14:40 > 0:14:43Lucy will use lemon buttercream icing
0:14:43 > 0:14:47and fondant decorations to create her Snakes and Ladders board
0:14:47 > 0:14:50which she'll make from lemon, poppy seed and blueberry cupcakes.
0:14:50 > 0:14:52My mum taught me a little tip with the blueberries,
0:14:52 > 0:14:56if you don't put flour on them before you put them in the mixture,
0:14:56 > 0:14:58the blueberries will all sink to the bottom.
0:15:01 > 0:15:04So my cupcakes are going to be lemon and chocolate
0:15:04 > 0:15:07and they've all got a white chocolate icing.
0:15:07 > 0:15:10- What are your berries for? - Oh, I'm making a Union Jack.
0:15:10 > 0:15:14Peter's strawberries and blueberries will top white chocolate icing
0:15:14 > 0:15:17to form the red, white and blue of his Union Jack.
0:15:17 > 0:15:21He's flavouring his patriotic cupcakes with lemon and chocolate.
0:15:22 > 0:15:24Are you going with the zest and the juice or just the juice?
0:15:24 > 0:15:26Um, just the zest.
0:15:26 > 0:15:28I like that sharpness. Very nice indeed.
0:15:29 > 0:15:31Just cut this out, yeah?
0:15:31 > 0:15:33- Just zesting it through... - Yeah, just zest.
0:15:35 > 0:15:38Peacocks are really pretty and they have lots of nice colours
0:15:38 > 0:15:42so that's why I chose to do this.
0:15:42 > 0:15:43Sienna is using chocolate,
0:15:43 > 0:15:46lemon and lime to flavour her peacock creation.
0:15:46 > 0:15:49Although the judges have asked for 12 cupcakes,
0:15:49 > 0:15:53Sienna is going the extra mile and making 58 to achieve her vision.
0:15:55 > 0:15:58I've practised over ten times.
0:16:03 > 0:16:07Euan, Euan, Euan. So what's your cupcakes about then?
0:16:07 > 0:16:10It is about my family cos I am doing a family tree.
0:16:10 > 0:16:12The trunk of Euan's family tree
0:16:12 > 0:16:15is made from coffee and chocolate cupcakes.
0:16:15 > 0:16:18He'll use three different flavours in the cupcakes for his foliage.
0:16:18 > 0:16:22Each flavour representing a family member's birth place.
0:16:22 > 0:16:27My great-great-great-granny Grace was born in Scotland.
0:16:27 > 0:16:28Raspberry is one of the flavours
0:16:28 > 0:16:31cos raspberries grow a lot in Scotland.
0:16:31 > 0:16:34We've also got Vena Pearl and Charles.
0:16:34 > 0:16:37Charles was born in England.
0:16:37 > 0:16:40- So we're doing strawberry and vanilla.- Classic.- Excellent.
0:16:40 > 0:16:43Chocolate and coffee represents my dad's African side
0:16:43 > 0:16:46and my granny was born in Africa, as well.
0:16:46 > 0:16:49- So what flavours are you doing for that?- Mango and passion fruit.
0:16:49 > 0:16:50- Lovely.- Fantastic idea.
0:17:09 > 0:17:10Bakers, you are halfway.
0:17:10 > 0:17:14You have 45 minutes left until the judges pull apart your cupcakes.
0:17:14 > 0:17:15- That's not very nice.- No.
0:17:15 > 0:17:18- Pull... It's the challenge - pull them apart.- Oh, yeah. Yeah.
0:17:29 > 0:17:32If a skewer pushed into a cupcake comes out clean,
0:17:32 > 0:17:34it means the cake is baked through.
0:17:34 > 0:17:37- I'll check these ones cos these are the ones that normally...- OK.
0:17:37 > 0:17:40- ..take less long cos they're small...- Of course.
0:17:40 > 0:17:42- Oops.- That's all right.
0:17:42 > 0:17:44I've got a hold of it. There we go.
0:17:44 > 0:17:46That's really strange cos they've been in
0:17:46 > 0:17:48for the amount they normally have but they're still not ready.
0:17:48 > 0:17:51- I'll just let them have another...minute.- Yeah?
0:18:05 > 0:18:07What's wrong with these cakes?
0:18:10 > 0:18:13That's so peculiar. Argh!
0:18:16 > 0:18:18I'm unsure what to do.
0:18:18 > 0:18:23Peter's recipe required him to use two eggs but he's only used one.
0:18:25 > 0:18:28Why they hadn't risen is because there wasn't an egg in them.
0:18:28 > 0:18:31They'll still taste amazing but they don't have an egg in.
0:18:31 > 0:18:32And I don't have time to restart that recipe
0:18:32 > 0:18:35- so I'm just going to carry on. - OK. Sounds good.
0:18:49 > 0:18:52Well, I'm just about to make the icing.
0:18:52 > 0:18:55Instead of mixing sugar with water like normal icing,
0:18:55 > 0:18:57buttercream uses butter.
0:18:57 > 0:18:59Serious quantities of butter.
0:19:00 > 0:19:03I'm going to whisk the butter up so it's soft
0:19:03 > 0:19:10and then once that's done, I slowly add the icing sugar in.
0:19:10 > 0:19:13If I don't add it in slowly it will just go everywhere.
0:19:21 > 0:19:23HE LAUGHS
0:19:34 > 0:19:35Euan, what's happening?
0:19:35 > 0:19:37You've turned into Casper the Friendly Ghost.
0:19:37 > 0:19:40My icing sugar is going everywhere.
0:19:40 > 0:19:42- Oh, dude.- Right.
0:19:42 > 0:19:45Word of warning. Don't let Graham see this.
0:19:45 > 0:19:46Graham. Graham. Graham.
0:19:46 > 0:19:49That's all we're saying. That's all we're saying
0:19:49 > 0:19:51EUAN LAUGHS
0:20:12 > 0:20:16Now I need to arrange my cupcakes into a Union Jack.
0:20:19 > 0:20:22Peacocks. It's quite difficult, the shape.
0:20:22 > 0:20:28So I've got my chocolate and coffee ones to represent the trunk.
0:20:32 > 0:20:33Mm-hmm.
0:20:33 > 0:20:35I have four different flavours of icing.
0:20:35 > 0:20:38I wanted to do eight different flavours.
0:20:38 > 0:20:40My mum said I could only do four.
0:20:43 > 0:20:45Unlike Lucy and Euan who have brought in
0:20:45 > 0:20:47home-made fondant decorations
0:20:47 > 0:20:49and Peter who is using fresh fruit,
0:20:49 > 0:20:52Sienna will be piping all of her decorations from scratch.
0:20:55 > 0:20:57I think it is quite ambitious
0:20:57 > 0:20:59cos I've got loads of icing to put on it.
0:20:59 > 0:21:02And I've got lots of different piping techniques, as well.
0:21:03 > 0:21:06I'm scared that I'm going to run out of time.
0:21:07 > 0:21:12Bakers, you have just five minutes remaining.
0:21:18 > 0:21:22I need to spread the icing evenly with this palette knife.
0:21:22 > 0:21:24Then I've got to decorate with fruit.
0:21:24 > 0:21:27I just hope I can do it in time. I'm getting very nervous.
0:21:29 > 0:21:31HE SIGHS
0:21:47 > 0:21:49OK, bakers, that is it.
0:21:49 > 0:21:51Step away from your bakes.
0:21:59 > 0:22:02I hope so much that I've done enough
0:22:02 > 0:22:03to get through to the quarterfinals.
0:22:06 > 0:22:09That's a great piece of work. I love the idea behind it.
0:22:09 > 0:22:12Presentation-wise, it's a really good finish.
0:22:12 > 0:22:14The other thing I like about it is you've got the icing
0:22:14 > 0:22:18going all the way across so it does look like a whole cake.
0:22:18 > 0:22:21But when you do this, it's the pull-apart.
0:22:21 > 0:22:23- And I like the ratio of the icing. - Just enough.
0:22:24 > 0:22:26Dried blueberries?
0:22:26 > 0:22:28They have sunk a bit, haven't they?
0:22:28 > 0:22:31Bit more then you might have wanted after the extra flour touch
0:22:31 > 0:22:32that you gave them.
0:22:33 > 0:22:36For me, the dry blueberries are just slightly muted.
0:22:36 > 0:22:38It's still a great cake.
0:22:38 > 0:22:41- I'd be very happy to pick that up from a patisserie.- Yeah.
0:22:49 > 0:22:52This is clearly a Union Jack and very well delivered too.
0:22:52 > 0:22:54You'd have to say it's a tiny bit messy.
0:22:54 > 0:22:56- Yeah.- But I know you were pushed for time at the end.
0:22:56 > 0:22:59- Lemon first, I think. - Lemon indeed.- Graham.
0:22:59 > 0:23:02Really lovely and do you know what I particularly like about this?
0:23:02 > 0:23:04There's a real fruity freshness.
0:23:04 > 0:23:06It's a really nice eat. Well done.
0:23:06 > 0:23:09So this guy's called double chocolate and strawberry.
0:23:09 > 0:23:12Breaking up a little bit there, Peter. It's almost a little dry.
0:23:12 > 0:23:16- I can feel it.- It's because I left an egg out.- Ah, OK.- Ahhh.
0:23:16 > 0:23:19- A touch dry.- Yeah. - Good flavour, though.
0:23:19 > 0:23:22We've all left out the egg. Don't worry about it.
0:23:22 > 0:23:25- Thank you very much indeed, Peter. Great cake.- Thank you, Peter.
0:23:33 > 0:23:35- Looks amazing.- Thanks.
0:23:35 > 0:23:37The only thing I'd say on the look of it -
0:23:37 > 0:23:40the trunk, so, it looks to me like you've run out of icing.
0:23:40 > 0:23:42- Chocolate and coffee?- Yep.
0:23:42 > 0:23:45Light cake. Not too much butter icing.
0:23:45 > 0:23:48But then you've got a lovely little hint of coffee.
0:23:48 > 0:23:50OK, so we're going for the mango and passion.
0:23:50 > 0:23:53The flavours are coming through. They're light but they're present.
0:23:53 > 0:23:55Strawberry and vanilla.
0:23:56 > 0:23:58Huge vanilla hit.
0:23:58 > 0:24:01Strawberry jam finish. Really good.
0:24:01 > 0:24:03So, the raspberry.
0:24:07 > 0:24:08Euan, I never smile.
0:24:10 > 0:24:13I think Sienna would be my major competition
0:24:13 > 0:24:15cos of her fabulous peacock.
0:24:19 > 0:24:22No two ways about it Sienna, that is a showstopper.
0:24:22 > 0:24:24Absolutely beautiful.
0:24:24 > 0:24:26Well, we really like the jewel piping
0:24:26 > 0:24:28that you've got going on here and the colours.
0:24:28 > 0:24:29- Lemon first?- Yeah.
0:24:29 > 0:24:31I mean, the thing is your design is gorgeous.
0:24:31 > 0:24:34You just might have to say that as an individual eat
0:24:34 > 0:24:37- that's quite icing-tastic.- Mm-hmm.
0:24:37 > 0:24:40Very light sponge that you've got here.
0:24:40 > 0:24:44Slightly lost the citrus in there by the weight of the icing.
0:24:44 > 0:24:47Chocolate down the bottom there.
0:24:47 > 0:24:49That's also a very well-baked cake.
0:24:49 > 0:24:51You've just got too much buttercream there.
0:24:51 > 0:24:54- OK.- But you should be very, very proud of that cake.- Yeah.
0:24:54 > 0:24:55Thank you.
0:24:57 > 0:24:59- You definitely deserved it, though. - High five.
0:24:59 > 0:25:03- They said loads of things about mine so I didn't really know.- High five.
0:25:03 > 0:25:07Well, judges, I thinks it's safe to say that you've got a pretty
0:25:07 > 0:25:09tough decision on your hands.
0:25:09 > 0:25:10Euan did well in the Technical
0:25:10 > 0:25:13and he did all right in his Showstopper, as well, didn't he?
0:25:13 > 0:25:15I think you'd have to say he did a bit more than all right.
0:25:15 > 0:25:17I mean, what a lovely piece of work.
0:25:17 > 0:25:19And, also, Graham smiled.
0:25:19 > 0:25:21You've got lovely teeth. You should smile more.
0:25:21 > 0:25:24- I haven't seen them. - That's not going to happen.
0:25:25 > 0:25:28His understanding in marrying those flavours together
0:25:28 > 0:25:30and his execution were very, very good.
0:25:30 > 0:25:32- Group hug. - Right, come on then, get in.
0:25:32 > 0:25:35I mean, Lucy here, as well. It just looks fantastic.
0:25:35 > 0:25:37- Beautiful. - And how well executed is that?
0:25:37 > 0:25:39I mean, she's done that so perfectly.
0:25:39 > 0:25:41She's been a contender all day.
0:25:41 > 0:25:44I think yours looked really good, how you piped it.
0:25:44 > 0:25:46Peter, he's just been joyful to watch.
0:25:46 > 0:25:50The flavours are very simple but good. He's just a good baker.
0:25:50 > 0:25:53And finally, Sienna? I mean, that is a showstopper, isn't it?
0:25:53 > 0:25:55It's a total showstopper. I love it.
0:25:55 > 0:25:58Lots of imagination. Great use of the dual piping bag.
0:25:58 > 0:26:00Just too much buttercream for me.
0:26:00 > 0:26:03To Sienna's credit, she hasn't brought anything from outside.
0:26:03 > 0:26:06She's actually, you know, hand-piped all this under pressure,
0:26:06 > 0:26:07within the hour and a half.
0:26:07 > 0:26:09This is so difficult for you.
0:26:09 > 0:26:10I think I know who I fancy.
0:26:10 > 0:26:12There's a couple I see great potential in
0:26:12 > 0:26:14- so I'm just a bit undecided right now.- OK.
0:26:14 > 0:26:17Interesting. All right, well, have a think.
0:26:18 > 0:26:21- I think it's going to be one of you two that go through.- No, it isn't.
0:26:24 > 0:26:26ALLEGRA SIGHS
0:26:26 > 0:26:31Bakers, Allegra and Graham can only pick one person
0:26:31 > 0:26:32to go through to the quarterfinals.
0:26:32 > 0:26:37And they said that this baker dug deep into their imagination
0:26:37 > 0:26:41and showed complete understanding of technique, flavour and finishing.
0:26:41 > 0:26:44The baker going through is...
0:26:48 > 0:26:50..Euan.
0:26:50 > 0:26:52Hey-hey.
0:26:53 > 0:26:55I think Euan really deserved it
0:26:55 > 0:26:59cos he really thought about how he can make the tree really amazing
0:26:59 > 0:27:02and his flatbreads were really, really good.
0:27:02 > 0:27:04- Have you enjoyed yourselves? - So, so good.- Yeah.
0:27:04 > 0:27:07So what Euan produced today showed his passion as a baker,
0:27:07 > 0:27:11which translates onto his food and into his flavour.
0:27:11 > 0:27:13And, you know, technically, this morning,
0:27:13 > 0:27:15he showed real understanding of the dough
0:27:15 > 0:27:18and then this afternoon he was marrying flavours
0:27:18 > 0:27:21from all over the world and he just really, really, he got my vote.
0:27:21 > 0:27:23Hey!
0:27:23 > 0:27:26I'm really excited to tell my friends and family cos
0:27:26 > 0:27:29I think that they weren't actually expecting me to get through.
0:27:29 > 0:27:31But I think they'll be slightly annoyed
0:27:31 > 0:27:34cos I'm going to have to do a lot more baking.
0:27:34 > 0:27:37The heat is on for the next four bakers.
0:27:37 > 0:27:39They're still really hot.
0:27:39 > 0:27:41Will it be a caramel calamity...
0:27:41 > 0:27:42It's too thick.
0:27:42 > 0:27:44..or a biscuit bunfight?
0:27:44 > 0:27:45I haven't got enough time.
0:27:45 > 0:27:47I've forgotten to put the chocolate chips in.
0:27:47 > 0:27:49Ahh.